THE RECIPE JOURNAL · Main Course
Vegan-Friendly Quinoa-Filled Peppers
These colorful stuffed peppers are a delicious and healthy way to enjoy a plant-based meal. Packed with protein-rich quinoa and fresh veggies, they’re perfect for a satisfying lunch or dinner that everyone will love.
FROM THE KITCHEN • Vegan-Friendly Quinoa-Filled Peppers
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by combining the broth, water, and a bay leaf in a small pot and bring it to a boil. Once boiling, add the quinoa, lower the heat, cover, and let it simmer until all the liquid is absorbed—this usually takes about 12 to 15 minutes. When it’s done, toss out the bay leaf and stir in the tomato paste, parsley, salt, paprika, oregano, basil, and thyme.
02
Step 2
While the quinoa cooks, preheat your oven to 350°F (175°C) and grease a baking dish with some cooking spray. If the bell peppers don’t stand up on their own, slice a little off the bottom so they’re steady. Then, bring a large pot of water to a boil, drop in the peppers, and let them cook for about 2 minutes until they’re just tender but still firm. Drain and rinse them under cold water to stop the cooking.
03
Step 3
Next, heat some olive oil in a big skillet over medium-high heat. Toss in the carrots, onion, celery, and garlic, and sauté until everything softens, around 6 minutes. Add the cooked quinoa to the skillet and stir it all together for a couple more minutes until it’s warmed through. Take the pan off the heat and mix in the mushrooms.
04
Step 4
Now, fill each pepper with the quinoa mixture and place them upright in your prepared baking dish. Pop them in the oven and bake uncovered for 20 to 25 minutes, until the peppers are tender and everything is heated through. Enjoy!
Why you’ll love it
This dish is packed with plant-based protein and vibrant vegetables, making it both nutritious and satisfying. It’s naturally gluten-free and easy to customize with your favorite spices or add-ins. Plus, it’s colorful and perfect for a healthy weeknight meal.
How to serve
Serve with a fresh side salad or steamed greens to add more variety to your plate. A drizzle of tahini or a squeeze of fresh lemon juice on top can enhance the flavors. This dish also pairs well with warm flatbreads or crusty vegan garlic bread.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender. You can also freeze the stuffed peppers individually for up to 2 months—just thaw overnight in the fridge before reheating.
