Delicious and easy Vegan Breakfast Stuffed Peppers filled with a mixture of plant-based sausage, onions, garlic, spinach, and cheese, and then baked to perfection in the oven. These stuffed peppers are great for morning meal prep, breakfast, a weekend brunch, or even family dinner!
What You Need
- Bell Peppers – Three large or four medium-sized peppers
- Onion
- Garlic
- Spinach or kale
- Cheese – I used Violife Parmesan
- Plant-based sausage like Lightlife or Beyond Breakfast Sausage Patties
- A few pieces of day-old bread
- 1 bottle of Plant-based egg scramble like Just Egg
- From the pantry: Baking powder, pepper, ground mustard, Black Salt (aka Kala Namak)
How To Make Breakfast Stuffed Peppers
First, you’ll want to prepare the bell peppers for stuffing by slicing them in half and removing the seeds and innards. You can either slice them in half lengthwise (from stem to bottom, like pictured) or, you can slice off just the tops. Removing just the tops might actually work better as it’s easier to stuff and stand without any of the egg mixture spilling out. Arrange your peppers, cut side up in a small casserole dish so that they’re as level as possible.
Next, you’ll want to prepare the filling. Sauté the diced onions, minced garlic, and sausage over medium-high heat for about 8 minutes. If you’re using frozen patties, add to the skillet and crumble them into smaller bits as they thaw. Add the spinach and sauté for another minute or until the spinach has wilted. Stir in the bread pieces and remove from heat.
In another small bowl, whisk together the plant-based egg, baking powder, ground mustard, black salt (Kala Namak), and pepper. I like to add baking powder as it seems to result in a lighter, fluffier texture. Black salt is optional and will add more ‘eggy’ flavor. You can also sprinkle some on top after baking as it loses some of its flavor during cooking, IMO.
Lastly, using a spoon, transfer the sausage mixture into peppers, filling them about ¾ of the way. Slowly pour some of the egg mixture into each stuffed pepper. Top with cheese and carefully transfer to the oven – Bake for 45 minutes. Remove and let peppers cool for 10 minutes before serving to firm up a bit.
More Breakfast Recipes
Quinoa Loaded Hash Browns with Chipotle-Cashew Cream
Vegan French Toast BLT with Maple Aioli
Salted Tahini Date Smoothie Bowl with Granola
Why Vegan?
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this delicious breakfast and share it with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
The Best Vegan Breakfast Stuffed Peppers
Ingredients
- 3 Large Bell Peppers Or, 4 medium-sized peppers
- 7.4 Ounces Vegan Sausage We like Beyond Breakfast Sausage Patties
- ½ Onion Diced
- 4-6 Garlic Cloves Minced
- 1 Handful Spinach
- 2-3 Pieces Bread Torn into tiny pieces
- ½ Cup Vegan Cheese Like Violife Parmesan
- 1 Bottle Just Egg Plant-Based Scamble
- 1 teaspoon Baking Powder
- ½ Tsp Each: Ground Mustard, Black Salt, and Pepper
Instructions
- Preheat oven to 375°F
- Prep peppers: Slice them in half and remove the seeds and innards. You can either slice them in half lengthwise (from stem to bottom, like pictured) or, you can slice off just the tops. Removing just the tops might work better as it's easier to stuff and stand without any of the egg mixture spilling out. Arrange peppers, cut side up, in a small casserole dish so that they're as level as possible
- Prep filling: Sauté diced onions, garlic, and sausage over medium-high heat for about 8 minutes. Add the spinach and sauté for another minute, or until the spinach is wilted. Stir in the bread pieces and remove from heat
- In a small bowl, whisk together the egg, baking powder, ground mustard, black salt (Kala Namak), and pepper
- Use a spoon to transfer the sausage mixture into peppers, filling them about ¾ of the way
- Slowly pour some of the egg mixture into each stuffed pepper. Top with cheese and carefully transfer to the oven. Bake for 45 minutes. Remove and let peppers cool for 10 minutes before serving to firm up a bit
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