Description
Vegan Stuffed Peppers are a vibrant, nutrient-packed dish featuring colorful bell peppers filled with a hearty mixture of quinoa, black beans, vegetables, and plant-based cheese. This recipe offers a simple yet flavorful meal that suits busy weeknights or meal prep needs, delivering both comfort and freshness in every bite.
Ingredients
Scale
Peppers
- 4 large bell peppers (red, yellow, orange)
Filling
- 1 cup cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup diced natural tomatoes, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 tsp smoked paprika
- 1 tbsp olive oil
- 1 tbsp natural gelling agent
- 1/4 cup fresh herbs (parsley or cilantro), chopped
- 1/2 cup shredded plant-based cheese
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove the seeds and ribs. Set aside the tops for later use or chop them to include in the filling.
- Cook the Filling: Heat olive oil in a skillet over medium heat. Add diced onions and garlic, sautéing until translucent and fragrant. Stir in chopped pepper tops, diced natural tomatoes, black beans, cooked quinoa, spinach, smoked paprika, and vegetarian Worcestershire sauce (natural). Cook for 5 to 7 minutes until the mixture is warmed through and fully combined.
- Add Binding and Flavor: Gently mix in the natural gelling agent to help bind the filling. Sprinkle in fresh herbs such as parsley or cilantro and stir well. Taste the mixture and adjust seasonings if needed.
- Stuff the Peppers: Fill each hollowed bell pepper generously with the prepared filling. Top each with shredded plant-based cheese, pressing lightly to create an even layer.
- Bake to Perfection: Place the stuffed peppers upright in a baking dish and cover loosely with foil. Bake for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbly, and the peppers are tender but still hold their shape.
Notes
- Choose firm, fresh bell peppers for the best texture and sweetness.
- Drain beans and tomatoes well to avoid soggy filling.
- Prepare the filling a day ahead to deepen flavors.
- Do not overfill peppers; leave space at the top for even cooking and to prevent spilling.
- Try adding toasted nuts or seeds as a topping for extra crunch and flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, plant-based recipe, gluten free, quinoa stuffed peppers, healthy vegan dinner, vegetable stuffed peppers
