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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder (optional) - 1 tablespoon olive oil - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado slices, for serving (optional) To create these stuffed bell peppers, you need a bright mix of fresh ingredients. The bell peppers give color and crunch. Quinoa acts as a tasty base. It is full of protein and fiber. Black beans add heartiness. Corn brings sweetness, and diced tomatoes add moisture. Chop the red onion and garlic finely. These will add depth to the dish. Spices like cumin, smoked paprika, and chili powder add warmth and flavor. Olive oil helps saute the onion and garlic, making them fragrant. You can adjust seasoning with salt and pepper. Fresh cilantro and avocado are great toppings. They add flavor and a creamy texture. Gather these ingredients to start your cooking adventure. {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This helps cook the peppers evenly. 2. Cut the tops off the bell peppers. Remove the seeds and membranes. Place them upright in a baking dish. 1. In a medium pot, combine 1 cup of quinoa and 2 cups of vegetable broth. 2. Bring this mix to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa should become fluffy and the broth should be absorbed. 1. While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. 2. Add the chopped red onion and minced garlic. Sauté until the onion looks translucent, about 3-4 minutes. 3. Next, add 1 cup of diced tomatoes, 1 can of black beans, and 1 cup of corn to the skillet. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder if you like it spicy. Stir well and cook for about 5 minutes. 4. Season to taste with salt and pepper. 5. Once the quinoa is ready, fluff it with a fork. Mix it into the vegetable mixture in your skillet. Stir until it’s all combined. 1. Now, stuff each bell pepper with the quinoa and vegetable filling. Press gently to pack it in. 2. Pour a little vegetable broth into the bottom of the baking dish. This keeps the peppers moist while they bake. 3. Cover the dish with aluminum foil and bake for 30 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender when done. 4. Once they’re out of the oven, let them cool slightly. Garnish with fresh cilantro and avocado slices before serving. Seasoning is key to great taste. It brings out the best in your food. I recommend using salt and pepper to enhance flavors. You can also adjust spices to match your taste. For a kick, try adding more chili powder. If you love smoky flavors, increase the smoked paprika. Taste as you go, and make it your own! To get the right filling texture, make sure the quinoa is fluffy. Mix it well with the veggies to create a nice blend. You can add some chopped nuts or seeds for extra crunch. Toasted walnuts or sunflower seeds work great. They add a fun bite and a new layer of flavor. Enjoy the mix of textures while you eat! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, green, and orange bell peppers not only adds visual appeal but also brings a variety of flavors to the dish. Enhance the Flavor: Add a squeeze of lime juice or a splash of hot sauce to the filling for an extra kick of flavor that complements the ingredients beautifully. Make Ahead: Prepare the filling a day ahead and store it in the refrigerator. This will save you time on the day you plan to serve the stuffed peppers. Experiment with Toppings: Try adding different toppings like nutritional yeast, vegan cheese, or a dollop of cashew cream before serving for added richness and texture. {{image_2}} You can easily switch up the filling for your vegan stuffed peppers. Try using different grains like brown rice or couscous. Both add a nice texture and flavor. You can also mix in alternative beans or legumes. Chickpeas or lentils work great. They boost protein and make the dish even heartier. Adding vegan cheese can take your stuffed peppers to the next level. You can use shreds or slices. Popular brands include cashew cheese, almond cheese, or soy-based varieties. To melt the cheese on top, cover the dish with foil for the first part of baking. Then, remove the foil for the last few minutes. This will help the cheese melt and brown nicely. Feel free to customize the veggies in your filling! Choose seasonal vegetables for the best flavor. Zucchini, spinach, or mushrooms are great options. They add extra nutrients too. You can also toss in some chopped kale or carrots for added crunch. This way, you can make the dish your own while keeping it healthy. To keep your vegan stuffed bell peppers fresh, store them in the fridge. Place them in airtight containers. This helps prevent moisture loss and keeps them tasty. You can safely store them for up to four days. If you want to save some for later, consider freezing them. When you are ready to enjoy them again, you have a few options. The microwave is quick and easy. Just cover the peppers with a damp paper towel. Heat in short bursts, checking often. If you prefer the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 15-20 minutes. This method helps keep the peppers soft. Enjoy your leftovers without losing flavor or texture! Yes, you can freeze vegan stuffed bell peppers. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They will last for about three months. To reheat, thaw them in the fridge overnight. Then, bake them at 375°F (190°C) for about 25-30 minutes. This method keeps them tasty and fresh. If you need a quinoa substitute, try brown rice, couscous, or farro. Each grain has a different cooking time. For brown rice, cook it for about 45 minutes. Couscous cooks quickly, usually in 5 minutes. Farro takes around 30 minutes. Adjust the cooking times based on your choice to ensure a fluffy texture. Yes, homemade vegan stuffed bell peppers are healthy! They contain many good ingredients. Bell peppers are rich in vitamins A and C. Quinoa provides protein and fiber. Black beans add more protein and iron. Tomatoes are full of antioxidants. This dish is not only tasty but also packed with nutrients. Bake the peppers for 30 minutes covered with foil. Then, remove the foil and bake for another 10-15 minutes. Check if the peppers are tender by poking them with a fork. If they are soft, they are ready to serve. Enjoy your colorful and healthy dish! Vegan stuffed bell peppers are easy and fun to make. You can stuff them with quinoa, beans, and spices to create a tasty meal. Remember to season well for the best flavor. Try different grains or veggies for variety. Store leftovers properly and reheat them carefully to keep the texture nice. With simple steps, your meal can be healthy and satisfying. Enjoy creating your own delicious versions!

Vibrant Vegan Fiesta Stuffed Peppers

A colorful and delicious stuffed pepper recipe filled with quinoa, black beans, and vegetables, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder (optional)
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • to garnish fresh cilantro
  • to serve avocado slices (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.
  • In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and the broth is absorbed.
  • While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until the onion becomes translucent, about 3-4 minutes.
  • Add the diced tomatoes, black beans, corn, cumin, smoked paprika, and chili powder (if using) to the skillet. Stir well and cook for about 5 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
  • Once the quinoa is cooked, fluff it with a fork and mix it into the vegetable mixture in the skillet. Stir until evenly combined.
  • Stuff each bell pepper with the quinoa and vegetable filling, pressing down gently to pack it in.
  • Pour a little vegetable broth (or water) into the bottom of the baking dish to keep the peppers moist while baking.
  • Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  • Remove from the oven, let cool slightly, and garnish with fresh cilantro and avocado slices before serving.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword gluten free, healthy, quinoa, stuffed peppers, vegan