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VEGAN STUFFED BELL PEPPERS
20

VEGAN STUFFED BELL PEPPERS

NUTRITION
HEALTHY RECIPES
Sep 15, 2024

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

  1. 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.
  1. 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.
  1. 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.
  1. Stuff the Peppers: Spoon the quinoa mixture into the bell pepper halves, filling them generously.
  1. Bake the Peppers: Cover the baking dish with foil and bake for 20-25 minutes or until the peppers are tender.
  1. 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.

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