These vegan stuffed peppers with chickpeas and cauliflower are perfect for a vibrant and wholesome weeknight dinner that’s bursting with fresh, wholesome ingredients, and plenty of colour. Serve them by themselves or with a side dish of your choice. Gluten-free and oil-free.
There’s a range of dishes that remind me of summer and warm days. Stuffed peppers is for sure one of them. They’re super vibrant and, despite their warming and comforting qualities, taste super refreshing. If you love eating plenty of produce, stuffed peppers are pretty much the perfect option for you. But even if you think you’re not the biggest fan of vegetables, these may change your mind!
Right, I won’t ramble on for much longer because it’s time to discuss these stuffed peppers that I hope you will love as much as I do!
Vegan stuffed peppers with chickpeas and cauliflower
As I said, these stuffed peppers are a great way to eat more vegetables, even if you’re not a fan of eating salad. They’re packed full of whole food ingredients and you will be surprised at to just how simple they are – but after all, oftentimes it’s the simple recipes that are the tastiest.
Let’s discuss the chickpea and cauliflower filling. It’s definitely tasty enough to eat by itself, so sometimes I make a little bit extra to use in other recipes or just eat as it is with a side salad and a sauce. The veggies included in the recipe are onion, zucchini, carrot, and cauliflower. You can, however, add any other vegetables of your choice to switch things up a little bit.
The chickpeas make the dish filling and add some plant based protein. Everything is cooked in a simple tomato sauce that is infused with spices and a little bit of hot sauce to add even more of that startling complexity to the flavour profile. Add the filling to bell peppers, bake, and you’re good to go!
Ingredients you’ll need
- Rice of your choice.
- Minced garlic.
- Zucchini (courgette).
- Onion. Either white or red works.
- Cauliflower florets.
- Good-quality tinned tomatoes.
- Hot sauce. Optional, but highly recommended!
- Chickpeas. Either tinned or cooked from fresh.
- Tamari. You can use soy sauce if not avoiding gluten, and coconut aminos for a soy0-free version.
- Bell peppers.
How to make the yummiest vegan stuffed peppers
First, cook the rice according to packaging instructions.
Meanwhile, add the garlic, zucchini and onion to a non-stick frying pan with a splash of water and sauté for 3-4 minutes, until softened and fragrant. Next, add the carrot, cauliflower, turmeric, cumin, tinned tomatoes and hot sauce. Continue to cook, stirring frequently, for around 7-8 minutes, until the cauliflower begins to soften.
Prepare the peppers by cutting off the tops and removing the seeds. Preheat the oven to 200 degrees C/400 F.
Add the chickpeas, rice and tamari to the filling. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.
Serve these with any vegan sauce of your choice. It can be as simple as a drizzle of tahini with lemon juice, ketchup, tahini, or mashed avocado. You can also try them with chunky guacamole, vegan sour cream, or spicy cashew cream. Eat them by themselves (this option works the best as a starter or side dish) or add a side such as a quick salad.
Storing and freezing stuffed peppers
Stuffed peppers keep very well in the fridge and can taste even better the next day! Store them in an airtight container for 4-5 days and reheat as needed. I actually love eating them cold, too.
They are also freezer-friendly. After freezing, let them thaw for 8 hours/overnight and then reheat in the oven or in the microwave.
Other healthy vegan dinners
- Sesame peanut tofu
- Lentil burgers
- Stuffed cabbage rolls
- Chickpea pasta with mushrooms
- Soy mince and pea stew
Let me know in the comments: what’s your favourite stuffed pepper filling? If you give these chickpea and cauliflower vegan stuffed pepper a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Chickpea and cauliflower vegan stuffed peppers
- Non-stick frying pan
- Baking tray
- Conventional oven
- 1 1/2 cups rice of choice
- 2 cloves garlic minced
- 1/2 medium zucchini chopped
- 1 medium onion chopped
- 1 medium carrot peeled and chopped
- 2 cups cauliflower florets
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 cup tinned tomatoes
- 1 tsp hot sauce
- 3 large bell peppers
- 1 can chickpeas drained and rinsed
- 3 tbsp tamari
- Cook the rice according to packaging instructions.
- Meanwhile, add the garlic, zucchini and onion to a non-stick frying pan with a splash of water and sauté for 3-4 minutes, until softened and fragrant.
- Next, add the carrot, cauliflower, turmeric, cumin, tinned tomatoes and hot sauce. Continue to cook, stirring frequently, for around 7-8 minutes, until the cauliflower begins to soften.
- Prepare the peppers by cutting off the tops and removing the seeds. Preheat the oven to 200 degrees C/400 F.
- Add the chickpeas, cooked rice and tamari to the filling. Divide it evenly between the peppers and bake in the preheated oven for 35-40 minutes, until the peppers are soft and the filling is golden.