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Eightyrecipes
Vegan Stuffed Peppers
by Bity · eightyrecipes.com
Bell peppers filled with a hearty mix of quinoa, black beans, vegetables and smoky spices, baked until tender and finished with fresh herbs.
Vegan stuffed peppers in red, orange, yellow and green baked in a white dish
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 255 kcal

Ingredients  

  • 6 large bell peppers any color
  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 zucchini diced
  • 1 cup mushrooms diced (optional)
  • 1 can black beans (15 ounces / 425 g), drained and rinsed
  • 1 1/2 cups cooked quinoa
  • 1 can diced tomatoes (14.5 ounces / 411 g), drained
  • 1 cup corn kernels fresh or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup vegan shredded cheese (optional)
  • 2 tablespoons fresh cilantro or parsley chopped

Instructions

  • Heat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and scoop out the seeds and membranes. Stand the peppers upright in a baking dish.
  • Warm the olive oil in a large skillet over medium heat. Cook the onion for 3 to 4 minutes, until softened.
  • Add the garlic, zucchini and mushrooms, if using. Cook for 3 to 5 minutes more, until the vegetables start to soften.
  • Stir in the black beans, cooked quinoa, drained tomatoes, corn, cumin, smoked paprika, chili powder, salt and pepper. Cook for 5 minutes, stirring now and then, until heated through.
    Four step photos: onion softening in a pan, zucchini and mushrooms added, quinoa, beans, tomatoes, corn and spices tipped in, then the cooked filling
  • Divide the filling evenly between the peppers, pressing it in gently.
  • Cover the dish with foil and bake for 30 minutes.
  • Take off the foil and top with the vegan cheese, if you like. Bake for another 10 to 15 minutes, until the peppers are tender and the cheese has melted.
    Four step photos: hollowed capsicums upright in a dish, packed with filling, topped with dairy-free cheese, then baked and sprinkled with herbs
  • Scatter with chopped cilantro or parsley and serve.
    Vegan stuffed peppers in red, orange, yellow and green baked in a white dish

Notes

Nutrition values are an estimate and include the optional vegan cheese. 1 1/2 cups of cooked quinoa is about 1/2 cup dry. Drain the tomatoes well so the filling is not watery. If your peppers have very thick walls, keep them covered for an extra 10 minutes. Baked peppers keep in the fridge for up to 4 days or in the freezer for up to 3 months.
Nutrition
Calories 255 kcal
Fat 6 g
Saturated Fat 2 g
Protein 10 g
Carbohydrates 43 g
Sugar 10 g
Sodium 425 mg
Nutrition is an estimate, calculated automatically.
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