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Vegan Quinoa Stuffed Peppers

Vegan Italian quinoa stuffed peppers with mushrooms and thyme in a simple homemade tomato sauce.
Course Main Course
Cuisine Italian
Keyword Quinoa Stuffed Peppers
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 3 people
Calories 419kcal
Author Florentina


  • 3 bell peppers (mixed colors)
  • 8 oz button mushrooms , chopped
  • 1.25 cups quinoa , cooked
  • 1 small onion , chopped
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp nutritional yeast (optional)
  • 8-10 sprigs fresh thyme , leaves only
  • 1 sprig fresh rosemary , chopped
  • 1/3 cup white wine (or veggie broth)
  • 2.5 cups tomato sauce + 2 tbsp
  • 1/3 cup fresh chives , chopped
  • 1/3 cup cashew aioli , for serving
  • 3 slices vegan smoked gouda (OPTIONAL)
  • sea salt + black pepper to taste


  • 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