Easy vegan stuffed peppers
Servings Prep Time
6people 15min
Cook Time
Servings Prep Time
6people 15min
Cook Time
  • 1/2cup quinoa
  • 6oz white button mushroom(or cremini, if you prefer)
  • 25 manzanilla olives(green stuffed)
  • 1/2 red onion
  • 14oz diced tomatoes(with the juice)
  • 1can black beans(rinsed)
  • 1cup Panko(or regular bread crumbs)
  • 1tsp chili powder
  • 1tsp cumin powder
  • salt and pepper to taste
  • 1splash lime juice(optional)
  • 8 medium sweet peppers(or 4-5 large peppers)
  1. Preheat the oven to 375F.
  2. Rinse the quinoa and cook in 1 cup of water for 8 min. Drain the remaining water.
  3. Chop in tiny pieces the mushrooms, olives and onion.
  4. In a large bowl, add the cooked quinoa, mushrooms, olives, onion, tomatoes, black beans, Panko, chili powder and cumin powder. Mix well. Add salt and pepper to taste.
  5. Cut out the core of each pepper, making sure to remove all the seeds.
  6. Fill each pepper with the mixture, making sure to press down the mixture as you add it.
  7. Place the stuffed peppers in a pan with high sides (we used a bread pan). Use a small pan and get as many peppers in there as possible, to make sure they hold each other up. Cover with foil.
  8. Place the pan in the oven and cook for 30 minutes. Remove the foil and cook for another 15 minutes uncovered.
  9. Remove from the stove and let sit for a few minutes before serving.
Recipe Notes

If you use small or medium peppers, this dish can become an appetizer instead of a main course. Large peppers will be perfect for a main course. We served the stuffed peppers with steamed brussel sprouts and snow peas, as well as a side salad topped with pomegranate seeds. The pomegranate seeds were fantastic as a complement to the stuffing, so juicy and sweet.

Easy vegan stuffed peppers