Stuffed Peppers (plant-based, gluten-free)

5 from 1 vote
This is a fun, complete meal where you get to eat the container too. The comforting, savory plant-based meat and rice filling blend nicely with the soft, roasted stuffed peppers.
Our kids prefer the sweetness of yellow, orange, or red peppers over green ones. It's easy to whip up in about an hour.
For today's inspiration, here is the second mindfulness training from Plum Village:
True Happiness
Aware of the suffering caused by exploitation, social injustice, stealing, and oppression, I am committed to practicing generosity in my thinking, speaking, and acting. I am determined not to steal and not to possess anything that should belong to others; and I will share my time, energy, and material resources with those who are in need. I will practice looking deeply to see that the happiness and suffering of others are not separate from my own happiness and suffering; that true happiness is not possible without understanding and compassion; and that running after wealth, fame, power and sensual pleasures can bring much suffering and despair. I am aware that happiness depends on my mental attitude and not on external conditions, and that I can live happily in the present moment simply by remembering that I already have more than enough conditions to be happy. I am committed to practicing Right Livelihood so that I can help reduce the suffering of living beings on Earth and stop contributing to climate change.
Wishing you happy moments in your day today!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Keyword casserole, gluten-free, plant-based


  • 2 Tbsp olive oil
  • 1 red or yellow onion, chopped
  • 1 Tbsp chili powder
  • 1 Tbsp chopped fresh oregano or 1 tsp dry
  • 1 pound plant-based ground meat
  • 4 tomatoes or 10 cherry tomatoes, chopped or blended
  • 1 cup kale, chard, or other greens, chopped
  • 1 cup cooked rice
  • 3-4 bell peppers, any color, tops cut off and seeds removed
  • Salt and pepper to taste


  • In a pan, heat the olive oil and cook the onion for 5 minutes. Add in the chili powder and oregano and stir until combined.
  • Add in the ground plant-based meat and salt and pepper. Cook for a few minutes, then add the kale, tomatoes, and rice too.
  • Preheat oven to 375F. Cook the filling mixture for a few more minutes and taste for seasonings, then press the mixture into the peppers until they are fully packed right to the top. Stand them upright in a glass baking dish that has been coated with some olive oil.
  • Bake for about 30 minutes. Cover with foil if starting to get too brown on top. Enjoy hot from the oven as a complete meal.
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
Print Recipe

1 thought on “Stuffed Peppers (plant-based, gluten-free)”

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating