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Vegan Stuffed Peppers by The Flexitarian

Vegan Stuffed Peppers

These vegan stuffed peppers are a classic Summer dish from South of France. 
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Family Meals
Cuisine French
Servings 4 people
Calories 319 kcal


  • oven proof dish
  • mixing bowl


  • 4 large red peppers
  • 45 g panko bread crumbs
  • 125 ml dairy free milk - all are suitable except coconut milk
  • 400 g Naturli' vegan mince
  • 1 medium onion
  • 2 garlic cloves - crushed
  • 35 g sundried tomatoes
  • 35 g pitted black olives
  • 1 tsp mixed dry herbs
  • 1/4 tsp salt
  • pepper
  • vegetable oil spray


  • 1 handful toasted pine nuts
  • 1 small handful of freshly chopped basil leaves


  • Heat oven to 200C/180C fan/gas 6.
  • Wash peppers. Cut in half. Remove seeds. Line together in a oven proof dish.
  • Place panko breadcrumbs in a large bowl. Add milk. Mix together so that breadcrumbs are wet.
  • Add Naturli' vegan mince, finely chopped onion, garlic, finely chopped sundried tomatoes, finely chopped black olives, dry herbs, salt and pepper. Mix together with a fork until well blended.
  • Fill each pepper half with mince mixture, sharing it evenly.
  • Spray some oil on top of each pepper half. Cook for 40-50 mins.
  • Serve hot or warm, with some toasted pine nuts and shredded basil on top.


Serving: 300gCalories: 319kcalCarbohydrates: 24gProtein: 25gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 475mgPotassium: 983mgFiber: 5gSugar: 11gVitamin A: 3960IUVitamin C: 160mgCalcium: 105mgIron: 4mg
Keyword peppers
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