Go Back

Vegan Stuffed Peppers

Vegan stuffed peppers are vibrant, hearty dishes that feature roasted bell peppers filled with a savory mixture of grains, beans, and herbs. The filling is sautéed until fragrant and then packed into the peppers, which are baked until tender and slightly caramelized on top, resulting in a colorful, textured dish with a satisfying bite.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red for sweetness
  • 1 cup quinoa uncooked
  • 1 can black beans drained and rinsed
  • 1 cup chopped tomatoes fresh or canned
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin toasted for depth
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lemon juice freshly squeezed
  • 1/4 cup vegan cheese optional, shredded
  • to taste salt and pepper

Equipment

  • Oven
  • Large baking dish
  • Skillet
  • Knife
  • Cutting board
  • Mixing bowls
  • Spoon

Method
 

  1. Preheat the oven to 400°F (200°C). Slice the tops off the peppers and carefully remove the seeds and membranes. Place them cut side up in a large baking dish.
  2. Cook the quinoa in boiling water or broth until tender, about 15 minutes. Fluff with a fork and set aside.
  3. Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent, about 5 minutes. The aroma will be warm and inviting.
  4. Add chopped tomatoes, black beans, cooked quinoa, cumin, smoked paprika, salt, and pepper to the skillet. Stir well and cook for another 5-7 minutes until the mixture is heated through and slightly thickened.
  5. Remove the skillet from heat and fold in chopped cilantro and lemon juice. Taste and adjust seasoning as needed.
  6. Use a spoon to generously stuff each pepper with the filling, pressing lightly to pack it in. Top with vegan cheese if desired.
  7. Cover the baking dish with foil and bake in the preheated oven for 30 minutes, until the peppers are tender and the filling is bubbling.
  8. Remove the foil and bake for an additional 10 minutes to lightly brown the tops. The peppers should be soft but hold their shape.
  9. Let the peppers rest for 5 minutes outside the oven. Then, serve warm, garnished with extra herbs or a squeeze of lemon for brightness.

Notes

For a richer flavor, roast the peppers slightly before stuffing. You can prepare the filling a day ahead and refrigerate until ready to bake.