Description
Vibrant and nourishing Vegan Stuffed Peppers packed with colorful vegetables, hearty grains, and plant-based flavors. This easy-to-prepare recipe is perfect for busy weeknights, delivering a wholesome, balanced meal with customizable spices and fillings. Enjoy a one-dish, colorful dinner that brings visual appeal and satisfying textures with minimal cleanup.
Ingredients
Scale
Vegetables
- 4 large bell peppers (colorful, tops sliced off and seeds removed)
- 1 cup cherry tomatoes (diced)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 cups fresh spinach (roughly chopped)
- Chopped fresh parsley (for garnish)
Grains and Legumes
- 1 cup quinoa (rinsed)
- 1 1/2 cups cooked black beans (rinsed and drained)
Flavorings and Spices
- 1 tablespoon olive oil
- 1 tablespoon tomato paste (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Natural gelling agent (to bind filling)
- Salt and pepper (to taste)
Optional
- 1/2 cup plant-based cheese (mild, meltable, shredded)
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the hollowed peppers aside for stuffing later.
- Cook the Quinoa: Rinse quinoa under cold water. Cook it in a pot with water or vegetable broth according to package instructions, about 15 minutes, until fluffy but slightly firm.
- Sauté the Vegetables: Heat olive oil in a pan over medium heat. Add chopped onion and garlic, cooking until softened and fragrant. Stir in diced cherry tomatoes, chopped spinach, ground cumin, and smoked paprika. Cook until spinach wilts and flavors meld.
- Mix the Filling: In a large bowl, combine cooked quinoa, sautéed vegetables, black beans, tomato paste (natural), and vegetarian Worcestershire sauce (natural). Add the natural gelling agent and stir well to bind the mixture. Season with salt and pepper to taste.
- Stuff and Bake: Spoon the filling generously into each prepared bell pepper. If using, sprinkle plant-based cheese (plant-based) on top. Place peppers upright in a shallow baking dish with a splash of water at the bottom. Cover loosely with foil and bake at 375°F (190°C) for about 25 minutes until peppers are tender and filling is heated through.
Notes
- Choose firm peppers to prevent sogginess during baking.
- Cook quinoa slightly underdone for better texture in the stuffing.
- Use a shallow baking dish to ensure even cooking and easier handling.
- Let stuffed peppers rest for 5 minutes after baking to enhance flavor absorption.
- Top with roasted nuts or seeds for added crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan, stuffed peppers, gluten free, plant-based, quinoa, healthy dinner, easy recipe, weeknight meal
