Stuffed Peppers

Written by McDonald, T.  |  Date 5th of February 2024

I found this dish in an old vegetarian cookbook and saw it would be easy to veganise.  I also added the vegan sausage, quinoa, and white pepper to liven it up a bit.  I was keen to try this one out after sprucing it up and discovered that it was much better than I could have ever imagined.


  • Don't worry when you have a little stuffing leftover because you can just add it on your plate with the peppers.
  • Obviously, if you are entertaining, times the ingredients by however many dinners you are catering for. 



 Serves 1

Time, 40 minutes


  • Bell peppers x 2
  • Quinoa x 40 g
  • Spring onions x 3
  • Spinach x 30 g
  • Vegan sausage x 1
  • Vegan feta alternative x 30 g
  • White pepper x 1/4 tsp



  1. Carefully cut out the top of the peppers and remove the seeds.
  2. Roast the peppers in a preheated oven for 15 minutes at 200 °C.
  3. While the peppers are roasting, cook the vegan sausage and cut it up into chunks and cook the quinoa
  4. Dice the onions and chop the spinach. 
  5. When the peppers have been in the oven for 15 minutes, take them out and allow to cool.  This makes it easier to stuff them.  
  6. Drain the quinoa and add to a small mixing bowl.  Add the onions, chopped chilli pepper, white pepper, spinach and vegan sausage.  Mix it all together and then stuff the peppers. Be sure to leave a gap in the middle to stuff in the vegan feta and then stuff some more spinach on top.  
  7. Put the top back on the peppers and put back in the oven for another 10 minutes. 
  8. Serve with either salad or veg or potato or even chips.

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


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