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Plant-Based Stuffed Peppers

You don’t have to be vegetarian to enjoy these plant-based stuffed peppers! Serve them on a bed of roasted vegetables as a beautiful centerpiece for your holiday table.

Plant-Based Stuffed Peppers
Cook time:
Prep time:
Total time:



  • 2 Tbsp. Heinen’s extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 2 Tbsp. Heinen’s tomato paste
  • 3 cloves garlic, minced
  • 4 NoBull patties, thawed (in the Frozen Department))
  • 1/2 cup Heinen’s organic cooked quinoa
  • 1-14.5-oz. can Heinen’s diced tomatoes
  • 1½ tsp. dried oregano
  • Sea salt
  • Fresh ground black pepper
  • 6 bell peppers, tops and cores removed
  • 1 cup shredded Monterey jack cheese or shredded plant-based cheese like Violife
  • Freshly chopped parsley, for garnish


  1. Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
  2. Add patties, breaking up with a wooden spoon. Cook for 3-4 minutes.
  3. Stir in cooked quinoa and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  4. Place peppers cut side-up in a 9×13 baking dish and drizzle with oil. Spoon mixture into each pepper and top with cheese, then cover baking dish with foil.
  5. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  6. Garnish with parsley before serving.
Melanie Jatsek
By Melanie Jatsek RD, LD
Heinen's Chief Dietitian, Melanie Jatsek, RD, LD believes that the answer to a strong, healthy and vibrant body lies within. As a publlished author with over 20 years of experience in wellness program development, health coaching and professional speaking, Melanie offers expert guidance through Heinen's Club Fx program to help customers take inspired action to build the healthy body they were meant to live in without giving up their favorite foods.

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