Best Ever Vegan Stuffed Pepper Recipe for Easy Meals

If you’ve been searching for the best ever vegan stuffed pepper recipe, your culinary quest ends here! This recipe combines vibrant bell peppers with a hearty, protein-packed filling that’s bursting with flavor and texture.

Whether you’re a seasoned vegan or simply looking to add more plant-based meals to your repertoire, these stuffed peppers are sure to impress. They’re perfect for family dinners, meal prepping, or even entertaining guests who are curious about vegan cuisine.

What makes this recipe truly stand out is the balance of wholesome ingredients like quinoa, black beans, and fresh vegetables, all seasoned to perfection with a blend of herbs and spices. The peppers come out tender yet firm, with a beautiful roasted aroma that will fill your kitchen with warmth.

Plus, it’s a one-dish meal that’s as nutritious as it is delicious!

Ready to dive into this colorful, comforting, and nourishing dish? Let’s get cooking!

Why You’ll Love This Recipe

This vegan stuffed pepper recipe is a fantastic blend of convenience, nutrition, and taste. Here’s why it’s a keeper:

• Nutritious and Filling: Packed with quinoa, beans, and vegetables, it provides a balanced meal full of protein, fiber, and vitamins.
• Easy to Customize: You can swap ingredients based on what you have on hand or your flavor preferences.
• Perfect for Meal Prep: These stuffed peppers can be made ahead and stored for quick lunches or dinners.
• Family-Friendly: Mildly spiced and hearty, they appeal to all age groups and can be adapted for picky eaters.
• Gluten-Free and Oil-Minimal: Suitable for various dietary needs without sacrificing flavor.

Ingredients

• 4 large bell peppers (any color, tops cut off and seeds removed)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder (optional for mild heat)
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil (or water for oil-free option)
• Vegan cheese for topping (optional)

Equipment

• Baking dish or casserole pan
• Medium saucepan with lid
• Large skillet
• Mixing bowl
• Knife and cutting board
• Spoon for stuffing
• Measuring cups and spoons

Instructions

1. Preheat your oven to 375°F (190°C). Prepare the bell peppers by slicing off the tops and removing the seeds and membranes carefully. Set aside.
2. Cook the quinoa: In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and fluff with a fork.
3. Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute until fragrant.
4. Add the spices and tomato base: Stir in the tomato paste, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, allowing the mixture to thicken slightly.
5. Combine filling ingredients: In the skillet, add the cooked quinoa, black beans, and corn. Mix thoroughly and cook for an additional 2 minutes to heat through. Remove from heat and stir in chopped cilantro.
6. Stuff the peppers: Spoon the filling generously into each bell pepper, packing the mixture in tightly but carefully to avoid tearing the pepper walls. Place the stuffed peppers upright in your baking dish.
7. Bake the peppers: Cover the baking dish with foil and bake for 30 minutes. Remove the foil, sprinkle vegan cheese on top if using, and bake uncovered for another 10-15 minutes until the peppers are tender and the cheese is melted.
8. Serve warm: Let the peppers cool for a few minutes before serving to allow the flavors to meld.

Tips & Variations

“For extra texture, consider adding chopped walnuts or sunflower seeds to the stuffing mixture.”

• Swap quinoa for rice or millet if desired. Brown rice adds a chewier bite, while millet keeps it light.
• Use different beans: Kidney beans or chickpeas work wonderfully in place of black beans.
• Add veggies: Try diced zucchini, mushrooms, or spinach to bulk up the filling and add more nutrients.
• Make it spicy: Include jalapeño or cayenne pepper for heat lovers.
• Top with salsa or guacamole for added freshness and flavor.
• Prepare in advance: Stuff the peppers a day before, cover, and refrigerate. Bake fresh when ready to eat.

Nutrition Facts

Serving Suggestions

These stuffed peppers are a complete meal on their own, but pairing them with complementary sides can elevate your dining experience. Here are a few ideas:

• Serve with a crisp green salad dressed in lemon vinaigrette for freshness.
• Pair with warm Magic Dough Recipe bread rolls to soak up any extra juices.
• Offer a side of Kosher Sushi Salad for a light and tangy contrast.
• For a heartier meal, add some roasted sweet potatoes or a grain salad.

Conclusion

Making the best ever vegan stuffed peppers is easier than you might think, and the result is a vibrant, wholesome dish that’s sure to become a staple in your meal rotation. The combination of nutritious quinoa, protein-rich beans, and fresh vegetables wrapped in sweet bell peppers makes for a satisfying and flavorful dinner that everyone can enjoy.

What’s more, this recipe is incredibly versatile and forgiving – perfect for beginners and seasoned cooks alike. Don’t hesitate to experiment with different spices, veggies, and toppings to make it your very own.

If you’re interested in more creative vegan dishes, be sure to check out the Jamaican Minced Beef Recipes and Julie Marie Eats Recipes for delicious inspiration.

Happy cooking and enjoy every colorful bite!

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