Easy Plant Based Stuffed Bell Peppers

Recipe Highlights: Plant Based Sour Cream and Cheese

Some of the key ingredients for this recipe include the plant based provolone and sour cream! It took me about a year to find something that mimicked dairy cheese and sour cream. Although, some nay-sayers may yell, “Just eat cheese!” I was determined to find something that didn’t have dairy or cholesterol and wouldn’t be detrimental for my health in the long run! Sure, as a Struggling Vegetarian I have my moments where I slip and consume a slice of cheese, but let me tell you, I am proud to say finding substitutes like the ones used in this recipe has allowed me to go 6 months or more without cheese!

Toffuti Sour Cream

There are tons of Sour Cream substitutes out there but this one takes the cake and the ice cream! With the same creamy consistency and very similar sour taste, this is my goto sour cream! It’s so similar that it doesn’t make me want the real thing! This is an optional ingredient for this recipe, but I do recommend giving it a try if like me, you grew up with Mexican cuisine and struggle trying to stay away from this tasty topping.

Follow Your Heart Provolone Cheese

Another wonderful find in my past year of a plant based lifestyle is the Follow Your Heart Provolone cheese and the other cheeses that are within this food line! Not only does it melt, but the flavor is also very similar to cheese. Whether this cheese is on a burger or on a stuffed bell pepper, let me tell you, it does not disappoint! I actually learned about this cheese from a random angel while working one day. She yelled, “I’m Italian and I just love this cheese!” Well let me tell you, so do I!

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Easy Plant Based Stuffed Bell Peppers

All you need is a bell pepper, quinoa, black bean burger (or just black beans), onion, garlic, plant based provolone cheese and sea salt!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine other
Servings 4 servings
Calories 440 kcal


Main Dish

  • 4 Large Bell Peppers
  • 1 cup Dry Quinoa
  • 1 package Gardein Black Bean Burger Patties May sub with black beans with 1 tbsp taco seasoning
  • 1/2 Onion (diced) Sub 1 tbsp onion powder
  • 2 cloves Garlic
  • 8 slices Follow Your Heart Provolone Cheese
  • 1 tsp Sea salt
  • 1 tbsp Avocado Oil May sub olive, safflower, etc.
  • 1/4 cup Tofutti Sour Cream OPTIONAL

Side Dish

  • 4 cup Spinach
  • 1 tsp Sea salt
  • 1 tsp Garlic powder or real garlic
  • 1 tbsp Earth Balance Butter
  • 1 tbsp Water

Optional Salsa

  • 1/4 cup Cilantro
  • 1/4 cup Onion
  • 1 whole Tomato
  • 1 whole Jalapeno


Main Dish

  • Place quinoa into 2 cups of water and let boil on medium high heat (at 7/8 on the stove) for 8 minutes. After 8 minutes cover on low heat and let the quinoa steam for 6 minutes. Dice the onion and garlic, do not add to the mixture at this time.
  • While the quinoa is cooking cut the bell peppers in half. Remove stem, white center, and seeds. Place 1 tbsp avocado oil or nonstick spray in a pan on medium heat (level 5). Place bell peppers in the pan. Cook on one side for 1 minute then flip and cook for another minute. Cover the pan for 3 minutes. Then flip and cover for 3 minutes. Then turn off and leave covered.
  • Take quinoa off the heat. Add diced onion, diced garlic and sea salt. Mix together well. Cover and let the mixture sit.
  • Place 4 gardein black bean corn patties into a nonstick pan. (Or use nonstick spray or 1 tbsp oil to prevent sticking) Let the patties cook on each side for about 3 minutes until no longer frozen.
  • Use the spatula to start breaking the patties into small pieces. As you would do with ground beef. Turn off the heat and let sit.
  • Uncover the bell peppers and fill the bell peppers halfway with the quinoa mixture. Then fill the other half with the bean mixture.
  • Cover each filled bell pepper with the provolone cheese.
  • Place in the oven and broil for 5-6 minutes. (If slightly charred black or brown that is okay)
  • Optional: Place sour cream and salsa on top of the bell pepper and serve with Spinach.

Side Dish

  • Add spinach to the pan that was used for the bell peppers. Increase temperature to medium heat.
  • Add 1tsp salt, garlic to taste, 1 tbsp water.
  • As it cooks on medium heat for 30 seconds flip, then wait another 30 seconds and flip. Repeat until leaves are withered.
  • Add 1 tbsp butter. Flip spinach in the butter until dissolved.
  • Remove from heat and serve.

Optional Salsa

  • Add cilantro, onion, tomato and jalapeno to the blender. Then serve. Feel free to dice all ingredients and mix for a pico de gallo rather than a blended salsa.


Feel free to substitute brown rice, or potatoes for the quinoa.
If you want to substitute black beans consider adding taco seasoning to black beans for a similar flavor.
Two halves of the stuffed bell peppers are about 440 calories, therefore 1 half is about 220 calories. Calories include optional salsa and plant based sour cream. 
Keyword bell pepper, dinner, lunch, stuffed bell peppers

*I am in no way affiliated with the companies/brands mentioned in this recipe. These are recommendations based on my own opinions and consumption of these products.