Vegan Stuffed Bell Peppers

This post is also available in: Portuguese (Brazil), Spanish

By: Alicia Ghio

Stuffed peppers is a dish that exists in various forms across many different countries. Certain vegetables like peppers just make the perfect vessel to showcase a mixture of meat and/or vegetable, as well as grains. The flavor and ingredient combinations are limitless, which means the dish is a simple way to use up all those random odds and ends sitting in your refrigerator.

This recipe is very straightforward and makes an easy weeknight dinner. I served these peppers with an array of hot sauces. It added a little fun and extra flavor – not that they needed it.

Vegan Stuffed Bell Peppers

Serves 4


  • 1/4 yellow onion, diced
  • 1 garlic clove, minced
  • 1 small-to-medium sized zucchini, diced
  • 1 fennel bulb, trimmed, cored and diced
  • 2 cups cherry tomatoes
  • 1/4 teaspoon dried thyme
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 4 bell peppers
  • 2 cups cooked grains (I used a mix of quinoa and brown rice)
  • 1/4 cup water


  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Gently slice the tops off the peppers and remove the seeds.
  3. Place in a ceramic or glass baking dish. Set aside.
  4. In a large frying pan, heat the olive oil.
  5. Add the diced onion and sauté until translucent.
  6. Toss in the garlic and cook until lightly golden brown.
  7. Add the diced zucchini and fennel. Season with salt and pepper. Cook until fork tender.
  8. Add the whole cherry tomatoes. Season with the thyme and cook until the tomatoes burst.
  9. Remove from the heat and stir in the cooked grains.
  10. Spoon the vegetable mixture equally into each hollowed out bell pepper.
  11. Pour 1/4 cup of water into the bottom of a baking dish.
  12. Gently place the stuffed peppers into the baking dish. Put in the oven and cook for approximately 1 hour, until the peppers are very tender.
  13. Drizzle with additional olive oil (if desired) before serving.


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