Delightful and Vegan: A Greek Twist on Stuffed Peppers


Delightful and Vegan: A Greek Twist on Stuffed Peppers

What are some traditional Greek ingredients that can be used to make vegan stuffed peppers?

Delightful and Vegan: A Greek Twist on Stuffed Peppers


Stuffed peppers are a classic dish that can be made in so many different ways. This recipe adds a Greek twist to the traditional recipe, using Mediterranean spices and flavors for a delicious and healthy meal. And the best part? It’s completely vegan!


  • 4 large peppers, seeded and cut in half
  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 cup canned chickpeas, rinsed
  • 1 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth
  • 1/2 cup Kalamata olives, chopped
  • 1 lemon, cut into wedges


  1. Preheat oven to 375°F.
  2. In a large pot, bring 2 cups of vegetable broth to a boil. Add quinoa and reduce heat to low. Cover and cook for 15-20 minutes or until all liquid is absorbed.
  3. In a separate pan, heat olive oil over medium heat. Add onion and garlic to the pan and sauté for 3-5 minutes or until onions are translucent.
  4. Add chickpeas, tomato paste, cumin, paprika, cinnamon, salt, and pepper. Stir to combine and cook for an additional 5 minutes.
  5. Add cooked quinoa to the chickpea mixture. Stir in chopped olives and mix well.
  6. Stuff each pepper half with the quinoa and chickpea mixture.
  7. Place peppers in a baking dish and add 1/2 cup of water to the bottom of the dish. Cover with foil and bake for 20-25 minutes or until peppers are tender.
  8. Serve hot with a lemon wedge.


These stuffed peppers are packed with flavor and have a healthy plant-based protein punch with the added chickpeas. This recipe is perfect for anyone looking to add a little extra zing to their stuffed peppers. Give it a try!

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