Creole Stuffed Peppers (Vegan)
Savory bell peppers filled with a rich Creole-style rice and mushroom filling simmered in seasoned tomato gravy.
⸻
Ingredients
Peppers
• 4 large bell peppers, tops removed & seeded
Creole Filling
• 2 tbsp olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 3 cloves garlic, minced
• 8 oz mushrooms, finely chopped
• 1 cup crushed tomatoes
• 1½ tsp Creole seasoning
• ½ tsp dried thyme
• ½ tsp dried oregano
• Black pepper to taste
• 1½ cups cooked rice
• 2–4 tbsp vegetable broth or water (as needed)
Optional
• 1 tsp vegan Worcestershire
• Vegan shredded mozzarella
• Green onions or parsley
⸻
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in skillet over medium heat.
3. Add onion, diced bell pepper & celery. Cook 6–8 minutes until soft.
4. Add garlic and cook 30 seconds.
5. Add mushrooms and cook 8–10 minutes until browned.
6. Stir in crushed tomatoes, Creole seasoning, thyme, oregano, black pepper, and Worcestershire (if using).
7. Simmer uncovered 12–15 minutes, stirring occasionally, until thickened and flavorful.
• Add small splashes of broth or water if needed.
8. Stir in cooked rice and heat 2–3 minutes.
9. Spoon filling into peppers. Top with vegan cheese if desired.
10. Bake 30–35 minutes until peppers are tender.
11. Garnish with green onions or parsley.
I've tried various stuffed pepper recipes over time, but this Creole-style vegan version really stands out for its rich layers of flavor and satisfying texture. The combination of sautéed mushrooms, bell peppers, celery, and garlic cooked slowly with Creole seasoning, thyme, and oregano brings a depth reminiscent of traditional Creole cooking — but entirely plant-based. Using crushed tomatoes and simmering the filling ensures the mixture becomes beautifully thick and savory, making every bite juicy and flavorful. One helpful tip I discovered is to choose bell peppers that are firm and evenly sized to ensure even baking. Removing the tops carefully and cleaning out the seeds allows the filling to nestle nicely inside. I also like adding a splash of vegetable broth while simmering the filling to keep it moist without adding too much liquid. For extra indulgence, topping the stuffed peppers with vegan shredded mozzarella before baking creates a delightful melty crust that complements the spice and earthiness of the Creole filling. If you want a little extra zing, a dash of vegan Worcestershire sauce enhances the umami notes, balancing well with the herbs and seasonings. Serving these stuffed peppers garnished with fresh green onions or parsley not only adds a pop of color but also freshens the palate. This recipe is versatile — you can pair it with a simple green salad or even some crispy roasted potatoes for a complete meal. Overall, this recipe is perfect for anyone embracing vegan cooking or looking for a new way to enjoy Creole-inspired flavors in a healthy, plant-based way. It's a delicious dinner option that’s sure to impress friends and family alike.