Stuffed roasted peppers

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Stuffed roasted peppers

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Adjust Servings:
1 teaspoon Vegetable butter For greasing the baking dish
2 Sweet bell peppers
1 tablespoon Olive oil
2 tablespoons shredded Non-dairy Parmesan-like cheese
To taste Salt and pepper
1 tablespoon Lemon
2 tablespoons Breadcrumbs
For the filling:
1 tablespoon Nutritional yeast
1/4 cup Breadcrumbs
1/4 cup Non-dairy Pepperjack-like cheese Alternatively, you can use shreeded vegan Parmesan-like cheese or any type of vegan cheese you have
2 tablespoons Non-dairy Parmesan-like cheese
1 tablespoon Pine nuts
1 tablespoon Parsley
2 tablespoons Soy cream Optional
2 cups cooked Quinoa Alternatively, use your pre-cooked filling base

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

The secret to a delicious stuffed roasted pepper is a soft shell that cuts easily and melts in your mouth with the filling.

  • 45 minutes
  • Serves 2
  • Easy


  • For the filling:



A classic of Italian cuisine, stuffed roasted peppers can be prepared in a variety of ways. Guess what… whatever you use for the stuffing, they always come out delicious!

Here, I have used some quinoa leftovers from a Mediterranean quinoa salad.  Alternatively, you can use cooked rice, couscous, or a mix of grains and soy mince. Whatever your base, add the ingredients listed here for the filling and you can’t go wrong!

To prepare them, start with cleaning the peppers. Then, grease them with spray oil, and put them in the oven for 20 minutes, face up. If the peppers are large, leave them for five more minutes.

In the meanwhile, mix your leftover base for the filling with the additional filling ingredients in the list.

Take the peppers out of the oven, fill them with the mix, and top with gluten-free breadcrumbs. Lay the peppers’ top on the filling and put back in the oven for 15 minutes.

Take out of the oven and serve hot. Buon appetito!

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25 minutes

Cook the peppers

Preheat the oven to 350 degrees. Rinse well the peppers and cut off the top part with the stem. Cut off the seeds attached to the stem, and clean the inside of the pepper from the remaining seeds and white membranes.
Grease a baking dish with a little vegetable butter, then transfer the pepper bases to the dish, cut side up. Brush or spray the peppers with olive oil, inside and outside.
Pour some Parmesan-like cheese in each pepper, just to cover the bottom, and then sprinkle with lemon juice.
Put the baking dish into the oven and roast for 20 minutes.

5 minutes

Prepare the filling

While the peppers are roasting, prepare the filling. Transfer the cooked filling base of your choice to a salad bowl. Add the ingredients for the filling, and mix well.

20 minutes

Fill the peppers

Take the peppers out of the oven, and fill them with a spoon. Top each pepper with breadcrumbs, and lay the top part of the pepper with the stem on the filling.
Put back in the oven for 20 minutes to complete the cooking, then take out of the oven and transfer to the serving plates.



Enjoy your stuffed peppers hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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