Beyond Sausage Stuffed Peppers

Beyond Meat

Beyond Sausage stuffed peppers

These Beyond Meat sausage stuffed peppers make a simple, filling and very tasty meal. They’re gluten-free too!

Ideal for dinner parties or when you just fancy something different, these vegan stuffed peppers are sure to be a hit.

Prep time: 5 minutes

Cooking time: 30-35 minutes

Servings: 6



2 packets Beyond Sausage® Brat Original (4 total)

200g cooked quinoa

3 large green chillies

70g corn kernels

70g canned black beans, drained and rinsed

70g petite diced tomatoes

70g plant-based cheese of your choice

3 tablespoons chopped fresh coriander leaves

1 teaspoon cumin

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chilli powder, or more to taste

Salt and freshly ground black pepper, to taste

6 peppers, tops cut, stemmed and seeded


  1. Preheat oven to 180C.
  2. Line a 9×13 baking dish with parchment paper.
  3. In a large bowl, combine quinoa, green chillies, corn, beans, tomatoes, plant-based cheese, cilantro, cumin, garlic, onion and chilli powder, salt and pepper, to taste.
  4. De-case the Beyond Sausage links. In a pan, crumble the links and cook for about 4 minutes. Note: they will continue to cook in the oven, and you don’t want them to dry out.
  5. Spoon the filling into each bell pepper cavity. Place filled pepper in the prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through about 25-30 minutes.
  6. Serve and enjoy!

Did you enjoy this dish? Check out this Beyond Sausage Toad in the Hole too.

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