Stuffed Peppers

Ok, I know for many of you reading this – Thanksgiving isn’t until next month. I however, was born and raised in good, old Canada and we celebrate our special day before Halloween. Makes more sense to me. Why have a big holiday so close to another big holiday? That’s just me though.


This post is late as Thanksgiving was Monday, however for those of you looking to celebrate next month, I have a great recipe for you! Or those who just want to make some delicious stuffed pepper. Either way =)


Aren’t they beautiful? Perfect food to celebrate with great friends. I had a very enjoyable day yesterday. I started with a great TRX class, took the pooch for a long walk to tire her out so I could spend the morning cleaning in peace. As soon as I finished lunch, the food prep began. 5 hours in total! Totally worth every minute =D


I scoured the internets looking for great ideas for the meal and I actually used some recipes I found for the potatoes and dessert, but the main course was something I came up with on my own. It feeds a large group, and can easily be doubled or halved accordingly.


Stuffed Peppers (serves 6-8 people as a main)

8 bell peppers (try to find ones that are pretty and will lay nicely)
1 cup of quinoa + a vegetable bouillon cube
1 3/4 cup of water
2 cloves of garlic, minced
2 cups of mushrooms, diced
4 stalks of celery, diced
1 cup of parsley, thinly sliced
8 sundried tomatoes (soaked in warm water for a few minute)
3 tbsp of tamari
1 tsp of oregano
1 tsp of paprika
1/2 tsp of garlic powder
sea salt & pepper to taste

Bring the water to boil, add a pinch of salt and add the quinoa and bouillon cube. Lower to medium heat and cover with a lid. Allow the quinoa to cook for 15 minutes, turn off the heat and leave it for another 5 minutes. Remove it from the burner and fluff with a fork.
While your quinoa is cooking, prep your veggies. Heat a wok on medium heat on the stove and add 1 tbsp of olive oil. Sautée the mushrooms and garlic until they soften. Add the celery and sautée for a few minutes. Add the parsley, sundried tomatoes, tamari and spices and allow it to cook for a few minutes.
Once your stuffing is ready, get your peppers ready. Wash them well and cut them in half lengthwise, try to keep the stem on for pretty factor. Take out the seeds and membrane of the pepper.


Fill a large pot with water and bring it to a boil on the stove (I had to use 2 pots – my pots weren’t big enough, this can also be done in batches). Once boiling, submerge the pepper halves in and boil for 5 minutes.


Drain the peppers and soak in cold water to cool them down. Remove them from the water and allow them to sit out a bit to dry. Spoon your stuffing into the pepper halves until they are pretty full (not overflowing), put them on a cookie sheet (or 2) and bake at 350 for 20-25 minutes.


The nice thing about this recipe, is that you can easily prep ahead. I actually made the stuffing in the morning and had it in the fridge until I was ready to bake it. Doing it in stages makes for easier prep time.


Here are some pictures from the gathering.



I made the peppers, smashed potatoes (from OhSheGlows but with mushroom gravy instead of avocado aioli) & roasted veggies. My friend Di made roasted squash salad & arugula salad and the most amazing polenta cakes I have ever had!







That was just my first plate… I went back for seconds ;p Oooh and we I made Kyra’s Raw Carrot Cake. Everyone loved it so much that there was none left!


Our guests and fellow Canadians (well… one of them is honorary):


And the pups!



Despite the sad faces, I’m pretty sure they both managed to snag some floor droppin’s ;p

And of course… so many leftovers!


Did you have a nice Thanksgiving?

Do you celebrate Thanksgiving where you are?

17 thoughts on “Stuffed Peppers

  1. We have no thanksgiving or really even an equivalent here. I like looking at the food that people make for it. Though seriously, what is with some people putting marshmallows on top of sweet potato and serving it with the savoury section of dinner? I do not understand this tradition.
    Anyway, your spread looks very nice, though of course I would have to have my quinoa stuffing on the side, no capsicums here. 😉

    1. Marshmallows on sweet potatoes? I’m not sure who those weirdos are haha ;p
      I actually found out after I had prepared the stuffed peppers that one of the guests doesn’t much like them. I will definitely have some on the side next time I make them!

  2. I forgot to add that the carrot cake sounds great! Normally I don’t give raw desserts much thought because they tend to be lousy with coconut oil, however I see that this recipe has none! I’d be down with that.

  3. Happy Thanksgiving for Monday! I feel so honoured you chose to make my raw carrot cake for dessert, and so pleased that it went down well with all your guests, that makes me so happy!!! And how cute are the pups with their sad faces hahaha how funny <3

    1. Everyone loved it!!
      Ah yes, poor puppies. Although, they of course had dinner too, they just ate ahead of time. Maybe I should feed them at the same as the humans time next time ;p

  4. belated happy thanksgiving – I agree it is good to spread out the celebrations! We have too many all together in December and January and not enough in the cold bleak winter months. You capsicums look really tasty especially with that great spread of dishes – and it is great they can mostly be prepared ahead

    1. I don’t really understand how America has Thanksgiving at the end of November and then Christmas a month later (this year, not even a month later). It’s just too close together. But, I am probably just used to celebrating it earlier and Americans think Canadians are weird ;p
      Thanks Johanna!

  5. Hi Kimmy,
    Wow, what a fabulous Thanksgiving spread! With delectable ingredients like these who can resist your stuffed peppers. I love peppers , mushrooms and quinoa, so I am delighted that you shared your healthy and delicious recipe with us on the Plant-based Potluck Party. I appreciate it and I’m so glad you are partying with us. I’m pinning and sharing this!

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