Vegan Classic Stuffed Bell Peppers
Savor the plant-based goodness of Vegan Classic Stuffed Bell Peppers, a hearty and vibrant dish perfect for weeknight dinners or special gatherings. These tender bell peppers are generously filled with a flavorful quinoa-based stuffing featuring protein-rich black beans, sweet corn kernels, zesty diced tomatoes, and aromatic spices like cumin and chili powder. Nutritional yeast adds a hint of cheesy richness, while fresh cilantro and lime juice brighten the filling with a burst of freshness. Baked to perfection, these stuffed peppers are a deliciously wholesome and gluten-free option that’s packed with nutrients and bold flavor. Perfectly suited for vegans and anyone looking to enjoy a satisfying, healthy meal, this recipe is a timeless take on a classic comfort food that’s easy to make and sure to impress.
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Add the minced garlic, cumin, and chili powder to the skillet, and sauté for another minute until fragrant.
Stir in the black beans, corn, and diced tomatoes. Cook for about 5 minutes until the mixture is heated through.
Add the cooked quinoa, nutritional yeast, salt, and black pepper to the skillet. Stir until well combined.
Remove the skillet from heat and stir in the chopped cilantro and lime juice.
Spoon the quinoa mixture into each prepared bell pepper, packing them tightly.
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.
Remove from the oven and let cool slightly before serving. Garnish with additional cilantro if desired.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 53.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3508 mg | 75% | |
*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.
