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
  • 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)
  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*
Fat 14g22%
Saturated Fat 1g6%
Sodium 250mg11%
Potassium 1253mg36%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 16g18%
Protein 12g24%
Vitamin A 5890IU118%
Vitamin C 251.7mg305%
Calcium 81mg8%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutrition label does not include vegan mozzarella cheese.