Vegan Stuffed Baked Bell Peppers
Get ready to elevate your weeknight dinners with this vibrant and hearty recipe for Vegan Stuffed Baked Bell Peppers! Bursting with flavor, these bell peppers are filled with a wholesome quinoa mixture packed with black beans, sweet corn, juicy cherry tomatoes, and nutrient-rich spinach, seasoned to perfection with smoky paprika and cumin. The addition of nutritional yeast brings a savory, cheesy flair—completely plant-based! Perfect for dinner parties or meal prep, these stuffed peppers are baked to tender perfection, with a lightly toasted top that’s irresistibly delicious. Ready in under an hour, this colorful dish is not only packed with protein and fiber but also a feast for the eyes, making it an ideal choice for anyone seeking healthy, flavorful vegan recipes. Garnish with fresh parsley or cilantro for an extra pop of freshness and serve as a satisfying main course or alongside a crisp green salad.
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Recipe Information
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)
Instructions
Preheat your oven to 375°F (190°C).
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.
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.
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.
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.
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.
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.
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.
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
Calories |
286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 11.3 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 974 mg | 21% | |
*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.
