Vegan Stuffed Peppers

vegan stuffed peppers with avocado sauce on a white plate with a green napkin and a glass of wine

Delicious and simple vegan stuffed peppers recipe. A hearty, plant-based meal that will fill you up and leave you feeling satisfied.



Avocado Sauce:


  1. In a saucepan, add quinoa and vegetable stock and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until liquid is absorbed – about 20 minutes. Once quinoa is finished cooking, remove it from the heat and fluff with a fork.
  2. Preheat oven to 375 degrees F. Lightly grease a 9×13 baking dish with a neutral, high-heat oil.
  3. Brush halved and deseeded peppers with a neutral, high heat oil, like grapeseed or avocado oil. You want to brush all surfaces inside and outside the pepper so it doesn’t burn.
  4. Add cooked quinoa to a large mixing bowl and add the salsa, garlic, nutritional yeast, cumin, oregano, chili powder, black beans, and corn. Mix until evenly combined. Taste and adjust seasonings accordingly, adding salt, pepper, and other spices as desired. I added salt and pepper.
  5. Generously stuff halved peppers with quinoa mixture until peppers are full, then cover the dish with foil. Bake for 30 minutes covered.
  6. While peppers are baking, make your avocado sauce by combining all ingredients in a food processor or Vitamix and mixing until smooth.
  7. Remove from oven and remove the foil. Increase heat to 400 degrees F and bake for additional 15 minutes, or until peppers are soft and slightly golden brown. Depending on how browned you like your peppers, you can bake up to an additional 30 minutes here.
  8. Top with suggested toppings and serve. Best when fresh. Store in covered container in the fridge.


*Recipe is a guide. Adapt as desired.

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