If you’re looking for a hearty, nutritious, and colorful dish, these Vegan Stuffed Bell Peppers are an excellent choice. Packed with protein-rich quinoa, black beans, and a medley of vegetables, this dish is both satisfying and bursting with flavor. Whether you’re cooking for a family dinner or preparing meals for the week, these stuffed peppers are sure to impress. Plus, they’re easy to make and can be customized with your favorite ingredients. Let’s get started!
Ingredients
1 cup quinoa, rinsed
2 cups water
4 large bell peppers (any color), tops removed and seeds discarded
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 medium tomato, diced
1 small red onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
¼ cup fresh cilantro, chopped
Juice of 1 lime
Avocado slices, vegan cheese, salsa
Instructions
1. Cook the Quinoa
Start by cooking 1 cup of quinoa. Rinse the quinoa under cold water and then combine it with 2 cups of water in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is tender. Fluff with a fork and set aside.
2. Prepare the Bell Peppers
While the quinoa is cooking, preheat your oven to 375°F (190°C). Cut the tops off 4 large bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish. If the peppers don’t stand up straight, trim the bottoms slightly to create a flat base.
3. Make the Filling
In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Add the minced garlic, 1 tsp of cumin, 1 tsp of chili powder, 1 tsp of salt, and ½ tsp of black pepper. Cook for another minute until fragrant. Stir in the diced tomato, corn kernels, and black beans. Cook for 5 minutes until heated through.
4. Combine the Filling
Add the cooked quinoa to the skillet with the vegetables. Stir to combine and heat for another 2-3 minutes. Remove from heat and stir in the chopped fresh cilantro and lime juice.
5. Stuff the Peppers
Spoon the quinoa and vegetable mixture into the prepared bell peppers, packing the filling tightly. If desired, top with vegan cheese.
6. Bake the Peppers
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender. If using vegan cheese, remove the foil during the last 10 minutes to allow the cheese to melt and slightly brown.
7. Serve
Once the peppers are done baking, remove them from the oven and let them cool slightly. Serve with optional toppings such as avocado slices, salsa, or extra cilantro. Enjoy!
Recipe Ratings
This recipe is packed with protein, fiber, and essential vitamins from the quinoa, black beans, and vegetables. It’s a well-rounded, nutritious dish that supports a balanced vegan diet.
The combination of quinoa, black beans, and spices creates a flavorful and satisfying dish. The roasted bell peppers add a sweetness that balances the savory filling perfectly.
This recipe takes about 45 minutes to an hour to prepare, including cooking the quinoa and baking the peppers. It’s straightforward and rewarding, but it does require a bit of time to assemble.
My Personal Experience with This Recipe
I discovered this recipe during a visit to a local vegan festival where a vendor was offering samples of their homemade stuffed peppers. I was immediately impressed by the rich flavors and wholesome ingredients. When I got home, I couldn’t wait to recreate the dish with my own twist.
Making these stuffed bell peppers was an enjoyable experience, especially since I could customize the filling with my favorite ingredients. I decided to add corn for a bit of sweetness, which paired wonderfully with the spicy black beans and quinoa. The dish was a hit with my family, and we’ve since made it a regular part of our meal rotation. It’s perfect for a cozy dinner or to impress guests with a vibrant and nutritious meal. As a cook, I appreciate the balance of flavors and the versatility this recipe offers, making it suitable for various occasions.
Nutrition Facts
The nutrition facts for these Vegan Stuffed Bell Peppers are impressive, especially considering the balance of macronutrients and the richness in fiber. With 350 calories per serving, this dish is light yet satisfying. The 12 grams of protein make it a great option for those looking to increase their protein intake on a plant-based diet. Additionally, the high fiber content ensures you’ll feel full and satisfied, while the relatively low sodium level is a plus for those watching their salt intake. Overall, these stuffed peppers are a nutritious and delicious choice that fits well into a balanced vegan diet.
