GF Vegan Stuffed Peppers ~


Stuffed peppers are always a hit and this GF vegan version of an old classic is sure to please! We enjoy these hearty, flavor-packed stuffed peppers with a tossed green salad on the side.

Recipe adapted from Apples for CJ




1 Tbsp avocado oil (or olive oil*) plus a bit more for peppers

4 large bell peppers (any color)

1 medium red onion, diced

2 tsp chili powder

1 tsp cumin

1 1/2 Tbsp nutritional yeast

Dash of cayenne pepper

Ground black pepper and Himalayan pink salt to taste

2 cloves of garlic, minced

2 cups cooked quinoa

1 (398mL) can of black beans (drained and rinsed)

1/2 cup frozen corn

1 (398mL) can diced tomoatoes




Preheat oven to 375 degrees F.

Slice bell peppers in half and scoop out membranes.

Brush the outside and inside of each pepper with avocado oil (or olive oil) and sprinkle with Himalayan pink salt.

Place on baking sheet lined with parchment paper and roast in oven for 15-20 minutes turning over once.

Meanwhile, add avocado oil to a large pan and saute diced onions over medium heat for 2-3 minutes or until translucent.

Add the garlic and spices. Stir and cook until fragrant.

Add remaining ingredients. Stir well and cook for 8 minutes longer.

Stuff each roasted pepper half until full.

Return to oven and cook for 10 minutes.




*I recommend using a high quality, organic olive oil because some inexpensive brands use substitute ingredients



After giving these delicious stuffed peppers a try, leave a comment and let me know what you love about them!

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Here's some of other hearty recipes for you to enjoy:


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Adpated from this original recipe fromĀ Apples for CJ