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Grey plate with tri colored quinoa stuffed peppers

Vegan Gluten-Free Stuffed Peppers

These vegan gluten-free stuffed peppers are absolutely delicious and a perfect well rounded meal. They are healthy and family friendly!
Course Main Course
Cuisine American, Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 173kcal
Author Sophia DeSantis


  • 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


  • 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!


  • I used medium sized peppers, the bigger they are the less full they will be.
  • The serving size is one pepper.


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