Vegan Classic Stuffed Bell Peppers

Elevate your dinner table with these Vegan Classic Stuffed Bell Peppers—a wholesome, plant-based twist on a timeless favorite. Filled with protein-packed quinoa, black beans, sweet corn, and zesty diced tomatoes, this colorful dish is bursting with bold Southwestern flavors. Enhanced by aromatic spices like cumin and chili powder and topped off with a squeeze of fresh lime and chopped cilantro, these peppers are as vibrant in taste as they are in appearance. Perfectly baked to tender perfection, they make a hearty, satisfying main course that’s naturally vegan, gluten-free, and ideal for meal prep. Whether you’re catering to plant-based eaters or simply looking for a nutritious, flavorful dinner option, this recipe delivers a satisfying balance of health and indulgence.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 4 large Bell peppers
• 2 tablespoons Olive oil
• 1 medium, chopped Onion
• 3 cloves, minced Garlic
• 1 teaspoon Cumin
• 1 teaspoon Chili powder
• 1 15-ounce can, drained and rinsed Black beans
• 1 cup, fresh or frozen Corn kernels
• 1 15-ounce can Diced tomatoes
• 3 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup, chopped Fresh cilantro
• 1 juiced Lime

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, cover, and reduce the heat to low. Cook for about 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.

Step 3

While the quinoa is cooking, prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Place them in a baking dish, cut side up.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 5

Add the minced garlic, cumin, and chili powder to the skillet, and sauté for another minute until fragrant.

Step 6

Stir in the black beans, corn, and diced tomatoes. Cook for about 5 minutes until the mixture is heated through.

Step 7

Add the cooked quinoa, nutritional yeast, salt, and black pepper to the skillet. Stir until well combined.

Step 8

Remove the skillet from heat and stir in the chopped cilantro and lime juice.

Step 9

Spoon the quinoa mixture into each prepared bell pepper, packing them tightly.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.

Step 11

Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired.

Nutrition Facts

Serving size	(2742.2g)

Amount per serving	% Daily Value*
Calories	1699.7

Total Fat 47.4g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 5671.2mg	0%
Total Carbohydrate 262.4g	0%
Dietary Fiber 53.3g	0%
Total Sugars 54.1g
Protein 73.2g	0%

Vitamin D 0IU	0%
Calcium 532.1mg	0%
Iron 20.5mg	0%
Potassium 3497.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 16.6%

Carbs: 59.3%