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Protein Stuffed Peppers

Protein Stuffed Peppers

I have a super special recipe for all of you today. We are making a delicious batch of Protein Stuffed Peppers filled with a ton of flavour. So get your oven ready, because this is going to be a good one! 

I love meals coming straight out of the oven. But other than roasted vegetables, I tend to neglect my oven more often than I should. Sometimes it feels like a big hassle to bake or roast things. But in reality, it is one of the easiest ways to cook meals with a gourmet touch to them. 

One of the reasons I like baked food is the rich taste you get with this technique. And that you don't need a lot of oil, the food cooks in its own oils and juices. And since it's a slow cooking process they become juicier and flavour-rich. 

I've always loved everything about stuffed peppers. You can make a great variety of fillings and switch things up. And after baking the peppers they get this incredibly delicious slightly sweet taste, nothing compares to it!

Protein Stuffed Peppers ingredients

I had a couple of recipes from way back when I was still a vegetarian. So I had to come up with a recipe of vegan stuffed peppers that had the same wow! effect. Also, I wanted it to still be a high protein meal, so I worked some magic and I am really happy with what came through. 

I call this dish protein stuffed pepper since you will be loading up with about 21g grams of protein per serving. We included a bunch of ingredients that add a ton of plant-based protein and are also nutrient-rich. 

We have chickpeas, peanut butter, and quinoa. All these ingredients are a staple at home. They are affordable things that you can keep in your pantry for a long while. And if you get a bit creative, you can use them in all sorts of different ways to add a splash of taste to your recipes while racking up on protein. 

Protein Stuffed Peppers on a baking tray

We made the filling with these three ingredients plus some spinach, tomato, and onion. You just have to dice and slice everything and mix it directly on the frying pan. I like to sauté the onions first since they take a bit longer to cook.

We need some seasoning to enhance the taste of this filling. It's already super loaded with different flavours so we don't really need much. I used a pinch of salt, nutritional yeast, and cajun spice. I love how the Cajun spice compliments the slightly sweet taste of the red bell peppers, they go together so well!

The last piece of this delicious puzzle is getting those bell peppers filled and in the oven. I let them bake for about 30 minutes total. This will ensure they are fully cooked, tender, and juicy. Serve your vegan stuffed peppers straight out of the oven and get ready for a savoury and flavourful treat! 

Protein Stuffed Peppers close up

Ingredients
8
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Quinoa, Tomatoes

Ingredients

  • 4 tsps cajun spice
  • 164 g chickpeas (rinsed)
  • 8 tbsps chunky peanut butter
  • 4 dates (pitted and thinly sliced)
  • 156 g frozen spinach (unthaw and chopped)
  • 2 tbsps nutritional yeast
  • 1 tsp olive oil
  • 1 medium onion (thinly sliced)
  • 85 g quinoa (washed)
  • 6 medium red bell pepper (wash, cut in half and remove the inside)
  • 2 tsps sea salt
  • 2 medium tomato (diced into small pieces)
  • 237 ml water

Directions

  1. Preheat the oven to 390 °F (200 °C).
  2. Cook the quinoa until the water is all absorbed around 15-20 minutes.
  3. Use a frying pan and heat up the oil, saute the onion until translucent.
  4. Mix all the ingredients in a bowl except the peppers, adjust taste of the mixture and add it to the pepper halves.
  5. Place the filled peppers on a baking tray, cover it with tin foil and bake them for about 20 minutes.
  6. Take off the foil and baker for an additional 10 minutes.
  7. Serve the stuffed peppers straight after baking, enjoy!

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