The Best Stuffed Peppers Just Happen to Be Vegetarian. Simple Quinoa Stuffed Peppers made with just 10 ingredients! This post contains affiliate links. Full of fiber and protein and big on flavor! For more information please see my privacy policy. These grilled, stuffed-bell peppers taste heavenly with cauliflower stuffing and vegan cheese. I was SUPER happy that you do not use vegan cheese product in this recipe and just rely on spices and whole ingredients! Cooking one food—in this case, a beany rice-and-cheese filling—inside of another food (red bell peppers) looks fiddly, but making stuffed peppers is really easy. Serve the vegan stuffed peppers with your favorite toppings. I’m just not a fan of the fake meat and cheeses and prefer to go without. When I was craving for something cheesy and baked, yet full of vegetables, I decided to use a cauliflower stuffing. This is a delicious meal in itself! Simple Quinoa Stuffed Peppers made with just 10 ingredients! For a vegan-friendly version of these healthy stuffed peppers, skip on the cheese and sour cream or use vegan cheese. Stay safe and healthy. I was SUPER happy that you do not use vegan cheese product in this recipe and just rely on spices and whole ingredients! Italian-style roasted bell peppers, stuffed with quinoa, sautéed onion, and a vegetarian cauliflower-walnut marinara sauce. For more information please see my privacy policy. Place the peppers onto a lined baking sheet and bake for 20 minutes. How do I make low-carb vegan stuffed peppers? Please practice hand-washing and social distancing, and check out our resources for adapting to these times. This post contains affiliate links. Stuff halved peppers with the mixture and bake them for another 20 minutes. It’s been a while since I’ve stopped by on a Friday. Add a sprinkle of cheese on each pepper (optional), cover and bake the peppers for 35 – 40 minutes at 375 degrees F. Remove the cover and continue cooking for 5 minutes or so to (this helps the vegan cheese melt a little more). Full of fiber and protein and big on flavor! Happy Friday, friends! Top with vegan cheese and set to low and cook for 4 1/2 – 5 1/2 hours until peppers are soft. Surprise! These Mexican-Style Vegan Stuffed Peppers are filled with tempeh, corn, beans, and spices and topped with a homemade avocado cream for a delicious healthy gluten-free meal. Made with a delicious and flavorful bean and quinoa filling, topped with cheese and baked until perfectly tender. I’m just not a fan of the fake meat and cheeses and prefer to go without. Mix the rest of the ingredients in a large mixing bowl untill well combined. Happy Friday, friends! Arrange your peppers in your crock-pot/slow cooker and fill peppers with the stuffed pepper mixture. A healthy, vegan, and gluten-free entrée.

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