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Top 25 Plant-Based Stuffed Vegetable Recipes

Sharon Palmer

There are just so many vegetables in the plant kingdom that are perfectly made for stuffing with nutrient-rich fillings. All of those cute little shells, hollows, and cavities make the perfect edible package for a fragrant, savory stuffing. From squash and zucchini to bell peppers and tomatoes, you can stuff healthy, colorful vegetables with fillings based on grains, lentils, beans, peas, veggies, nuts, and herbs. The wonderful thing about this technique is that you can create a meal in one by doing so; those stuffed veggies can provide a well-balanced dish filled with healthy carbs, plant proteins, and all important vegetable servings.

That’s why I asked some of my favorite food bloggers to contribute their best plant-based stuffed vegetable recipes in this recipe collection. I also am sharing a few of my favorites. Enjoy!

Eat and Live Well,

Sharon

Top 25 Plant-Based Stuffed Vegetable Recipes

Acorn Squash Stuffed with Pumpkin Seed & Cherry Quinoa Pilaf, E.A. Stewart, The Spicy RD (shown above)
Chicken and Broccoli Stuffed Spaghetti Squash, Jessica Randhawa, The Forked Spoon
Chickpea Salad Cucumber Boats, Lizzie Streit, MS, RDN, It’s a Veg World After All

Chipotle Stuffed Sweet Potatoes, Rachael Hartley, RD, LD (shown above)
Crispy Maple Mustard Stuffed Potato Balls, Kristina Sloggett, Spabettie
French Style Stuffed Eggplants, Elena Szeliga, Happy Kitchen
Honeynut Squash Stuffed with Mushrooms, Chickpeas, Pistachios & Cranberries, Liz Weiss, MS, RD, Liz’s Healthy Table

Mediterranean Stuffed Peppers, Jennifer Thurman Sebestyen, Veggie Inspired (shown above)
Mexican Stuffed Sweet Potatoes with Spicy Southwest Sauce, Danielle Fahrenkrug, Delightful Mom Food

Moroccan Stuffed Eggplant, Sarah McMinn, My Darling Vegan (shown above)
Mung Bean Lentil Salad-Stuffed Avocado, Chelsey Amer, MS, RD
Nacho Stuffed Portobellos, Jess Klug, It Doesn’t Taste Like Chicken
Quinoa Stuffed Bell Peppers with Squash and Cranberries, Veronika Sykorova, The Healthful Ideas

Roasted Stuffed Acorn Squash with Quinoa and Kale, Linda Meyer, Veganosity (shown above)
Spicy Peanut Rice Stuffed Mini Peppers, Jennifer Thurman Sebestyen, Veggie Inspired
Spicy Vegan Zucchini Boats, Ginger Hultin, MS, RD, Champagne Nutrition

Squash Filled with Herbed Quinoa and Cranberries, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Stuffed Avocado with Corn and Summer Squash, Becky Striepe, Glue And Glitter
Stuffed Butternut Squash with Pear, Pecans and Cranberries, Jean LaMantia, RD


Stuffed Jalapeños, Sophia Tsoukas DeSantis, Veggies Don’t Bite (shown above)
Stuffed Mushrooms with Cashew Cream Couscous, Deirdre Gilna, The Fiery Vegetarian
Stuffed Pumpkins with Wild Rice Stuffing, Briggitte Jeanette Dix, Vegan Guide To The Galaxy

Taco Stuffed Tomatoes, Melissa B. Copeland, The Stingy Vegan
Thai Tempeh Stuffed Sweet Potatoes , Rachael Hartley, RD, LD
Walnut Stuffed Mushrooms with Cheddar, Apple & Sage, Mandy Enright, MS, RD, RYT

For other plant-based recipe collections, please check out the following:

35 Easy Plant-Based Recipes for One
45 BEST EVER Plant-Based Sandwiches
45 Veggie Burgers You Need To Try NOW!

Written by Sharon Palmer, MSFS, RDN on September 6, 2015; Updated on August 19, 2020.

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