Capsicum Recipes Vegan Lovers Will Adore This Season

Capsicum, also known as bell peppers, are a vibrant and versatile vegetable that can brighten up any vegan dish. Their sweet, slightly tangy flavor combined with a satisfying crunch makes them a favorite for many plant-based meals.

Whether stuffed, roasted, sautéed, or blended into sauces, capsicums bring color, nutrition, and a burst of freshness to the table. In this post, we’ll explore a collection of delicious vegan capsicum recipes that are easy to prepare, packed with flavor, and perfect for any occasion.

From hearty stuffed capsicums filled with savory grains and vegetables to refreshing salads and spicy stir-fries, these recipes showcase the versatility of this humble vegetable. You’ll learn how to bring out the best in capsicums while keeping your meals nutritious and exciting.

Ready to add some colorful flair to your vegan kitchen? Let’s dive into these mouthwatering capsicum recipes!

Why You’ll Love These Recipes

Capsicum is not only visually appealing but also incredibly nutritious and adaptable. These recipes are crafted to highlight their natural sweetness while complementing them with other wholesome ingredients.

You’ll find dishes that are:

• Rich in vitamins – Capsicums are packed with vitamin C, antioxidants, and fiber.
• Easy to prepare – Most recipes require simple cooking techniques and everyday ingredients.
• Perfect for meal prep – Many of these dishes can be made ahead for busy weeknights.
• Deliciously satisfying – From stuffed peppers to vibrant stir-fries, each recipe offers bold flavors and textures.
• Flexible and customizable – Adjust spices, fillings, and cooking methods to suit your taste.

Ingredients

• 4 large capsicums (red, yellow, or green), tops cut off and seeds removed
• 1 cup cooked quinoa or rice
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for heat)
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/2 cup vegan cheese (optional)
• 1 lemon, juiced
• 1 cup mixed greens or salad leaves, for serving
• 1 small zucchini, diced
• 1 carrot, shredded
• 1/2 cup corn kernels (fresh or frozen)

Equipment

• Baking dish or tray
• Large mixing bowl
• Frying pan or skillet
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Aluminum foil (optional)
• Oven or stovetop
• Colander (for rinsing beans and vegetables)

Instructions

1. Preheat your oven to 375°F (190°C). Prepare the capsicums by cutting off the tops and removing the seeds and membranes. Lightly brush the outsides with olive oil.
2. In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
3. Add the zucchini, carrot, and corn kernels to the skillet. Cook for 5-7 minutes until vegetables soften slightly.
4. Stir in the diced tomatoes, black beans, cooked quinoa, smoked paprika, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld together. Remove from heat and mix in the chopped cilantro and lemon juice.
5. Stuff each capsicum generously with the quinoa and vegetable mixture. If using, sprinkle a little vegan cheese on top of each stuffed pepper.
6. Place the stuffed capsicums upright in a baking dish. Cover loosely with aluminum foil and bake for 30 minutes.
7. Remove the foil and bake for another 10-15 minutes, or until the capsicums are tender and the filling is heated through. The cheese should be melted and slightly golden if added.
8. Remove from the oven and let cool for a few minutes. Serve the stuffed capsicums over a bed of mixed greens or alongside your favorite vegan side dish.

Tips & Variations

“For an extra protein boost, add cooked lentils or chickpeas to the stuffing mix. You can also swap quinoa for couscous or bulgur wheat.”

If you prefer a spicier kick, add diced jalapeños or a dash of hot sauce to the filling. For a Mediterranean twist, include olives, sun-dried tomatoes, and fresh oregano instead of cumin and chili powder.

Roasting the capsicums before stuffing can deepen their flavor. Simply roast them cut-side down on a baking sheet at 400°F (200°C) for 15 minutes, then stuff and bake as directed.

For a raw option, try a capsicum salad with diced raw peppers, avocado, cherry tomatoes, and a lemon-tahini dressing. It’s fresh, vibrant, and perfect for hot days.

Nutrition Facts

Serving Suggestions

These vegan stuffed capsicums pair wonderfully with a crisp green salad dressed with a simple balsamic vinaigrette. You can also serve them alongside Lemon Ricotta Pasta With Arugula for a light yet satisfying meal.

For a heartier option, try them with a side of roasted potatoes or quinoa salad. If you enjoy dips, a cooling avocado or cashew cream sauce can complement the warm spices beautifully.

To explore more vegan appetizer options, check out our Low Fodmap Appetizer Recipes for inspiration.

Other Delicious Vegan Capsicum Recipes

Roasted Capsicum and Tomato Soup

A smoky, comforting soup made from roasted red capsicums, ripe tomatoes, and a touch of fresh basil. Perfect for chilly evenings or as a starter.

Capsicum and Chickpea Stir-Fry

Quick and easy, this stir-fry combines crunchy capsicum strips with chickpeas, garlic, and ginger, tossed in a tangy soy-ginger sauce. Serve over steamed rice or noodles.

Vegan Capsicum Fajitas

Spiced capsicum slices cooked with onions and mushrooms, wrapped in warm tortillas and topped with guacamole and salsa. A fun and flavorful dinner option.

Grilled Capsicum and Zucchini Skewers

Perfect for the grill or oven, these skewers pair capsicum with zucchini, cherry tomatoes, and marinated tofu for a colorful, protein-packed meal.

For more hearty and wholesome vegan recipes, don’t miss the Lion’S Mane Mushroom Crumble Recipes and the comforting Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Capsicum is a wonderful ingredient that lends itself beautifully to a variety of vegan dishes. Its natural sweetness, vibrant colors, and nutritional benefits make it a must-have in any plant-based kitchen.

Whether you’re stuffing them with grains and beans, roasting them into soups, or stir-frying them with spices, these capsicum recipes bring excitement and nourishment to your meals.

Experiment with the flavors and textures to create your perfect version, and don’t hesitate to pair these dishes with other vegan delights on this site. For more creative vegan cooking ideas, explore our full collection and keep your plant-based menu fresh and inspiring!

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