Kale & Quinoa Vegan Stuffed Peppers

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These Kale & Quinoa Vegan Stuffed Peppers are perfect for an easy Dinner or Meal Prep! Gluten Free, Oil Free, and High in Protein.


  • 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
  • 23 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 
  • 23 leaves of Kale, destemmed and thinly sliced


  1. 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.
  2. 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.
  3. 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.”
  4. Once the oven is preheated, bake the (empty) Peppers for 15 minutes, then remove from the oven.  
  5. 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.
  6. Then, add in the Dry Spices, diced Pepper tops,  and Carrot-Walnut mixture. Sauté for an additional 1-2 minutes.
  7. 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.
  8. 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.
  9. Divide the filling evenly between each Pepper cup (it’s okay if they are overflowing!), and bake for an additional 10-12 minutes.
  10. Remove from the oven and serve warm. Leftovers will last in a sealed container 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!