Plant-Based Stuffed Bell Pepper | Daiya Foods, Deliciously Dairy-Free

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Stuffed Bell Pepper

These gluten-free, dairy-free flavorful peppers are the perfect appetizer or snack.


  • Pizza Peppers
  • 1/4 cup Daiya Mozzarella Style Cutting Board Shreds
  • 2 large bell pepper
  • 1 cup quinoa, cooked
  • 1 cup pizza or spaghetti sauce
  • 1 pinch red pepper flakes
  • 1 pinch basil or parsley
  • Toppings
  • coconut bacon, we used "It's Not Bacon!"
  • diced tomatoes


Pre-heat your oven or toaster oven to 350 degrees Fahrenheit.

Slice bell peppers into two halves and remove seeds.

Place in an oven-safe baking dish (option to bake on a bed of pre-cooked quinoa).

Fill peppers with sauce, quinoa, vegan bacon, diced tomatoes and Daiya shreds; top with extra shreds.

Bake for 10 minutes, flipping your oven to broil towards the end to make the cheese nice and bubbly. Watch closely to avoid overcooking.

Add a pinch of red pepper flakes and basil/parsley if desired and dig in!

Tips for cooking with Daiya

20 min
Total Time
10 min
Prep Time
10 min
Cook Time

Free of these allergens

Tree Nuts

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