Go Back
When making Vegan Quinoa Stuffed Peppers, you need fresh and simple ingredients. Here’s what to gather: - 4 bell peppers (any color of your choice) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth (or water, if preferred) - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (can be fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned, drained if using canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste - 1 avocado, diced (for topping) - Fresh cilantro, roughly chopped (for garnish) - Lime wedges (for serving) Each ingredient plays a key role in making this dish tasty and colorful. I love using a mix of bell peppers. They not only look great but also bring different flavors. Quinoa serves as a perfect base. It is fluffy and packed with protein. Black beans and corn add texture and sweetness. Diced tomatoes keep the filling juicy and vibrant. Spices like cumin and chili powder give it a warm kick. For toppings, avocado adds creaminess, while cilantro gives a fresh touch. Lime brightens the dish with its zest. You can find the full recipe above to get cooking! - Preheat the Oven: Set to 375°F (190°C). This warms it up for baking. - Prepare the Bell Peppers: Slice the tops off and remove seeds and membranes. You want the peppers empty for the filling. - Combine: Rinse 1 cup of quinoa and mix it with 2 cups of vegetable broth in a medium saucepan. - Simmer: Bring the mix to a boil over medium-high heat. Once it boils, reduce heat to low, cover, and let it simmer. Cook for about 15 minutes until fluffy and the liquid is absorbed. - Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, and a pinch of salt and pepper. Stir well to mix everything. - Stuff the Peppers: Use a spoon to fill each bell pepper with the quinoa mixture. Push down slightly to pack it in well. - Bake the Peppers: Cover your baking dish with foil. Bake in the oven for 25 minutes. Then, take off the foil and bake for another 10-15 minutes. This lets the peppers get tender and slightly charred. This dish is fun to make and packed with flavor. For the complete recipe, refer to the Full Recipe section. - Rinse quinoa to remove bitterness. This step makes it taste better. - Use vegetable broth for added flavor. Broth gives the quinoa richness. - Add sautéed onions or garlic for extra savoriness. They bring depth to the dish. - Try roasting the peppers beforehand for deeper flavor. This step adds a lovely char. - Pair with a side salad or grain for a complete meal. It balances the flavors well. - Suggested drinks that complement the flavors include iced tea or fresh lemonade. These drinks enhance the meal's taste. For a full recipe, check out the Vegan Quinoa Stuffed Peppers details. {{image_4}} You can change the protein in this dish easily. Instead of black beans, try using chickpeas or lentils. Both options add a nice texture and flavor. If you want more protein, add crumbles of tofu. Tofu soaks up flavors well. You can season it to match your dish. The veggies in this recipe can also be swapped. For corn, try using chopped zucchini or fresh spinach. These will add more nutrients and change the taste. You can also use different types of peppers. Try spicy jalapeños for a kick, or use sweet mini peppers for a fun twist. To make the flavors pop, add spices like paprika or oregano. These spices can take the dish to the next level. You can also try different toppings. Nutritional yeast gives a cheesy flavor without dairy. Vegan cheese is another tasty option. Get creative and mix flavors to find your favorite! Store any leftover vegan quinoa stuffed peppers in airtight containers for 3-4 days in the fridge. Make sure to allow the peppers to cool completely before putting them in the fridge. This step helps keep them fresh and tasty. If you want to save some for later, freeze the stuffed peppers individually wrapped. They can last up to 3 months in the freezer. When you’re ready to enjoy them again, you can reheat them directly from frozen. Alternatively, you can thaw them overnight in the fridge for a quicker reheating process. To reheat, use a microwave or oven until they are warmed through. If you find the peppers are a bit dry, add a splash of veggie broth during reheating. This tip keeps your dish moist and delicious! For more details on making these tasty stuffed peppers, check the Full Recipe. Yes, you can prepare the filling and stuff the peppers a day in advance. This helps save time on busy days. Just keep the stuffed peppers in the fridge until you are ready to bake them. When it’s time to eat, simply pop them in the oven. They will taste just as fresh! Peppers should be tender and slightly charred on the edges. This means they cooked long enough. You can check with a fork. It should easily pierce the pepper but not fall apart. The filling should also be warm and fragrant. Serve with a fresh salad, rice, or guacamole for a balanced meal. Adding a salad brings in crunch and freshness. Rice is great for heartiness, while guacamole adds creaminess. Mix and match to find your favorite combo! Yes, quinoa is a gluten-free grain, suitable for gluten-free diets. It is a fantastic alternative to wheat-based grains. Quinoa adds protein and fiber to your meal. It helps keep you full and satisfied. Vegan quinoa stuffed peppers are simple and delicious. We covered the key ingredients and step-by-step cooking instructions. Remember, you can customize your dish with various proteins and veggies. Proper storage helps keep leftovers fresh for days. Overall, this recipe offers a healthy meal option. It's easy to prepare and perfect for any day of the week. Enjoy your cooking and the tasty results!

Vegan Quinoa Stuffed Peppers

Discover the ultimate flavorful vegan quinoa stuffed peppers recipe that's as healthy as it is delicious! Packed with nutritious ingredients like quinoa, black beans, and fresh veggies, these stuffed peppers are easy to make and perfect for any meal. Follow our simple steps to create a dish that will impress family and friends. Click through to explore the full recipe and elevate your culinary skills today!
Print Recipe Pin Recipe

Ingredients
  

4 bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water, if preferred)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained if using canned)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and freshly ground black pepper, to taste

1 avocado, diced (for topping)

Fresh cilantro, roughly chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to get it ready for baking.

    Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes inside. If desired, lightly brush the outside of each pepper with a bit of olive oil to enhance flavor and color. Place the prepared peppers upright in a baking dish.

      Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and the vegetable broth (or water). Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.

        Mix the Filling: In a large mixing bowl, carefully combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, and a pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are evenly distributed.

          Stuff the Peppers: Using a spoon, generously fill each bell pepper with the quinoa mixture, pressing down slightly to ensure the filling is snug.

            Bake the Peppers: Cover the baking dish with aluminum foil to help steam the peppers. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred.

              Cool and Garnish: Once baked, remove the dish from the oven and allow it to cool for a few minutes. Top each stuffed pepper with a generous dollop of diced avocado and a sprinkle of fresh cilantro for added flavor and color.

                Serve with Lime: Present the stuffed peppers with lime wedges on the side, allowing everyone to squeeze fresh lime juice over the peppers for an extra zing of flavor!

                  Prep Time: 15 min | Total Time: 50 min | Servings: 4