Vegan Stuffed Mini Bell Peppers
Mini bell peppers filled with a seasoned vegan mixture—savory, colorful, slightly sweet, and totally snackable.Perfect for parties, meal prep, or solo snacking with a side of Netflix and no regrets.
Ingredients
- 12 mini bell peppers cut lengthwise, seeds removed
- 1 cup cooked quinoa
- 1/2 cup black beans rinsed and drained
- 1/4 cup corn kernels fresh or frozen
- 1/4 cup red onion finely chopped
- 1 garlic clove minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt to taste
- Juice of 1/2 lime
- 2 tbsp chopped cilantro optional, but fancy
Instructions
- Preheat your oven to 400°F. Drama needs a stage, and this is it.
- Place halved mini bell peppers on a baking tray lined with parchment.
- In a mixing bowl, combine quinoa, beans, corn, onion, garlic, olive oil, cumin, paprika, and salt.
- Squeeze lime juice over the mixture and stir like you mean it.
- Stuff each mini pepper with the filling—generously, because moderation is boring.
- Bake for 20 minutes until peppers are tender and edges slightly golden.
- Sprinkle chopped cilantro before serving. Serve warm and feel smug.
- Optional: serve with avocado slices or vegan sour cream if you're feeling cute.
Notes
Nutritional Values (Per Serving)
- Calories: 145
- Total Fat: 5g
- Saturated Fat: 0.6g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin C: 95%
- Vitamin A: 30%
- Folate: 20%
- Iron: 10%
- Potassium: 8%
Additional Notes/Tips to Enhance Flavor
- Add jalapeños for heat if you like your snacks with a side of danger.
- Use lime zest for extra zing—because you're extra and proud.
- Add nutritional yeast for a cheesy vibe without the guilt.
- Serve cold for next-day lunches, or stuff leftovers into a wrap.
- Pair with guacamole for a full goddess-tier experience.