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.