Vegan Vegetable Stuffed Bell Peppers
Bright, colorful, and bursting with flavor, these Vegan Vegetable Stuffed Bell Peppers are a wholesome and satisfying plant-based dish that's perfect for weeknight dinners or meal prep. Each tender bell pepper is generously packed with a savory quinoa and vegetable medley, featuring zucchini, carrots, cherry tomatoes, and spinach, all seasoned with aromatic spices like cumin, oregano, and smoked paprika. A quick bake in the oven brings everything together, creating a dish that's as nutritious as it is delicious. This gluten-free and dairy-free recipe is easy to customize with your favorite veggies and makes a stunning centerpiece for any table. Serve these stuffed peppers as a hearty main course or a vibrant side, and don't forget the sprinkle of fresh parsley for an elegant finish!
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Recipe Information
Ingredients
- 4 whole Bell peppers (any color)
- 1 cup Quinoa
- 2 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 1 cup Cherry tomatoes, halved
- 2 cups Spinach, chopped
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside and dice any usable parts of the tops.
Rinse the quinoa under cold water and cook it in the vegetable broth according to the package instructions (usually about 15 minutes). Once cooked, fluff with a fork and set aside.
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the diced zucchini, carrot, cherry tomatoes, and diced pepper tops to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Stir in the tomato paste, ground cumin, oregano, smoked paprika, salt, and black pepper. Cook for 2 minutes to allow the flavors to meld.
Add the spinach to the skillet and cook until wilted, about 2 minutes.
Remove the skillet from heat and stir in the cooked quinoa until well combined.
Stuff each bell pepper generously with the quinoa and vegetable mixture and place the stuffed peppers upright in a baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil for the last 10 minutes to allow the tops to slightly brown.
Remove the stuffed peppers from the oven and let them cool for 5 minutes. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 44.9 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 383 mg | 29% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4026 mg | 86% | |
*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.
