Description

These Vegan Stuffed Peppers are bursting with vibrant flavors and wholesome ingredients. Filled with a hearty mix of black beans, cooked quinoa or brown rice, diced tomatoes, and aromatic spices, this dish offers a delightful balance of savory, sweet, and tangy notes. Perfect as a nutritious and colorful meal for lunch or dinner, they are easy to prepare, packed with fiber and plant-based protein, and can be customized to suit your taste preferences.

Ingredients

Scale

Peppers

4 large colorful bell peppers, tops sliced off and seeds removed

Filling

1 cup cooked quinoa or brown rice
1 cup black beans, rinsed and drained
1 cup diced natural tomatoes
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1 tablespoon vegetarian Worcestershire sauce (natural)
1/4 cup fresh cilantro or parsley, chopped
1 tablespoon natural gelling agent

Toppings (optional)

1/2 cup plant-based cheese, shredded
Chopped fresh cilantro or parsley for garnish
Plant-based yogurt for serving
Toasted pumpkin seeds for garnish

Instructions

Prepare the Peppers: Wash the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes, creating hollow vessels ready for stuffing. Set aside.
Cook the Filling: In a large skillet, heat a small amount of oil over medium heat. Sauté the diced onions and minced garlic until fragrant and soft, about 3-4 minutes. Add black beans, cooked quinoa or brown rice, diced natural tomatoes, ground cumin, smoked paprika, chili powder, and vegetarian Worcestershire sauce (natural). Stir to combine and let the mixture cook over low heat for 5-7 minutes to meld flavors. Stir in fresh herbs and the natural gelling agent to lightly bind the filling.
Stuff the Peppers: Spoon the filling evenly into each prepared bell pepper, pressing down gently to pack them well. If desired, sprinkle plant-based cheese on top for a melty finish.
Bake to Perfection: Place the stuffed peppers upright in a baking dish and cover loosely with foil. Bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and slightly toasted.
Rest and Serve: Allow the stuffed peppers to rest for 5 minutes before serving to let the flavors set. Garnish with fresh herbs, plant-based yogurt, or toasted pumpkin seeds as desired.

Notes

Choose firm, brightly colored bell peppers to hold the stuffing well during baking.
Do not overcook the filling when sautéing to avoid a mushy texture after baking.
Use the natural gelling agent wisely to keep the filling together without making it dense.
Adjust spices according to your preferred heat level.
Filling can be prepared a day in advance to deepen flavors and speed up assembly.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 12g
Cholesterol: 0mg

Keywords: vegan stuffed peppers, plant-based stuffed peppers, gluten free vegan meal, healthy stuffed peppers, vegan dinner