Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!


Food Monster - Recipes

Quinoa Stuffed Bell Peppers [Vegan]

You can really clean out your fridge and use any vegetables you like. It would be nice to use an eggplant along with the zucchini, but really anything will do. The fresh mint and parsley is key, though…so much fresh flavored in there. I’ve also cooked stuffed peppers the traditional way where you cut off the top and leave them standing, but I find that this way just makes way more sense. It’s faster and easier and I can’t argue with that. I’ve used quinoa for the grain here because I love the amount of protein it provides but you could experiment with rice, orzo, couscous, buckwheat, farro, etc. You could top them off with a baba ganoush flavored hummus.

Quinoa Stuffed Bell Peppers [Vegan]

This Recipe is :

Dairy FreeVegan



  • Quinoa – 1 cup, rinsed
  • Vegetable Stock – 2 cups


  • Red Bell Peppers – 4, halved, stems and seeds removed
  • Olive Oil – Drizzle
  • Sea Salt – Pinch
  • Freshly Ground Black Pepper – Pinch


  • Olive Oil – 2 Tbsp
  • Garlic – 2 cloves, minced
  • Onion – 1, diced
  • Zucchini – 1, small, diced
  • Carrot – 1, large, thinly sliced
  • Swiss Chard – 4 huge stalks, de-stemmed, sliced
  • Tomato – 1, diced
  • Ground Cumin – 1/2 tsp
  • Chili Flakes – 1/8 tsp
  • Sea Salt – Pinch
  • Freshly Ground Black Pepper – Pinch
  • Fresh Mint – Small handful, Chopped
  • Fresh Parsley – Small handful, Chopped


  1. Combine the quinoa and vegetable stock in a pot and bring to a boil. Once boiling, reduce heat and let simmer 15 minutes. Remove from heat and let sit 5 minutes, fluff up with a fork. Set aside.
  2. Prepare bell pepper halves on a sheet pan and drizzle both sides with olive oil. Add a generous pinch of both salt and pepper. Roast cut side down at 375 F for 20-25 minutes until tender and slightly charred. Remove from oven, and set aside.
  3. While peppers and quinoa are cooking, heat up olive oil in a large frying pan over medium heat. Add garlic, and onion and cook a few minutes until onions are translucent. Add zucchini, carrot, cumin, and chilli flakes. Cook a couple minutes, covered. Add swiss chard, and tomatoes and cook until chard is wilted. Stir in salt, pepper, and a handful of chopped fresh mint and parsley. Add the quinoa to the veggie mixture and stir until combined.
  4. Fill pepper halves with quinoa mixture. Either set in fridge until ready to cook, or freeze for a later date. When ready to cook, preheat oven to 375 F and heat through until warmed.


Bell PepperOnionsQuinoa




Wholesome snacks and meals for the win! Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Yaki Onigiri With Sweet Potato and Avocado Filling [Vegan]

Yaki Onigiri With Sweet Potato and Avocado Filling [Vegan, Gluten-Free]

Roasted Tomato and Herb Quiche [Vegan, Gluten-Free]

Roasted Tomato and Herb Quiche [Vegan, Gluten-Free]

Mexican Spiced, Chocolate Covered Cashews [Vegan]

Mexican Spiced, Chocolate Covered Cashews [Vegan, Gluten-Free]

Lemon Squares [Vegan, Gluten-Free]

Lemon Squares

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

8 comments on “Quinoa Stuffed Bell Peppers [Vegan]”

Click to add comment
2 Years Ago

I love your recipes but I wish there was a easy way to print them out...EVER consider it????

Claudia Garcia
2 Years Ago

Victoria Garza-Gallo

Ryan Dawson
2 Years Ago

Sasha Ivanoff

Vicky Sobey
2 Years Ago

yum! thanks

Karen Reed
2 Years Ago

Your recipes are fantastic but your website is totally invasive!

CJ Davis
2 Years Ago

Angelo Bryant

CJ Davis
2 Years Ago

Zac Bryant

Amanda Intercessor
2 Years Ago

Jodi Miller Nikki Miller yummyn

Celine Tan
2 Years Ago



Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×