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Vegan Recipes – Stuffed Peppers

Today I have a treat for you.  A guest post from a pretty amazing cook – Skylor.  She has awesome vegan recipes and has one to share with us but she specializes in gluten free, dairy free, and sugar free recipes.  After looking at her website I wish she lived closer and could cook for me 🙂

Hi Loving Simple Living readers! I feel incredibly lucky to be afforded the opportunity to share my ideas on a blog that I respect and refer to often. Right now I am housesitting in Minneapolis in a home that has two awesome dogs, a backyard, and, best of all, a killer kitchen. This kitchen has given me the time and space to really investigate what cooking means to me. Of course, that means a whole lot of recipe fails, mishaps, and near-distasters – because what proper kitchen doesn’t create space for that? It also has been the birthplace of many delicious concoctions that I will keep making well over this house sitting is over with.

Today, I want to share a very simple recipe with you. Bell peppers are an amazing source of vitamin C and A. When combined with healthy fats, these vitamins are even more accessible to our system. At the same time, the fiber in the peppers (especially if served raw) will slow down the absorption of the fat so that it we don’t end up absorbing too much at once and storing it. That’s why stuffed peppers are one of the healthiest snacks that you can eat. One option is to fill a bell pepper with Lorilee’s delicious seitan hummus. Otherwise, try these Spicy Basil and Pine Nut Stuffed Baby Peppers. Make them in bulk and keep them in your refrigerator for snacking all week long!

Vegan Recipes – Spicy Basil and Pine Nut Stuffed Baby Peppers (Serves 3-4)

  • 3-4 baby bell peppers (red, yellow, or orange)
  • 1/3 cup pine nuts
  • 4 basil leaves
  • 1/2 lemon
  • 3 spinach leaves
  • 1 tsp chili powder
  • 1 pinch cayenne pepper
  • 1 pinch smoked salt
  • 1 pinch black pepper
  • 1/2 tsp lemon pepper
  • 1 tsp olive oil

Begin by putting pine nuts, basil, spinach, chili powder, cayenne pepper, smoked salt, black pepper, lemon pepper and olive oil in a blender. Pulse 6-8 times on low so that the basil and spinach are thoroughly chopped, the ingredients are mixed, but the nuts are still chunky and not ground into a powder. Next, cut off the top of the baby bell peppers and scoop out the seeds. Take a spoonful of your pine nut mixture and fill the pepper. Continue to fill the bell peppers until the mixture is gone. Serve alongside a salad, as an appetizer or a snack. Enjoy!

Thanks so much for sharing Skylor! 

Skylor is a certified health coach and yoga instructor who spends most of her time helping people decide what foods make them feel bad, and replacing them with the foods make them feel amazing. For more recipes like this, with a specific focus on gluten, dairy, soy and sugar free recipes, visit her website, follow her on twitter and like her on facebook.

Images provided by Skylor

Got a good vegan recipe you would like to share? (feel free to link to it if you would like)  (if you are reading RSS join us in the comments)

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  1. Hazel Hazel

    Sounds delicious but I’d have to substitute something more frugal for the incredibly expensive pine nuts. Remember to only buy organic peppers or use homegrown since they are one of the ‘dirty vegetables’ (thin-skinned so absorb pesticides and herbicides).

    • Hazel, thanks for adding that. I have been looking for more organic options for peppers and the others on the list. Hopefully more will be available as the market starts demanding it 🙂

    • Thanks Hazel! You could do peanuts instead- those are far friendlier a price and still very delicious!

      • Hazel Hazel

        Thanks, Skylor, I’ll try them! We live in a rural area in Ontario and don’t have many organic options…sad, isn’t it? I do try to grow a few of my own veggies in a little kitchen garden right out the back door; you can’t get any fresher and natural than that!

        • That’s right, can’t get fresher or local!! I think we are in the midst of a movement towards a holistic lifestyle, one that represents organic and wholesome as where the bar is set. As long as we are patient, we will get there!

  2. Are baby peppers a separate variety or just immature peppers? (Skylor: Welcome to Mpls – there are so many farmer’s markets opportunities here in Minn! Great place to buy healthy!) Stuffed peppers are so versatile.

  3. Thank you Teresa, I love Minneapolis! It’s so beautiful!! Baby peppers are a separate variety- they are much sweeter than large bell peppers. You can absolutely mix the nut and basil with rice and fill a large pepper too!!

    • Baby peppers sound great – I’ll check farmer’s markets this year and see if I can grow my own next year. I stuff and freeze a lot of peppers – they make perfect lunches all winter long. Thanks.

  4. thanks for this! my brother & co are headed this way in a couple weeks. they are vegan AND gluten free, double whammy in my book. 😉 (kidding, btw) 😉
    time to start researching recipes for their visit!

    • Vegan and gluten free has got to be the hardest. … I had to do that with Ian when he was little and it was so hard. Salad and beans, lentil soup, …repeat 🙂

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