Description
Try this hearty Vegan Stuffed Peppers recipe with quinoa, black beans, and flavorful spices. A healthy and satisfying plant-based dish!
Ingredients
For the Peppers:
- Bell peppers – 4 large (any color, red is the sweetest)
- Olive oil – 1 tablespoon (for sautéing)
- Salt & pepper – To taste (enhances flavor)
For the Filling:
- Cooked quinoa – 1 cup (or swap with rice, couscous, or farro)
- Black beans – 1 can (15 oz) (drained and rinsed, or use chickpeas)
- Corn kernels – 1 cup (fresh, frozen, or canned)
- Onion – 1 medium, diced
- Garlic – 2 cloves, minced
- Tomato – 1 medium, diced (or ½ cup canned diced tomatoes)
- Cumin – 1 teaspoon (adds warmth)
- Chili powder – 1 teaspoon (optional for heat)
- Smoked paprika – ½ teaspoon (for a smoky depth)
- Nutritional yeast – ¼ cup (optional, for a cheesy flavor boost)
- Tomato sauce – ½ cup (optional, adds extra moisture)
- Fresh cilantro – ¼ cup (optional, for garnish)
- Lime wedges – For serving (adds a citrusy brightness)
Instructions
1️⃣ Prepare the Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. (Chop the tops to use in the filling, if desired.)
- Lightly season the insides of the peppers with a pinch of salt.
- Place the peppers upright in a baking dish. If they tip over, trim a bit off the bottom to make them stable.
💡 Pro Tip: If you prefer softer bell peppers, blanch them in boiling water for 2-3 minutes before stuffing.
2️⃣ Cook the Filling
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for 4-5 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced tomato, quinoa, black beans, and corn, stirring to combine.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper.
- Cook for 5 minutes, stirring occasionally. Adjust seasoning as needed.
- Stir in nutritional yeast for extra cheesiness or tomato sauce for added moisture.
💡 Pro Tip: For an extra burst of flavor, squeeze in some fresh lime juice before stuffing the peppers!
3️⃣ Stuff the Peppers
- Spoon the quinoa and bean filling into the hollowed-out bell peppers.
- Press down gently so they are well-packed.
- Pour a little tomato sauce over the top of each pepper to keep them moist while baking.
💡 Pro Tip: Love crispy tops? Sprinkle breadcrumbs or crushed tortilla chips over the peppers before baking!
4️⃣ Bake the Peppers
- Cover the baking dish with foil and bake for 25-30 minutes until the peppers are tender.
- Remove the foil and bake for another 5-10 minutes to slightly brown the tops.
💡 Air Fryer Method: Cook stuffed peppers at 350°F (175°C) for 15-20 minutes.
5️⃣ Serve & Enjoy
- Let the peppers cool for 5 minutes before serving.
- Garnish with fresh cilantro and a squeeze of lime juice.
- Serve with avocado slices, guacamole, or a side salad for a complete meal.
💡 Pro Tip: Pair these stuffed peppers with a creamy avocado sauce or a spicy salsa for an extra layer of flavor!
Notes
These Vegan Stuffed Peppers are perfect with:
🥑 Guacamole or avocado slices for creaminess.
🥗 A fresh side salad with a zesty dressing.
🍚 Cilantro-lime rice or quinoa for extra heartiness.
🌮 Tortilla chips and salsa for a Tex-Mex twist.
💡 For a high-protein meal, try pairing these with crispy air-fried tofu or a vegan chickpea salad!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Fat: 5g
- Carbohydrates: 40g
- Protein: 10g
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