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

Recipe by Meal Prep ChefCourse: Dinner Prep, Vegan u0026amp; Vegetarian PrepCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

280

kcal

These 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

  1. Choose Firm Peppers: Select large, evenly-sized bell peppers so they cook evenly and can hold the filling well.
  2. Par-Cook Peppers: To ensure tender peppers, bake or steam them for a few minutes before adding the filling.
  3. Fluff the Quinoa: After cooking the quinoa, fluff it with a fork to keep it light and airy in the filling.
  4. 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.
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Meal Prep Chef
Meal Prep Chef

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