Garlic-Free Pesto Stuffed Peppers

Name: Garlic-Free Pesto Stuffed Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 large bell peppers (red or yellow), halved and deseeded; 1 tbsp olive oil; Pinch of sea salt; 200g cooked quinoa; 30g fresh basil leaves; 30g pine nuts (or sunflower seeds for nut-free); 2 tbsp nutritional yeast; 2 tbsp lemon juice; 4 tbsp olive oil; 1/2 tsp sea salt; 1/4 tsp black pepper; 6 cherry tomatoes, chopped (optional)

Charlie-Jane
4 days ago
3 min read

These Garlic-Free Pesto Stuffed Peppers are fresh, colourful, and packed with flavour — the perfect option when you want something light yet satisfying. Roasting the peppers brings out their natural sweetness, while the creamy garlic-free pesto gives you all the classic basil flavour without any of the ingredients you need to avoid. Tossed with fluffy quinoa, the filling becomes hearty enough for lunch, dinner, or meal prep, all while staying completely gluten-free and dairy-free.

Halved roasted peppers filled with bright green garlic-free pesto quinoa, garnished with fresh basil.

This recipe is proof that pesto can still be rich, silky, and full of depth even without garlic or cheese. Nutritional yeast adds savoury richness, lemon juice brightens everything, and the basil brings that signature aroma. Paired with soft, sweet roasted peppers, every bite is vibrant, wholesome, and incredibly satisfying.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4

Ingredients

For the peppers:

4 large bell peppers (red or yellow), halved and deseeded
1 tbsp olive oil
Pinch of sea salt

For the garlic-free pesto filling:

200g cooked quinoa
30g fresh basil leaves
30g pine nuts (or sunflower seeds for nut-free)
2 tbsp nutritional yeast
2 tbsp lemon juice
4 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
6 cherry tomatoes, chopped (optional)

Directions

Preheat oven to 200°C (180°C fan).
Place pepper halves on a baking tray, drizzle with olive oil, sprinkle with salt, and roast for 15 minutes, until softened.
Meanwhile, prepare the garlic-free pesto:
- Add basil, pine nuts, nutritional yeast, lemon juice, olive oil, salt, and pepper to a blender.
- Blend until smooth, adding 1–2 tbsp water if needed to reach a creamy texture.
Stir the pesto through the cooked quinoa until fully coated. Mix in chopped cherry tomatoes if using.
Remove peppers from the oven and spoon the quinoa-pesto mixture into each half.
Return to the oven and bake for 10–12 minutes until warmed through.
Serve with extra basil leaves on top.

If you loved this, try my Vegan Ramen or Quinoa and Roasted Vegetable Salad for another yummy snack.

See all Vegan Recipes

What Makes This Garlic-Free Pesto Stuffed Peppers Special

This dish is a brilliant solution for anyone who needs to avoid garlic but still loves pesto. The nutritional yeast mimics the savoury depth of parmesan, while lemon juice lifts the flavours and olive oil adds creaminess. Combined with quinoa, the filling becomes comforting without feeling heavy — and the roasted peppers make it naturally sweet, colourful, and nutrient-rich.

It also fits perfectly into a gluten-free, dairy-free lifestyle without feeling like a compromise. The ingredients are simple, accessible, and incredibly versatile.