Vegan Stuffed Bell Peppers
Bell peppers are basically nature’s edible bowls, so why not stuff them with something delicious? These Vegan Stuffed Bell Peppers are packed with flavor, protein, and just enough sass to make you forget about boring meals. Tender peppers hold a savory mix of grains, beans, and spices, all baked to perfection. Every bite delivers a balance of hearty, smoky, and slightly sweet flavors. They’re easy, colorful, and just fancy enough to impress your dinner guests. Plus, you get a full meal inside a vegetable—how’s that for efficiency? Grab a fork and get ready to love stuffed peppers like never before.
Vegan Stuffed Bell Peppers
Bright, roasted bell peppers filled with a hearty, protein-packed stuffing of grains, beans, and spices.
Ingredients
- 4 large bell peppers any color, but red wins for flavor
- 1 tbsp olive oil liquid gold
- 1 small onion diced (flavor base)
- 3 cloves garlic minced (because garlic is never optional)
- 1 cup cooked quinoa or rice carb of choice
- 1 can 15 oz black beans, drained and rinsed (protein power)
- 1 can 14 oz diced tomatoes (juicy goodness)
- ½ tsp smoked paprika a little smokiness never hurt
- ½ tsp cumin earthy and warm
- ½ tsp oregano because Mediterranean flavors belong here
- ½ tsp chili powder optional, but don’t be scared
- Salt and black pepper to taste
- ¼ cup chopped fresh parsley for a fancy touch
- ¼ cup nutritional yeast optional, but adds cheesy vibes
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off peppers and remove seeds.
- Sauté onion and garlic in olive oil for 3 minutes.
- Add quinoa, beans, tomatoes, and spices to the pan.
- Mix well and let it cook for 5 minutes.
- Stuff peppers with the filling and place them in a baking dish.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake another 10 minutes.
- Garnish with parsley and nutritional yeast.
- Serve hot and enjoy every bite.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Vitamin C: 60%
- Iron: 18%
- Folate: 22%
- Potassium: 20%
- Magnesium: 15%
Additional Notes & Tips
- Swap quinoa for brown rice or couscous.
- Add chopped mushrooms for extra umami.
- A splash of lime juice brightens the flavors.
- Leftovers taste even better the next day.
- Serve with avocado or vegan sour cream for extra richness.
