Vegan Quinoa Stuffed Peppers Recipe

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Vegan Italian quinoa stuffed peppers with mushrooms and thyme in a simple homemade tomato sauce. A hearty protein packed meal.
We love, love, love stuffed peppers around here! 

Stuffed with your classic rice and veggies, deconstructed into a soup or today’s special filling of quinoa and mushrooms. I just can’t decide which one is my favorite. The struggle is real!

I really wanted to make this recipe whole foods plant based without using any oil. Major success! The flavor is fantastic, just a little smoky from the smoked paprika and the texture is perfectly meaty thanks to the chopped up mushrooms. 

Totally optional but you can get naughty with a few slices of vegan smoked gouda cheese over the top, the Batman loves it so I add it as a treat now and then. Just keep in mind the cheese itself isn’t WFPB compliant as it contains oil, so take that into consideration when making this.

the tomato sauce:


Make your own sauce and be generous with it. The sauce creates steam while baking which in turn will help deliver perfectly cooked luscious stuffed peppers that aren’t dry and boring.  


what is quinoa ?

Quinoa is an annual plant in the amaranth family grown for its seeds. It is a complete protein, low in calorie, a gluten-free superfood perfect for use in stuffings, side dishes, soups and salads.

is quinoa better for you than rice ?

Considering that all rice nowadays is found to contain significant levels or arsenic, quinoa is without a doubt the better alternative. It has about half the calories of rice and double the protein + it contains all nine essential amino acids. 


can you freeze stuffed peppers ?

A: Yes you can, store individual servings in freezer proof glass containers with a secure lid. Thaw them out overnight in the refrigerator before reheating.

what to serve with:

these quinoa stuffed peppers are divine:

Oven baked
Simple to make
Healthy & Hearty
Gluten, dairy & oil-free
Low calorie

watch how to make vegan quinoa stuffed peppers:


P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram. It totally makes my day ~ Florentina Xo’s
5 from 2 votes

Vegan Quinoa Stuffed Peppers

Vegan Italian quinoa stuffed peppers with mushrooms and thyme in a simple homemade tomato sauce.
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 25 minutes



  • Preheat your oven to 375” F.
  • Preheat a medium skillet over low flame and sauté the onion with a splash of water until translucent, about 5 minutes.
  • Stir in the chopped mushrooms and toss to coat. Cook another 5 minutes or so until they release all the moisture. 
  • Stir in the onion powder, paprika, garlic, nutritional yeast and thyme then add the wine or vegetable stock. Cook until the wine has evaporated and your filling is on the dry side. 
  • Add the quinoa + 2 tablespoons of marinara sauce to the mushrooms and mix to combine. Adjust seasonings to taste with sea salt and black pepper.
  • Meanwhile cut the bell peppers in half lengthwise and discard the core and seeds. 
  • Fill each pepper half with the mushroom mixture. You should have just enough for the 6 halves. 
  • Spread half of the tomato sauce on the bottom of a pan and top with the stuffed peppers. Spoon the remaining sauce over the top of the peppers. Optional: top each pepper with half of a slice of the vegan cheese. 
  • Cover the pan with aluminum foil (an oven proof lid or a larger pan) and bake in the preheated oven for 1 hour. 
  • Serve garnished with the chives, parsley or micro greens and a drizzle of cashew aioli


Calories: 419kcal | Carbohydrates: 73g | Protein: 18g | Fat: 5g | Sodium: 1086mg | Potassium: 1733mg | Fiber: 13g | Sugar: 17g | Vitamin A: 5260IU | Vitamin C: 177.4mg | Calcium: 92mg | Iron: 7.2mg
Course: Main Course
Cuisine: Italian
Keyword: Quinoa Stuffed Peppers
Servings: 3 people
Calories: 419kcal
Author: Florentina
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  1. Absolutely loved these peppers, cooking them in sauce is the secret to perfect stuffed peppers. The flavor is fantastic, I’ll be making these over and over again to definitely make enough to have some leftovers. My new favorite recipe.

  2. I loved these but did make a couple of modifications. I used chicken broth in place of white whine and I didn’t make cashew aioli and I couldn’t find vegan smoked gouda. Oh and I used canned diced tomatoes both in the quinoa mixture and then in the pan under the stuffed peppers. It turned out really good and I enjoyed left overs for a few days and will be making them again next week. Thank you so much for the recipe.

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