Vegan Mediterranean Stuffed Bell Peppers

Embark on a culinary journey with these vibrant Vegan Mediterranean Stuffed Bell Peppers, a wholesome and flavor-packed dish that’s perfect for dinner or meal prep. These roasted bell peppers—brimming with a hearty filling of fluffy quinoa, tender chickpeas, sun-dried tomatoes, briny kalamata olives, and fresh spinach—are seasoned with aromatic oregano, basil, and a zesty splash of lemon juice. Enhanced with nutritional yeast for a savory, cheesy twist and optional toasted pine nuts for added crunch, this recipe is as nutritious as it is delicious. Baked to perfection and ready in under an hour, these stuffed bell peppers are gluten-free, plant-based, and ideal for anyone seeking a Mediterranean-inspired vegan meal. Serve them as a standalone entrée or pair with a crisp salad for an unforgettable dining experience!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cooked chickpeas
• 0.25 cup sun-dried tomatoes, chopped
• 0.25 cup kalamata olives, pitted and chopped
• 0.5 medium red onion, finely chopped
• 1 cup fresh spinach, chopped
• 3 cloves garlic, minced
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 tablespoons nutritional yeast
• 2 tablespoons pine nuts, toasted (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

Step 3

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool slightly.

Step 4

In a large mixing bowl, combine the cooked quinoa, chickpeas, sun-dried tomatoes, kalamata olives, red onion, spinach, and garlic. Stir in the lemon juice, olive oil, oregano, basil, salt, and black pepper. Mix well to ensure all ingredients are thoroughly combined.

Step 5

Stir in the nutritional yeast and pine nuts, if using, to the quinoa mixture.

Step 6

Spoon the filling into each of the prepared bell peppers, pressing down to pack the filling well.

Step 7

Place the stuffed peppers in the preheated oven and bake for about 25-30 minutes, or until the peppers are tender and the tops are slightly golden.

Step 8

Remove from the oven and allow them to cool slightly before serving.

Step 9

Enjoy your Vegan Mediterranean Stuffed Bell Peppers as a main course or a hearty side dish!

Nutrition Facts

Serving size	(1558.7g)

Amount per serving	% Daily Value*
Calories	1875.9

Total Fat 74.7g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 4773.1mg	0%
Total Carbohydrate 238.6g	0%
Dietary Fiber 41.6g	0%
Total Sugars 47.4g
Protein 72.9g	0%

Vitamin D 0IU	0%
Calcium 407.0mg	0%
Iron 22.4mg	0%
Potassium 4264.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 15.2%

Carbs: 49.8%