M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.
For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.
These Vegan Quinoa-Stuffed Bell Peppers with Black Beans and Avocado are a colorful, nutrient-packed meal that’s as delicious as it is wholesome. Filled with a flavorful mix of quinoa, black beans, vegetables, and spices, and topped with creamy avocado, these stuffed peppers are perfect for dinner, meal prep, or even entertaining guests.
Why You’ll Love This Recipe
- Nutrient-Rich: Packed with protein, fiber, and vitamins.
- Versatile: Customize the filling with your favorite vegetables and spices.
- Easy to Prepare: Simple, wholesome ingredients come together for a satisfying meal.
- Great for Meal Prep: Make ahead and reheat for a quick and delicious lunch or dinner.
Ingredients
For the Stuffed Peppers:
- 4 large bell peppers (any color, tops removed and seeds removed)
- 1 cup cooked quinoa
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes (fresh or canned)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup diced red onion
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder (optional, for heat)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Toppings:
- 1 avocado, sliced or diced
- Fresh cilantro, chopped
- Lime wedges
- Vegan sour cream or hot sauce (optional)
Ingredient Breakdown
Quinoa
A high-protein, gluten-free grain that serves as the hearty base for the filling.
Black Beans
Rich in fiber and plant-based protein, black beans add substance and flavor.
Bell Peppers
A vibrant and naturally sweet vessel for the savory quinoa mixture.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C).
Step 2: Prepare the Filling
- Heat olive oil in a skillet over medium heat.
- Add red onion and garlic. Sauté for 2-3 minutes until softened.
- Stir in the diced tomatoes, corn, black beans, quinoa, cumin, smoked paprika, chili powder (if using), salt, and pepper. Cook for another 5 minutes until heated through. Remove from heat.
Step 3: Stuff the Peppers
- Place the hollowed-out bell peppers in a baking dish.
- Fill each pepper with the quinoa mixture, packing it in tightly.
Step 4: Bake
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
Step 5: Add Toppings and Serve
- Top each stuffed pepper with avocado slices, fresh cilantro, and a squeeze of lime juice.
- Serve with vegan sour cream or hot sauce if desired.
Picture Gallery
Tips and Variations
- Add More Veggies: Include zucchini, spinach, or mushrooms in the filling for added nutrients.
- Make It Spicy: Add diced jalapeños or a splash of hot sauce to the quinoa mixture.
- Use Different Beans: Swap black beans for kidney beans, chickpeas, or pinto beans.
- Make It Cheesy: Sprinkle vegan cheese on top during the last 10 minutes of baking.
- Prep Ahead: Cook the filling and prep the peppers in advance. Assemble and bake when ready to serve.
Nutritional Information (Per Stuffed Pepper)
- Calories: 220
- Protein: 7g
- Carbohydrates: 35g
- Fat: 7g
- Fiber: 9g
- Vitamin C: 120% of the daily value
- Iron: 15% of the daily value
These stuffed peppers are a well-balanced meal full of plant-based goodness.
Conclusion
These Vegan Quinoa-Stuffed Bell Peppers with Black Beans and Avocado are an easy, delicious, and nutrient-packed meal that’s perfect for any occasion. With their vibrant colors and bold flavors, they’re sure to impress your family, friends, or even just yourself!
Have you tried this recipe? Share your favorite variations or toppings in the comments below! Don’t forget to tag us on social media with your stuffed pepper photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I freeze these stuffed peppers?
Yes! Let the stuffed peppers cool completely, then wrap them individually in foil or place them in an airtight container. Freeze for up to 3 months. Reheat in the oven at 350°F (175°C) until warmed through.
2. How do I make this recipe gluten-free?
The recipe is naturally gluten-free as long as your ingredients (e.g., spices, beans) are certified gluten-free.
3. Can I use a different grain?
Absolutely! Brown rice, farro, or couscous work well as a substitute for quinoa.
4. What can I serve with stuffed peppers?
Pair them with a side salad, tortilla chips, or roasted vegetables for a complete meal.
5. Can I make these in an air fryer?
Yes! Cook the stuffed peppers in an air fryer at 375°F (190°C) for 12-15 minutes, or until the peppers are tender.
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.
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