Spiral Stuffed Peppers

Revisit a classic stuffed pepper recipe by adding Chickapea noodles to the stuffing. Packed with protein and flavour, this vegan, gluten-free meal makes an excellent main or side dish for a variety of occasions. Stick to the recipe or change the toppings to whatever you have on-hand for a satisfying and healthy dinner without fuss.


Spiral Stuffed Peppers

  • Prep Time:  20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Course: Dinner
  • Cuisine: Mexican - American
  • Servings:  4


  • 1 package of Chickapea Spirals
  • 2 Tbsp salt, for boiling pasta
  • 1 Tbsp avocado oil
  • 4 bell peppers, halved and cleaned out
  • 1 can pinto beans (398ml), drained
  • 1 can black beans (398ml), drained
  • 1/3 cup nutritional yeast
  • ¼ tsp salt
  • 1 tsp minced dehydrated garlic
  • 1/3 cup salsa, 3 Tbsp salsa divided
  • 1 tsp garlic powder
  • 1/3 cup shredded vegan cheese 
  • ¼ cup red onion, thinly sliced
  • 1 avocado, thinly sliced
  • 2 Tbsp cilantro, chopped
  • Chipotle chili powder to taste
  • Finishing salt to taste


  1. Preheat the oven to 400°F
  2. Add the pinto beans, kidney beans, nutritional yeast, 1/3 cup salsa, ¼ tsp salt, minced dehydrated garlic and garlic powder to a large pan over medium heat
  3. Cook the bean mixture for 5-7 minutes
  4. Meanwhile, prepare the Chickapea Spirals to package specifications (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease the heat to maintain a gentle boil. Stir and cook the pasta for 7 minutes)
  5. Dain the pasta and rinse with warm water
  6. Mix the rinsed pasta into the beans
  7. Thoroughly cover all sides of the halved bell peppers with avocado oil 
  8. Place the peppers cut side up on a lined baking tray
  9. Stuff each pepper with the pasta and bean mixture and top with remaining salsa, roughly 1 tsp of salsa over each pepper half
  10. Cover the peppers with aluminum foil and bake them in the oven for 30 minutes
  11. After 30 minutes remove the peppers from the oven and uncover them
  12. Top the peppers with the shredded vegan cheese, recover the peppers with foil and continue to cook them for 15 minutes
  13. After 15 minutes remove the foil from the peppers and cook them for 5-10 more minutes
  14. Add the cooked peppers to a serving tray and top them with red onion, avocado slices, cilantro, chipotle chili powder, and finishing salt
  15. Enjoy!

Recipe Notes:

  • Black sheep mozzarella flavour vegan cheese was used in this recipe
  • Avocado oil is recommended due to its high smoke point
  • The peppers can be reheated the next day at 300°F until warm through