Elevate your weeknight dinners with these vibrant vegan stuffed bell peppers! Filled with healthy ingredients like quinoa, black beans, and fresh veggies, this colorful dish is packed with flavor and nutrition. Perfect for meal prep or impressing guests, it's simple to make and sure to delight. Click through to explore this delicious recipe and bring a burst of color and taste to your table today!
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 small red onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 avocado, sliced (for topping)
Optional: vegan cheese for topping
![- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 avocado, sliced (for topping) - Optional: vegan cheese for topping When picking bell peppers, choose ones that feel heavy and firm. Look for bright, shiny skin, and avoid any with soft spots or wrinkles. Fresh bell peppers add great taste and color to your dish. They also provide vitamins and minerals that are healthy for you. Now, let's talk nutrition. Each serving of these stuffed bell peppers is packed with protein, fiber, and essential nutrients. Quinoa offers a complete protein source, while black beans and corn add more fiber and taste. This dish is not just filling; it’s fun and colorful too. Want to dive deeper? Check out the Full Recipe to see how these ingredients come together beautifully! 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Cut the tops off the bell peppers. Remove the seeds and membranes. Place them upright in a baking dish. This holds the filling well. 3. Rinse and measure 1 cup of quinoa. This adds protein and texture. 4. Combine quinoa and broth in a medium saucepan. This gives the quinoa flavor. Bring to a boil, then reduce heat. Cover and simmer for about 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside. 1. Heat a large skillet over medium heat. Add chopped onion and minced garlic. Sauté until the onion is soft and clear, about 3-4 minutes. This builds a rich base flavor. 2. Add black beans, corn, and diced tomatoes to the skillet. Mix in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 5 minutes. This blends the flavors well. 3. Stir in the cooked quinoa, cilantro, and lime juice until fully mixed. The lime juice brightens the flavor. 1. Spoon the filling into each bell pepper. Pack it tightly to make them full. If you like, add vegan cheese on top. 2. Pour a little water into the bottom of the baking dish. This helps steam the peppers. Cover the dish with foil. 3. Bake for 30 minutes. Remove the foil and bake for another 10-15 minutes. This makes the peppers tender. 4. Let cool for a few minutes before serving. Top each pepper with sliced avocado. This adds creaminess and taste. For the full recipe, refer to the [Full Recipe]. The cooking time for vegan stuffed bell peppers is crucial. Start by preheating the oven to 375°F (190°C). Bake the stuffed peppers for about 30 minutes covered with foil. This helps them steam and become soft. Afterward, remove the foil and bake for an extra 10-15 minutes. This step lets the tops brown a little. Keep an eye on them to avoid overcooking. To get tender peppers, select firm ones with smooth skin. Cut the tops off and remove the seeds. Cooking them in a little water during baking helps too. When you pack the filling, try not to overstuff. This allows steam to circulate, making them tender but not mushy. Let them cool slightly before serving to keep their shape. Serve your stuffed peppers with fresh avocado slices on top. Sprinkle extra cilantro for a fresh touch. You can also pair them with a side salad or rice for a complete meal. A squeeze of fresh lime juice adds a nice zing. For a fun twist, try adding vegan cheese on top before baking. It melts beautifully and adds great flavor. If you want the full recipe, check out the [Full Recipe]. {{image_2}} You can swap quinoa for other grains. Brown rice adds chewiness. It has a nutty taste. Couscous cooks fast and soaks up flavors well. Barley offers a hearty texture. Try farro for a chewy bite. Each grain gives a unique taste. Get creative with fillings! Lentils are a great choice. They pack protein and taste great. Chopped mushrooms add umami. You can also use spinach for a fresh touch. For a crunchy twist, add diced zucchini. The options are endless, so have fun! Spices can change the whole dish. Add more cumin for warmth. A dash of cayenne brings heat. Fresh herbs like basil or parsley brighten flavors. You can even try curry powder for an exotic twist. Just remember to taste as you go! To store leftover stuffed peppers, let them cool to room temperature. Place them in an airtight container. They will stay fresh in the fridge for about 4-5 days. If you want to keep them longer, freezing is a great option. When you are ready to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 20-25 minutes or until they are warm throughout. You can also use a microwave for a quicker option. Just heat them for 2-3 minutes, checking to ensure they are warm all the way through. To freeze your stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. They can be frozen for up to three months. When you are ready to eat them, thaw them overnight in the fridge. Then, reheat them using the instructions above. This way, you can enjoy the flavors of these vibrant vegan stuffed bell peppers anytime! For the complete recipe, check out the [Full Recipe]. Yes, you can use various peppers. Green, yellow, and orange bell peppers all work well. You can also try poblano or Anaheim peppers for a unique twist. Each pepper brings a different flavor and texture. Just make sure to adjust cooking times if the peppers vary in size. To add heat, include fresh jalapeños or serrano peppers in the filling. You can also add more chili powder or cayenne pepper. A dash of hot sauce on top before serving gives an extra kick. Experiment with spice to find your perfect level of heat. Great side dishes include a fresh salad or roasted vegetables. You might also serve quinoa or brown rice for a filling meal. A light soup can balance the meal well. Pair with guacamole or salsa for extra flavor. This recipe is packed with flavor and nutrients. It makes for a hearty meal that delights. Vegan stuffed bell peppers combine fresh ingredients, simple steps, and tasty flavors. We covered key ingredients, cooking methods, and variations to suit your taste. You can mix grains and add spices for a unique twist. Remember to store leftovers properly for later enjoyment. These peppers are not just healthy; they are also colorful and fun. Enjoy making this dish as much as you will enjoy eating it. Happy cooking!](https://pureeatsnow.com/wp-content/uploads/2025/06/e23cc9f4-5f4f-4ed8-b13b-e71a63ad544c-250x250.webp)