Vegan Stuffed Baked Bell Peppers

Bright, colorful, and bursting with flavor, these Vegan Stuffed Baked Bell Peppers are a wholesome, plant-based twist on a classic comfort dish. Each tender bell pepper is generously packed with a hearty mixture of fluffy quinoa, black beans, sweet corn, and sautéed vegetables, all seasoned with smoky paprika and aromatic cumin for a flavor profile that's as bold as it is satisfying. A sprinkle of nutritional yeast adds a delightful cheesy undertone, making this recipe both vegan and nutrient-packed. Perfect for weeknight dinners or meal prep, these stuffed peppers bake to perfection in just under an hour and are easily customizable with your favorite toppings like fresh parsley or cilantro. Whether you're searching for a healthy main course, a vibrant addition to your plant-based repertoire, or simply a crowd-pleaser that everyone will love, these stuffed peppers check all the boxes. Try them today for a delicious and nutritious meal!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole Bell peppers (any color)
• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic, minced
• 1 cup Cherry tomatoes, chopped
• 1 cup Black beans (cooked or canned, rinsed and drained)
• 1 cup Corn kernels (fresh, frozen, or canned)
• 2 cups Spinach, chopped
• 2 tablespoons Nutritional yeast
• 1 teaspoon Cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh parsley or cilantro, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cut the tops off the bell peppers and remove the seeds and membranes inside. Set the peppers aside for stuffing. If needed, trim the bottoms slightly so they stand upright.

Step 3

Rinse the quinoa under cold water in a fine mesh strainer. Combine the quinoa and 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.

Step 4

While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1-2 minutes.

Step 5

Add the chopped cherry tomatoes, black beans, corn kernels, and spinach to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the spinach is wilted.

Step 6

Stir cooked quinoa into the vegetable mixture. Add nutritional yeast, cumin, smoked paprika, salt, and pepper. Mix well to combine. Taste and adjust seasoning if needed.

Step 7

Arrange the hollowed-out bell peppers upright in a baking dish. Spoon the quinoa-vegetable mixture evenly into each pepper, pressing gently to pack the filling.

Step 8

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes to allow the tops to brown slightly.

Step 9

Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh parsley or cilantro if desired before serving.

Nutrition Facts

Serving size	(2237.9g)

Amount per serving	% Daily Value*
Calories	1612.1

Total Fat 47.8g	0%
Saturated Fat 5.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4875.5mg	0%
Total Carbohydrate 242.8g	0%
Dietary Fiber 44.4g	0%
Total Sugars 52.7g
Protein 65.8g	0%

Vitamin D 0IU	0%
Calcium 417.1mg	0%
Iron 20.1mg	0%
Potassium 4484.7mg	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: 25.8%

Protein: 15.8%

Carbs: 58.3%