Super Delicious & Gluten-Free Meal Guide, Recipe Post #580:

Vegan Gluten Free Stuffed Peppers

Super Delicious & Gluten-Free Meal Guide, Recipe Post #580: Vegan Gluten Free Stuffed Peppers

Being gluten free simply means having a diet that avoids gluten, which is a type of protein found in certain grains. Those with a gluten sensitivity or celiac disease have to give up various grains of the wheat family, while those who voluntarily choose to go on a gluten-free diet may also have to say goodbye to foods such as rye, barley and triticale. As a result, many delicious fruits, vegetables, and meats are now staples in most gluten-free diets – as long as they are fresh and not processed with additives. The health benefits of going gluten-free are numerous. For those with celiac disease, eliminating the intake of gluten can help reduce the inflammation and damage to the digestive system, and help to improve digestion. For those who do not have celiac disease, studies have shown that some may experience improved energy levels, improved mental clarity, weight loss, and improved digestive health. Going gluten-free can be a great way to improve your health, so why not give it a try!

Try this as your next healthier meal option to serve up for you and your loved ones:

Pancakes with Fresh Fruits


– 4 large bell peppers
– 2 tablespoons olive oil
– 1 red onion, diced
– 1 large garlic clove, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 cup cooked quinoa
– 1 cup cooked black beans
– 1/2 cup salsa
– 1/2 cup salsa verde
– 2 cups vegetable broth
– 1/2 cup chopped fresh cilantro
– 1/2 cup vegan shredded cheese
– Non-dairy sour cream, for serving


1. Preheat oven to 375F and lightly grease a baking dish. Set aside.

2. Cut bell peppers in half lengthwise and remove the stalks and seeds. Set aside.

3. Heat olive oil in a skillet over medium-high heat. Add onion and garlic, and sauté for 2-3 minutes, stirring occasionally.

4. Add cumin, smoked paprika, and oregano. Season with salt and pepper and stir to combine.

5. Add quinoa, black beans, salsa, and salsa verde. Stir to combine and cook for an additional 2-3 minutes.

6. Transfer mixture to the prepared baking dish and pour the vegetable broth over it. Cover with foil and bake for 25-30 minutes.

7. Uncover and top with cilantro and vegan cheese. Bake an additional 5 minutes, or until cheese is melted.

8. Serve with non-dairy sour cream, if desired. Enjoy!

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