VEGAN STUFFED BELL PEPPERS
Fill these Vegan Stuffed Bell Peppers with a flavourful mixture of quinoa, black beans, corn, and tomato sauce. This dish offers a hearty and nutritious meal for a light lunch or dinner. The cumin adds a warm, earthy flavour that complements the natural sweetness of the roasted bell peppers. It’s a fibre-rich, plant-based option that’s filling without being heavy. This easy-to-make recipe is gluten-free and high in protein, making it perfect for anyone following a vegan or healthy lifestyle. Serve it as a satisfying entrée or pair it with a side salad for a complete meal.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Side
SERVING SIZE
1 serving
CUISINE
Mexican, Mediterranean
PREPARATION / TECHNIQUES
Bake, Sauté, One-Pot Wonders
OCCASION / HOLIDAY
Weeknight Dinner, Potluck, Summer, Fall, Family Gathering, Picnic, Cinco De Mayo, Super Bowl
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Healthy, High Fibre, Low Cholesterol, Gluten-Free, Quick & Easy, Organic
DISH TYPE
Main Dish, Stuffed Vegetables
INGREDIENTS FOR VEGAN STUFFED BELL PEPPERS
- 1 large bell pepper, halved and deseeded
- 1/4 cup quinoa, cooked
- 1/4 cup black beans, rinsed
- 1/4 cup corn kernels
- 1 tbsp tomato sauce
- 1/2 tsp cumin
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 250
- Protein: 9g
- Carbohydrates: 40g
- Fibre: 10g
- Fat: 5g
- Saturated Fat:5g
- Sodium: 200mg
- Sugars: 6g
PREPARATION FOR VEGAN STUFFED BELL PEPPERS
- Preheat the Oven: Preheat your oven to 200°C (400°F). Prepare a baking dish by lightly greasing it or lining it with parchment paper.
- Prepare the Bell Pepper: Halve the bell pepper and remove the seeds and membrane. Place the pepper halves cut side up in the baking dish.
- Make the Filling: Heat the olive oil over medium heat in a small pan. Add the quinoa, black beans, corn, tomato sauce, cumin, salt, and pepper. Stir well and cook for 2-3 minutes until warmed through and the flavours are combined.
- Stuff the Peppers: Spoon the quinoa mixture into the bell pepper halves, filling them generously.
- Bake the Peppers: Cover the baking dish with foil and bake for 20-25 minutes or until the peppers are tender.
- Serve: Remove from the oven and let the stuffed peppers cool for a few minutes before serving. Enjoy your vegan stuffed bell peppers as a standalone dish or paired with a fresh salad.
PREP TIME
10 minutes
COOKING TIME
25 minutes
TIPS FOR VEGAN STUFFED BELL PEPPERS
- Add a sprinkle of nutritional yeast or vegan cheese to add extra flavour on top of the stuffed peppers before baking.
- If your quinoa is pre-cooked, you can mix the filling ingredients cold and stuff the peppers for a quicker meal prep.
- Red and yellow bell peppers tend to be sweeter, making them ideal for this recipe.
VARIATIONS
- Add sautéed spinach or kale to the quinoa mixture for extra greens and nutrients.
- For a spicier kick, include diced jalapeños or a pinch of chilli powder in the filling.
- Swap quinoa for brown rice or couscous for a different grain base.
- Include roasted sweet potatoes or zucchini to add more texture and flavour.
PREPPING AND STORAGE
- Fridge: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
- Freezer: These stuffed peppers freeze well. Allow them to cool completely, then store them in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat in the oven before serving.