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These Filipino-Style Stuffed Bell Peppers are filled with plant based ground ‘meat’ cooked in a rich tomato-based sauce inspired by Filipino Arroz a la Cubana.

STUFFED BELL PEPPERS

The plant based ground ‘meat’ is cooked with potatoes, peppers, raisins, and olives giving the filling sweet, savory, and umami flavors on top of varying textures. Each bell pepper half is stuffed with this filling before being baked until the peppers start to release its juices and the flavors of the filling continue to infuse together.

Since we Filipinos love rice, I paired these stuffed peppers with Sinangag or  Filipino Fried Garlic Rice or Sinangag (you can find the recipe here). But of course, it’s really up to you how you want to enjoy these peppers. They’re great as-is or pair it with a salad.

INGREDIENTS YOU’LL NEED

ARROZ A LA CUBANA-STYLE FILLING

• 1 tbsp neutral cooking oil
• 1/2 small white onion
• 2 cloves garlic minced
• 1/2 small red bell pepper
• 1 small green chili optional for extra head
• 1 small potato peeled and diced
• 10.5 oz vegan ground ‘meat’ or mince (plant-based ground meat substitute)

FOR PLANT-BASED GROUND ‘MEAT’ SUBSTITUTE

• I used the brand Future Farm and used their mince. I also enjoy Impossible Foods for their mince. It’s really up to you which you’d like to use depending on what you have access to.
• Do note that some brands already season their plant-based meat/mince alternatives, while some do not (or just lightly season theirs) so you can adjust the seasonings to your taste and add more or less of them as needed, to taste.

SEASONING + MIX-INS

• 1/2 to 1 tbsp soy sauce
• 2 tsp liquid seasoning I used Knorr, option – you can just season with salt or soy sauce
• Freshly ground pepper
• 2.5 tbsp tomato paste
• 1/2 cup water
• 1.5 – 2 tbsp brown sugar adjust to desired sweetness
• 4 green olives sliced
• 1.5 tbsp dried raisins
• 3.5 oz green peas

BELL PEPPERS

• 3 large bell peppers, I used yellow bell peppers

PREPARE THE FILLING

• Heat a large pan or skillet over medium heat. Add the oil.
• Once hot, sauté the onion until translucent, around 1 minute.
• Add the garlic and sauté until lightly brown. Mix in the diced red bell peppers and chili (if using) and cook until tender.
• Add the diced potatoes. Turn up the heat and leave the potatoes to cook for 2-3 minutes or until half-cooked.
• Season the potatoes with some liquid seasoning (I used Knorr) or some salt, and pepper to taste.

• Afterwards, add in the vegan ground ‘meat’ or mince.
• Separate with your spatula and allow the ground ‘meat’ to cook.
• Once the vegan ground ‘meat’ is cooked, taste a portion and then season with soy sauce and liquid seasoning, as needed. This will depend on the type of ground ‘meat’ you used – some brands already come seasoned, so just adjust to your taste as needed.
• Mix in the tomato paste and water into the pan. Stir until the tomato paste is dissolved. Add the sugar and pepper. Mix until well incorporated.
• Add the olives, raisins, and peas. Mix well with the ‘meat’ mixture. Taste the filling and season with more soy sauce and/or sugar if needed.
• The filling will be quite saucy, while will be just right to stuff into the peppers so the filling will not be too dry.

STUFFING THE PEPPERS

• Preheat your oven to 350F/180C.
• Slice the bell peppers vertically in half. Remove the seeds.
• Place the bell peppers on baking tray. You can brush some oil onto the tray to avoid the peppers from sticking.
• Scoop generous amounts of the filling. Carefully press the filling down into the peppers.
• Repeat for the rest of the peppers.

BAKE OR AIR-FRY YOUR STUFFED BELL PEPPERS

• Bake the stuffed bell peppers in the oven for 30-35 minutes or until the bell peppers are cooked and tender to your liking.
• If air-frying you can start by air frying these for 15 minutes or until tender.

TO SERVE

• Since we Filipinos love rice, I served these peppers with Filipino Fried Garlic Rice or Sinangag – you can find the recipe here. But of course, it’s really up to you how you want to enjoy these peppers. They’re great as-is or pair it with a salad.
• Enjoy the peppers while still hot!

THE INSPIRATION: ARROZ A LA CUBANA

MORE FILIPINO RECIPES YOU’LL ENJOY

• Adobo
• Filipino Spaghetti
• Burger Steaks and Gravy
• Filipino Tofu Tapa
• Tofu Sisig
• Tokwa’t Baboy
• Filipino Kaldereta or ‘Meat’ Stew
• Mushroom Tocino
• Fried Garlic Rice
• Lumpiang Gulay or Fried Vegetable Spring Rolls
• Filipino “Pork” Barbecue
• Tofu and Mushroom Salpicao
• Bola-Bola (Filipino Meatballs)
• Lumpiang Shanghai

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

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