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Vegan Stuffed Bell Peppers

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 pieces
Calories 350
Enjoy these colorful, nutritious vegan stuffed peppers packed with quinoa, black beans, and fresh vegetables, baked to perfection.

Ingredients

Bell Peppers

  • 4 pieces large bell peppers (red, yellow, or orange, tops removed and seeded)
  • 1 cup cooked quinoa or brown rice
  • 1 cup black beans (rinsed and drained)
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup diced tomatoes (canned or fresh)
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flakes (optional)
  • to taste Salt and pepper
  • 1/4 cup vegetable broth (for baking dish)
  • as needed Fresh parsley or cilantro (for garnish)

Instructions 

  • Preheat oven to 375°F (190°C). Slice tops off peppers and remove seeds.
  • Sauté onion and garlic in olive oil until soft, about 3–4 minutes.
  • Mix in cooked quinoa, black beans, corn, tomatoes, cumin, paprika, chili flakes, salt, and pepper; cook for 5 minutes.
  • Stuff peppers with the mixture, place in baking dish with broth, cover, and bake 25–30 minutes until tender.
  • Garnish with parsley or cilantro and serve warm.

Notes

For extra flavor, add a squeeze of lime or a dash of hot sauce before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: vegan
Keyword: Bell Peppers