Vegan Stuffed Bell Peppers


These bell peppers stuffed with veggies, tofu and rice, cooked in a delicious tomato sauce with fresh basil and agave syrup is the perfect traditional meal, reinterpreted in a vegan manner, that will bring back sweet childhood memories.

Video recipe:

Prep time: 10 minutes

Cook time: 80 minutes

Total time: 1:30 h


Course: main dish

Cuisine: Vegan, Gluten-free, International, European

Servings: 6



For the filling:

🌱6 green onion sticks

🌱1 bell pepper

🌱1 carrot

🌱400 g smoked tofu

🌱200 g parboiled rice


🌱3 Tbsp vegan yogurt

🌱Vegetable oil to cook

How to prepare it:

  1. In a pan, heat up some vegetable oil, then cook the green onion, bell pepper and carrot for about 5 minutes
  2. Add the crumbled salted tofu and the parboiled rice, then mix well
  3. Add the vegan yogurt – it will bind the composition nicely

For the tomato sauce:

🌱350 g. tomato sauce

🌱200 ml boiling water

🌱Plenty of fresh basil

🌱3 Tbsp agave syrup

🌱Salt to taste

To prepare it, mix all the ingredients above in a pot and heat it on the stove for about 2 minutes.

To assemble:

  1. Scoop the seeds out of the bell peppers and add the filling inside
  2. Pour half of the sauce in a cooking pot
  3. Place the filled peppers in the pot nicely side by side
  4. Pour the rest of the tomato sauce over the peppers
  5. Cover the pot with an aluminium foil and bake the peppers for 1 hour at 220 degrees Celsius

🌱To serve:

When they are done, top them with some fresh parsley and vegan yogurt and your amazing dish is ready!


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