Meatless Mushroom, Kale And Rice Stuffed Bell Peppers

I’m not a huge fan of roasted bell peppers, but that didn’t stop me from trying this recipe out.

I mean, what’s not to love about a bell pepper stuffed with veggie goodness?

I love these stuffed bell peppers because they’re one of the most satisfying vegan meals I’ve ever had.

Between the meatless crumbles, rice and all the veggies, I felt really full without feeling super heavy after this meal.

I thought that eating two halves might be too much food for me, but it was a perfect amount.

So, what are meatless crumbles? 

I used LightLife meatless crumbles in this dish. They’re made out of mostly soy protein (same as tofu and tempeh) and you can probably find them in a Whole Foods or in the tofu/soy section of general supermarkets.

They’re also great for chilis and vegan “meat” sauces — basically anything you’d normally put ground beef in.

That being said, if you’re not vegan and want to include meat in this dish, ground turkey, chicken or beef would work really well here. Use about 1.5 cups of ground meat to replace the crumbles. 

Otherways you can customize this meal:

Not a kale fan? Use spinach.

Red onion, peas, carrots, celery, broccoli, cauliflower, salsa or regular tomatoes would make great veggie swaps for this meal too. Just make sure whatever you use, that it’s chopped into small pieces.

If you’re not vegan, I would totally add shredded cheese in there as well.

You can easily swap rice for quinoa, farro, couscous or whatever grain you’re feeling. If you want, leave it out (but I honestly think the rice helped me stay so satisfied after this meal!)

This veggie mixture would also work well in a sweet potato, russet potato or even a zucchini boat.

Reheating these stuffed bell peppers:

I highly recommend using the oven to reheat these instead of the stove or microwave.

Before eating, place the bell peppers in an oven-safe dish and cover with foil. Reheat on 350 for about 10 minutes. Then top with more nutritional yeast and some lime juice and dig in!

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Print Recipe
Meatless Mushroom, Kale And Rice Stuffed Bell Peppers
These vegan stuffed bell peppers are so satisfying and tasty to have after work. Just reheat them in the oven for 10 minutes and dinner is served!
Prep Time 10 mins
Cook Time 30 mins
Prep Time 10 mins
Cook Time 30 mins
  1. Preheat the oven to 400 F (200 C) and prepare a small baking dish with cooking spray and the halved peppers.
  2. Start cooking the rice according to the package.
  3. Heat 1 TBSP of oil in a large skillet over medium heat. After a minute, add the garlic and onions. Let cook for 3-5 mins, until translucent/fragrant. Add the mushrooms, meatless crumbles and spices with the remaining oil. Break up the crumbles with a fork, then cover and cook for 5-7 mins.
  4. Stir in the kale and rice and turn the heat down. Keep stirring until kale is completely wilted.
  5. Spoon the veggie rice mixture directly into the peppers and bake for 15-20 minutes.
  6. Garnish with green onion and nutritional yeast if using!
Recipe Notes

This meal will last for up to four days in the fridge. Reheat these stuffed bell peppers in the oven, not microwave. This meal is not freezer friendly!

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