These easy and delicious Vegan Pizza Stuffed Peppers are perfect for weeknight meals or anytime you want a light, low-carb dinner. We’re talking Italian sausage, onions, garlic, and pizza sauce – stuffed inside an oven-baked bell pepper – then smothered with your favorite pizza toppings like cheese, pepperoni, and black olives. They taste just as good as pizza, only without the crust!
Ingredients for Pizza Stuffed Peppers
- Bell Peppers – use any variety. I went for small to medium-sized peppers so that I could fit them in my baking dish. That also seemed to be the perfect amount of peppers for the sausage filling.
- Vegan Sausage. We like the Beyond Italian Sausage. Just remove the casing (if any) before cooking. You could also use plant-based ground like Gardein or Impossible Meat. I would probably add 1-2 teaspoons of Italian seasoning for more flavor.
- Onions and Garlic. You could use white, yellow, or red onions. Maybe even a shallot if that’s what you have.
- Pizza Sauce. Store-bought is easy, but if you’d prefer to make your own, feel free!
- Dairy-free Mozzarella – Trader Joe’s has a good shredded cashew-based mozzarella. Aldi carries affordable vegan mozzarella, too. Violife, Daiya, So Delicious, and Follow Your Heart are great options, also.
- Plant-based Milk – Used to make the cheese sauce for topping the baked peppers. This method turns out creamier and is better than just baking it with the peppers. Make sure the milk is plain, unsweetened, and unflavored.
- Toppings – Vegan pepperoni, black or green olives, or even mushrooms. Anything goes!!
- Garnish (Optional) like red pepper flakes, Italian seasoning, and fresh parsley.
Instructions:
Preheat the oven to 400°F
Start by cutting the peppers in half lengthwise. Remove any seeds and membranes. Place peppers cut side up in a baking pan.
Remove the casing from your sausage, if any. Brown sausage with onions and garlic over medium-high heat for about 6-8 minutes. Add the pizza sauce and stir to combine.
Spoon the sausage filling into the bell peppers. Transfer to the oven and bake for 20-25 minutes, or until peppers are tender-crisp.
While your peppers are baking, prepare the cheese sauce by combining dairy-free mozzarella with plant-based milk in a small saucepan over medium heat. Whisk until completely melted and gooey. Making a cheese sauce instead of adding to peppers before baking makes for a creamier topping!
Pan-fry the vegan pepperonis in a little olive oil until hot. Cooking them instead of baking will keep them from drying out!
Remove baked peppers from the oven and top with cheese sauce, pepperoni, black or green olives, and any other topping you’d like. Garnish with red pepper flakes, parsley, and Italian seasoning.
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 these stuffed peppers and share them 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
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Vegan Pizza Stuffed Peppers
Ingredients
- 4 Bell Peppers
- 1 Package Vegan Italian Sausage, Casing Removed Like Beyond Meat
- ½ Onion Diced
- 4 Garlic Cloves Minced
- 14 Ounces Pizza Sauce
For Serving
- 1 cup Dairy-free Mozzarella Cheese
- ¼ Cup Plant-Based Milk
- Vegan Pepperoni
- Black or Green Olives
Instructions
- Preheat oven to 400°F
- Sauté the sausage, onions, and garlic in a skillet over medium-high heat for about 6-8 minutes. Stir in the pizza sauce.
- Cut the peppers in half lengthwise and remove the seeds and membranes. Arrange peppers in an oven-safe dish, cut side up.
- Spoon sausage filling into peppers. Transfer to the oven and bake for 20-25 minutes, or until peppers are just tender.
- While those are baking, make your cheese sauce. In a small pan over medium heat, whisk cheese and milk together until creamy. Add more milk/cheese as needed to achieve desired consistency. Taste and add salt if necessary.
- Heat vegan pepperoni in a small skillet with a little olive oil until hot. This prevents it from drying out in the oven.
- Remove peppers from the oven and top with cheese sauce, pepperoni, and olives. Top with crushed red pepper flakes, Italian seasoning, and parsley.
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