If you love stuffed bell peppers but don’t love the extra prep time, this deconstructed version is here to save the day! Packed with protein from textured vegetable protein (TVP) and loaded with the goodness of cauliflower rice, it’s a hearty, low-carb, and vegan twist on a comfort food classic. Best of all, it’s quick to make, making it perfect for busy weeknights.

Instead of stuffing individual bell peppers, this recipe breaks everything down into a skillet meal. The TVP is seasoned to perfection, mimicking the meaty flavor of traditional stuffed peppers, while cauliflower rice adds texture and keeps it light. Freshly diced bell peppers are sautéed until tender, bringing all the flavor and color you love about the original dish—without the extra effort.

It’s meal-prep friendly and reheats beautifully, so you’ll have a satisfying dish ready to go for lunches or dinners throughout the week.

VEGAN DECONSTRUCTED STUFFED BELL PEPPERS

Cook Time: 15 minutes
Prep Time: 10 minutes
Total Time: 25 minutes
Serving Size: 1 1/3 cup
Total Servings: 3

Ingredients:

1 cup tomato sauce
1 tbsp apple cider vinegar
1 tbsp Truvia baking sugar (or alternative)
1 cup TVP
12 oz bag frozen cauliflower
1 red bell pepper, medium diced
1 green bell pepper, medium diced
1/2 cup diced onion, diced
2 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp dried basil
1 tbsp extra virgin olive oil

Directions:

1. Prepare the vegetables by dicing the bell peppers and any other vegetables you’d like to include.
2. Heat oil in a large pan over medium heat. Add all the vegetables, including the cauliflower rice, except for the garlic. Cook for 10–12 minutes, stirring occasionally, until the vegetables are softened.
3. Add the minced garlic to the pan and sauté for 1 more minute until fragrant.Stir in the TVP, tomato sauce, apple cider vinegar, and herbs. Mix well.
4. Cook the mixture for 5–6 minutes, or until most of the liquid has evaporated.