Vegan Gluten-Free Stuffed Peppers
I use bright, colorful bell peppers stuffed with quinoa, chickpeas, and mushrooms to make my vegan gluten-free stuffed peppers. This is one of my favorite healthy dinners that is ready in just under 1 hour, packed with savory herbs, tender vegetables, and plenty of plant-based protein.
Servings: 8
Calories: 173kcal
Equipment
Ingredients
- 8 red, yellow, orange or green peppers , medium in size
- 3 cups cooked quinoa
- 3 cloves garlic , chopped
- 1 ½ cups cooked chickpeas , rinsed and drained (about one 15 ounce can)
- 2 cups chopped mushrooms
- 1 cup fresh chopped tomatoes
- ½ cup fresh chopped parsley
- 2 teaspoons dried thyme
- 1 teaspoon sea salt
- Drizzle of oil for sautéing , or broth if oil free
- Sprinkle of dairy-free cheese , optional
Instructions
- Preheat oven to 350 F/ 175 C
- Cut the tops off of the peppers and take out the seeds.
- Using a food processor, coarsely chop the chickpeas until crumbled like a meaty texture.
- Set aside. Then chop the mushrooms in the same way.
- Sauté the garlic in broth or oil until fragrant, about 2 minutes.
- Add the mushrooms and cook until the liquid has evaporated, about 5 minutes.
- Add the tomatoes, parsley, thyme and salt and sauté until the tomatoes soften, about 5 minutes.
- Add in the quinoa and chickpeas and mix until heated through. About 1-2 minutes.
- Fill the peppers with the mixture and put on the tops. You can also drizzle with a tiny bit of oil if you want.
- Bake for about 30-35 minutes until just browning on top.
- Serve and enjoy!
Notes
- My #1 Secret Tip for this vegan gluten-free stuffed peppers recipe is to cook off all the moisture from the mushrooms before adding the remaining ingredients. I never rush this step since concentrated mushrooms create a richer filling and prevent watery peppers after baking.
- Choose similar upright peppers: I pick peppers that are close in size so they finish baking at the same time. It is also important to try to use peppers that stand upright on their own, as this allows for easier baking without the risk of spilling.
- Pack firmly: I gently press the filling into each pepper so every bite stays together after baking.
- Trim if needed: If a pepper wobbles, I shave a very thin slice from the bottom without exposing the cavity. This helps steady the pepper.
- Leave the tops: I never throw out the tops, as they make for a stunning presentation and also help keep the filling from drying out as it bakes.
- Rest before serving: I let the peppers cool for about 5 minutes before serving so the filling has time to settle.
Nutrition
Calories: 173kcal | Carbohydrates: 31g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 656mg | Fiber: 8g | Sugar: 7g | Vitamin A: 4206IU | Vitamin C: 160mg | Calcium: 45mg | Iron: 3mg