Chili-Stuffed Peppers


Category: Main Dishes - Vegan

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (1)


6 medium bell peppers, any color
2 (17 ounce) cartons Dr. Fuhrman's Nutritarian Chili (see note)
2 cups cooked quinoa or other intact whole grain
2 tablespoons nutritional yeast


Cut off tops of peppers and remove seeds and membranes. Place peppers in a large pot and cover with water. Bring to a boil and cook until crisp-tender, about three minutes. Drain and rinse in cold water.

In a bowl, combine chili with cooked quinoa and nutritional yeast. Spoon mixture into peppers and place on a baking dish . Bake at 350 degrees F for 20 minutes or until heated through.

Note: Four cups of any type of chili may be used.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 6

Per Serving:

Calories 208
Protein 10 g
Carbohydrates 39 g
Sugars 8 g
Total Fat 1.9 g
Saturated Fat 0.2 g
Cholesterol 0 mg
Sodium 25 mg
Fiber 8.8 g
Beta-Carotene 1038 ug
Vitamin C 109 mg
Calcium 61 mg
Iron 2.8 mg
Folate 154 ug
Magnesium 101 mg
Potassium 822 mg
Zinc 2 mg
Selenium 7.9 ug

My Rating: 
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11/12/2022 03:38 PM

Rated this recipe:

Great idea!  On my first go, I used cauliflower rice instead of grain.  The next time I used blended broccoli.  I top it off with sliced green onions after baking.