How to Make Vegan Stuffed Bell Peppers with Quinoa

There’s something magical about stuffed bell peppers. They’re not only visually appealing, but they also pack a punch of flavor and nutrition in each bite. Today, I’m sharing one of my favorite recipes: Vegan Stuffed Bell Peppers with Quinoa. This dish is vibrant, hearty, and incredibly versatile. Whether you’re meal-prepping for the week, feeding a crowd, or just want a wholesome dinner, these stuffed bell peppers are guaranteed to satisfy.

Quinoa, a protein-packed grain, is the star of this dish, paired with veggies, herbs, and a savory tomato sauce that ties everything together. Best of all, this recipe is completely plant-based, making it a perfect option for vegans and anyone looking to incorporate more whole foods into their diet.

Ingredients:

Before we dive into the step-by-step, let’s gather everything we need. This recipe is incredibly flexible, so feel free to tweak the ingredients to suit your taste.

• 4 large bell peppers (any color—red, yellow, orange, or green)
• 1 cup quinoa, rinsed and drained
• 1 ½ cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved (or 1 large tomato, chopped)
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder (optional for some heat)
• Salt and pepper to taste
• ½ cup tomato sauce (plus more for drizzling)
• ¼ cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley or cilantro for garnish
• Avocado or vegan sour cream (optional for serving)

How to Make Vegan Stuffed Bell Peppers with Quinoa

1. Prepare the Bell Peppers

Start by preheating your oven to 375°F (190°C). While that’s heating up, get your bell peppers ready. Slice off the tops of the peppers (keep the tops for presentation or dice them for the filling) and scoop out the seeds and membranes. If your peppers don’t stand upright, trim the bottoms slightly to flatten them. Arrange them in a baking dish and set aside.

2. Cook the Quinoa

Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat to a simmer, cover, and cook for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.

3. Sauté the Veggies

While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, until softened. Stir in the garlic and cook for another minute until fragrant.

Next, toss in the diced zucchini, cherry tomatoes, and the diced tops of the bell peppers (if you saved them). Cook for another 5-7 minutes, stirring occasionally, until the veggies are soft and starting to caramelize. Season with cumin, smoked paprika, chili powder (if using), salt, and pepper.

4. Combine the Filling

Now it’s time to bring everything together! In the skillet with the veggies, stir in the cooked quinoa and black beans. Pour in the tomato sauce and sprinkle in the nutritional yeast if you’re using it. Taste and adjust the seasoning as needed. The filling should be flavorful, with a nice balance of textures from the quinoa, beans, and veggies.

5. Stuff the Bell Peppers

Spoon the quinoa and veggie mixture into each of the hollowed-out bell peppers, packing the filling firmly to get as much in as possible. You’ll have enough for generously stuffing all four peppers, with possibly a little extra. (This extra filling is perfect as a quick lunch or side dish!)

6. Bake to Perfection

Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for about 30-35 minutes, until the peppers are tender but still holding their shape. If you like your peppers a bit softer, you can bake them for an additional 10 minutes uncovered.

7. Serve and Garnish

Once the peppers are done, remove them from the oven and let them cool for a few minutes. Before serving, garnish with fresh parsley or cilantro, and if you like, drizzle a little more tomato sauce over the top or add a dollop of vegan sour cream or sliced avocado for some creaminess.

Tips for Variations:

• Switch up the grains: If you don’t have quinoa on hand, you can easily substitute it with brown rice, couscous, or even farro for a heartier option.
• Add some crunch: For a fun texture contrast, sprinkle crushed tortilla chips or vegan breadcrumbs over the top before baking for a crispy finish.
• Spice it up: Want a bit more heat? Add some chopped jalapeños to the filling or increase the amount of chili powder.
• Make it cheesy: While the nutritional yeast adds a cheesy flavor, you can also use your favorite vegan cheese shreds for an extra gooey, cheesy layer.
• Protein boost: Black beans are perfect here, but feel free to swap them for lentils, chickpeas, or even crumbled tofu for a different take on plant-based protein.
• Add greens: Stir in some spinach or kale into the filling for an extra boost of greens.

Final Thoughts

These Vegan Stuffed Bell Peppers with Quinoa are a crowd-pleaser, not to mention a perfect meal for meal-prepping, potlucks, or a cozy weeknight dinner. The vibrant colors, the hearty quinoa filling, and the wholesome plant-based ingredients make this dish not only healthy but incredibly satisfying. Plus, you can easily customize the filling based on what you have in the fridge, so it’s a great way to use up leftover veggies.

I hope you give these stuffed peppers a try! Let me know in the comments section how you personalize them and what your favorite variations are.

Nutrition Facts

Note:

• The values may vary slightly based on the specific brands of ingredients used (e.g., the type of tomato sauce, black beans, etc.).
• Nutritional yeast and any optional toppings (like avocado or vegan cheese) will also affect the values.

This dish is high in fiber, low in saturated fat, and a great source of vitamins A and C, making it a nutritious and balanced option for any meal.