Description
Vibrant and delicious Vegan Stuffed Peppers filled with wholesome quinoa, black beans, and fresh vegetables. This colorful, nutritious, and easy-to-make recipe offers a satisfying plant-based meal that is customizable, make-ahead friendly, and perfect for a wholesome dinner or lunch.
Ingredients
Scale
Main Ingredients
- 4 large colorful bell peppers (red, yellow, or orange)
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup fresh cilantro or parsley, chopped
Optional Ingredients
- 1/2 cup plant-based cheese, shredded (plant-based)
- 1/2 cup chopped zucchini, corn, or mushrooms (for variation)
- 1/4 tsp chili powder or diced jalapeño (for extra heat)
- nutritional yeast (optional, for cheesy flavor)
Instructions
- Prepare the Peppers: Wash the bell peppers thoroughly. Cut off the tops and remove seeds and membranes carefully to create hollow vessels for stuffing. Set aside the tops if you plan to use them for decoration or chopping into the filling.
- Cook the Quinoa: Rinse quinoa under cold water until the water runs clear. Combine quinoa with water in a pot using a 1:2 ratio. Cover and simmer gently until quinoa is fluffy and water is absorbed, about 15 minutes. Fluff with a fork and let it cool slightly.
- Sauté the Aromatics and Mix Filling: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant. Stir in black beans, tomato paste (natural), vegetarian Worcestershire sauce (natural), smoked paprika, cumin, black pepper, and any optional veggies or spices. Cook for a few minutes until heated through. Combine this mixture with the cooked quinoa, mixing thoroughly. Adjust seasoning as needed.
- Stuff the Peppers: Gently fill each hollow bell pepper with the quinoa and vegetable mixture. Press lightly to pack the filling evenly without overfilling. Place stuffed peppers upright in a baking dish. Sprinkle plant-based cheese (plant-based) on top if desired.
- Bake Until Tender: Preheat oven to 375°F (190°C). Bake stuffed peppers for 25-30 minutes, until peppers are tender but hold shape and filling is warmed through. If using plant-based cheese, it should be melted and slightly golden.
Notes
- Choose firm, thick-walled bell peppers to hold the filling well without collapsing.
- Do not overfill the peppers; leave some space at the top for filling expansion during baking.
- Add fresh herbs like parsley or cilantro after baking to maintain their bright flavor.
- Use pre-cooked quinoa or leftover grains to save time.
- Allow stuffed peppers to rest a few minutes after baking for easier handling and enhanced flavor melding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, plant-based, gluten free, healthy, quinoa, black beans, easy recipe
