Vegan Stuffed Bell Peppers

Stuffed bell peppers have long been a comforting classic, but this Vegan Stuffed Bell Peppers recipe elevates the dish with plant-powered ingredients and vibrant flavors. Whether you’re meal-prepping for the week or serving guests at a casual dinner, these peppers deliver on flavor, texture, and ease.

Why You’ll Love These Stuffed Peppers

Nutrient-Packed: Each pepper is loaded with protein from quinoa and beans, fiber from veggies, and antioxidants from the bright red, orange, or yellow bell peppers.

Easy to Customize: Swap in your favorite grains (rice, farro) or beans (black beans, lentils) to suit your pantry.

All-In-One Meal: Protein, starch, and veggies come together in a single vessel—no plates required!

Meal-Prep Friendly: Make a batch on Sunday, store in the fridge, and reheat for quick lunches or dinners all week long.

Key Ingredients & Flavor Boosters

Bell Peppers: Choose a variety of colors for visual appeal. Their natural sweetness balances savory filling.

Quinoa or Rice: A protein-rich grain creates bulk and keeps you full.

Beans: Black beans or chickpeas add heft and creamy texture.

Tomato Base: Diced tomatoes or tomato sauce bind the filling and add tangy depth.

Aromatics & Spices: Onion, garlic, cumin, smoked paprika, and chili flakes bring warmth and dimension.

Fresh Herbs: Garnish with cilantro or parsley for a pop of color and freshness.

Step-by-Step Overview

1. Prep the Peppers:
   Slice off the tops, remove seeds, and blanche the hollowed peppers in boiling water for 3 minutes to soften slightly.
2. Make the Filling:
   In a skillet, sauté diced onion and garlic until translucent. Stir in cooked quinoa and beans, then add diced tomatoes, corn, and spices. Simmer briefly to let flavors meld.
3. Assemble & Bake:
   Spoon the filling into each pepper, packing it down gently. Place peppers upright in a baking dish, pour a splash of vegetable broth in the bottom to steam, and bake at 375°F (190°C) for 25–30 minutes until peppers are tender.
4. Add the Finishing Touch:
   For extra creaminess, drizzle with cashew “cheese” sauce or top with vegan cheddar shreds and broil for 2 minutes. Garnish with herbs and serve.

Tips for Success

Avoid Sogginess: Don’t over-cook the peppers in water—just a quick blanch keeps them crisp enough to hold their shape.

Boost the Protein: Stir in TVP (textured vegetable protein) or vegan sausage crumble for an extra meaty bite.

Make It Gluten-Free: Ensure your grain choice (quinoa, rice) is GF, and skip any wheat-based additions.

Prep Ahead: Fill peppers and refrigerate up to 24 hours before baking to save time on busy evenings.

Serving Suggestions

Pair these stuffed peppers with a simple green salad or crusty bread to soak up any extra sauce. Leftover filling can double as a taco or burrito bowl the next day, making it a versatile meal option.

Final Thoughts

These Vegan Stuffed Bell Peppers are proof that plant-based cooking can be both nourishing and indulgent. The sweet, tender peppers cradle a robust, flavorful filling that satisfies even the staunchest meat-eaters. Make a batch this weekend and watch them disappear—one hearty, healthy pepper at a time!

Vegan Stuffed Bell Peppers

These Vegan Stuffed Bell Peppers are colorful, hearty, and packed with plant-based protein and fiber. Perfect for meal prep, entertaining, or weeknight dinners, they combine quinoa, black beans, veggies, and bold spices all in one edible vessel.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine Vegan

Servings 4 full meal serving

Calories 280 kcal

Ingredients

  

• 4 large bell peppers red, yellow, or orange, tops removed and seeded
• 1 cup cooked quinoa or brown rice
• 1 cup black beans rinsed and drained
• ½ cup corn kernels fresh or frozen
• ½ cup diced tomatoes canned or fresh
• 1 small onion diced
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili flakes optional
• Salt and pepper to taste
• ¼ cup vegetable broth for baking dish
• Fresh parsley or cilantro for garnish

Instructions

 

• Preheat oven to 375°F (190°C).
• Slice tops off bell peppers and remove seeds and membranes. Set aside.
• In a skillet over medium heat, add olive oil. Sauté onion and garlic until soft, about 3–4 minutes.
• Stir in cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, and chili flakes. Season with salt and pepper. Cook for another 5 minutes.
• Fill each bell pepper with the mixture, pressing down gently.
• Place peppers upright in a baking dish and add vegetable broth to the bottom to help steam.
• Cover with foil and bake for 25–30 minutes until peppers are tender.
• Remove foil, garnish with parsley or cilantro, and serve warm.

Notes

To make ahead, prepare the filling and stuff the peppers a day in advance.

Feel free to substitute quinoa with cooked rice or bulgur.

For extra creaminess, top with vegan cheese before the final 5 minutes of baking.