Transform simple ingredients into an eye-catching, flavor-packed meal with these Savory Vegan Stuffed Bell Peppers with Quinoa and Black Beans. Filled with protein-rich quinoa, hearty black beans, and aromatic spices, these roasted peppers make a wholesome, satisfying dish that’s as vibrant as it is nutritious.
Whether you’re preparing a weeknight dinner or a meal for guests, these stuffed peppers are guaranteed to impress. With their perfect balance of textures and flavors, they’re the ideal choice for anyone seeking a hearty, plant-based meal.
Why You’ll Love This Recipe
- Visually Stunning: The colorful peppers make this dish as beautiful as it is delicious.
- Wholesome and Satisfying: High in protein, fiber, and essential nutrients.
- Easy to Customize: Add your favorite veggies or spices for endless variations.
- Great for Meal Prep: Reheats beautifully, making it perfect for leftovers.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 cup cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for heat)
- Salt and pepper to taste
Optional Toppings:
- Fresh cilantro, chopped
- Drizzle of creamy avocado sauce
- Vegan cheese or sour cream
Ingredient Breakdown
Bell Peppers
Choose firm, large peppers in vibrant colors like red, yellow, or orange for natural sweetness and a striking presentation.
Quinoa and Black Beans
This hearty combination forms the protein-packed base of the filling, while also adding fiber and texture.
Spices
Cumin, smoked paprika, and chili powder give the filling a warm, smoky flavor that complements the sweet roasted peppers.
Instructions
Step 1: Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and arrange them in a baking dish.
Step 2: Cook the Filling
- Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened.
- Stir in the diced tomato, cooked quinoa, black beans, cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally, until well combined.
Step 3: Stuff the Peppers
- Spoon the quinoa and black bean mixture into the prepared peppers, packing it tightly.
- If desired, sprinkle a little vegan cheese on top.
Step 4: Bake
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and slightly charred on the edges.
Step 5: Garnish and Serve
- Remove the stuffed peppers from the oven and let cool for a few minutes.
- Garnish with fresh cilantro, a drizzle of avocado sauce, or your favorite toppings. Serve warm.
Picture Gallery
Tips and Variations
- Make It Spicier: Add chopped jalapeños or a dash of hot sauce to the filling for extra heat.
- Add More Veggies: Mix in diced zucchini, mushrooms, or corn for additional flavor and nutrients.
- Use a Grain Alternative: Substitute quinoa with brown rice, couscous, or bulgur wheat.
- Make It Cheesy: Top with a vegan cheese blend or nutritional yeast before baking for a cheesy twist.
- Meal Prep: Stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days. Reheat in the oven for best results.
Nutritional Information (Per Serving – 1 Stuffed Pepper)
- Calories: 250
- Protein: 9g
- Carbohydrates: 38g
- Fat: 6g
- Fiber: 9g
- Vitamin C: 150% of the daily value
- Iron: 15% of the daily value
This dish is a nutrient-packed, plant-based meal that’s as healthy as it is delicious.
Conclusion
These Savory Vegan Stuffed Bell Peppers with Quinoa and Black Beans are the perfect combination of flavor, texture, and nutrition. They’re easy to make, stunning to serve, and endlessly customizable to suit your tastes.
Try this recipe for your next meal and let us know how it turned out in the comments below! Share your favorite variations or serving ideas, and don’t forget to tag us on social media with your beautiful stuffed pepper creations.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! Prepare the peppers and filling separately, then stuff and bake them just before serving.
2. What’s the best way to reheat stuffed peppers?
Reheat them in the oven at 350°F (175°C) for 10-15 minutes, or microwave them for a quick option.
3. Can I freeze stuffed peppers?
Absolutely. Wrap them individually and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
4. What other beans can I use?
Pinto beans, chickpeas, or even lentils make excellent substitutes for black beans.
5. What pairs well with stuffed peppers?
Serve with a side salad, roasted vegetables, or garlic bread for a complete meal.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.