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.
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.