Stuffed peppers are such a simple thing to make, but turn out so delicious! There’s so many small ways to tweak them and to find your favourite way to have them! This is one of the kinds we’ve recently made that we love.


  • 4-6 large peppers of your choice
  • Rice
  • Veggie ground (We used Gardein)
  • ½ pack of taco seasoning
  • Tomato sauce
  • Onions
  • Mushrooms
  • Sriracha
  • Vegan butter
  • Cheeze shreds (We used Emborg)


  1. Put 1 tbsp of vegan butter in a frying pan on medium heat
  2. Dice onions and mushrooms, then add to frying pan
  3. In a separate pot, start to boil your rice
  4. Add your veggie ground to your onion and mushroom pan
  5. Add 2 cups of tomato sauce and your taco seasoning to veggie ground mix. Cook on medium heat for about 10 minutes
  6. After 10 minutes, mix in 1 cup of shredded cheeze and the rice into the pan. Lower heat to medium-low
  7. Preheat your oven to 400 degrees
  8. Cut off the tops of your peppers and hollow out the insides
  9. Scoop your filling into the peppers
  10. Line a baking sheet with parchment paper and place peppers on top. Bake for 20-25 minutes. Remove, let cool for 5 minutes and enjoy! Serves well with vegan sour cream

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