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Vegan Stuffed Peppers

Vegan stuffed peppers are colorful, tender bell peppers filled with a hearty mixture of grains, beans, and vegetables, then baked until caramelized around the edges. The dish combines vibrant flavors and textures, topped with vegan cheese or breadcrumbs for a satisfying, wholesome meal. The final presentation is eye-catching and perfect for a nourishing, plant-based dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably in vibrant colors
  • 1 cup quinoa rinsed
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon cumin ground
  • 1 teaspoon paprika smoked or sweet
  • 1/2 teaspoon chili powder
  • 2 tablespoons olive oil divided
  • 1/4 cup vegan cheese or breadcrumbs for topping
  • to taste fresh herbs cilantro or parsley, chopped

Equipment

  • Baking Sheet
  • Large mixing bowl
  • Skillet
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Carefully cut the tops off each bell pepper and remove the seeds and membranes. Place them cut side up on the baking sheet.
  3. Cook the rinsed quinoa in a pot with 2 cups of water until fluffy and tender, about 15 minutes. Let it cool slightly.
  4. While the quinoa cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes.
  5. Add the minced garlic, cumin, paprika, and chili powder to the skillet, cooking for another minute until aromatic.
  6. In a large mixing bowl, combine the cooked quinoa, sautéed onion and spices, black beans, corn, and chopped fresh herbs. Mix well to incorporate all ingredients evenly.
  7. Spoon the filling mixture generously into each hollowed-out bell pepper, pressing down slightly to pack the filling in.
  8. Sprinkle vegan cheese or breadcrumbs over the top of each stuffed pepper for added flavor and crunch.
  9. Bake in the preheated oven for 30-35 minutes, until the peppers are tender and the tops are golden and slightly caramelized.
  10. Remove from oven and let cool for a few minutes. Garnish with additional fresh herbs before serving.
  11. Serve the vibrant, flavorful vegan stuffed peppers hot, enjoying the tender peppers and hearty filling with a sprinkle of fresh herbs.

Notes

Feel free to customize the filling with your favorite vegetables or spices. For a spicier kick, add a dash of hot sauce or cayenne pepper.