Description
A vibrant and nourishing plant-based meal, these vegan stuffed peppers combine colorful bell peppers with a flavorful mixture of grains, beans, and vegetables. Perfect for dinner parties, weeknight meals, or meal prep, they’re easy to make, visually stunning, and fully satisfying. Each bite is packed with flavor, nutrients, and love, making this dish a go-to in my kitchen.
Ingredients
Scale
- 4–6 large bell peppers (red, yellow, orange)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, finely diced
- 1 small zucchini, finely diced
- 1 cup cooked quinoa or brown rice
- 1 cup black beans or chickpeas, drained and rinsed
- 1/2 cup diced tomatoes or tomato paste
- 2 tbsp nutritional yeast (optional)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Wash peppers, slice off tops, and remove seeds.
- Heat olive oil in a skillet, sauté onion and garlic until translucent.
- Add carrot and zucchini, cook 5–6 minutes until softened.
- Stir in cooked grains, beans, tomatoes, spices, and nutritional yeast. Mix and cook for 5 minutes.
- Adjust seasoning with salt, pepper, and lemon juice. Add fresh herbs.
- Spoon filling into peppers, place upright in a baking dish, drizzle with olive oil, and cover with foil.
- Bake 25–30 minutes; remove foil for last 10 minutes.
- Let cool 5 minutes before serving.
Notes
- Pre-roasting peppers adds depth of flavor.
- Add a splash of vegetable broth if filling seems dry.
- Sprinkle vegan cheese on top for a creamy finish.
- Prep Time: 25–30 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American / Plant-Based
Nutrition
- Serving Size: 4–6
- Calories: 250
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg