These Vegan Stuffed Peppers are so delicious and packed with nutritious ingredients! If you have dietary restrictions with soy, you can substitute the tofu for chickpeas or white beans or a plant-based meat alternative that doesn’t use soy!

Ingredients

Vegan Stuffed Peppers

• 4-5 Large Bell Peppers, hollowed out and tops removed (preferably red, yellow, orange)
• 1/2 yellow onion, diced
• 1 large carrot, diced
• 1/2 cup mushrooms, sliced
• 1 cup uncooked quinoa (cook according to packaging)
• 1 block extra-firm tofu, pressed, drained, and crumbled
• 2 Tbs Nutritional Yeast
• 1 Tbs Soy Sauce
• 2 Tbs Tahini
• 2 tsp Apple Cider Vinegar
• 1 tsp Black Pepper
• 1/2 tsp Salt
• 2 tsp Paprika
• 1 tsp Chili Powder
• 1 tsp Garlic Powder
• Olive Oil

Directions

1. Preheat the oven to 400ºF
2. Prepare the vegetables and set aside.
3. Begin cooking your quinoa with 2 cups of water or vegetable stock.
4. After your tofu has been pressed, crumble it into a medium mixing bowl.
5. Combine the apple cider vinegar, tahini, soy sauce, nutritional yeast, and remaining seasonings with the tofu and mix well.
6. Transfer the tofu mix to a lightly oiled baking sheet and bake for 10-15 minutes. Set aside when done.
7. Reduce oven to 350ºF
8. In a skillet, lightly sauté the onion, carrot, and mushroom for 5-7 minutes or until the onions turn translucent.
9. Mix the tofu in with the vegetables and simmer on low heat.
10. Add in the cooked quinoa with the vegetable/tofu mix. Taste and adjust seasoning as desired.
11. Spoon the quinoa/tofu/vegetable mix into the bell peppers and place them into a deep baking pan.
12. Cover the bell peppers with the chopped tops and lightly oil.
13. Lightly cover the pan with tin foil and bake for 20 minutes.
14. Remove the foil and bake uncovered for 10-15 more minutes.
15. Serve with vegan cheese, hot sauce, or with a side of greens and enjoy!

Any leftover stuffing mix can be added to a salad for a delicious grain bowl lunch pack!

Nutrition Information

Nutrition Disclaimer

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