Easy Vegan Stuffed Peppers Recipe – Carla Hall (2024)

If you’re looking for a delicious, protein packed, plant-based and vegan friendly way to enjoy stuffed bell peppers, you’ve come to the right place.

This easy stuffed peppers recipe is the perfect dinner idea that is filling, flavorful, and fun to eat. Plus, it’s perfect for those who enjoy an entirely plant-based diet!

I often get people asking me for recipes that allow them to enjoy my hearty, delicious meals while also adhering to different dietary concerns. While many of my recipes involve butter and rich creams, a lot of those things can easily be substituted. And, when it comes to meatless, I am here for it. I love vegetables and actually don’t consume much meat in my own home (please note: I am not a vegetarian or a vegan, but I love to eat the rainbow and incorporate vegetables in my diet wherever possible).

Why I love these vegan stuffed peppers.

They’re packed with protein. This plant-based stuffed peppers recipe is packed with chickpeas which are a great source of plant-based protein. In fact, a one cup serving of chickpeas, also known as garbanzo beans, provides about 14.5 grams of protein.

In addition to the chickpeas, I make this version of my stuffed peppers with quinoa, another great source of protein. In fact, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies don’t make on their own.

Although I use a quinoa and brown rice mixture in this recipe, you can opt for a full quinoa option if you prefer.

Substitution: If you don’t enjoy chickpeas, consider using kidney beans or black beans instead.

They’re easy to make ahead. If meal prepping is important to you, it’s easy to make this recipe in advance and then save the filling in an airtight container for later use. I even like to freeze the filling so I can pull it out for an easy weeknight meal.

They’re a great way to eat the rainbow. Eating a colorful diet is a great way to boost your health. Foods come in different colors naturally and those colors provide various health benefits to you. Each color indicates different nutrients with different health properties and the more you eat them, the better your nutrition will be.

I made my version with orange peppers but you can easily substitute red peppers, green peppers, or yellow bell peppers if you prefer.

You can easily add or subtract veggies you love. Another great way to sneak in more colorful foods is within the filling. I used zucchini, carrots, and onions, but you can add mushrooms, yellow squash, celery and other veggies you love.

How to make vegan stuffed peppers: the ingredients.

The peppers. I chose four large orange bell peppers to make my version of these meatless stuffed peppers. You can choose orange peppers also, but any colorful peppers work well. Try to choose peppers with a uniform shape that can easily stand up on their own so your filling isn’t tipped out.

The vegetables. My vegan stuffed peppers are filled with tasty vegetables! I chose carrots, zucchini, onions, garlic and diced tomatoes. Fill free to make substitutions to match your preferences.

The protein. For this recipe you will need cooked quinoa or a cooked quinoa blend of your choice and one 15 ounce can of chickpeas. Both quinoa and chickpeas are known for their high protein content, making them great sources of protein for those who consume a plant based diet.

The spices and seasoning. For the best flavor I used a seasoning blend of paprika, cumin, and turmeric. I also seasoned thebell pepper topswith salt andblack pepper.

The cheese. If you want to use cheese in this recipe as called for, select your favorite brand of vegan cheese.

How to make vegan stuffed peppers: the directions.

Start by preheating your oven to 375°F.

Using a sharp knife, slice off the tops of each bell pepper. Reserve the tops. Carefully
remove all the seeds and veins from inside each pepper. Rinse and pat dry with a paper
towel.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and
carrot. Sauté for about 3-4 minutes until they start to soften.

Add the diced zucchini and minced garlic to the skillet. Cook for an additional 2-3
minutes.

Stir in the ground cumin, paprika, turmeric, salt, and pepper. Cook for another minute
until the spices are fragrant.

Add the diced tomatoes and chickpeas to the skillet. Cook for 5-6 minutes, allowing the
flavors to meld together.

Remove the skillet from the heat and stir in the cooked quinoa. If using, add ½ cup of vegan cheese
with the quinoa and mix well. Adjust seasoning if needed.

Carefully stuff each bell pepper with the vegetable and chickpea mixture, pressing it
down gently as you fill them. Sprinkle the rest of the cheese on top of the peppers.

Place the stuffed peppers in a baking dish. If the peppers don’t stand upright, you can
slice a small portion off the bottom to create a flat surface.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 25-
30 minutes, or until the peppers are tender.

Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted
and slightly golden.

Once the peppers are done, carefully remove them from the oven and let them cool for
a few minutes before serving.

Serve the stuffed peppers as a main dish, garnished with fresh herbs like chopped
parsley or cilantro if desired.

Fun Halloween twist: Use a small paring knife to cut out the holes on the exterior of the peppers to
make jack-o-lantern faces before filling and cooking.

Make ahead notes: If you want to prep this meal in bulk, consider making the vegetable filling ahead and freezing it until you’re ready to use it. Be sure to thaw the filling and then add to fresh peppers before placing in the oven to cook.