Vegan Stuffed Peppers

During a recent client session, I found the inspiration to transform what was left of my recent orzo pasta salad into a stuffing for a healthier, vegan twist on stuffed peppers. The orzo looks similar to rice, a stuffed pepper staple, and I added in vegan sausage to the mix and topped the peppers with vegan cheese to make this a truly delicious yet nutritionally balanced treat.

Amazon links to products are provided throughout the article and in a list at the bottom. Links are to buy in bulk, which you may not necessarily want to do with the cheese, as I wouldn't recommend freezing, at least until I've tested it for myself. The sausages are freezable and would be safe to buy a large amount of. Defrost what you need for a day or two at a time in the fridge. Make pasta dishes with vegan sausage and meatballs, sausage parmesan, sausage with peppers and onions, sausage sandwiches, and more. Chao cheeses, I just realized, are Field Roast products as well. I am not surprised as they are all top quality in taste and choice of ingredients.



  1. Preheat oven to 350 degrees F.
  2. Slice both peppers in half long ways. Discard the insides, and set aside.
  3. Slice sausage in half long ways. Slice each half in half once more, and dice the four long strips.
  4. On medium high heat, sauté sausage until done and slightly crispy. Reduce heat.
  5. Add orzo salad to pan, and mix together.
  6. Add sauce to mixture, and continue to mix until sauce begins to boil. Turn off heat.
  7. Prepare peppers on a foil lined baking sheet. Fill peppers with mixture, and top with vegan cheese.
  8. Cover peppers with foil, and bake for ten minutes.
  9. Remove foil, and bake for another ten to fifteen minutes until peppers are tender.
  10. Serve immediately, and enjoy.