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Warm and hearty, the way a good meal should be. These BAKED VEGAN STUFFED BELL PEPPERS are sure to please!

This is a simple and very versatile recipe. You can add or substitute the veggies according to what you have or like, add quinoa or rice, change the flavor by using a teriyaki sauce instead of tomatoes... make it yours!

Create your own filling, stuff it into the bell peppers, top with your favorite cheese and bake!

This is a great go-to recipe that’s sure to satisfy everyone.

And, it’s a great Meatless Monday recipe for those who are looking to increase their plant-based meals consumption, or for those who are transitioning to a plant-based diet.

Let’s get cooking, shall we?



  • 1 Tbsp avocado oil

  • 1 Tbsp sofrito

  • 1 small onion, finely diced

  • 1/2 green or red bell pepper, finely diced

  • 5 oz mushrooms, sliced

  • 1 Cup chopped asparagus

  • 2 garlic cloves, minced

  • ~2 Cups Gardein Beefless Ground*

  • 1.5 Cups diced tomatoes

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 Tbsp nutritional yeast

  • Salt and pepper to taste

  • 4 large bell peppers cut in half, seeds removed

  • 1 Cup shredded vegan cheese of choice (I used Violife mozzarella)

  • Fresh basil, chopped for garnish

*You can substitute with soy crumbles, crumbled tempeh or your vegan mince of choice.


  1. In a large skillet, heat up the oil over medium high heat. Add the sofrito and diced onions. Cook until the onions are translucent.

  2. Add the chopped bell pepper, asparagus and garlic. Cook for several minutes until tender.

  3. Add the sliced mushrooms. Cook until the mushrooms have released all their moisture and that moisture is evaporated.

  4. Then, add the diced tomatoes, garlic powder, onion powder and nutritional yeast. Mix everything well and taste to adjust seasoning with salt and pepper, if needed.

  5. Allow mixture to simmer for several minutes until it thickens a bit.

  6. Preheat your oven to 400°F.

  7. Cut 4 large bell peppers in half lengthwise and remove the seeds and fleshy bits.

  8. Spoon the mixture into the bell pepper “bowls”, making sure to pack it in tight to fill every nook and cranny.

  9. Place the stuffed bell peppers on a baking tray lined with parchment paper. You can sprinkle them with some more nutritional yeast, if you’d like. Then top each one with the shredded cheese and loosely cover them with some aluminum foil.

  10. Place the tray with the stuffed peppers in the middle rack of your oven to cook for 30 minutes. Then, remove the cover and bake for an additional 10 minutes.

  11. Serve immediately with your favorite side dish.

  12. Enjoy!

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