Vegan Stuffed Pepper

If you’re familiar with our blog, first- thank you for your interest in our recipes, and second- it’s no surprise to you that we love to turn non-vegan dishes vegan. Like our Creamy Alfredo Sauce, Shepherd’s Pie, Beyond Meatloaf, or our Walnut Pesto. If you’re new to our page, welcome! All those recipes can be found here on the blog.

We took a little bit of a break from recipe sharing this month but we’re back with another veganized dish! Our Vegan Stuffed Pepper has the traditional flavor without any of the cruelty! Spicy impossible ground sausage is mixed with quinoa, diced onion, sweet yellow corn, and diced tomato for a delicious filler in a sweet freshly tasting bell pepper. (This post is not sponsored) Use any color bell pepper you’d like- we decided on yellow. This recipe is for one large stuffed pepper. Adjust the recipe as needed for multiple servings. The main part of the cooking process is done in the crockpot. Making this recipe perfect for multitasking on a busy day. So, let’s hop to it!



  • 1 Large bell pepper
  • 1 Small onion, diced
  • 1/4 Cup of a roll of Impossible ground sausage
  • 1/4 Cup canned corn, drained
  • 1/2 Cup of the water from the canned corn
  • 1 Small plum tomato, diced
  • 2 Tablespoons dried quinoa
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried sage
  • Salt & Pepper, to taste
  • 1 Cup water


  • In a hot skillet add diced onion and ground sausage. Fold together. 
  • Add in paprika, garlic powder, sage, and salt & pepper. Fold together. Cook until the onion is translucent. 
  • Wash your bell pepper and cut the top with the stem off. With a small spoon, scrape out the seeds. Set side.
  • In a mixing bowl add- cooked sausage/onion mix, diced tomato, corn, water from the canned corn, dried quinoa. Mix until ingredients are incorporated together.
  • Spoon as much as possible into the scooped out bell pepper.
  • In a small crockpot, add 1 cup water. If you have a larger crockpot, fill with water about 1/4 full.
  • Place a heat/oven proof bowl inside the crockpot. Then sit the stuffed pepper in the bowl. 
  • Place the lid on the crockpot and let cook on high for two to three hours. Until the bell pepper is tender.
  • When done cooking- turn off the crockpot and remove the lid to let it cool down a bit. Then carefully remove the stuffed pepper from the crockpot.
  • Enjoy!

2 thoughts on “Vegan Stuffed Pepper

  1. I Love Your recipe. No Vegan, but I appreciate a few vegan dishes. I used Beyond Meats spicy sausage in one of my recipes and loved it. I hope to try your stuffed vegan bell peppers someday. Thanks for sharing.


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