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Vegan Stuffed Peppers – Packed with Protein - the stuffed pepper stands on the plate #tempeh #olive oil | hurrythefoodup.com

Vegan Stuffed Peppers

Course: Mains
Cuisine: Global
Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2 (makes 4 stuffed peppers)
Calories: 615kcal
Print Recipe


  • ½ cup quinoa (½ cup = 85g)
  • 1 cup vegetable broth
  • 4 large bell pepper, red (or your favourite colour)
  • 1 tbsp fajita mix (or 1/2 tsp cumin, ¼ tsp chili powder, ½ tsp paprika and 1 pinch salt)
  • 3 tbsp nutritional yeast (if you don’t have it don’t worry, if you do – use it!)
  • ½ cup sweetcorn
  • 3.5 oz tempeh (about 3.5oz or 100g)
  • 1 tbsp olive oil
  • 2 cups tomato passata
  • 1 tsp sugar
  • 1 tsp salt
  • ½ cup basil, fresh


  • Cook the quinoa in a pot with double the amount of veggie broth on medium heat until the water has evaporated, stirring well and often. Remove from heat and cover with a tea towel – the quinoa will puff out.
  • In the meantime, dice the tempeh and stick it in boiling water for ten minutes. This will remove any bitterness, though you can skip this step if pressed for time.
  • Then fry the tempeh in olive oil for about ten minutes. Add the spices (or fajita mix) and a tbsp or two of water.
  • At the end of frying add the nutritional yeast and give it a good stir.
  • Drain and rinse the sweetcorn.
  • Clean the peppers and give the insides a quick scrape out. If the peppers do not stand up on their own, slice a TINY layer of the sticky-out bit off the bottom. Do not cut off more than you need to, you don’t want the contents of the pepper falling through.
  • Get an oven dish and pour in the tomato passata. Mix in the sugar, salt and basil leaves.
  • Preheat the oven to 200°C/390°F.
  • Stand the peppers up straight in the passata in the oven dish.
  • Put a tbsp of quinoa into each pepper, followed by a tbsp of tempeh, then a tbsp of corn. Squish it all down and add a final layer of tempeh, or any other ingredients you have left over. Squash them down again.
  • Pop the tray in the oven and cook for about 40 minutes at 200°C/390°F. When ready, the tops should be browned and the peppers should look soft (a bit wrinkly).
  • Serve in bowls with a dollop of sauce on top of each pepper, with more sauce around the outside. Make a final garnish of basil leaves.


Calories: 615kcal | Carbohydrates: 93g | Protein: 30g | Fat: 18g | Saturated Fat: 3g | Sodium: 1725mg | Potassium: 2580mg | Fiber: 19g | Sugar: 31g | Vitamin A: 12226IU | Vitamin C: 449mg | Calcium: 176mg | Iron: 11mg