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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
Cook Time 30 minutes
Servings: 4 full meal serving
Course: Main Course
Cuisine: Vegan
Calories: 280
Ingredients Method Notes

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
  • 1/2 cup corn kernels fresh or frozen
  • 1/2 cup diced tomatoes canned or fresh
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes optional
  • Salt and pepper to taste
  • 1/4 cup vegetable broth for baking dish
  • Fresh parsley or cilantro for garnish

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Slice tops off bell peppers and remove seeds and membranes. Set aside.
  3. In a skillet over medium heat, add olive oil. Sauté onion and garlic until soft, about 3–4 minutes.
  4. 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.
  5. Fill each bell pepper with the mixture, pressing down gently.
  6. Place peppers upright in a baking dish and add vegetable broth to the bottom to help steam.
  7. Cover with foil and bake for 25–30 minutes until peppers are tender.
  8. 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.