Go Back
For Vegan Quinoa Stuffed Peppers, you need: - 4 bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This dish is not just tasty; it is good for you too. One serving packs protein and fiber. Quinoa offers all nine essential amino acids. Black beans add even more protein and fiber. Corn gives a sweet crunch. Each pepper is low in calories, making this a good option for many diets. If you want to change things up, there are great substitutes. Instead of quinoa, use brown rice or farro. For black beans, try chickpeas or lentils. You can also use diced zucchini instead of corn. These swaps keep the dish vegan while adding new textures and flavors. Check out the Full Recipe for more ideas. First, gather your ingredients. You will need: - 4 bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Next, preheat your oven to 375°F (190°C). This helps cook the peppers evenly. Then, take the bell peppers and slice the tops off. Remove the seeds and membranes. You can lightly brush the outside with olive oil for flavor. Place the peppers upright in a baking dish. In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring it to a boil. Then, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa will become fluffy, and the liquid will be absorbed. While the quinoa cooks, you can prepare the filling. In a large mixing bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well until everything is combined. Now, it’s time to stuff the peppers! Spoon the quinoa mixture into each bell pepper. Pack it slightly to fit everything in. Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes. The peppers should be tender when done. Once you take them out of the oven, let them cool for a few minutes. Top each stuffed pepper with diced avocado and fresh cilantro. Serve with lime wedges on the side for a burst of flavor. For the complete recipe, check the Full Recipe. Enjoy your tasty creation! To cook perfect quinoa, rinse it first. This helps remove bitterness. Use a ratio of one part quinoa to two parts liquid. I like using vegetable broth for added flavor. Bring it to a boil, then lower the heat and cover it. Let it simmer for about 15 minutes. Once done, fluff it with a fork. This step makes it light and airy. Choose fresh bell peppers with smooth skin. Cut off the tops and remove the seeds. Lightly oil the outside if you like. Place them upright in a baking dish, so they stay filled. Cover the dish with foil at first. This helps the peppers cook evenly. Bake them for about 25 minutes covered, then remove the foil. Bake for another 10-15 minutes until they become tender. To make your stuffed peppers pop, use spices like cumin and chili powder. They add warmth and depth. You can also add fresh herbs like cilantro. A squeeze of lime juice on top brightens the dish. Consider adding hot sauce for a spicy kick. If you want more texture, mix in nuts or seeds. With these tips, your Vegan Quinoa Stuffed Peppers will taste amazing! Check out the Full Recipe for the complete guide. {{image_2}} You can play with the filling for quinoa stuffed peppers. Try using brown rice or farro instead of quinoa. You might like using lentils or chickpeas for a protein boost. Add some sautéed onions or mushrooms for a savory touch. You can also mix in different veggies like spinach or zucchini for extra flavor. Bell peppers are great, but don’t stop there! You can use poblano or Anaheim peppers for a twist. These peppers have a nice flavor and hold up well. For a sweeter option, use mini sweet peppers. They make cute, bite-sized treats. Just remember to adjust cooking times based on the type of pepper you choose. You can control the heat in your stuffed peppers. Use mild chili powder for a gentle warmth. If you like it spicy, add diced jalapeños or cayenne pepper. You can even top your peppers with hot sauce for extra kick. For a milder dish, keep the spices light and focus on the fresh ingredients. Enjoy the way you like! To store your leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to cover them well to keep them fresh. You can also separate the peppers if you prefer. This helps them stay crisp. If you have extra stuffed peppers, you can freeze them. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay frozen for up to three months. To thaw, move them to the fridge overnight. You can also use the microwave for quick thawing. Just be careful not to overcook them. When you are ready to eat your stuffed peppers, there are a few ways to reheat them. The oven works great. Preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for 15-20 minutes. You can also use the microwave. Heat them for about 2-3 minutes on high. Check to make sure they are warm throughout. Enjoy them with fresh toppings for a tasty meal! For more details, check out the Full Recipe. Yes, you can make these stuffed peppers ahead of time. Simply prepare the filling and stuff the peppers the day before. Store them in the fridge until you are ready to bake. This will save you time on busy days. You can even freeze the stuffed peppers. Just make sure to wrap them well to avoid freezer burn. These stuffed peppers pair well with many sides. Here are some ideas: - A fresh green salad - Grilled vegetables - Rice or quinoa - A simple avocado salad - Chips and salsa These sides add variety and make your meal more filling. Stuffed peppers can last in the fridge for about 3 to 5 days. Make sure to store them in an airtight container. If you notice any signs of spoilage, like off smells or mold, it’s best to toss them out. Enjoy your Vegan Quinoa Stuffed Peppers fresh for the best taste! For the full recipe, check out the details above. You learned about making delicious vegan quinoa stuffed peppers. We covered key ingredients, nutrition, and substitutes. Step-by-step, I shared how to prep, cook, and assemble your meal. I also gave you tips for perfect quinoa and baking techniques. You discovered fun variations and storage options to save leftovers. Remember, cooking should be fun and easy. Try these tips, and enjoy your tasty stuffed peppers!

Vegan Quinoa Stuffed Peppers

Looking for a delicious and healthy meal? Discover how to make Vegan Quinoa Stuffed Peppers, a satisfying dish packed with flavor and nutrients! Easily prepared with bell peppers, quinoa, black beans, and spices, these stuffed peppers are perfect for any occasion. With a fresh avocado topping and a squeeze of lime, your taste buds will thank you. Click through to explore this vibrant recipe and bring some color to your table!
Print Recipe Pin Recipe

Ingredients
  

4 bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

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

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with a bit of olive oil, if desired, and place them upright in a baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well until all ingredients are evenly combined.

          Spoon the quinoa mixture into each bell pepper, packing it down slightly to fit.

            Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.

              Remove from the oven and let cool for a few minutes. Top each stuffed pepper with diced avocado and fresh cilantro.

                Serve with lime wedges on the side for an extra burst of flavor.

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