Spicy Stuffed Bell Peppers Vegetarian Vegan Gluten Free
Bursting with bold flavors and vibrant colors, these Spicy Stuffed Bell Peppers are a game-changer for anyone seeking a hearty yet healthy plant-based meal. This vegan, vegetarian, and gluten-free recipe features a zesty quinoa and black bean filling spiced with smoked paprika, cumin, and a kick of optional jalapeño, all nestled inside tender roasted bell peppers. Juicy diced tomatoes, sweet corn, and a sprinkle of nutritional yeast lend a satisfying umami depth, while fresh cilantro and tangy lime wedges brighten every bite. Perfect for meal prep or a weeknight dinner, this wholesome dish is easy to prepare in under an hour, making it a flavorful, nutrient-packed centerpiece that everyone at the table will love.
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Recipe Information
Ingredients
- 4 whole bell peppers (any color)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 whole jalapeño pepper, finely diced (optional, for extra spice)
- 1.5 cups cooked quinoa
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup diced tomatoes, canned (with juices)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons nutritional yeast (optional, for umami flavor)
- 0.25 cup fresh cilantro, chopped (for garnish)
- 4 wedges lime wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. If needed, slightly trim the bottoms to make them stand upright. Set aside.
Heat the 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 jalapeño (if using), and cook for another 1-2 minutes until fragrant.
Add the cooked quinoa, black beans, corn, and diced tomatoes (with juices) to the skillet. Stir well to combine.
Mix in the smoked paprika, ground cumin, chili powder, salt, black pepper, and nutritional yeast (if using). Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and well-flavored.
Stuff each bell pepper with the quinoa filling, pressing it down gently to pack. Arrange the stuffed peppers upright in a baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, allowing the tops to lightly brown.
Remove the stuffed peppers from the oven and let them cool slightly before serving.
Garnish with freshly chopped cilantro and serve with lime wedges. Enjoy!
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1768 mg | 77% | |
| Total Carbohydrate | 213.2 g | 78% | |
| Dietary Fiber | 52.8 g | 189% | |
| Total Sugars | 56.0 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4097 mg | 87% | |
*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.
