Vegan Stuffed Bell Peppers Recipe

You’ll discover that vegan stuffed bell peppers aren’t just a meat-free alternative—they’re a nutrient-packed powerhouse. By combining 1 cup of protein-rich quinoa with 15 ounces of black beans, you’re creating a filling that delivers 12 grams of protein per serving. The peppers themselves provide 169% of your daily vitamin C needs, while the Mexican-inspired seasonings offer both flavor and anti-inflammatory benefits. Let’s explore how these colorful vessels transform simple ingredients into a memorable meal.

Overview

• Fill 6 bell peppers with a mixture of cooked quinoa, black beans, corn, tomatoes, and Mexican-inspired seasonings.
• Bake stuffed peppers at 375°F for 35 minutes covered, then 10 minutes uncovered until tender.
• Each serving provides 15g of protein and is naturally gluten-free, making it a complete plant-based meal.
• Pre-cook quinoa in vegetable broth and sauté vegetables with seasonings before combining for the filling.
• Choose peppers that can stand upright and remove their tops and seeds before filling them with the quinoa mixture.

Vegan Stuffed Bell Peppers

These colorful vegan stuffed bell peppers offer a wholesome plant-based meal that perfectly combines protein-rich quinoa, hearty black beans, and fresh vegetables. A Mexican-inspired seasoning blend brings warmth and depth to this nutritious dish, making it a satisfying option for both vegans and meat-eaters alike. Perfect for meal prep and entertaining, these peppers deliver a complete protein source while celebrating the natural sweetness of roasted bell peppers.

Ingredients

• 6 large bell peppers (any color)
• 1 cup quinoa, uncooked
• 1 (15 oz) can black beans, drained and rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup corn kernels
• 1 cup diced tomatoes
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste
• ¼ cup water (for baking)
• Optional you can add plant based cheese for toppings

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut tops off bell peppers and remove seeds and membranes.
3. Rinse quinoa and cook with 2 cups water until fluffy, about 15 minutes.
4. Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until translucent.
5. Add seasonings, beans, corn, and tomatoes to the skillet. Cook for 5 minutes.
6. Combine cooked quinoa with vegetable mixture.
7. Fill each pepper with the quinoa mixture, pressing gently.
8. Place peppers upright in a baking dish, add ¼ cup water to the bottom.
9. Cover with foil and bake for 35 minutes.
10. Remove foil and bake additional 10 minutes until peppers are tender.

Top Tips

• Choose peppers that can stand upright by checking their bottom surface
• Cook quinoa in vegetable broth instead of water for extra flavor
• Pre-cook peppers for 5 minutes if you prefer them extra tender
• Make filling ahead and store separately for easier meal prep
• Use a mix of colored peppers for a beautiful presentation
• Let peppers cool slightly before serving to maintain their shape

Variations

• Swap quinoa for brown rice or cauliflower rice
• Use different beans like chickpeas or lentils
• Add crumbled tempeh or textured vegetable protein for extra protein
• Create a Mexican version with added jalapeños and Mexican-style seasonings
• Make an Italian version with Italian herbs and sun-dried tomatoes
• Top with vegan cheese alternatives before final baking

Nutritional Guide

Per serving (1 stuffed pepper):

Nutrient	Amount
Calories	280
Protein	15g
Carbohydrates	45g
Fiber	8g
Fat	6g
Iron	3.5mg

Additional Notes: This dish provides complete protein through the combination of quinoa and beans. It’s high in fiber, iron, and various antioxidants from the bell peppers. Each serving delivers 25% of daily fiber needs and is naturally gluten-free and low in fat.

Frequently Asked Questions

Can I Prepare These Stuffed Peppers Ahead of Time and Freeze Them?

You can definitely prepare these ahead of time and freeze for later use. Just assemble and freeze uncooked, wrapped tightly. They’ll keep for up to 3 months, making your meal prep super convenient.

What Other Vegetables Can I Substitute for Bell Peppers?

You’ll love using zucchini boats or hollowed eggplant halves as alternatives. They’re equally nutritious and work perfectly with your favorite filling. Just adjust cooking time since they’re softer than bell peppers.

How Long Do Leftover Stuffed Peppers Stay Fresh in the Refrigerator?

You’ll want to eat your stuffed peppers within 3-4 days when stored properly in an airtight container. For longer storage, you can freeze them for up to 3 months in freezer-safe containers.

Can I Use Microwave Instead of Oven to Cook These Peppers?

You can microwave your peppers on high (1000W) for 8-10 minutes. Cover them with a microwave-safe lid and check halfway through. While it’s faster, you won’t get that lovely roasted texture from oven-baking.

Which Color Bell Peppers Work Best for This Recipe?

You’ll find that red, orange, and yellow bell peppers are your best choices. These vibrant hues indicate ideal ripeness, offering sweeter flavors and more nutrients than green ones. They’ll also look stunning on your table.

Before You Go

These protein-packed vegan stuffed bell peppers deliver 15g of plant-based protein and 8g of fiber per serving. You’ll get a complete meal with just 325 calories, combining nutrient-dense quinoa, black beans, and fresh vegetables. The Mexican-inspired seasonings provide depth without added oils or fats. Store leftovers for up to 4 days in an airtight container, making this recipe perfect for weekly meal prep and health-conscious dining.