Vegan Stuffed Peppers

These vibrant vegan stuffed peppers combine hearty quinoa, protein-rich black beans, and fresh vegetables in a satisfying plant-based meal that’s both nutritious and delicious. Each colorful bell pepper becomes a natural bowl filled with a savory mixture that’s packed with flavor and texture. This easy-to-make dish proves that vegan cooking can be both simple and impressive, perfect for weeknight dinners or meal prep.

Recipe Details

Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 6
Difficulty: Easy

Ingredients

• 6 large bell peppers (red, yellow, or orange work best)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium zucchini, diced (about 1 cup)
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons nutritional yeast (optional)
• 1/4 cup pumpkin seeds or chopped walnuts for topping

Instructions

1. Prepare the peppers and oven. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove all seeds and white membranes. If needed, trim a small slice from the bottom of each pepper so they stand upright, being careful not to create holes. Lightly brush the outside of peppers with olive oil and set aside.
2. Cook the quinoa. In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Remove from heat and let stand 5 minutes, then fluff with a fork.
3. Sauté the vegetables. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
4. Build the filling. Add diced zucchini to the skillet and cook for 3-4 minutes until slightly tender. Stir in corn kernels, drained black beans, and drained diced tomatoes. Season with cumin, smoked paprika, oregano, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, until flavors meld together.
5. Combine quinoa and vegetables. Remove skillet from heat and fold in the cooked quinoa, fresh cilantro, and nutritional yeast if using. Taste and adjust seasoning as needed. The mixture should be moist but not soggy.
6. Stuff the peppers. Place prepared bell peppers in a 9×13-inch baking dish. Divide the quinoa mixture evenly among the peppers, packing gently but not too tightly. The filling should mound slightly above the pepper tops.
7. Add liquid and cover. Pour 1/2 cup water into the bottom of the baking dish around the peppers. Cover tightly with aluminum foil to create steam during cooking.
8. Bake the stuffed peppers. Place in preheated oven and bake for 30 minutes. Remove foil and continue baking for 10-15 minutes until peppers are tender when pierced with a fork and tops are lightly golden.
9. Add final touches. Remove from oven and sprinkle tops with pumpkin seeds or chopped walnuts. Let rest for 5 minutes before serving to allow filling to set slightly.

Tips for Success

Choose the right peppers. Select bell peppers that are firm, bright in color, and can stand upright easily. Red, yellow, and orange peppers tend to be sweeter than green ones and complement the savory filling beautifully.

Don’t skip the quinoa rest time. Allowing cooked quinoa to rest off the heat for 5 minutes prevents it from becoming mushy when mixed with other ingredients.

Test pepper doneness carefully. Properly cooked vegan stuffed peppers should yield slightly to gentle pressure but still hold their shape. If peppers seem too firm after the initial cooking time, cover and bake for an additional 5-10 minutes.

Prevent soggy bottoms. If your peppers seem to be releasing too much liquid during cooking, carefully drain the baking dish halfway through the cooking process.

Recipe Variations

Mediterranean Style: Replace black beans with chickpeas, add diced olives, sun-dried tomatoes, and fresh basil. Use pine nuts instead of pumpkin seeds for topping.

Mexican-Inspired: Add diced jalapeños to the vegetable mixture, use lime juice and cilantro generously, and top with crushed tortilla chips and a dollop of cashew cream.

Protein-Packed Version: Stir in 1 cup of cooked lentils along with the black beans, or add 1/2 cup of hemp hearts to boost protein content.

Grain-Free Option: Replace quinoa with cauliflower rice, cooking it until just tender before mixing with other ingredients.

Storage Instructions

Refrigerator Storage: Store leftover vegan stuffed peppers in the refrigerator for up to 4 days in a covered container. The filling may absorb some moisture, which is normal.

Freezing Instructions: These peppers freeze well for up to 3 months. Wrap individually in plastic wrap, then place in freezer bags. Thaw overnight in refrigerator before reheating.

Reheating Guidelines: Reheat in a 350°F oven for 15-20 minutes until heated through, or microwave individual portions for 2-3 minutes, covering with a damp paper towel to prevent drying.

Nutritional Highlights

Each serving of these vegan stuffed peppers provides complete protein from the quinoa and black beans combination, along with fiber, folate, and antioxidants from the colorful vegetables. Bell peppers are excellent sources of vitamin C and vitamin A, while the quinoa adds essential amino acids and minerals like iron and magnesium.

The combination of complex carbohydrates from quinoa and fiber from beans and vegetables helps maintain steady blood sugar levels, making this dish both satisfying and energizing.

Serving and Pairing Suggestions

Serve these colorful vegan stuffed peppers alongside a crisp green salad dressed with lemon vinaigrette, or pair them with roasted sweet potato wedges for a complete autumn meal. A dollop of cashew cream or tahini sauce drizzled on top adds richness that perfectly complements the hearty filling.

For entertaining, these peppers make an impressive centerpiece when arranged on a large platter with fresh herb garnishes. They’re equally delicious at room temperature, making them perfect for potluck gatherings or outdoor dining.

Try experimenting with different pepper colors for a rainbow presentation, or prepare a double batch for easy meal prep throughout the week. The versatile filling also works wonderfully as a grain bowl served over fresh greens, proving that great vegan recipes offer endless possibilities for creative cooking.