Vegan Stuffed Bell Peppers
Elevate your weeknight dinner with these vibrant and hearty Vegan Stuffed Bell Peppers, a delicious and wholesome plant-based meal that's perfect for any occasion! Each bell pepper is generously filled with a savory quinoa mixture infused with bold flavors from smoked paprika, cumin, and oregano, while nutrient-packed ingredients like black beans, zucchini, and cherry tomatoes add texture and color. This recipe is not only simple to prepare, with just 15 minutes of prep time, but it's also a healthy, gluten-free option that's packed with protein and fiber. Baked to perfection and garnished with fresh parsley, these stuffed peppers are ideal for meal prep or an impressive dinner entrée. Get ready to enjoy a mouthwatering explosion of flavors in every bite!
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Recipe Information
Ingredients
- 4 whole Bell peppers
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 cloves Garlic
- 1 medium Zucchini
- 1 cup Cherry tomatoes
- 1 cup Canned black beans
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice off the tops of the bell peppers and remove the seeds and membranes. Set the peppers aside and dice the tops to use in the filling.
Rinse the quinoa under running water and cook it in a medium saucepan with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer until the quinoa is cooked and the liquid is absorbed, about 15 minutes.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced zucchini, diced bell pepper tops, and halved cherry tomatoes to the skillet. Cook for another 5-6 minutes, stirring occasionally.
Stir in the black beans, tomato paste, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 2-3 minutes to allow the flavors to combine.
Once the quinoa is cooked, fluff it with a fork and add it to the vegetable mixture. Stir to combine thoroughly.
Place the hollowed-out bell peppers in a baking dish and spoon the quinoa and vegetable mixture into each pepper, packing it firmly.
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 lightly brown the tops.
Garnish the stuffed peppers with fresh parsley before serving. Enjoy your delicious vegan stuffed bell peppers!
Nutrition Facts
Calories |
1566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6182 mg | 269% | |
| Total Carbohydrate | 235.3 g | 86% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 52.8 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4414 mg | 94% | |
*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.
