Vegetarian Stuffed Peppers (Italian-Style)

Why should meat lovers get to have all the fun?! These healthy Italian Vegetarian Stuffed Peppers are packed with all of the flavors of this classic dish. And they're a breeze to make!

Cheese-topped vegetarian stuffed peppers in a blue baking dish.

Vegetarian stuffed peppers seemed like a necessary addition to our meal rotation, since my Greek Stuffed Peppers have been a long-time favorite at our house. This meatless and gluten free recipe can be easily varied depending on your tastes and pantry staples. More suggestions below!

My best recipe tips

The classic stuffed peppers, at least when I was a kid, were made with green bell peppers. However, many people (my family included), aren't on board with green peppers. Sweet bell peppers of any color work really well!
While some people swear by cooking the grain (rice, etc.) in the pepper, this has never worked for me. Instead, cook the grain separately and stir it into the filling.
Taste your filling! Before transferring the filling to the peppers, taste it and adjust the seasonings. The filling is where most of the flavor comes from in this dish, so you want it to be just right.

Ingredients and substitutions

Peppers: The recipe calls for red bell peppers, but yellow or orange bell peppers work equally well. Could you use green peppers? Yes, but the flavor will be a little different.
Aromatics: Chopped onions, carrot and a few cloves of garlic.
Tomatoes: Use good-quality canned crushed tomatoes.
Chickpeas: I like to use chickpeas (also known as garbanzo beans) in this recipe. Be sure to drain and rinse them well. Cannellini or great Northern beans can be substituted.
Quinoa: Keep cooked and frozen quinoa on hand to make meal prep even easier. Try making quinoa in an Instant Pot. Easy substitutes are cooked brown rice or cauliflower rice. All are good gluten-free options.
Herbs & spices: Dried Italian seasoning and crushed red pepper flakes can be found in the spice aisle of any well-stocked grocery store. Add minced flat-leaf parsley to the sauce.
Cheese: A mixture of part-skim mozzarella and Parmesan cheeses (animal rennet-free Parmesan for vegetarian) melt well on top. For vegan stuffed peppers, either leave off the cheese or substitute with a store-bought vegan cheese option or a sprinkle of nutritional yeast.

How to make vegetarian stuffed peppers

Cut out the core and stem of each pepper, cut in half lengthwise and remove any seeds or membranes. A 9- by 13-inch baking dish has enough room to fit the six pepper halves in a single layer.
Cook the aromatics, herbs and vegetables. Stir in the chickpeas, quinoa and tomato sauce. Simmer.
Stuffed the peppers, cover and bake. Top with cheese and bake uncovered in the last 5 minutes.

Collage of chickpeas and tomato sauce in a saucepan, and stuffed peppers in a baking dish.

Customize stuffed bell peppers

The protein: I opted for chickpeas as the vegetarian protein in this recipe, but I've also made them with cannellini (great northern) beans and lentils, which work equally well. Whichever you choose, the legumes should be pre-cooked before adding them to the filling.
The grain: I chose to use quinoa because it cooks quickly and I often have packages of cooked quinoa in the freezer. Other options are brown or white rice (classic ingredient), farro and barley.
Make it southwestern: Use black beans or pinto beans instead of chickpeas. For the seasoning, swap in cumin, paprika and chili powder. Serve with some chopped avocado and cilantro.

Storage

Store the leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat them in the microwave or loosely cover with foil and reheat in the oven (350 degrees F for about 20 minutes, or until heated through).

Vegetarian stuffed peppers, stuffed with chickpeas and quinoa, and topped with cheese.

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Vegetarian Stuffed Peppers Recipe (Italian-Style)

Why should meat lovers get to have all the fun?! These healthy Italian Vegetarian Stuffed Peppers are packed with all of the flavors of this classic dish. And they're a breeze to make!

4.75 from 31 votes

Print Pin Rate

Course: Entrees

Cuisine: Italian

Keyword: Meatless, Stuffed Peppers, Vegetarian Recipes

Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings: servings

Calories: 248.6kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

1 tablespoon olive oil
½ yellow onion chopped
1 large carrot cut into ¼-inch dice
½ teaspoon kosher salt
3 cloves of garlic minced
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes
3 cups canned crushed tomatoes
14 ounce can of chickpeas, drained & rinsed
1 ¼ cups cooked quinoa
¼ cup minced flat-leaf parsley divided
3 red bell pepper cut in half lengthwise, seeds & membranes removed
⅓ cup grated part-skim mozzarella cheese
¼ cup grated Parmesan cheese (animal rennet-free for vegetarian)

Instructions

Preheat the oven to 350 degrees F.
Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and carrots. Season with ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the garlic, Italian seasoning and red pepper flakes. Cook for 1 minute.
Add the crushed tomatoes, chickpeas and remaining ¼ teaspoon salt, bring to a boil, then simmer for 10 minutes.
Remove from the heat and stir in the cooked quinoa and 3 tablespoons parsley.
Place the pepper, cut side up, in a large baking dish. Divide the chickpea mixture evenly between the peppers. Pour ½ cup water in the bottom of the baking dish.
Cover tightly with foil and cook until the peppers are tender, about 30 minutes.
Sprinkle the mozzarella cheese and Parmesan cheese over each pepper. Bake, uncovered, for an additional 5 minutes.
Garnish with remaining 1 tablespoon of parsley. Serve.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

What to serve with vegetarian stuffed peppers

Try a simple vegetable side dish. Choose something that you can prep and cook while the stuffed peppers are in the oven, such as Air Fryer Zucchini or Sautéed Asparagus with Garlic Breadcrumbs.
You can never go wrong with a simple green salad with a homemade balsamic vinaigrette.
Or try a non-leafy salad, such as Mediterranean Cucumber Salad or Spaghetti Squash Salad with Apples & Pecans.

Frequently Asked Questions

Are vegetarian stuffed peppers suitable for a vegan diet?

Absolutely! You can make vegan stuffed peppers by omitting the cheese or using dairy-free alternatives. Nutritional yeast can be a great vegan substitute for a cheesy flavor.

How long do cooked stuffed peppers last in the fridge?

Cool the stuffed peppers, then transfer to an airtight container and store in the refrigerator for up to 3 to 4 days.

This post was first published in April 2019 and updated on July 8, 2025.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

Comments

4.75 from 31 votes (22 ratings without comment)

My best recipe tips

Ingredients and substitutions

How to make vegetarian stuffed peppers

Customize stuffed bell peppers

Storage