Here’s a tasty and hearty Vegan Stuffed Pepper recipe that’s full of flavor, texture, and plant-based goodness!
Ingredients:
- 4 large bell peppers (any color)
- 1 cup cooked quinoa (or rice, couscous, or farro)
- 1 can (15 oz) black beans, drained and rinsed (or any beans of your choice)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium tomato, diced (or 1/2 cup canned diced tomatoes)
- 1 tsp cumin
- 1 tsp chili powder (optional for a kick)
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil (for sautéing)
- 1/4 cup chopped fresh cilantro (optional)
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- 1/2 cup tomato sauce (optional, for extra moisture)
- Fresh lime wedges (for serving)
Instructions:
- Prepare the peppers:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. You can save the tops and chop them up for the filling if you like.
- Lightly season the inside of the peppers with a pinch of salt and place them upright in a baking dish.
- Prepare the filling:
- In a large skillet, heat 1 tbsp olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
- Add the minced garlic and cook for another 1 minute, until fragrant.
- Stir in the diced tomato (or canned tomatoes), cooked quinoa (or rice), black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally.
- Taste and adjust seasoning as needed, adding more salt, pepper, or spices to your liking. For extra creaminess or flavor, stir in some nutritional yeast or a little bit of tomato sauce.
- If desired, add chopped fresh cilantro to the mixture for added flavor.
- Stuff the peppers:
- Spoon the filling into the hollowed-out peppers, packing it down gently to make sure they’re well-filled. If you have leftover filling, you can serve it on the side or pack it into extra peppers.
- Pour a little tomato sauce over the top of each stuffed pepper for added moisture, if desired.
- Bake:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5-10 minutes to lightly brown the top.
- Serve:
- Once done, remove the peppers from the oven. Garnish with more fresh cilantro, a sprinkle of nutritional yeast (for cheesy flavor), and lime wedges on the side.
- Serve with your favorite sides, or enjoy as a main dish.
Tips:
- Other fillings: You can also add sautéed mushrooms, spinach, or zucchini to the filling for extra veggies.
- For extra flavor: Drizzle some avocado or vegan sour cream on top before serving, or top with some sliced jalapeños for heat.
- Make it gluten-free: This recipe is naturally gluten-free, but make sure your quinoa or rice is certified gluten-free if needed.
These Vegan Stuffed Peppers are an easy, delicious, and customizable meal that’s perfect for lunch, dinner, or meal prep! Enjoy! 🌶️🌱
