{"id":4429,"date":"2026-09-20T14:50:02","date_gmt":"2026-09-20T12:50:02","guid":{"rendered":"https:\/\/www.veggiejam.com\/english\/?p=4429"},"modified":"2026-09-20T14:51:38","modified_gmt":"2026-09-20T12:51:38","slug":"vegan-stuffed-peppers-with-pumpkin-cream","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/vegan-stuffed-peppers-with-pumpkin-cream\/","title":{"rendered":"Vegan Stuffed Peppers with Pumpkin Cream"},"content":{"rendered":"\n

Softly roasted bell peppers, a savoury filling of rice, kidney beans and walnuts, and a velvety pumpkin cream on top: these vegan stuffed peppers with pumpkin are the autumn dinner that makes heating the oven genuinely worth it \u2013 no meat substitute, no vegan cheese.<\/p>\n\n\n\n

\"Vegan<\/figure>\n\n\n\n

Stuffed peppers \u2013 a classic everyone knows. I took that classic apart and put it back together, and what came out are these fabulous vegan stuffed peppers with a savoury rice and bean filling <\/strong>and a creamy pumpkin topping<\/strong> \u2013 entirely without (vegan) ground meat.<\/p>\n\n\n\n

Because what really makes the classic work, in my opinion, isn't the ground meat. It's the combination: soft, slow-roasted peppers on the outside, something savoury inside, and something creamy on top that turns golden in the oven. And you don't need cheese for that either. Pumpkin or butternut squash, a spoonful of cashew butter and a splash of soy milk make a cream that's velvety and lightly sweet \u2013 exactly the contrast the savoury filling needs.<\/p>\n\n\n\n

The filling is brown rice and kidney beans, with smoked paprika, oregano and thyme \u2013 plus walnuts for a nutty bite.<\/p>\n\n\n\n

The lovely thing about this recipe: you get a complete, balanced meal<\/strong> of complex carbs, protein and healthy fats on your plate, not just a side dish.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\n

Why You'll Love This Recipe<\/h2>\n\n\n\n

These vegan stuffed peppers win on three counts:<\/p>\n\n\n\n