Vegan Buffalo Chicken Stuffed Peppers

Vegan buffalo chicken stuffed peppers are a bright and tangy, veggie packed dinner everyone loves. See the Halloween version for a tasty dinner AND fun craft.

recipe originally published July 21, 2010

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why this recipe works
   2. How to serve it
   3. Ingredient variations
   4. How long does this recipe last?
   5. Reheating methods
   6. Jump to recipe: Vegan Buffalo Chicken Stuffed Pepper

 

Why you'll love this recipe

How is it that I am only just now making a vegan buffalo chicken stuffed pepper, thirteen years into making recipes for Halloween stuffed peppers? Honestly, I did make a buffalo macaroni stuffed pepper in 2010, but over the years it has morphed into this one. You can definitely still use macaroni, and I have parts of the original recipe as ingredient alternatives in the notes section.

Any way you make this recipe, you'll love it.

• Flavor: That deliciously tangy, slightly spicy flavor of buffalo sauce is a classic that most everyone loves. I like to think of this mixture as a lighter version of buffalo chicken dip. Another flavor layer: you make the "chicken" then deglaze the pan and finish the dish.  
• Color: All the bright natural colors of bell peppers to choose from! Spinach adds the green that I always want in my dishes, along with the added protein and fiber. 
• Method: The vegan buffalo chicken mixture is quick and easy to make. The bell peppers can be filled standing up, with the tops sliced off, or sliced down the middle and filled as two flat halves (two halves would be one serving). 

If you are making this for Halloween, see this video and guide to Halloween peppers, including carefully cutting them into jack o lanterns and all sorts of facts you never knew.

 

How to serve this recipe

I love these stuffed peppers with simple crisp salad greens. If you are using cauliflower or palm hearts in the pepper, a side of rice or pasta rounds out this meal.

Again, if enjoying these as part of a Halloween dinner, don't forget the pumpkin caramel chocolates for dessert.

 

Variations on this recipe / Ingredient substitutions

In place of cauliflower, use rice, pasta noodles like macaroni, or quinoa. Cook beforehand using package instructions, and add to recipe where the cauliflower is added, and continue with recipe instructions. You can also use palm heart rice which adds another level of tangy flavor.

In place of soy curls, use shredded jackfruit or cannellini beans. See the recipe card for specific instructions on these.

 

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these peppers and filling within three days.

Refrigerate leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Bake in a baking dish at 375° F until warmed through, usually 20-25 minutes.
• Stovetop: Reheat filling only on the stovetop in a skillet over medium heat, then fill peppers.
• Air Fryer: Air fry at 350 °F and check after 8 minutes. Continue heating for another couple minutes as needed. 

Did you make these buffalo stuffed peppers? 

Follow spabettie on Instagram and tag us with #spabettie
We love seeing your recipe photos and remakes - thank you!

Yield: 4 servings

Vegan Buffalo Chicken Stuffed Peppers

Print

Bright and tangy buffalo vegan chicken and rice make this a veggie packed dinner everyone loves. See the Halloween version for a tasty dinner AND fun craft.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 4 bell peppers
• 3 cups soy curls (see notes for other options)
• 2 tablespoons super fine almond flour
• ½ teaspoon fresh cracked black pepper
• 1 tablespoon olive oil
• 1 yellow onion, peeled and diced
• 3 garlic cloves, peeled and minced
• 3 tablespoons vegetable broth
• 1 head cauliflower, cored and riced (see notes for options)
• 2 cups fresh spinach
• ½ cup buffalo style hot sauce
• ½ cup dairy free cheese, optional
• celery ranch dressing, as garnish
• sliced green onions, as garnish

Instructions

1. Preheat oven to 350 °F.
2. Carefully slice bell peppers. If carving into jack o lanterns, slice around the top to remove it. If not carving, you can slice in half from top to bottom, and serve 2 halves as one serving.
3. Before rehydrating the soy curls, break them into smaller pieces (see video). Soak them in warm water to rehydrate, about 10 minutes. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water.
4. Return squeezed soy curls to bowl. Sprinkle almond flour and black pepper over soy curls, and toss to coat completely.
5. In a large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
6. Add floured soy curls to sautéed onion mixture. Continue to sauté for several minutes, until soy curls are golden brown and slightly crisp on edges.
7. While soy curls are cooking, shred the cheese if using.
8. Once soy curls begin to brown, add broth and carefully scrape to deglaze the pan.
9. Add cauliflower rice and spinach. Continue cooking for several minutes, until cauliflower is softened.
10. Remove from heat.
11. Add hot sauce and grated cheese, if using. Stir to combine.
12. Spoon the filling into the peppers and place in a baking dish.
13. Cover with foil and bake at 350 °F for 25 minutes, or until peppers are soft to your liking.

Notes

INGREDIENT SUBSTITUTIONS 

In place of cauliflower, use rice, pasta noodles like macaroni, riced palm hearts, or quinoa. Cook beforehand using package instructions, and add to recipe where the cauliflower is added, and continue with recipe instructions.

In place of soy curls, use shredded jackfruit or cannellini beans:

IF USING JACKFRUIT

1. Drain jackfruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). 
2. Sprinkle almond flour and black pepper over shredded jackfruit and toss to coat completely.
3. Add to skillet with sautéed onion and continue with recipe instructions.

IF USING BEANS

1. Drain beans but do not rinse.
2. Add to skillet with sautéed onion and continue with recipe instructions.

How to serve this recipe

I love these stuffed peppers with simple crisp salad greens. If you are using cauliflower or palm hearts in the pepper, a side of rice or pasta rounds out this meal.

If enjoying these as part of a Halloween dinner, don't forget the pumpkin caramel chocolates for dessert.

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these peppers and filling within three days.

Refrigerate leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Bake in a baking dish at 375° F until warmed through, usually 20-25 minutes.
• Stovetop: Reheat filling only on the stovetop in a skillet over medium heat, then fill peppers.
• Air Fryer: Air fry at 350 °F and check after 8 minutes. Continue heating for another couple minutes as needed. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Original Hot Sauce
• 
  Soy Curls
• 
  Fine Almond Flour
• 
  Palm Heart Rice

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 8gUnsaturated Fat: 6gSodium: 157mgCarbohydrates: 17gFiber: 7gSugar: 5gProtein: 6g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

 

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.