Vegan Stuffed Peppers Recipe

This recipe is an absolute favorite of mine because it’s a vibrant, flavor-packed meal that feels like a fiesta on my plate with every bite. Plus, it’s a healthy, plant-based powerhouse that keeps me full and satisfied without any guilt! 🌟🥑

I love preparing my Vegan Stuffed Peppers, a dish that is vibrant and packed with protein. For it, I use bell peppers in different colors (another reason for their vibrancy), but I can’t imagine why you would stop there as far as using different peppers is concerned.

If you have poblano, banana, or any other kind of pepper on hand, stuff it! The basic premise holds true no matter what pepper you’re using.

Ingredients

• Bell Peppers: Naturally sweet, rich in vitamins A and C, fiber source.
• Quinoa: Complete protein, high in fiber, gluten-free, rich in minerals.
• Black Beans: High protein, excellent fiber source, supports heart health.
• Corn: Sweet, high in carbs, provides folate, supports eye health.
• Avocado: Creamy, rich in healthy fats, contains potassium, heart-friendly.
• Garlic: Adds flavor, contains antioxidants, supports immune function.
• Smoked Paprika: Adds a smoky flavor, rich in antioxidants, enhances taste.

Ingredient Quantities

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 can (15 oz) diced tomatoes
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1 avocado, diced (for serving, optional)
• Vegan cheese or nutritional yeast (optional)

Instructions

1. The following recipe requires you to have your oven operating at 375°F (190°C). While this temperature is standard for many baking recipes, it tends to be fairly hot for custard. This is partly why custard tends to set up nicely in the center with a delicate, smooth texture—whatever that means!

2. Trim the tops from the bell peppers, and take out the seeds and membranes. Set the peppers up straight in the baking dish.

3. In a big frying pan over a medium flame, heat the olive oil. Toss in the chopped onion and sauté until it becomes translucent, which takes about 5 minutes.

4. Combine the minced garlic and heat for a further minute until it gives off a good smell.

5. Incorporate the cooked quinoa, black beans, and corn, along with the seasonings of ground cumin, smoked paprika, chili powder, salt, and pepper, into the skillet. Stir it well to achieve an even combination.

6. Add the tomatoes and their juices, then cook another 5 minutes until everything’s hot. Use medium heat if you’re cooking on the stovetop. If you’re using a slow cooker, set it on high for the last 5 minutes.

7. Take the skillet off the burner and mix in the chopped cilantro and freshly squeezed lime juice.

8. Fill each bell pepper with the quinoa mixture to the top, packing it in tightly. If you want, you can sprinkle some vegan cheese or nutritional yeast on top.

9. Shield the peppers with foil and cook them in the preheated oven for 30 minutes.

10. Take off the foil and cook for another 10 to 15 minutes, until the peppers give way to your fork. If you want to, serve with a side of chopped avocado.

Equipment Needed

1. Oven
2. Baking dish
3. Cutting board
4. Knife
5. Large frying pan or skillet
6. Stirring spoon
7. Measuring spoons
8. Measuring cups
9. Foil

Optional: Slow cooker (if using for step 6)

FAQ

• What can I use instead of quinoa in this recipe?Quinoa can be substituted with rice, bulgur, or couscous if that is your preference.
• Can I make the stuffed peppers ahead of time?Indeed, the filling can be prepared and the peppers stuffed the day before. They can then be stored in the refrigerator until you are ready to serve. At that time, bake the stuffed peppers for a hot, delicious dish!
• Are there any other vegetables I can add to the filling?Definitely, diced zucchini, mushrooms, or spinach would be excellent extra ingredients in the filling.
• What can I use instead of black beans?This recipe can use chickpeas or kidney beans in place of black beans.
• Can I freeze stuffed peppers?Stuffed peppers can be frozen. They should be cooled completely prior to freezing, and they can be reheated in the oven from frozen.
• How can I make the recipe spicier?The chili powder can be upped, or if you prefer a different flavor, you can add some diced jalapeños or a splash of hot sauce to the filling to bring the heat.
• What can I use as a topping instead of avocado?The stuffed peppers can be topped with salsa, guacamole, or more chopped cilantro, if desired. Some people really like that.

Substitutions and Variations

Substitute avocado oil or coconut oil for olive oil.
Substituting for cooked quinoa: For 1 cup of cooked quinoa, use in its place: 1 cup of cooked brown rice, 1 cup of bulgur (cooked). For 1/2 cup serving, use 1/2 cup of your substitute.
In place of black beans, you can use kidney beans or pinto beans.
For corn kernels, consider using diced bell peppers or chopped zucchini.
Substitute fresh cilantro with one of these fresh herbs: parsley, basil.

Pro Tips

1. For extra flavor, you can roast the bell peppers in the oven for about 10 minutes before stuffing them. This enhances their sweetness and adds a smoky flavor.

2. If you prefer a bit of a crunch, reserve some of the corn kernels and add them to the quinoa mixture right before stuffing the peppers. This will give a nice texture variation.

3. Feel free to customize the seasoning to your liking. Adding a pinch of cayenne pepper or red pepper flakes can give the dish an extra kick if you enjoy some heat.

4. For a creamy filling, consider adding a couple of tablespoons of vegan cream cheese or cashew cream to the quinoa mixture before stuffing the peppers.

5. To make the stuffed peppers more substantial, add some diced zucchini or mushrooms to the quinoa mix. Simply sauté them along with the onions for an added veggie boost.