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These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner!

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

I made these Mediterranean Quinoa Stuffed Peppers on a whim the other night and shared it on Instagram. The overwhelming response was that I needed to make an official recipe for you guys, so here it is! Stuffed peppers do take some prep, but they make a ton of food and the best leftovers. So if you are in need of a healthy, meal prep idea, you need to give these a try!

Step One: Brown the Vegan Sausage

To make the filling, start by browning vegan sausage in a skillet. I typically use Beyond Meat Italian sausage for recipes like this. I love the flavor and it browns really nicely. If you prefer another brand, use that. And if you aren’t big on fake meat I would just add in some canned chickpeas to get some extra protein and texture in the recipe.

Heat some oil in a skillet over medium heat. Add the sausage and crumble with a wooden spoon. Cook for about 5 minutes or until it starts to brown, stirring frequently. Remove from the skillet and set aside.

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

Step Two: Make the Quinoa Filling

Place the empty skillet back on the stove and add diced onion, garlic, Italian seasoning, pepper & red pepper flakes. Cook for a couple minutes, then add chopped sun-dried tomatoes and cook for another minute. Pour in the rinsed quinoa and mix to combine.

Pour in vegan broth & crushed tomatoes and bring to a boil. Cover, lower the heat and simmer for 20-30 minutes, or until the quinoa is cooked through and most of the liquid is absorbed. Add the sausage back to the skillet and remove from the heat.

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

For the quinoa I used tri-color, but you could also use white. Just be sure to thoroughly rinse it before adding it to the skillet – this will help it cook correctly.

Step Three: Assemble & Bake

While the quinoa is cooking, cut the bell peppers in half (lengthwise) and remove the ribs and seeds. Add some water to the bottom of a baking dish and add the bell peppers.

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

Spoon the quinoa mixture into the peppers. Top each pepper with some feta, cover the baking dish and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes. For a crispier top, turn the oven to broil for the last 2 minutes of cooking.

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

Step Four: Serve

Remove the peppers from the oven. Plate them and top with some fresh basil and dig in. These peppers are great with a kale caesar salad on the side, or even some garlic bread!

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

You can put the leftover peppers in individual containers for easy lunch on the go. Just pop them in the microwave or air fryer to reheat.

These peppers are great because you can switch up the filling depending on what you have on hand. A great recipe to make on Sunday to clean out the fridge!

These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes
These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes

Mediterranean Quinoa Stuffed Peppers

Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner!
5 from 4 ratings

Ingredients

Equipment

Instructions
 

  • Preheat the oven to 425 degrees.
  • Heat the oil in a skillet over medium heat. Add the sausage and crumble with a wooden spoon. Cook for about 5 minutes or until it starts to brown, stirring frequently. Remove from the skillet and set aside.
  • Place the empty skillet back on the stove and add the onion, garlic and dry seasonings. Cook for a couple minutes, then add the sun-dried tomatoes and cook for another minute. Pour in the rinsed quinoa and mix to combine.
  • Pour in the broth & crushed tomatoes and bring to a boil. Cover, lower the heat and simmer for 20-30 minutes, or until the quinoa is cooked through. Add the sausage back to the skillet and remove from the heat. Taste and add salt if needed.
  • While the quinoa is cooking, cut the bell peppers in half (lengthwise) and remove the ribs and seeds. Place in a baking dish.
  • Spoon the quinoa mixture into the peppers. Top each pepper with some feta, cover the baking dish and place in the oven for 20 minutes. Remove the foil and cook for another 10 minutes. For a crispier top, turn the oven to broil for the last 2 minutes of cooking.
  • Remove from the oven, top with fresh basil and serve.

Video

Notes

  • I used tri-color quinoa, but you can also use white. Just be sure to thoroughly rinse the quinoa before adding it to the skillet – this will help it cook correctly.
  • I used about 1/2 cup of filling in each pepper. If you have any leftover just add it to the bigger peppers and press it in.
  • I got my vegan feta at Trader Joe’s – it’s my favorite!
  • Press the feta into the quinoa to get it to stick better.
Calories: 317kcal, Carbohydrates: 36g, Protein: 15g, Fat: 14g
Cuisine: Mediterranean
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
These Mediterranean Quinoa Stuffed Peppers are loaded with quinoa, vegan sausage & non-dairy feta. A delicious and veggie-packed vegan dinner | ThisSavoryVegan.com #thissavoryvegan #stuffedpeppers #highproteinveganrecipes