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Vegan Stuffed Peppers (Gluten Free)

Bell peppers stuffed with rice and topped with cheese for a hearty dinner choice
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner
Cuisine: American
Servings: 6 peppers
Calories: 152kcal
Author: Stephanie


  • 3 large bell peppers any color
  • 1 tbsp. olive oil plus more for bell peppers
  • 1 small yellow onion diced
  • 2 cups quinoa cooked
  • ½ cup sweet corn
  • 1 15 oz can black beans
  • 1 14.5 oz can diced tomatoes
  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. garlic powder
  • 1 ½ tbsp. nutritional yeast
  • dash of cayenne pepper
  • salt and pepper to taste


  • Preheat oven 375 degrees
  • Slice bell peppers in half and scoop out membranes.
  • Brush inside and outside with olive oil and sprinkle with salt.
  • Roast in preheated oven 15-20 minutes till slightly charred.
  • Meanwhile sauté olive oil on stovetop over medium heat. Add chopped onion and cook 1-2 minutes till translucent.
  • Mix in seasonings and cook another minute till fragrant.
  • Add remaining ingredients and cook 5-8 minutes longer.
  • Stuff each bell pepper half with filling and return to the oven. Cook another 10-12 minutes.


Nutrition information provided is based of ½ bell pepper stuffed
*Nutrition Disclaimer


Serving: 1g | Calories: 152kcal | Carbohydrates: 29.1g | Protein: 7.1g | Fat: 1.7g | Saturated Fat: 0.1g | Sodium: 22mg | Potassium: 450mg | Fiber: 6.2g | Sugar: 5.9g | Calcium: 46mg | Iron: 3mg