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Vegan Stuffed Bell Peppers

These colorful stuffed peppers are baked until tender and bursting with a hearty mixture of quinoa, black beans, and vegetables. The process involves prepping the peppers, sautéing the filling, and baking to a slightly crispy, flavorful finish. The final dish has a vibrant appearance with a satisfying, tender bite and a savory aroma.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably colorful and firm
  • 1 cup dry quinoa rinsed thoroughly
  • 1 can 15 oz black beans rinsed and drained
  • 1 cup chopped vegetables such as zucchini, mushrooms, or diced tomatoes
  • 2 cloves garlic minced
  • 1 small onion finely chopped
  • 2 tbsp olive oil olive oil
  • 1 tbsp tomato paste tomato paste
  • 1 tsp cumin ground cumin
  • 1 tsp smoked paprika smoked paprika
  • Lemon juice splash of lemon juice optional, for brightness
  • to taste fresh herbs cilantro or parsley, chopped
  • as needed vegan cheese or nutritional yeast for topping

Equipment

  • Baking dish
  • Sharp knife
  • Saucepan
  • Spoon or piping bag

Method
 

  1. Preheat your oven to 180°C (350°F). Carefully slice off the tops of the bell peppers and remove the seeds and membranes with a sharp knife. Rinse the peppers briefly in boiling water for 5 minutes to soften, then set aside.
  2. Cook the quinoa in a saucepan with 2 cups of water or vegetable broth according to package instructions until fluffy and tender, about 15 minutes. Fluff with a fork and set aside.
  3. While the quinoa cooks, heat olive oil in a pan over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-5 minutes.
  4. Add the diced vegetables to the pan and cook for another 5-7 minutes until they are tender and fragrant. Stir in the tomato paste, cumin, smoked paprika, and a splash of lemon juice for flavor.
  5. In a large bowl, combine the cooked quinoa, sautéed vegetables, rinsed black beans, and chopped fresh herbs. Mix thoroughly to evenly distribute the flavors.
  6. Use a spoon or piping bag to generously stuff each softened pepper with the quinoa mixture, pressing down gently to pack the filling in.
  7. Arrange the stuffed peppers in a baking dish. Drizzle a little olive oil over the top and bake uncovered for 25-30 minutes, until the peppers are tender and slightly blistered.
  8. Remove the peppers from the oven and sprinkle with vegan cheese or nutritional yeast. Return to the oven for another 5 minutes until bubbly and golden.
  9. Let the stuffed peppers rest for 5 minutes to allow the flavors to settle. Garnish with freshly chopped herbs before serving for a bright, fresh finish.

Notes

Feel free to customize the filling with your favorite vegetables or grains. Prepping the filling in advance makes assembly quick and easy for busy days.