Name: Vegan Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean-Inspired
Ingredients: 4 large bell peppers; 1 cup cooked quinoa; 1 cup black beans (rinsed and drained); 1 cup diced zucchini; 1 cup diced tomatoes; ½ cup diced onion; 2 garlic cloves, minced; 1 tsp cumin; 1 tsp smoked paprika; 1 tsp oregano; ½ tsp salt (adjust to taste); 2 tbsp olive oil; ½ cup vegan cheese (optional); Fresh parsley for garnish

Vegan stuffed bell peppers are a wholesome, satisfying dish perfect for dinner. Filled with a mix of hearty grains, vegetables, and plant-based protein, these peppers are both nutritious and bursting with flavor. They’re customizable, easy to make, and ideal for meal prep, providing a healthy, delicious, and colorful addition to your weeknight meals.

Recipe Tips and Tricks

Choose the right peppers: Look for firm, evenly-sized bell peppers for consistent cooking.
Pre-cook the peppers: Briefly blanch them to soften slightly and reduce cooking time.
Customize the filling: Add your favorite herbs, spices, or veggies to make it your own.
Cook grains ahead: Use pre-cooked quinoa, rice, or lentils for a quicker prep time.
Topping: Sprinkle vegan cheese or nutritional yeast for extra flavor and a cheesy finish.

Why You’ll Love This Recipe

This recipe combines vibrant colors, rich textures, and mouthwatering flavors in every bite. It’s highly versatile, allowing you to incorporate seasonal vegetables and adjust spices to suit your taste. Not only is it plant-based, but it’s also nutrient-dense, providing a great source of fiber, protein, and essential vitamins. Whether you’re serving it for family dinner or meal-prepping for the week, these peppers are sure to impress!

Yield: Serves 4

Vegan Stuffed Bell Peppers

Colorful bell peppers stuffed with a savory vegan filling, perfect for a healthy, protein-packed dinner or meal prep.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 55 minutes

Ingredients

4 large bell peppers
1 cup cooked quinoa
1 cup black beans (rinsed and drained)
1 cup diced zucchini
1 cup diced tomatoes
½ cup diced onion
2 garlic cloves, minced
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano
½ tsp salt (adjust to taste)
2 tbsp olive oil
½ cup vegan cheese (optional)
Fresh parsley for garnish

Instructions

Prepare the Peppers: Slice off the tops of the bell peppers and remove seeds and membranes. Blanch in boiling water for 2-3 minutes, then set aside.
Cook the Filling: In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant. Add zucchini, tomatoes, and spices. Stir well and cook for 5 minutes.
Add Grains and Beans: Mix in cooked quinoa and black beans. Adjust seasoning and cook for another 2 minutes. Remove from heat.
Stuff the Peppers: Place peppers in a baking dish. Fill each with the quinoa mixture, pressing gently to pack. Top with vegan cheese if desired.
Bake: Preheat the oven to 375°F (190°C). Bake stuffed peppers for 25-30 minutes until the peppers are tender and the filling is heated through.
Garnish and Serve: Sprinkle with fresh parsley and serve warm with a side salad or crusty bread.

Notes

These peppers make a complete meal, but you can pair them with a light soup or roasted vegetables for a heartier dinner.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 275Total Fat 10gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 467mgCarbohydrates 39gFiber 9gSugar 11gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Bell Peppers: Use any color you like—red, yellow, orange, or green. Each offers a unique flavor profile.
Grains: Quinoa is a complete protein, but you can swap with brown rice, couscous, or bulgur.
Beans or Lentils: Black beans, chickpeas, or green lentils provide protein and a creamy texture.
Veggies: Zucchini, tomatoes, and mushrooms add bulk and flavor. Dice them finely for even cooking.
Spices and Herbs: Cumin, smoked paprika, and oregano provide a robust taste. Fresh parsley or cilantro adds a fresh touch.

Variations and Substitutions

Grains: Replace quinoa with farro, barley, or cauliflower rice for a low-carb option.
Protein: Use crumbled tofu, tempeh, or plant-based meat alternatives.
Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the filling.
Toppings: Experiment with vegan sour cream, avocado slices, or hot sauce for extra flavor.
Cheese: Try shredded vegan mozzarella or cheddar for a gooey finish.

Storage Options

Refrigerator: Store cooked stuffed peppers in an airtight container for up to 4 days.
Freezer: Wrap each stuffed pepper in foil and freeze for up to 3 months. Thaw overnight and reheat in the oven.
Reheating: Warm in the oven at 350°F for 15-20 minutes or microwave until heated through.