Introduction
Looking for a delicious, nutritious, and completely plant-based dinner option? These Vegan Stuffed Bell Peppers are exactly what you need. I’ve perfected this recipe to create a satisfying meal that’s packed with protein, fiber, and amazing flavors. The combination of hearty quinoa, black beans, and perfectly seasoned vegetables creates a filling that even non-vegans will love. What makes this recipe special is its versatility – you can easily customize the filling based on what you have in your pantry, making it perfect for busy weeknight dinners.
Ingredients
- 6 large bell peppers (any color), halved lengthwise
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper.
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa.
- While the quinoa cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the prepared baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in corn, black beans, diced tomatoes, and all the seasonings. Cook for 3-4 minutes.
- Once quinoa is done, add it to the skillet and mix well with the vegetables.
- Fill each pepper half with the quinoa mixture, pressing down gently.
- Cover the baking dish with foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10 minutes until peppers are tender.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 (12 pepper halves)
Recipe Notes
- Choose peppers that can stand upright when cut in half to prevent the filling from spilling out.
- For meal prep, you can prepare the filling up to 2 days in advance.
- If you prefer softer peppers, pre-cook them in the oven for 10 minutes before stuffing.
- To make this recipe gluten-free, double-check that your spices are certified gluten-free.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Feel free to substitute quinoa with brown rice or cauliflower rice for variation.
- For extra protein, add crumbled tempeh or textured vegetable protein to the filling.
Vegan Stuffed Bell Peppers
A delicious, nutritious, and completely plant-based dinner option. This recipe features a satisfying filling of quinoa, black beans, and perfectly seasoned vegetables.
Ingredients
- 6 large bell peppers any color, halved lengthwise
- 1 cup quinoa rinsed
- 1 can 15 oz black beans, drained and rinsed
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 cup corn fresh or frozen
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking dish with parchment paper.
- Cook quinoa according to package instructions, typically using 2 cups of water for 1 cup of quinoa.
- While the quinoa cooks, cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut-side up in the prepared baking dish.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in corn, black beans, diced tomatoes, and all the seasonings. Cook for 3-4 minutes.
- Once quinoa is done, add it to the skillet and mix well with the vegetables.
- Fill each pepper half with the quinoa mixture, pressing down gently.
- Cover the baking dish with foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10 minutes until peppers are tender.