Description
Vegan Stuffed Peppers are a delicious and nourishing meal made with colorful bell peppers filled with a savory mixture of quinoa or brown rice, black beans, aromatic vegetables, and warm spices. Topped with creamy plant-based cheese and baked until perfectly tender, this dish is easy to prepare, visually stunning, and highly customizable to suit your taste preferences or dietary needs.
Ingredients
Scale
Main Ingredients
- 4 large bright red, yellow, or orange bell peppers
- 1 cup quinoa or brown rice, cooked
- 1 cup black beans, cooked or canned, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup shredded plant-based cheese
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 tablespoon fresh parsley or cilantro, chopped (plus extra for garnish)
- 1 teaspoon natural gelling agent
- 1 tablespoon olive oil
Instructions
- Prepare the Peppers: Wash the bell peppers and carefully cut off their tops. Remove the seeds and membranes without tearing the peppers, creating hollow vessels for the filling.
- Cook the Grain: Cook the quinoa or brown rice according to package instructions until fluffy. Once cooked, set it aside to cool slightly.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, sautéing until translucent and fragrant to build a flavorful base.
- Mix the Filling: Stir in black beans, diced tomatoes, cooked grains, vegetarian Worcestershire sauce (natural), smoked paprika, and cumin into the skillet. Cook and mix thoroughly until heated through and well combined.
- Add Natural Gelling Agent and Cheese: Sprinkle the natural gelling agent evenly into the filling mixture to help bind it together. Then, fold in or top with shredded plant-based cheese to prepare for baking.
- Stuff and Bake: Carefully fill each hollowed bell pepper evenly with the prepared mixture. Place the stuffed peppers upright in a baking dish, cover with foil, and bake at 375°F (190°C) for 30-35 minutes. Remove the foil for the last 10 minutes to allow the plant-based cheese topping to melt and brown slightly.
Notes
- Choose peppers of similar size to ensure even cooking.
- Do not overfill the peppers; leave some space at the top for the filling to expand during baking.
- Sautéing the filling ingredients before stuffing helps meld flavors and prevents soggy peppers.
- Add fresh parsley or cilantro just before serving for added brightness.
- Allow the stuffed peppers to rest for 5 minutes after baking to set the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Plant-based
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, plant-based meal, healthy vegan recipe, gluten free stuffed peppers, plant-based cheese recipe
