vegan stuffed peppers recipe
The Best vegan stuffed peppers recipe
I also appreciate how versatile this recipe is. You can adjust the filling based on what you have on hand—swap in black beans for a protein boost, or add some cooked quinoa if you want extra fiber. It’s a way to eat healthier without feeling like you’re sacrificing taste. And because it’s baked, it’s hands-off once you start, which is perfect when you’ve got kids running around or just need to keep dinner stress-free. No fancy techniques, just good, wholesome food that’s always a hit.
Easy Vegan Stuffed Bell Peppers
A hearty, plant-based filling wrapped inside tender bell peppers for a satisfying one-pan meal. Perfect for meal prep or a quick weeknight dinner.
🥘Ingredients
- 2 cups cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ cup vegetable broth
- Juice of ½ lime
- Salt and pepper to taste
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 tbsp olive oil
👨🍳Directions
-
1
Preheat oven to 375°F. Cut the tops off six bell peppers and remove the seeds and membranes. Lightly brush the peppers with olive oil. -
2
In a large bowl, combine cooked quinoa, black beans, corn, diced onion, garlic, bell pepper, cumin, smoked paprika, chili powder, vegetable broth, lime juice, salt, and pepper. Mix well. -
3
Stuff each bell pepper with the quinoa mixture, pressing gently to fill them completely. -
4
Place stuffed peppers in a baking dish, seam-side up. Pour enough water into the dish to come halfway up the sides of the peppers. -
5
Bake for 30–35 minutes, until the peppers are tender and the filling is heated through.
🔧Equipment
- Mixing bowls
- Knife and cutting board
- Oven
- Baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Vegan Stuffed Bell Peppers Works
❓ Frequently Asked Questions About Vegan Stuffed Bell Peppers
1. What is the best way to prepare the filling for stuffed peppers to ensure it holds together well?
Use a mix of cooked quinoa or brown rice for structure, and add finely chopped mushrooms or lentils to bind the filling. Stir in a bit of tomato paste or a splash of broth to help it cling to the peppers. Avoid overmixing the filling—just combine everything gently so it doesn’t become dry.
—
2. Can I use frozen bell peppers instead of fresh ones?
Yes, you can, but thaw them first and trim off any excess moisture from the cut sides. Fresh peppers are best for crisp texture, but frozen works if you’re short on time. Just be mindful that they may release slightly more liquid when baking.
—
3. How do I prevent the stuffed peppers from leaking filling during baking?
Preheat your oven to 375°F (190°C) and place a baking sheet on the lower rack to catch any drips. Cut the tops of the peppers just enough to remove them (don’t overdo it—leave a small rim to hold the filling). Use a spoon or your fingers to gently press the filling into the cavity, then cover the opening with a small piece of foil or parchment paper before baking.
—
4. What can I substitute for the walnuts in the recipe if I don’t have them?
If you’re avoiding walnuts, try crumbled tofu or chickpeas for a meaty texture, or use sunflower seeds or pumpkin seeds for a nutty crunch. For extra flavor, toast the seeds lightly in a dry pan before adding them to the filling.
