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Vegan Stuffed Peppers

Colorful bell peppers are filled with a hearty mixture of cooked quinoa, black beans, and spices, then baked until tender and slightly caramelized. The dish features vibrant presentation and a satisfying, cozy texture with a blend of creamy, crunchy, and tender bites. Finished with fresh herbs and optional vegan toppings, it offers a wholesome, flavor-packed main course.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup quinoa rinsed
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 2 teaspoons cumin ground
  • 1 teaspoon paprika smoked or sweet
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • Fresh herbs cilantro or parsley, chopped
  • Optional vegan cheese or balsamic glaze for topping

Equipment

  • Baking dish
  • Mixing bowl
  • Skillet
  • Knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 375°F (190°C). Place the bell peppers cut side up in a baking dish and set aside.
  2. Cook the quinoa according to package instructions until fluffy and tender, about 15 minutes. Fluff with a fork and set aside.
  3. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute, until it smells warm and inviting.
  4. Add cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper to the skillet. Stir well and cook for 3–4 minutes, allowing flavors to meld and mixture to warm through.
  5. Remove the skillet from heat and stir in chopped herbs for a fresh, vibrant aroma.
  6. Spoon the filling mixture into each bell pepper, pressing gently to pack the filling and fill the peppers to the top.
  7. Cover the baking dish with foil and bake for 25–30 minutes, or until peppers are tender and slightly blistered around the edges.
  8. Remove the foil, and if desired, sprinkle vegan cheese on top or drizzle with balsamic glaze for extra flavor.
  9. Return to the oven uncovered and bake for an additional 5 minutes until cheese melts or glaze is bubbly.
  10. Remove the peppers from the oven and let them cool slightly before serving. Garnish with extra herbs if desired.
  11. Serve warm, enjoying the vibrant colors and hearty, flavorful filling with your favorite sides or a fresh salad.

Notes

Feel free to customize the filling with additional veggies or vegan cheese. For a smoky flavor, add a dash of smoked paprika or chipotle powder.