Vegan Stuffed Peppers

vegan stuffed peppers by pasta-based. vegan quinoa stuffed bell peppers in red, orange, and yellow gathered in a large silver pan with vegan mozzarella cheese and extra marinara sauce on top.

Stuffed bell peppers was a regular dinner in my house growing up. Making a vegan version of this classic was something on my list for quite a while. When Matt and I saw these juicy, beautiful bell peppers at our local grocery store, we knew it was time.

vegan stuffed peppers by pasta-based.  cauliflower and walnuts pulsed in a food processor.

Since most of the recipes on here are Italian, these are definitely Italian-style stuffed peppers. I wanted these vegan stuffed peppers to taste just like the ones my mom made when I was growing up and I think we nailed it, with a few minor adjustments.

First off, this recipe is vegan where my mom’s recipe definitely wasn’t. That’s okay – we recently posted our new favorite sauce, cauliflower walnut bolognese, and it was the PERFECT substitution. Next thing, I used quinoa instead of rice because I was trying to be healthier and I love quinoa. Feel free to substitute rice if you want.

vegan stuffed peppers by pasta-based. a forkful of a stuffed pepper.

This recipe is super easy to make and one of my favorites on the blog. Since there’s only two of us, we had leftovers for lunch for many days following which is so nice because we’re lazy and it gets expensive to buy a lunch downtown everyday.

This is definitely one of those recipes that will make your coworkers jealous because it’s hearty, saucy, and meaty. Plus, the roasted pepper smells AMAZING.

vegan stuffed peppers by pasta-based. six stuffed peppers together in a silver pan.

5 from 6 votes
vegan stuffed peppers by pasta-based. six stuffed peppers together in a silver pan.
Vegan Stuffed Peppers Recipe
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Italian-style roasted bell peppers, stuffed with quinoa, sautéed onion, and a vegetarian cauliflower-walnut marinara sauce. Topped with vegan cheese (optional) for a hearty, satisfying, healthy meal.

Course: Dinner, Side Dish
Cuisine: Italian, Vegan, Vegetarian
Servings: 6 peppers
Calories per Serving: 348 kcal
Author: Matt Maguire and Stephanie Cafasso
Ingredients
  • 6 large bell peppers
  • 1 cup dry quinoa (about 3 cups cooked)
  • 3/4 cup walnuts
  • 2 cups cauliflower cut into florets
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon salt and pepper each
  • 1 tablespoon olive oil
  • 1 1/2 cup onion chopped
  • 1 cup zucchini diced (optional)
  • 1 cup frozen peas
  • 3 cups marinara sauce (separated)
  • 1 1/2 cups vegan mozzarella (optional)
Instructions
  1. Preheat your oven to 400°F/200°C 

  2. Prepare your quinoa.  Add quinoa to a fine mesh strainer and rinse under cold running water for 30 seconds. Drain well. In a saucepan, add 1 cup quinoa with 2 cups of water. Bring to a boil over medium-high heat.

  3. Once boiling, stir the quinoa and turn the heat to low. Cover and simmer until all the liquid is absorbed, about 15 minutes. Use a fork to fluff and separate the grains.

  4. Meanwhile, add cauliflower florets, raw walnuts, dried oregano, garlic powder, salt and pepper to a food processor. Pulse until evenly ground (see photo). Pour onto a lightly greased baking sheet. Bake for 20 minutes, stirring halfway through to prevent over-browning.

  5. Heat olive oil in a skillet over medium heat. Add chopped onion and diced zucchini, if using. Sauté until soft, about 3-5 minutes. 

  6. In a large bowl, add cooked quinoa, cauliflower-walnut mixture, sautéed onions and zucchini, and 2 cups marinara sauce. Mix until well combined.

  7. Lower oven heat to 375°F/190°C. Cut the tops off the bell peppers; discard seeds and membranes. 

  8. Spread 1 cup of marinara sauce evenly on the bottom of the pan. Stand bell peppers up in the pan. With a spoon, evenly add the stuffing to each pepper.

  9. Cover and bake at 375°F/190°C for 45 minutes. In the remaining 15 minutes, top with vegan cheese and return pan to oven uncovered.

Recipe Notes

Nutrition Facts
Vegan Stuffed Peppers Recipe
Amount Per Serving (1 large stuffed pepper)
Calories 348 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 250mg 10%
Potassium 1253mg 36%
Total Carbohydrates 46g 15%
Dietary Fiber 11g 44%
Sugars 16g
Protein 12g 24%
Vitamin A 117.8%
Vitamin C 305.1%
Calcium 8.1%
Iron 24.1%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition label does not include vegan mozzarella cheese.

February 17, 2018

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13 Comments

  1. Reply

    Kate

    March 21, 2018

    This recipe for vegan stuffed peppers looks amazing! I have been thinking about stuffed peppers lately. Can’t wait to try these. I am pinning for later! 🙂

  2. Reply

    Francesca

    March 23, 2018

    Gosh, this recipe brings me straight back to childhood, stuffed peppers and stuffed tomatoes are a huge hit in Italian cooking— I haven’t had any in so long as I wasn’t sure what stuffing to use for a great Vegan version. Yours look just perfect, I’ll be trying your recipe out asap – like, tomorrow!

    • Reply

      pasta-based

      March 27, 2018

      Thanks Francesca! Let me know what you think!

  3. Reply

    Nicole | What She Ate

    March 25, 2018

    Italian style stuffed peppers sound like an excellent idea to me. They look so hearty and delicious.

  4. Reply

    Rebecca @ Strength and Sunshine

    March 26, 2018

    Stuffed peppers have always been a favorite in my family!

  5. Reply

    Valerie Z.

    March 26, 2018

    I love stuffed peppers- and I love how you’ve used your mothers recipe and veganized it. What a beautiful way to carry on a family tradition.

  6. Reply

    Linda from Veganosity

    April 24, 2018

    Stuffed peppers is one of my favorite recipes. You can stuff them with so many different veggies and grains. These look amazing!!

  7. Reply

    Holly

    April 24, 2018

    My husband loves stuffed peppers! Adding this to my already enormous recipes-to-try pile! 🙂

  8. Reply

    Paul Eyers

    April 26, 2018

    mmm stuffed peppers, one of my favourites for sure and this recipe looks really interesting, i like the sound of your marinara sauce!

  9. Reply

    Jasmin | VeeatCookBake

    April 26, 2018

    Great idea stuffing them with walnut. Love the idea. We use to stuff them with quinoa too.

  10. Reply

    Alena @ nutriciously.com

    April 27, 2018

    Looove the walnut and cauliflower filling! Really something else. So many veggies hidden in there, awesome… I bet kids would love those 🙂

  11. Reply

    Larissa

    September 8, 2018

    I just made these tonight. Delicious! I didnt have walnuts so I subbed pumkin seeds and almonds. I also stuffed cabbage since I ran out of peppers.

    • Reply

      pasta-based

      September 8, 2018

      That’s awesome! Thank you 🙂

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