5-Ingredient Stuffed Peppers (Gluten-Free)

Learn how to make these 5-ingredient stuffed peppers with simple, wholesome, and nutritious ingredients. They're easy, gluten-free and ready in under an hour!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the quinoa: Rinse quinoa in a fine sieve until water runs clear. Drain and transfer to a small pot with 2 cups of water over medium-high heat. Bring the mixture to a boil. Once boiling, cover reduce heat to a simmer until water is absorbed, about 15 to 20 minutes. Remove from the heat for 5 minutes, then uncover and fluff with a fork.

Step 2

Preheat the oven to 350°F and set aside 9×13 baking dish or a large baking dish of your choice. If you do not have a large dish, feel free to use a few small ones or make this recipe in multiple batches.

Step 3

Slice the peppers in half (or alternatively you can just remove the tops), and clean out the inside. Arrange the peppers in the baking dish with the cut side facing up.

Step 4

In a large mixing bowl, add in the cooked quinoa, chickpeas, 1 cup marinara sauce and vegan cheese. Mix everything together until well combined, and then spoon the mixture evenly into the bell peppers. If you’d like, you can top them with an additional sprinkle of vegan cheese if you have extra.

Step 5

Place the baking dish uncovered into the oven for 25-30 minutes, or until the peppers are soft.

Step 6

Remove from the oven and serve warm. Top each pepper with parsley (if using) and drizzle of marinara. If your marinara is cold we suggest warming it up. Enjoy!

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