Vegan Stuffed Bell Peppers: A Flavorful, Nutritious Plant-Based Delight
These Vegan Stuffed Bell Peppers are bursting with bold flavors and wholesome ingredients like quinoa, black beans, and fresh veggies. Packed with plant-based protein and fiber, this easy-to-make dish is perfect for weeknight dinners, meal prep, or impressing guests. Naturally gluten-free, customizable, and oh-so-satisfying!
Ingredients
For the Peppers:
- 4 large bell peppers red, yellow, or orange, tops removed, seeds and membranes removed
For the Filling:
- 1 cup cooked quinoa or brown rice
- 1 can 15 oz black beans, drained and rinsed
- 1/2 cup corn kernels fresh or frozen
- 1/2 cup diced tomatoes
- 1/2 cup finely chopped onion
- 1/2 cup diced zucchini
- 2 cloves garlic minced
- 1 tablespoon olive oil or vegetable broth for oil-free
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional, for heat
- 1/4 cup chopped fresh cilantro or parsley
- 1/4 cup vegan cheese optional
For Serving:
- Fresh avocado slices
- Vegan sour cream or tahini drizzle
- Hot sauce optional
Instructions
Step 1: Prepare the Peppers
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil (or rub with a damp paper towel for an oil-free version).
- Arrange the peppers upright in a baking dish. If needed, trim a thin layer off the bottom to help them stand upright.
Step 2: Prepare the Filling
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add diced onions, garlic, and zucchini. Sauté for 3–4 minutes until softened.
- Stir in quinoa, black beans, corn, diced tomatoes, and spices. Mix well and let cook for 2 more minutes to blend flavors.
- Remove from heat and stir in fresh cilantro or parsley. Taste and adjust seasoning as needed.
Step 3: Stuff and Bake
- Spoon the filling evenly into each bell pepper, pressing gently to pack it in.
- If using, sprinkle vegan cheese on top.
- Pour 1/4 cup water or vegetable broth into the bottom of the baking dish to help steam the peppers.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until the tops are golden and the peppers are tender.
Step 4: Serve and Enjoy!
- Let the peppers cool for a few minutes before serving.
- Garnish with avocado slices, vegan sour cream, and a drizzle of hot sauce.
- Enjoy with a side salad, roasted potatoes, or warm crusty bread.