Vegan Italian Stuffed Peppers with Sun-Dried Tomatoes & Sunflower Basil Pesto
These vegan Italian-style stuffed bell peppers are bursting with juicy roasted veggies, hearty grains, savory sun-dried tomatoes, and topped with a rich, nutty sunflower seed basil pesto. They’re wholesome, satisfying, and absolutely packed with Mediterranean-Italian flavor — all 100% plant-based!
Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the stuffed peppers:
2 large red or yellow bell peppers, halved and deseeded
1 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes (packed in oil), drained & chopped
1 ½ cups cooked brown rice, quinoa, or farro
1/2 cup zucchini, finely diced
1/2 cup cherry tomatoes, chopped
1/2 tsp dried oregano
1/2 tsp crushed red pepper flakes
Salt and black pepper to taste
2 tbsp fresh parsley or basil, chopped
For the sunflower basil pesto:
1/3 cup sunflower seeds, toasted
1 packed cup fresh basil leaves
1 tbsp nutritional yeast (for cheesiness)
1 clove garlic
2 tbsp lemon juice
1/4 cup olive oil
Salt & pepper to taste
2–4 tbsp water (to adjust texture)
Instructions
1. Roast the pepper shells
Preheat oven to 200°C (400°F).
Place halved peppers on a baking dish, cut-side up. Drizzle lightly with oil and roast for 15 minutes to soften.
2. Prepare the filling
In a skillet, heat 1 tbsp olive oil. Saute onion until soft (3–4 min), then add garlic and zucchini. Cook another 2–3 minutes.
Add chopped sun-dried tomatoes, cherry tomatoes, oregano, chili flakes, salt, and pepper.
Stir in cooked rice (or grain of choice) and mix until well combined. Remove from heat, stir in chopped parsley or basil.
3. Make the sunflower basil pesto
Blend sunflower seeds, basil, garlic, lemon juice, olive oil, nutritional yeast, salt, and pepper in a food processor.
Add water gradually until creamy and spoonable. Adjust salt and lemon to taste.
4. Stuff & bake
Spoon the filling into each pepper half.
Return to the oven and bake 15–20 minutes, until heated through and slightly crisped on top.
5. Serve
Drizzle generously with pesto and garnish with extra herbs or sunflower seeds.
Notes
Can be served warm or at room temperature.
Great for meal prep — keeps well in the fridge for 3 days.
Use jarred roasted peppers to save time!
Tips
Add chopped olives or capers to the filling for briny richness.
Make it spicy with Calabrian chili paste or harissa.
Freeze the extra pesto — it’s amazing on pasta, sandwiches, or roasted veggies!
Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes! Use quinoa or rice and ensure your nutritional yeast is gluten-free.
Q: Can I use a different nut/seed for the pesto?
A: Absolutely! Try pumpkin seeds, walnuts, or almonds.
Q: What’s the best grain for the filling?
A: Quinoa for lightness, brown rice for chew, or farro for a nutty bite.
Nutritional Information
Calories: 310
Protein: 9 g
Carbs: 28 g
Fat: 18 g
Fiber: 6 g
Vitamin C: 160% DV
Iron: 20% DV
Calcium: 10% DV