Easy Vegan Stuffed Peppers Recipe You’re Gonna Love
These easy vegan stuffed bell peppers are packed with quinoa, chickpeas, veggies, and bold spices for a hearty, comforting plant-based meal that’s ready in under an hour.
Equipment
- 1 Mixing bowl for combining filling
- 1 Skillet for sautéing vegetables
- 1 Baking dish for baking stuffed peppers
Ingredients
Main Ingredients
- 4 large orange bell peppers washed, tops cut, seeds removed
- Olive oil
- ½ cup diced onion
- ½ cup diced carrot
- 2 cloves garlic minced
- 1 cup diced zucchini
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- Salt and pepper to taste
- 1 cup diced tomatoes
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 cup cooked quinoa
- 1 cup grated vegan cheese
Instructions
Instructions
- Preheat oven to 375°F. Prepare the peppers by cutting tops and removing seeds.
- Heat olive oil in a skillet over medium heat. Sauté diced onion and carrot for 5 minutes until softened.
- Add garlic and zucchini and cook another 5 minutes until tender and fragrant.
- Add cumin, paprika, turmeric, salt, and pepper. Stir well to combine and cook for 1 minute.
- Stir in tomatoes, chickpeas, and cooked quinoa. Mix until evenly combined.
- Fill each prepared pepper with the mixture and place into a baking dish.
- Drizzle a little olive oil over the tops of the peppers and cover the dish with foil.
- Bake for 25–30 minutes until peppers are tender and filling hot throughout.
- Top with vegan cheese and bake uncovered for 5 minutes more or until cheese melts. Let rest before serving.
Notes
Use different colored bell peppers for variety. Make-ahead options and substitutions detailed in the blog above.