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Vegan stuffed peppers served with quinoa
Steaming stuffed peppers filled with savoury quinoa

Vegan stuffed peppers with quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
Stuffed vegetables (Dolma) are shared treasures of the Mediterranean region. In this modern, lighter version, we've swapped rice for protein-rich quinoa, and the texture of chickpeas replaces meat. The sweet flesh of the pepper softens in the steam, absorbing the spicy aromas of the filling while keeping its shape.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Saucepan (for quinoa)
  • Deep roasting tin or ovenproof dish
  • Frying pan
  • Aluminium foil

Allergen Information

⚠️ None

Instructions

1 ✓

Rinse the quinoa with hot water, then cook in double the amount of water. Leave to stand under a lid.

Tip: Resting in steam (fluffing) separates the grains.
2 ✓

Cut off the tops (lids) of the peppers and remove the cores. Dice the tomatoes and onion.

Tip: Don't throw away the lids, we put them back on as covers when baking.
3 ✓

In a frying pan, sauté the onion and garlic in the oil. Add the diced tomatoes and simmer until they release juice.

Tip: The acidity and umami content of the tomato flavours the neutral quinoa.
4 ✓

Mix the onion base with the chickpeas, cooked quinoa, spices and chopped parsley.

5 ✓

Stuff the peppers loosely with the filling and place their lids back on.

Tip: Do not pack too tightly, as the heat needs to penetrate the centre too.
6 ✓

Stand them in a roasting tin. Pour approx. 100ml water underneath, and cover the whole tin with foil.

Tip: This steam bath softens the flesh of the pepper from the outside without burning the skin.
7 ✓

Bake at 180°C for 30 minutes under foil, then 10 minutes without foil to brown slightly.

Recipe FAQ

How to stop peppers falling over?
Choose squat peppers, or cut a paper-thin slice from their bottoms (careful not to pierce them!) so they stand stably. Or use a snug roasting tin where they support each other.

Ingredients

  • 4 large Bell peppers (fleshy)
  • 100 g Quinoa
  • 250 g Cooked chickpeas (tinned is fine)
  • 2 Tomatoes
  • 1 Onion
  • 2 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 1 bunch Fresh parsley