Soyrizo Stuffed Bell Peppers (Vegan)

This stuffed bell peppers recipe is an amazing vegan twist on regular stuffed bell peppers. You can use beautiful red, yellow, orange, and green bells to make a festive color mix that is visually exciting on top of tasty. Instead of ground beef, each stuffed pepper uses soyrizo, a chorizo sausage imitation made from soy rather than meat. If you cook the stuffing in a slow cooker or instant pot, it makes putting this recipe together with a breeze. After roasting it in a baking dish, if you want to reheat it, all you need to do is put the stuffed peppers into the microwave and you got it nice and hot.

If you omit the beans, you can make these stuffed bell peppers keto on top of making these recipes vegetarian and vegan. The tomato sauce keeps the stuffing moist and juicy, so you don’t feel like you’re eating cardboard. Nothing is worse than following a recipe only to find that while healthy, it is dry and just doesn’t taste good. For this recipe, if you decrease the baking time, you can freeze them and save them for weeknight dinners where you just pop them into the oven, cook them all the way through, throw some shredded vegan cheese on top, and your healthy meal is ready to eat. It’s quick and easy comfort food, and with the soyrizo and black beans, it makes them into vegan southern stuffed bell peppers so not only are they good for you, but they’re good for the planet too.

If you enjoyed this healthy recipe, please drop me a comment and take a look through my other posts. I’m sure there will be other recipes that make your mouth water and your waistline shrink. Helping my readers be healthy and happy is my goal.