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Delicious Vegan Stuffed Bell Peppers with Quinoa and Black Beans
These stuffed bell peppers are not just a meal; they are a celebration of vibrant flavors and textures. Packed with protein-rich quinoa and hearty black beans, this vegan and vegetarian prep is perfect for anyone looking to enjoy a nutritious dish without compromising on taste.
Try another variation with savory vegetarian stuffed peppers.
Imagine biting into a tender bell pepper filled with a savory mixture of spices, quinoa, and beans, all baked to perfection. This dish is not only visually appealing but also incredibly satisfying and wholesome. Whether you’re serving it for a family dinner or meal prepping for the week, these stuffed peppers will quickly become a favorite.
With the right balance of seasonings and the natural sweetness of the bell peppers, this recipe brings out a delightful taste that’s both comforting and refreshing.
Pair with a vegan buddha bowl for a complete meal.
Easy Vegan Stuffed Bell Peppers Recipe
Delicious Vegan Stuffed Bell Peppers with Quinoa and Black Beans
Course: Dinner Prep, Vegan u0026amp; Vegetarian PrepCuisine: MexicanDifficulty: Easy4
servings15
minutes40
minutes280
kcalThese stuffed bell peppers are a colorful and nutritious option, combining quinoa, black beans, and spices for a fulfilling meal. They’re hearty, full of flavor, and perfect for a healthy dinner or lunch.
The taste is a delightful blend of savory and slightly sweet, with the tender bell peppers providing a perfect vessel for the rich filling.
Ingredients
4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1/4 cup chopped fresh cilantro (optional)
1 tablespoon olive oil
1 teaspoon lime juice
Directions
- Preheat the oven to 375°F (190°C).
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, olive oil, lime juice, salt, and pepper. Mix well until everything is evenly distributed.
- Stuff the Peppers: Spoon the filling mixture into each bell pepper, packing it down gently to fit as much as possible.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
- Serve: Garnish with fresh cilantro if desired, and enjoy warm!
Key Prep Tips
- Choose Firm Peppers: Select large, evenly-sized bell peppers so they cook evenly and can hold the filling well.
- Par-Cook Peppers: To ensure tender peppers, bake or steam them for a few minutes before adding the filling.
- Fluff the Quinoa: After cooking the quinoa, fluff it with a fork to keep it light and airy in the filling.
- Season Generously: Add spices like cumin, smoked paprika, or chili powder to the filling for a robust flavor.
Suggested Variations
- Protein Options: Add crumbled tofu, tempeh, or vegan sausage to the filling for extra protein.
- Cheesy Top: Sprinkle with vegan cheese shreds before baking or drizzle with a cashew cream sauce after baking.
- Grain Alternatives: Substitute quinoa with brown rice, couscous, or farro for a different texture.
- Extra Veggies: Incorporate diced zucchini, mushrooms, or corn into the filling for added nutrition.
Serving Suggestions
- As a Main Dish: Serve with a side of mixed greens or a simple avocado salad.
- As a Side Dish: Pair with a hearty vegetable soup or roasted sweet potatoes.
- Toppings: Garnish with fresh cilantro, sliced avocado, or a dollop of vegan sour cream for added flavor.
- Beverages: Enjoy with a chilled iced tea, sparkling water with lime, or a light vegan-friendly red wine.
- Presentation: Serve on a platter with the tops of the bell peppers placed back on for a charming, rustic look.