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!
Buy the #EatForThePlanet book



Santa Fe Roasted Stuffed Peppers With Spicy Cashew Mozzarella [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

These colorful stuffed peppers are a must-try for all! They're filled with savory sautéed vegetables like mushrooms and carrots, as well as protein-rich quinoa and black-eyed peas that'll keep you full. The cashew mozzarella is optional, but its is highly recommended. You won't believe how easily you can turn cashews into gooey, melty mozzarella. Combine everything together, roast it in the oven, and enjoy a meal that you'll definitely be coming back to.

Santa Fe Roasted Stuffed Peppers With Spicy Cashew Mozzarella [Vegan]


For the Peppers: 

  • 4 bell peppers, cored and seeded, tops removed and reserved
  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water and a pinch of salt
  • 1 tablespoon olive oil, plus more for peppers
  • 1 onion, diced
  • 3/4 cup carrots, chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups mushrooms, sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 3/4 cup frozen corn
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 1/2 cups vegetable broth, low sodium
  • 1 tablespoon tomato paste
  • 1 teaspoon sea salt, more to taste
  • 1/4 teaspoon ground black pepper

For the Cashew Mozzarella:

  • 1/4 cup raw cashews, soaked in water 2-4 hours
  • 1 cup unsweetened almond milk, hot (be careful not to burn the milk)
  • 2 tablespoon, plus 1 teaspoon tapioca starch
  • 1 teaspoon nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon cayenne


To Prepare the Peppers:

  1.  Preheat oven to 400°F. Brush a little oil inside each pepper. Next, sprinkle them with salt and freshly ground pepper. Place cut-side down in a lined 9×13-inch baking dish. Roast until peppers are slightly tender, about 15 minutes. Remove from oven and set aside.

To Make the Stuffing:

  1. In a medium pot, cook the quinoa with 1 cup of water. (add a pinch of salt to the water) This usually takes about 15 minutes. Set aside
  2. Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5-6 minutes. Add carrots and sauté until softened, about 8-10 minutes. Add garlic, cook 1-2 minutes. Add mushrooms and cook until softened, 4-5 minutes more
  3. Add the spices, and stir well to combine. Now, add the cooked quinoa, beans, and corn. Stir in the vegetable broth, tomato paste, salt, and pepper. Combine well. and taste for more salt or pepper. Cook for another 5-8 minutes, then remove from heat and set aside.

To Make the Cashew Mozzarella:

  1. Drain cashews and discard water. Place all ingredients into a blender. Blend until smooth, about 1-2 minutes.
  2. Pour mixture into a small pot and place over medium heat. Stir often, so it doesn’t stick or burn. Scrape the sides and bottom, as needed. The cheese will start to thicken up. Place heat on medium-low. When it becomes stretchy and thick, remove from heat. This whole process should take about 5 minutes.

To Prepare:

  1. Divide stuffing mixture evenly among bell peppers, gently packing it down and making sure to fully fill each pepper. (If you have decided to choose the cheese option, spoon a dollop of cheese on top of each stuffed pepper)
  2. Now, place reserved tops on each pepper and arrange them upright in 9×13-inch lined baking dish. Bake at 400°F until heated through, about 15-20 minutes.


Top with fresh-cut cilantro or parsley. If you have stuffing left over, you can save it for lettuce wraps, a breakfast side or just eat it as is. It's delicious!





Melissa Huggins, is the creator and founder of Vegan Huggs, a friendly and inspirational blog, to encourage people to live a healthier and cruelty-free lifestyle. You will find recipes for deliciously nutritious food, that will nourish your body, without causing harm to animals and the planet. Melissa went vegan back in 2008 after watching the documentary, Earthlings. It completely opened her eyes and awakened her life. She also learned how to cook with consciousness and compassion.



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

Browse through recent recipes below:

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan, Gluten-Free]

Chocolate Peanut Butter Ice Cream Cupcakes [Vegan]

Raspberry and Dragon Fruit Mousse Cake [Vegan]

Raspberry and Dragon Fruit Mousse Cake

Roasted Cauliflower With Leeks and Tarragon [Vegan, Gluten-Free]

Roasted Cauliflower with Leeks and Tarragon

Beet Tacos With Mung Beans With Blackened Tofu, Radish Slaw, and Crispy Corn [Vegan]

Beet Tacos With Mung Beans and Blackened Tofu Radish Slaw and Crispy Corn b

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.

80 comments on “Santa Fe Roasted Stuffed Peppers With Spicy Cashew Mozzarella [Vegan]”

Click to add comment
1 Years Ago

I m not Vegan but I wanted to try this for a change and it is really nice! I did put quite a lot of salt and the cumin taste is strong so next time I\'ll put less cumin and maybe a cube of veg stock extra for taste.
I didn\'t have yeast to make the cheese so I made it exactly the same but without yeast and came out good .
Thank you so much for the recipe

Monica A. Hall
2 Years Ago

Felicia Williamson

Maggi Jensen Prado
2 Years Ago


Jen Mrsdoubleemm
2 Years Ago

Use up all your peppers and mozarella tube Emm Double ?

Chiara Brandon
2 Years Ago

Jet Brandon

Nare Nadia
2 Years Ago

We can make this Lika Romanovna

Brooke Ryan
2 Years Ago

Rachel Bluemel

Rinal Patel
2 Years Ago

Hiral Patel how do you think they make the faux cheese lol ..Parita Patel since you are vegan this is a great site for you :)

Parita Patel
27 Jan 2016

So good! Thanks!!

Parita Patel
27 Jan 2016

You can buy vegan cheese at most grocery stores!

Alma Burciaga
2 Years Ago

Javi Javi ya tengo un uso para tus pimientooos!!!!

Nicole Privett
2 Years Ago

Michelle Cox


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×