Fall Stuffed Peppers

Stuffs: about five to six peppers (depending on the size of your peppers)

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)

Fall is upon us and this means new seasonal food and recipes! These fall-inspired stuffed peppers are the perfect dish to add to your weekly autumn menu! They are stuffed (pun intended) with vitamins, minerals, plant-based protein, spices, and delicious flavor that will all attribute to your staying healthy, warm, and happy during the cold months ahead!




  • Five to six bell peppers (color of choice)
  • Quinoa
  • Brussles sprout mixture
  • My Vegan Bacon
  • Roasted spiced butternut squash cubes
  • Fall-spiced sauce

For the Quinoa:

  • One cup of quinoa
  • Two cups of water

For the Brussels sprout mixture:

  • Four cups of Brussels sprouts
  • One yellow onion, diced
  • Three cloves of garlic, minced
  • Splash of water for cooking
  • Dash of salt and pepper

For the roasted spiced butternut squash cubes:

  • One medium butternut squash, peeled and cubed
  • Splash of water
  • 1/8 of a tsp. of cinnamon
  • 1/8 of a tsp. of smoked paprika
  • 1/8 of a tsp. garlic powder
  • Dash of cumin
  • Dash of nutmeg
  • Dash of salt and pepper

For the fall-spiced sauce:

  • 1/3 of a cup of tahini
  • One tbsp. of apple cider vinegar
  • Splash of water (adjust according to how thick or thin your tahini is)
  • Three tbsp. of tomato sauce
  • One tsp. of cinnamon
  • 1/4 of a tsp. of smoked paprika
  • 1/8 of a tsp. of garlic powder
  • Dash of nutmeg
  • Dash of salt and pepper

How to make:

  1. Line three baking sheets with parchment paper: one for the bacon, one for the butternut squash, and one for the peppers (these will all be used at different times, but it is easier to line all of the baking sheets ahead of time).
  2. Make the vegan bacon (recipe here).
  3. While the bacon cooks, peel and chop the butternut squash into small cubes, then place the butternut squash cubes, splash of water, and the butternut squash spices into a sealable plastic bag or container, then shake the sealed bag/container until the spices have evenly coated the butternut squash.
  4. Take the bacon out of the oven and turn your oven up to 400 degrees Fahrenheit.
  5. Allow the bacon to cool for about a minute or two, then dice it into small bits, and then set it aside.
  6. Bake the butternut squash until it is just fork-tender (about 15-20 minutes).
  7. While the butternut squash bakes, dice the onion, mince the garlic, and shred the Brussels sprouts by pulsing them in a food processor.
  8. Place the Brussels sprouts and onions in a pan and sautée them until the onions are translucent (about 5-10 minutes).
  9. Add the minced garlic, salt, and pepper into the Brussels sprout mixture and sautée them until the Brussels sprouts have softened and shrunken down (about 10-15 minutes).
  10. Once the butternut squash is done baking, remove it from the oven and set it aside.
  11. While the Brussels sprout mixture is finishing cooking, bring the quinoa and water to a boil in a large pot. Once the quinoa is boiling, cover the pot and simmer the quinoa until it has absorbed the water (about 10-15 minutes).
  12. Once the Brussels sprout mixture is done cooking, set it aside and make the fall-spiced sauce by placing the tahini, apple cider vinegar, water, tomato sauce, cinnamon, smoked paprika, garlic powder, nutmeg, salt, and pepper into a bowl and mixing them together until a well-combined sauce forms.
  13. Preheat your oven to 400 degrees Fahrenheit (to bake the peppers).
  14. Slice the tops off of the bell peppers and de-seed them, then set them aside.
  15. Once the quinoa has finished cooking, mix the Brussels sprout mixture, butternut squash, bacon, and the sauce into the quinoa.
  16. Scoop the filling evenly into each pepper, then place the peppers onto the baking sheet and bake them for about 20 minutes, or until the peppers have softened and wrinkled.
  17. Once the peppers are done cooking, take them out of the oven and serve.
  18. Enjoy!

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Hello, my name is Lilia Ora and I am a 16-year-old, whole-plant-based-foods-eating vegan trying to inspire others to live a compassionate and healthy lifestyle through plant-based nutrition! My goal is to make being vegan easy, enjoyable, and interesting for each and every one of you! Explore my website to view how to join in the delight of vegan living!

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