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.

Contents show
Vegan Stuffed Peppers baked with cheese

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.

Vegan Stuffed Bell Peppers Filling

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.

Vegan Stuffed Peppers ready to bake

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.
stuffed peppers with melted vegan cheese on top

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

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stuffed peppers with a fork ready to eat

Vegan Quinoa Stuffed Peppers (Gluten-Free)

★★★★★

5 from 9 reviews
Print 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

Scale
  • 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

  1. Note: you can use whatever color of bell pepper you prefer, but red bell peppers are the sweetest.
  • Category: Main dish
  • Method: Oven
  • Cuisine: Healthy

Keywords: quinoa stuffed peppers, vegetarian peppers, stuffed red bell peppers

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.