Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
These Kale & Quinoa Vegan Stuffed Peppers are perfect for an easy Dinner or Meal Prep! Gluten Free, Oil Free, and High in Protein.
The only thing better than a zesty, healthy taco-like mixture is one that comes in a cute lil’ pepper cup. Or is that just me?
Either way, these Vegan Stuffed Peppers are packed with good-for-ya veggies and mouth-watering flavor. With a “meaty” base of Quinoa, Tempeh, and Walnuts, they’re also high in plant-based protein and some healthy fat! Plus there’s Kale in them, so you know…. #healthy.
Tex-Mex flavored dishes are by far my favorites. Not saying that I don’t enjoy other flavors, but these are the ones that I cook most often in my own kitchen, and that come most easily to me. I decided to season these peppers with Chili Powder, Cumin, Salsa, and a touch of both Oregano and Cayenne Pepper — and boy was it tasty! I’d like to say these lasted me the week, but I ate them for both Lunch and Dinner after I made them.
Which could mean they’re great, but could also mean I was feelin’ lazy. Ha! I guess I’ll leave that for you guys to decide…
A Few Final Thoughts:
- These Stuffed Peppers are perfect for Meal Prep and will last well in the fridge for up to 6 days.
- Not a fan of Tempeh? No worries! You can also substitute it for crumbled Extra Firm Tofu, or equal parts Beans of your choice.
- If you don’t want to stuff your Peppers, you can also make the Kale/Quinoa/Tempeh mixture on its own and serve without them!
If you’re looking for more Easy Vegan Meals, you’ll also love these Vegan Sheet Pan Fajitas and this Quinoa Sushi Bowls with Orange Miso Dressing!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintKale & Quinoa Vegan Stuffed Peppers
These Kale & Quinoa Vegan Stuffed Peppers are perfect for an easy Dinner or Meal Prep! Gluten Free, Oil Free, and High in Protein.
- Prep Time: 15 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 3-6 Servings 1x
- Cuisine: American
Ingredients
- 6 Large Bell Peppers (any color will work), cored with tops removed
- ⅔ cup dry Red Quinoa
- ⅓ cup Salsa of choice
- 2 large Carrots
- ⅓ cup Walnuts
- 2–3 Cloves of Garlic, minced
- 1 Red Onion, diced
- 1 8 oz block Tempeh, crumbled
- 1 tbsp Chili powder
- 1 tsp Cumin
- ¼ tsp Oregano
- ¼ tsp Cayenne (Optional)
- 2 cup Vegetable Broth
- ½ tsp Salt, plus more to taste
- 2–3 leaves of Kale, destemmed and thinly sliced
Instructions
- First, wash and prep your Vegetables. Core the Peppers by removing the tops, then cutting out the white insides. Dice the tops and set aside. Pour 1 1/2 cup Water into a large oven-safe baking dish, and place the Pepper “cups” inside of it.
- Next, preheat the oven to 350F. Add the Quinoa, Salsa, and 1 ⅓ cup Water to a small pot. Bring to a boil, cover, reduce the heat to low, and let simmer for 15 minutes. Keep covered and set aside.
- Roughly chop the Carrots into matchsticks, then add them to a Food Processor along with the Walnuts. Pulse the mixture until it resembles the size/texture of “meat.”
- Once the oven is preheated, bake the (empty) Peppers for 15 minutes, then remove from the oven.
- Now, prepare the Pepper Filling. Add the diced Red Onion and Garlic to a large pot with a splash of Water or Oil and sauté over medium heat until translucent, about 3 minutes.
- Then, add in the Dry Spices, diced Pepper tops, and Carrot-Walnut mixture. Sauté for an additional 1-2 minutes.
- Add the crumbled Tempeh to the pot along with 2 cups of Vegetable Broth; bring to a boil over high heat, then simmer over medium heat for 10 minutes.
- Remove from the heat, and mix in the finely chopped Kale, as well as the Quinoa. Add the Salt to the mixture, plus more to taste.
- Divide the filling evenly between each Pepper cup (it’s okay if they are overflowing!), and bake for an additional 10-12 minutes.
- Remove from the oven and serve warm. Leftovers will last in a sealed container in the fridge for up to 6 days.
Notes
- Not a fan of Tempeh? No worries! You can also substitute it for crumbled Extra Firm Tofu, or equal parts Beans of your choice.
- If you don’t want to stuff your Peppers, you can also make the Kale/Quinoa/Tempeh mixture on its own and serve without them!
Want to save these Kale & Quinoa Vegan Stuffed Peppers for later? Pin the recipe to your Pinterest boards:
I cant wait to try this recipe except I really want to try Tempeh so I bought it off Amazon it says that it will be delivered in freezer package just really worried it will not stay shelf safe 🙁
Tempeh isn’t a shelf stable item, it should be refrigerated if you’re going to eat it relatively soon and can be kept frozen for long term storage. Hope you like the tempeh!
hi..looking delicious, what do you mean by “salsa”. ?
Store-bought salsa that comes in a glass jar!
Hi how many calories is in this recipe? And per pepper?
★★★★★
I do not calculate or provide nutritional information for my recipes, but there are plenty of free online resources where you can do this yourself if you wish!
This looks amazing! Could I use diced tomatoes instead of salsa? Thank you so much!!
Yes, but I would not really recommend it – it won’t be as tasty!
These were super yummy and easy to make. I drizzled a little of your hemp seed dressing on top and wow! Next time I think I will substitute the tempeh for black beans. This will definitely enter the “rotation” of dinners! Perfect with a green salad. Thanks so much for your inspiring and yummy recipes!
You’re very welcome, Evelyn!
Yummy! That looks so delicious. Thanks for sharing and also thanks for giving options for tempeh 😉
Greets from Berlin
Anne
This looks like an amazing dinner recipe–perfect as an entree to serve with a side salad. I would definitely make this with vegan chicken broth to experiment with flavors. But kale, quinoa, walnuts, tempeh, and onions are the perfect ingredients in this dish!
Would you recommend cooking tofu the same as the tempeh? Or just sauté it?