Vegan Stuffed Peppers

Halved red and yellow Vegan Stuffed Bell Peppers filled with a savory mixture and topped with golden breadcrumbs, arranged in a white baking dish with fresh basil leaves on the side.

5 from 1 vote

Vegan Stuffed Peppers

These Vegan Roasted Stuffed Bell Peppers Are Filled With Flavors Of Italian Seasoning, Sweet Basil, Smokey Paprika And Sauteed Garlic & Onions. The Filling Is Veggie Packed With Zucchini, Eggplant And Kale. With A Protein Kick From Quiona And Soy Crumbles. Topped With Crispy Cunchy Gluten-Free Breadcrumb Crust. Great For Dinner And Better For Leftover Lunch.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Lunch

Cuisine: Italian

Diet: Vegan

Servings: Halves

Calories: 174kcal

Author: Nija Clark

Equipment

large baking sheet
Parchment Paper
Air Fryer (optional)

Ingredients

4 Bell peppers - top’s cut off and seeds removed
3 tablespoon Extra Virgin Olive Oil
2 teaspoons Salt
1 teaspoon Ground black pepper
¼ cup Uncooked Quinoa will yeild 1 cup when cooked
½ cup Chopped Onion
2 teaspoon Garlic paste
1 teaspoon Paprika
1 ½ teaspoon Italian Seasoning
1 cup Zucchini Chopped
1 cup Eggplant Chopped
1 cup Fennel bulb Chopped - optional
6 ounces Vegan crumbles like Trader Joe's or Impossible meatless ground
1 14 ounce - can of diced tomatoes
2 cups Kale Chopped
1 cup Gluten Free bread crumbs
Basil leaves torn
Fennel fronds - optional
Lemon wedge - optional

Instructions

Preheat oven to 400°
Prep kale (wash, dry, chop and set to the side)
Prep and cook Quinoa, set to the side.
In a small bowl combine bread crumbs and 1 tablespoon of olive oil, set to the side.
Line a large baking sheet with parchment paper.
Wash, dry and cut bell peppers in half, removing the seeds.
Place halved bell peppers on baking sheet.
Drizzle bell peppers evenly with 2 teaspoon of olive oil, covering both sides.
Season bell peppers with ¼ teaspoon of salt and ¼ teaspoon black pepper.
Bake in the oven for 10 minutes, then set aside.
In a large skillet on medium heat add remaining olive oil and cook onions with garlic paste, until onions are tender and garlic paste is fragrant.
Add italian seasoning and paprika.
Add zucchini, eggplant and fennel and saute for 5 to 8 minutes until vegetables are soft.
Add diced tomatoes, ½ cup of water, salt and pepper to taste. Reduce heat and let simmer.
Add chopped kale, stirring until wilted, continuing to let simmer.
Add vegan crumbles, cover with lid, continuing to let simmer. for 10 to 15 minutes or until the liquid has evaporated.
Remove pan from heat, add cooked quinoa, stirring lightly.
Divide mixture evenly in the cooked halved peppers.
Top with bread crumb mixture.
Bake in oven for 10 minutes, or until crumbs and edges of peppers are browned.
Garnish with basil and fennel fronds and serve with lemon wedges.

Notes

Directions for Air-frying

Set air-fryer to 375°
Drizzle halved peppers with 2 teaspoons olive oil and season with ¼ teaspoons salt and pepper.
Cook peppers in batches for 10 minutes until peppers are tender.
For stuffing directions, follow steps above.
Add bread crumbs and bake in air-fryer for 5 minutes or until crumbs and peppers are golden brown.
Garnish with basil, fennel fronds and serve with Lemon wedges.

Nutrition