Italian Stuffed Peppers

These Vegan Italian Stuffed Peppers are one of the easiest yet BEST recipes. Colorful bell peppers come together with simple ingredients to make something truly delicious.  With 11 grams of protein per pepper, they are satisfying enough to be the main course, or they can be the perfect complement to a fancy multi-course meal.

Serve with Vegan Italian Bread or top with a protein like Crispy Sesame Tofu or Smoky Maple Tempeh Bacon for a complete meal.

For more Italian-inspired vegan recipes, try this Vegan Italian Wedding Soup, Vegan Cacio e Pepe, or add Italian flavors to any dish with this Homemade Italian Herb Mix. 

Why You’ll Love This Recipe

• Use pantry staples – Don’t have cannellini beans? Use a different bean! Don’t have farro? Use rice or barley! This recipe is super adaptable and makes for a great clear-out-your-pantry meal, so you can avoid a trip to the grocery store. 
• Easy storage – These peppers keep so well in the fridge, making them a great way to meal prep and reduce your cooking times throughout a busy week!
• Simple yet delicious – This recipe uses no fancy ingredients. It just puts those Italian herbs front and center, making it so delicious.
• Easy vegan main dish or side – This pepper recipe is hearty enough to be the main event, but also pairs perfectly as a side dish for any meal. 

Ingredients

• Bell peppers – Use all red peppers or a combo of colors. You do you!
• White beans –  I use cannellini beans, but you can substitute for any legume you have – kidney beans, black beans, or even lentils if you prefer.
• Farro – Swap for quinoa, white rice, or brown rice for a gluten-free option. Try cauliflower rice for a grain-free variety.
• Crushed or diced tomatoes – Feel free to use fresh tomatoes and dice them. I use canned tomatoes to cut down the prep time.
• Italian seasoning – Dried or fresh herbs work well in this recipe. 
• Spinach – I prefer to use fresh, but you could use frozen spinach too, just cut the quantity in half.
• Shallot – I like the milder flavor of the shallot, but you could use red onion or even yellow onion; just adjust your cooking time to cook them thoroughly before the final roasting step.
• Garlic – Is it really an Italian recipe without garlic? Adjust the amount based on your preference.
• Salt & black pepper 
• Olive oil – For sauteing.
• Optional – Vegan Cheese, nutritional yeast, or more veggies like diced zucchini or yellow squash. 

Helpful Equipment

​In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Cutting board
• Chef’s knife
• Large pot
• Large skillet
• Large spoon or scoop
• Casserole dish

How to Make Italian Vegan Stuffed Peppers

Preheat your oven to 400 degrees.

Cook the Farro

In a large pot, bring 2 qts of salted water to a boil. Add in 1 cup of dry farro and reduce to a simmer. Let it simmer over medium heat for 30 minutes or until all of the water is absorbed. Remove from heat and set aside.

Pre-cook the Peppers

It is important to cook the peppers prior to stuffing them so that they are tender enough after the final roasting step. To do this, cut a circle around the tops of the peppers to remove the stems, seeds, and membranes.

Place the peppers in a baking dish with 2 tbsp of water in the bottom of the dish. If you are doubling this recipe, use a larger dish. Or if you are reducing this recipe, you can use a smaller dish or use crumpled-up aluminum foil to pad the peppers so they don’t fall over.

Prepare the Filling

While the peppers roast, dice the shallot, mince the garlic, and sauté them together with the tomatoes, spinach, and spices in a large sauté pan with a bit of olive oil. Sauté for about 5 minutes or until the shallots are soft and the spinach is fully cooked down.

Next, add the cooked farro and rinsed and drained can of cannellini beans and stir until evenly mixed with the veggies.

Stuff the Peppers

After the peppers have roasted for 20 minutes, remove them from the oven, but keep them in the baking dish, and carefully add the prepared filling to each pepper.

Fill as much or as little as you’d like. Optionally, you can top with plant-based parmesan cheese or mix that into the last step of preparing the filling.

Time to Roast

Once the peppers are filled, return them to the oven and roast for another 15 minutes at 400 degrees Fahrenheit.

Remove from the oven and let cool for a few minutes. Top with vegan cheese, fresh parsley, or some tomato sauce. Serve and enjoy!

Variations

• Mexican-style: Swap the farro for rice cooked in vegetable broth, add black beans, corn kernels, and chili powder for a Mexican-inspired twist on this recipe. 
• Add more protein: Add cooked tempeh, soy curls, or crumbled tofu to amp up the plant-based protein. 

How to Store

• Fridge: Store these peppers in an airtight container for up to one week.
• Reheat: Microwave for 30 seconds to 1 minute or reheat in the air fryer for 3 minutes at 350.

More Tips

• Not Vegan? Add ground Italian sausage or ground beef to the mixture. Use real Parmesan cheese as a garnish or mixed in.
• Want some spice? Add 1 tsp crushed red pepper flakes or 1/4 tsp cayenne pepper when sautéing the veggies.