Vegan Quinoa Stuffed Peppers
This healthy Vegan Stuffed Peppers recipe is great for a dinner party or holiday dish. With vegetables, quinoa, and melty vegan cheese cooked inside a bell pepper, this flavorful dish is so satisfying.
Recipe Highlights
- This Vegan Stuffed Peppers recipe is vegan, gluten-free, and dairy-free.
- Make these recipe when you need a meatless holiday dish or vegan main dish.
- You can meal prep this dish in advance, get it all ready to go and then bake the stuffed bell peppers when you’re ready to eat.
- Everyone in your family will love this Vegan Stuffed Peppers recipe.
Recipe Steps
Step One
Preheat your oven to 375F. Rinse and drain the quinoa in a fine-mesh colander. Add the quinoa and broth to a saucepan. Bring to boil, reduce the heat, and cover and simmer for 12 minutes.
Step Two
In a large nonstick skillet, heat the olive oil over medium heat. Add the onion, garlic, and zucchini, and sauté for 5 minutes. Add the walnuts and 1 cup of the marinara sauce and stir to combine. Turn off the heat and cover the skillet with a lid.
Step Three
When the quinoa is done, use a fork to fluff it. Pour the cooked quinoa into the skillet with the vegetables and stir to combine. Pour the remaining cup of marinara sauce in the bottom of a 15-inch by 9-inch baking dish.
Step Four
Prepare the bell peppers for stuffing by cutting off the top of each bell pepper and then removing the seeds and the core. Stand the bell peppers in the baking dish.
Step Five
Use a serving spoon to stuff the quinoa mixture into the bell peppers. Cover the baking dish with foil and bake for 35 minutes.
Step Six
Remove the baking dish from the oven, take off the foil, and sprinkle the tops of the peppers with the cheese. Return the baking dish to the oven to cook for 10 more minutes so the cheese can melt. Let the peppers cool for 5 minutes before serving.
Nutrition Highlights
- Quinoa is a great gluten-free seed that cooks up and has the texture of a grain. Read about the health benefits of quinoa.
- This Vegan Stuffed Peppers recipe is low in saturated and trans fat, cholesterol, yet has a nice balance of plant-based protein, carbs, and healthy fats.
- Okay, so vegan cheese is generally a fairly processed product, but there are some great dairy-free cheese brands out there now that keep the ingredient list to a minimum.
Top Tips
- You can use whatever color of bell pepper you prefer, but red bell peppers are the sweetest.
- For meal prepping, make this dish up to step five. Cover the dish and store in the refrigerator for up to 3 days before baking.
Other Healthy Vegan Recipes You Might Like
- Anti-Inflammatory Veggie Bowls with Tahini Sauce
- Eggplant Cannelloni
- Vegan Lentil Oat Loaf
- Maple Roasted Brussels Sprouts & Carrots
- Vegan Roasted Broccoli Potato Soup
- Vegan Lentil Shepherd’s Pie
Here is the printable recipe:
PrintVegan Quinoa Stuffed Peppers (Gluten-Free)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
Description
This healthy Vegan Stuffed Peppers recipe is great for a dinner party or holiday dish. With vegetables, quinoa, and melty vegan cheese cooked inside a bell pepper, this flavorful dish is so satisfying.
Ingredients
- 1 cup quinoa
- 2 cups reduced sodium vegetable broth
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- ½ cup walnuts, chopped
- 2 cups prepared marinara sauce, divided
- 6 large red bell peppers
- 1 cup vegan shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F.
- Rinse and drain the quinoa in a fine-mesh colander. Add the quinoa and broth to a medium saucepan. Bring to boil, reduce the heat, and cover and simmer for 12 minutes.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the onion, garlic, and zucchini, and sauté for 5 minutes. Add the walnuts and 1 cup of the marinara sauce and stir to combine. Turn off the heat and cover the skillet with a lid.
- When the quinoa is done, use a fork to fluff it. Pour the cooked quinoa into the skillet with the vegetables and stir to combine.
- Pour the remaining cup of marinara sauce in the bottom of a 15-inch by 9-inch baking dish.
- Prepare the bell peppers for stuffing by carefully cutting off the top of each bell pepper and then removing the seeds and the core.
- Stand the bell peppers in the baking dish.
- Use a serving spoon to stuff the quinoa mixture into the bell peppers. Cover the baking dish with foil and bake for 35 minutes.
- Remove the baking dish from the oven, take off the foil, and sprinkle the tops of the peppers with the cheese. Return the baking dish to the oven to cook for 10 more minutes so the cheese can melt.
- Let the peppers cool for 5 minutes before serving.
Notes
Note: you can use whatever color of bell pepper you prefer, but red bell peppers are the sweetest.
- Category: Main dish
- Method: Oven
- Cuisine: Vegan, gluten-free
Keywords: quinoa stuffed peppers, vegetarian peppers, stuffed red bell peppers
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Vegan Quinoa Stuffed Peppers sounds so yummy! I hope I can try making it at home. So good!
★★★★★
Now this is my kind of food. I am a veggie so love fun and fresh meal ideas like this x
Lately I have been trying out some vegan food and have really developed a liking. I would love to have this stuffed pepper.
I’ve tried a similar stuffed peppers dish before. This vegan quinoa recipe does sound worth giving a try.
Looks so incredibly delicious. I can’t wait to try it!