Stuffed Peppers

Stuffed Peppers are a hearty and delicious plant-based dish that is perfect for vegetarians and vegans. It is made with bell peppers that are stuffed with a savory mixture of vegetables, grains, and plant-based protein such as quinoa or lentils and then baked until tender. This dish is often served with a side of rice or salad and is easy to customize with different vegetables or protein sources.


  • 4 bell peppers, halved and seeded
  • 1 cup cooked quinoa or lentils
  • 1 cup diced vegetables (zucchini, eggplant, mushrooms, spinach, bell peppers)
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup marinara sauce
  • 1 cup shredded vegan cheese
  • Fresh cilantro, chopped (optional)


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, sauté the diced vegetables, onion, and garlic until the vegetables are tender.
  3. Add in the cooked quinoa or lentils, cumin, chili powder, salt, and pepper, and stir until well combined.
  4. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  5. Stuff the pepper halves with the quinoa or lentil mixture.
  6. Place the stuffed pepper halves in the baking dish.
  7. Pour the remaining marinara sauce over the top of the peppers and sprinkle with shredded vegan cheese.
  8. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and the peppers are tender.
  9. Remove from the oven and let it cool for a few minutes before serving.
  10. Garnish with fresh cilantro if desired.
  11. Serve as a main course with a side of rice or salad.

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