Vegan Italian Stuffed Peppers

Protein-rich with a delicious blend of flavours makes this a hearty and satisfying meal.

Serves 1 | Prep time: 10 mins | Cooking time: 50 mins


  • 50g/1.8oz (1/2 cup) TVP (textured vegetable protein)
  • 1/4 vegetable stock cube (low sodium)
  • 1 garlic clove
  • 50g/1.8oz brown onion (1/2 medium onion)
  • 1 tsp sweet paprika powder
  • 1 1/2 tsp dried Italian herbs
  • 5ml/0.2oz (1 tsp) olive oil spray
  • 75g/2.6oz carrot, diced (1 small-med carrot)
  • 100g/3.5oz black beans, (1/2 heaped cup, rinsed & drained)
  • 15g/0.5oz (1/3 cup) nutritional yeast powder
  • 35g/1.2oz (1 1/2 Tbsp) tomato paste
  • 250g/8.8oz red/yellow capsicum/bell pepper (2 medium sized)
  • Optional: chopped parsley


  1. Mix the stock cube with 1/2 cup of boiled water. Rehydrate the TVP mince by pouring the stock water over it in a bowl. Set aside.
  2. Heat a pan on medium-high heat. Add oil then sauté onion and garlic. Add paprika and carrot, stir for 2 to 3 more minutes.
  3. Once the TVP has rehydrated, add it to the pan and stir and cook for another 3 to 4 minutes. Then add the beans, Italian herbs, nutritional yeast and tomato paste, mix well and cook for 5 to 7 minutes. Remove from heat.
  4. Preheat oven to 180C/356F.
  5. Slice the tops off the capsicums (bell peppers), remove the seeds then pack the mince mixture in.
  6. Bake in the oven covered for 25 to 30 minutes, then uncover and bake for another 5 to 10 minutes.
  7. Once ready, garnish with chopped parsley or herb of choice and enjoy.

Macros – Carb: 49g  Fat: 10g  Prot: 45g  Calories: 466

This recipe is part of the 7-day Endurance meal plan

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DinnerItalianGluten Free

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