Pasta Stuffed Peppers

Najee Kelley eating vegan pasta stuffed peppers


  • Uptonsnaturals Seitan
  • 4 ounces Banzos Chickpea Penne Pasta
  • 1/3 cup chopped red onion
  • 4-5 colored Bell Pepper
  • 1/2 cup chopped white mushrooms
  • 1 cup meatless tomato basil
  • 5g Bragg’s Nutritional Yeast seasoning
  • 20g vegan cheddar shreds (optional)
Vegan Pasta Stuffed Bell Pepper Built By Plants


LEGUMES: @uptonsnaturals Seitan 
VEGETABLES: Tomatoes, Onions (w/side of broccoli)
GRAINS: Whole Grain Spaghetti
FRUIT: Avocado & Green/Red Bell Peppers

Vegan Pasta Stuffed Bell Pepper

How To Make Vegan Protein Packed Spaghetti

  • Preheat the oven to 425°F and place the peppers on a tray, then drizzle with 2 tablespoons coconut oil (optional). Bake for 10 minutes. Remove from the oven and set aside.
  • Cook spaghetti in a pot, based on package directions.
  • In a large skillet, saute the onion, bell peppers, mushrooms and garlic powder in coconut oil until tender.
  • Heat Upton’s seitan in separate or the same skillet as the vegetables since the seitan comes cooked already.
  • Add preferred spaghetti sauce, beans, tomatoes, seasoning, etc.
  • Bring to a boil; cover and simmer for 10 minutes. Drain penna; top with sauce.
  • Fill each pepper with pasta and top with vegan cheese (optional). Place stuffed peppers back into the oven and bake for 5 minutes until cheese is bubbly and slightly brown.

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