These gluten-free, vegan, quinoa stuffed peppers are loaded with flavor and protein from plant-based sausage and quinoa. This veggie-packed meal is sure to satisfy, plus it’s great for everything from dinner parties to meal prep.
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Why you’ll love this recipe
Quinoa is a healthy whole grain packed with fiber, protein, and nutrients, plus it’s easy to cook in about 20 minutes. It adds a great taste and texture, making it my go-to grain when making plant-based stuffed peppers.
Ingredients and substitutions
- Bell Peppers–any color bell peppers you have will work.
- Vegan Sausage / Vegan Protein–I like to use store-bought vegan sausage, my homemadevegan Italian sausage, or myvegan sausage crumblesrecipe made with TVP (triple the recipe to equal 2 cups), but it’s also delicious withvegan ground beef, Beyond Beef crumbles,or Beyond Sausage for a gluten-free protein.
- Quinoa–I love to usequinoa, because it’s easy to make and has a great texture, but you can also use cooked short-grain brown rice orbasmati rice, millet, or small pasta like orzo or couscous.
- Onion–for flavor. (optional, but recommended).You can swap this out for garlic or add 2 cloves of minced garlic along with the onions.
- Italian Herbs–for flavor or use a mix of oregano, thyme, and basil. Fresh herbs also work well. You can also omit the Italian Herbs and replace them with taco seasoning to make Mexican-style stuffed peppers.
- Olive Oil–to saute the onion and veggies.
- Tomato Sauce–for moisture and flavor. You can use your favorite spaghetti sauce from a jar or make your own with myroasted tomato sauce,tofu bolognese, orroasted tomato and red pepper sauce.
- Vegan Cheese–to mix in with the filling and sprinkle on top. You can use your favorite vegan cheese or try the melty version of my homemadevegan mozzarellaorvegan liquid pizza cheeseon top.
- Salt and Black Pepper–for flavor.You can also add some red pepper flakes for a little spice to the peppers.
Helpful tools
- A large baking dish – like a lasagna pan large enough to fit 8 bell peppers or use 2 (8″ x 8″) baking dishes.
- A large skillet – to cook the filling.
How to make quinoa stuffed peppers
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Cook the quinoa – Simmer 1 cup of washed quinoa in 1/3 cup of salted water covered for 15 minutes, then turn off the heat and allow it to sit for another 15 minutes while you prep the peppers.
Step 2 – Preheat the oven to 375° F (190° C).
Step 3 – Wash the peppers, cut off the top inch of the pepper and stem, and clean out the seeds and white membrane left inside the pepper.
Step 4 – Dice the cut tops of the peppers into small pieces then fry them along with the diced onion in olive oil and a sprinkle of salt and Italian herbs for about 3-5 minutes over low heat.
Step 5 – Add the vegan Italian sausage (break it into small pieces if needed) and saute for a few more minutes until it’s cooked through.
Step 6 – Add the cooked quinoa and a jar of spaghetti sauce to the cooked veggies and vegan sausage then add 1 cup of vegan cheese (optional) and stir well.
Fill and bake the peppers
Step 7 – Arrange your peppers in a baking dish and fill them with the mixture.
Step 8 – Top with remaining vegan cheese then cover your dish with foil or a lid and bake covered for 35 minutes.
Step 9 – Take out of the oven, take off the foil, and then put it back in the oven for 10 more minutes. Serve warm.
Serve these stuffed peppers with a side salad like broccoli salad, vegan Caesar salad, or green salad with apples. They also go great with vegan Italian wedding soup, vegan sausage and potato soup, or vegan minestrone.
Pro Tips
- If you want to make these in a slow cooker or try different flavor variations, see my guide to vegan stuffed peppers.
- If you want saucier stuffed peppers, you can add 2 cups of tomato sauce to the bottom of the baking dish and bake them in the sauce.
Storage and reheating
Refrigerate:The stuffed peppers will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze:You can either freeze the stuffed peppers before or after baking. If you are prepping a whole meal to pop in the oven, I find it easier to freeze it before baking and then bake the whole dish. However, If you want them for quick lunches you can pop them in the microwave, cook them first, and wrap them individually for a quicker meal.
Reheating:Reheat the quinoa stuffed peppers one at a time in the microwave for about 3-4 minutes each. To reheat large amounts, sprinkle with 2 tablespoons of water and bake in a covered dish at 350° F for about 20-25 minutes until hot.
More vegan Italian-style meals
- Vegan Stuffed Shells
- Vegan Goulash
- The Best Vegan Lasagna
- Vegan Baked Ziti
- Mushroom and Spinach Orzo
- Vegan Ravioli
- Veggie Italian Wedding Soup
Quinoa stuffed pepper recipe
Diet
5 from 1 rating
Vegan Quinoa Stuffed Peppers
Yield: 8
Prep: 15 minutes mins
Cook: 1 hour hr
Total: 1 hour hr 15 minutes mins
Author: Monica Davis
A healthy gluten-free and vegan stuffed pepper recipe that is packed with flavor.
Print Leave a Review Pin Recipe
Ingredients
- 8 medium bell peppers
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 tablespoon Italian seasoning
- 2 cups vegan Italian sausage, or any other vegan protein you choose like crumbles or cooked beans or lentils.
- 2 cups cooked quinoa, or rice, couscous, millet, or any other grain of choice.
- 1 24 oz jar of spaghetti sauce, or 3 cups of crushed tomatoes.
- 1 1/2 cup vegan cheese
- 1/2 teaspoon salt, or to taste
Instructions
Cook the quinoa
Simmer 1 cup of washed quinoa in 1/3 cup of salted water covered for 15 minutes, then turn off the heat and allow it to sit for another 15 minutes while you prep the peppers.
Preheat the oven to 375° F (190° C).
Make the filling
Wash the peppers, cut off the top inch of the pepper and stem, and clean out the seeds and white membrane left inside the pepper.
Dice the cut tops of the peppers into small pieces then fry them along with the diced onion in olive oil and a sprinkle of salt and Italian herbs for about 3-5 minutes over low heat.
Add the vegan Italian sausage (break it into small pieces if needed) and saute for a few more minutes until it's cooked through.
Add the cooked quinoa and a jar of spaghetti sauce to the cooked veggies and vegan sausage then add 1 cup of vegan cheese (optional) and stir well.
Stuff and bake the peppers
Arrange your peppers in a baking dish and fill them with the mixture.
Top with remaining vegan cheese then cover your dish with foil or a lid and bake covered for 35 minutes.
Take out of the oven, take off the foil, and then put it back in the oven for 10 more minutes. Serve warm.
Notes
- If you want to make these in a slow cooker or try different flavor variations, see my guide to vegan stuffed peppers.
- If you want saucier stuffed peppers, you can add 2 cups of tomato sauce to the bottom of the baking dish and bake them in the sauce.
Serving: 1stuffed pepper, Calories: 205kcal, Carbohydrates: 26g, Protein: 8g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Sodium: 452mg, Potassium: 398mg, Fiber: 6g, Sugar: 6g, Vitamin A: 3740IU, Vitamin C: 153mg, Calcium: 44mg, Iron: 3mg
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