Vegan Quinoa Stuffed Peppers (Gluten-Free)

This post may contain affiliate links which won’t change your price but will share some commission.

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.

Why this Stuffed Red Peppers Recipe is so Easy

• This Vegan Quinoa Stuffed Peppers recipe is vegan, gluten-free, and dairy-free.
• Make these Vegan Stuffed Peppers 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 recipe.

Steps to make this Stuffed Bell Peppers Recipe

Step 1: 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 2: 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 3: 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 4: 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 5: 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 6: 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.

Is this Quinoa Stuffed Pepper Recipe Healthy?

• 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 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 to Make This Vegan & Vegetarian Stuffed Pepper Recipe

• 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 5. Cover the dish and store in the refrigerator for up to 3 days before baking.

Other Healthy Vegan & Gluten-Free Recipes You Might Like:

• Eggplant Cannelloni
• Instant Pot Lentil Soup
• “California Style” Vegan Sushi Rolls
• Vegan Lentil Oat Loaf

Pin this Quinoa Stuffed Bell Pepper Recipe to Pinterest to save it for later:

If you like this post, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Here is the printable Stuffed Quinoa Pepper recipe:

Vegan Quinoa Stuffed Peppers (Gluten-Free)

---

★★★★★ 5 from 9 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 1x
• Category: Main dish
• Method: Oven
• Cuisine: Vegan, gluten-free

Print Recipe

Pin Recipe

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

1. Preheat your oven to 375°F. 
2. 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. 
3. 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.
4. 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.
5. Pour the remaining cup of marinara sauce in the bottom of a 15-inch by 9-inch baking dish.
6. Prepare the bell peppers for stuffing by carefully cutting off the top of each bell pepper and then removing the seeds and the core. 
7. Stand the bell peppers in the baking dish.
8. Use a serving spoon to stuff the quinoa mixture into the bell peppers. Cover the baking dish with foil and bake for 35 minutes.
9. 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.
10. 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.

Don’t miss a recipe! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.

Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise!