Spicy Vegan Mediterranean Stuffed Peppers

Dive into the bold flavors of Spicy Vegan Mediterranean Stuffed Peppers with these vibrant, healthy stuffed peppers.

They’re packed with protein-rich quinoa, tender chickpeas, fresh tomatoes, and fragrant herbs. Cumin and paprika add a smoky heat, while parsley and basil brighten the dish with freshness. This recipe is perfect as a main course for a plant-based dinner or a colorful addition to a holiday table.

These Mediterranean stuffed peppers are gluten-free, dairy-free, and high in fiber, making them both satisfying and nourishing. With minimal prep, this beginner-friendly recipe works great for busy weeknights when you want a wholesome, homemade meal. Serve them with a side salad or as part of a larger spread to enjoy a meal that’s nutritious and delicious.

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Healthy

Spicy Vegan Mediterranean Stuffed Peppers

Author: Anjana Kavidu Cooking Method: Baking Cuisine: Mediterranean Courses: Main Dishes Recipe Keys: Dairy Free Gluten Free High Protein Organic Vegan Vegetarian Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 190  °C Servings: 4 Estimated Cost: $ 12 Calories: 250 kcal

Best Season: Suitable throughout the year

Dietary:

D Dairy-Free G Gluten-Free H High Protein V Vegan

Description

This recipe for spicy Mediterranean stuffed peppers combines quinoa, chickpeas, and a medley of vegetables to create a filling that is nutritious and delicious. Seasoned with cumin, paprika, and a touch of chili flakes, it offers a mildly spicy kick that complements the natural sweetness of bell peppers. A perfect dish for summer gatherings or weeknight dinners, it’s packed with protein, fiber, and antioxidants.

Ingredients

Scale

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• 4 large bell peppers (red, yellow, or orange)

• 1 cup cooked quinoa

• 1 can chickpeas, drained and rinsed

• ¹⁄₂ cup diced tomatoes

• ¹⁄₄ cup chopped black olives

• ¹⁄₄ cup chopped fresh parsley

• ¹⁄₄ cup chopped fresh basil

• ¹⁄₄ cup diced onion

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ¹⁄₂ tsp chili flakes (adjust to taste)

• Salt and pepper to taste

Instructions

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1. Prepare Peppers:

   Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the peppers with olive oil inside and out.

2. Make the Filling:

   In a large bowl, mix the quinoa, chickpeas, diced tomatoes, black olives, parsley, basil, onion, and garlic. Add the olive oil, cumin, smoked paprika, chili flakes, salt, and pepper, and stir to combine.

3. Stuff the Peppers:

   Fill each pepper with the quinoa mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.

4. Bake:

   Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the peppers are tender and slightly charred.

5. Rest and Serve:

    Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley or a sprinkle of chili flakes for extra heat.

Nutrition Facts

Servings 4

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Amount Per Serving

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 30g10%

Dietary Fiber 6g24%

Protein 8g16%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a milder version, omit or reduce the chili flakes.

You can substitute quinoa with brown rice or couscous if desired.

Keywords: Vegan, Mediterranean, Stuffed Peppers, Gluten-Free, Healthy, Quick Recipe, High Protein, Dinner