Vegan stuffed bell peppers are a delightful and nutritious dish that combines vibrant colors, wholesome ingredients, and a burst of flavors. This recipe is perfect for anyone looking to enjoy a hearty meal while embracing plant-based eating. With a filling made from quinoa, black beans, corn, and a mix of spices, these stuffed peppers are not only delicious but also packed with protein and fiber. Let’s dive into this mouth-watering recipe!
Ingredients
For 5 servings, you will need:
- 5 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (for cooking quinoa)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Optional toppings: avocado slices, chopped cilantro, lime wedges, or vegan cheese
Grocery List
- Bell peppers
- Quinoa
- Vegetable broth
- Black beans
- Corn
- Diced tomatoes
- Cumin
- Chili powder
- Olive oil
- Optional toppings (avocado, cilantro, lime, vegan cheese)
Cooking Guide
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Quinoa:
- In a medium pot, bring the vegetable broth to a boil.
- Add the rinsed quinoa and reduce heat to low. Cover and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
- Prepare the Bell Peppers:
- While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes.
- Place the hollowed-out peppers upright in a baking dish.
- Make the Filling:
- In a large skillet, heat olive oil over medium heat.
- Add black beans, corn, diced tomatoes, cooked quinoa, cumin, chili powder, salt, and pepper. Stir well to combine and cook for about 5 minutes until heated through.
- Stuff the Peppers:
- Spoon the quinoa mixture evenly into each bell pepper until they are well filled.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 5 minutes to allow the tops to brown slightly.
- Serve:
- Let cool slightly before serving. Garnish with optional toppings like avocado slices or chopped cilantro.
Nutritional Information
Each serving of vegan stuffed bell peppers contains approximately:
- Calories: 286
- Protein: 10g
- Carbohydrates: 45g
- Fat: 8g
- Fiber: 10g
These values may vary based on specific ingredients used.
Tips & Notes
- For added flavor, cook quinoa in vegetable broth instead of water.
- Feel free to customize your filling by adding other vegetables such as zucchini or carrots.
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
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Vegan stuffed bell peppers are not just a meal; they are an experience filled with flavor and nutrition that everyone can enjoy. Whether you’re hosting friends or preparing a family dinner, this dish is sure to impress!
