Vegan Beef Stuffed Bell Peppers

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Bell pepper halves make the perfect vessel for a hearty, savory filling built on scallions, drained diced tomatoes, and fluffy white rice, seasoned with oregano, smoked paprika, and cumin for a warm, smoky depth. The peppers bake low and slow under foil until they're just tender, then finish uncovered so the tops turn golden and slightly caramelized at the edges. Every bite delivers that classic stuffed-pepper combo of soft, sweet pepper against a well-spiced, tomatoey filling that holds together beautifully when you scoop it. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes straight from the baking dish. This one is a satisfying, comforting main that fits neatly into a vegan spread, whether you're feeding a crowd or meal-prepping for the week ahead.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the peppers

4 large bell peppers (any color), halved lengthwise, seeds and membranes removed

For the filling

1 lb ground beef (85% lean)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp garlic-infused oil
4 scallions, green tops only, thinly sliced
1 can (14.5 oz) diced tomatoes, drained
1 cup cooked white rice
1 tsp dried oregano
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper

For baking

½ cup chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.

For topping

1 cup shredded cheddar cheese
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 375°F (190°C). Arrange the 8 pepper halves cut-side up in a 9x13-inch baking dish in a single layer.
2
Heat the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a spoon, until browned throughout with no pink remaining and the internal temperature reaches 160°F (71°C), about 7–8 minutes. Drain off any excess fat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!