Vegan Stuffed Peppers are a colorful and nourishing dish that brings both flavor and nutrition to your plate.
Using bell peppers as the base, this recipe showcases a filling made from wholesome ingredients like quinoa, black beans, and a medley of fresh vegetables. This dish is not only quick and easy to prepare but also packed with protein and fiber, making it a perfect healthy meal for everyone.
Serve it as a main dish for a satisfying weeknight dinner or as a side for a gathering with friends. Whether you’re a lifelong vegan or just looking to add more plants to your diet, these stuffed peppers are sure to impress!
Serving and Pairing Suggestions
Serve these Vegan Stuffed Peppers hot from the oven, garnished with fresh herbs like cilantro or parsley.
They pair wonderfully with a side salad, like Spinach and Pomegranate Salad, for added crunch and freshness. You can also enjoy them with a dollop of Guacamole or a drizzle of Vegan Tzatziki Greek sauce for extra creaminess. Looking to elevate your drink options? Consider serving them with a refreshing Watermelon Sangria for a light, fruity contrast.
Tips and Notes
- Use Rainbow Peppers: For an eye-catching presentation, mix different colored bell peppers.
- Make Ahead: You can prepare the filling in advance and stuff the peppers just before baking.
- Customize the Filling: Feel free to incorporate your favorite grains, such as brown rice or farro, into the mix.
- Top with Vegan Cheese: If you like a cheesy flavor, sprinkle some vegan cheese on top before baking.
These Vegan Stuffed Peppers are a great way to enjoy a balanced meal bursting with flavor. Get creative with your ingredients and enjoy every bite!
Vegan Stuffed Peppers
Equipment
- 1 large pot
- 1 large skillet
- Baking dish
Ingredients
- 4 bell peppers any color
- 1 cup cooked quinoa
- 1 can black beans drained and rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup corn
- 1 cup tomatoes diced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup vegan cheese shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds.
- In a pot of boiling water, blanch the peppers for 3-4 minutes until slightly soft.
- In a large skillet, sauté the onions and garlic until translucent.
- Add in the cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
- Stuff the mixture into the blanched bell peppers and place them in a baking dish.
- Top each pepper with shredded vegan cheese.
- Bake for 30-40 minutes, until the peppers are tender and the cheese is melted.
- Serve hot and enjoy!