Vegan Stuffed Bell Peppers

$- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or canned) - 1 cup diced tomatoes (fresh or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (for garnish) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This dish is colorful and satisfying. Each ingredient adds its own flavor and texture. The quinoa gives a nutty taste while the black beans add protein. Corn brings sweetness, and tomatoes add juiciness. Using fresh herbs like cilantro brightens up the dish. Garnish with avocado for creaminess. Lime wedges give a tangy kick. Together, these ingredients create a balanced meal that is both tasty and healthy. For more detailed steps and cooking tips, check out the Full Recipe. First, preheat your oven to 375°F (190°C). This step is key for even cooking. Next, take your bell peppers and cut off the tops. Remove the seeds and membranes inside. This makes room for the tasty filling. Lightly coat the outside of each pepper with olive oil. Place them upright in a baking dish. This helps them cook evenly. In a medium saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring the mixture to a boil. Then, reduce the heat to low. Cover and simmer for about 15 minutes. The goal is for the quinoa to be fluffy and absorb all the liquid. Once done, set it aside to cool. Heat a splash of olive oil in a large skillet over medium heat. Add the finely chopped red onion and minced garlic. Sauté them for about 3 to 4 minutes. You want them to be fragrant and translucent. Next, stir in a can of black beans, corn, and diced tomatoes. Add cumin, smoked paprika, chili powder, salt, and pepper. Cook this mixture for another 5 minutes. This allows all the flavors to blend well. Now, add the cooked quinoa to the skillet. Mix it well with the other filling ingredients. Taste the mixture and adjust the seasoning if needed. Next, fill each bell pepper with the quinoa mix. Pack it in firmly. If there is extra filling, place it around the peppers in the baking dish. Cover the dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the peppers to be tender. Once they are done, remove them from the oven. Let them cool slightly. Garnish with diced avocado and chopped cilantro. Serve them with lime wedges for a fresh touch. For the complete recipe, check out the Full Recipe. I love baking stuffed bell peppers. It gives them a nice, tender texture. Here’s how I do it: - Preheat your oven to 375°F (190°C). - Place peppers upright in a baking dish to hold their shape. - Cover the dish with foil for the first 25 minutes. This keeps moisture in. - Remove the foil for the last 10-15 minutes. This helps them brown a bit. You can also try grilling them. Just make sure to wrap them in foil to avoid burning. Choosing the right bell peppers is key. Here’s what I look for: - Pick peppers that are firm to the touch. They should feel heavy for their size. - Look for bright colors. Green, red, yellow, or orange, all are good choices. - Avoid any with soft spots or wrinkles. This means they are not fresh. Fresh peppers add a lot of flavor to your dish. To make your stuffed peppers shine, I use a mix of spices and fresh herbs. Here’s my go-to list: - Cumin and smoked paprika add depth and warmth. - A squeeze of lime juice brightens the flavors. - Fresh cilantro brings a nice, fresh taste. You can also add chili powder for a kick! Adjust the spices to fit your taste. If you want more ideas, check the Full Recipe for extra flavor tips. {{image_2}} You can boost the protein in your vegan stuffed peppers. I love using lentils. They add texture and flavor. Chickpeas also work well. They give a nice crunch. Tofu is another great choice. Crumbled tofu absorbs flavors well. For a smoky taste, try tempeh. It pairs nicely with spices. Adding more veggies makes stuffed peppers even better. Zucchini is a fantastic choice. It cooks down and blends well. Spinach or kale adds a healthy twist. Just chop them finely. Mushrooms can add a nice umami flavor. You can even add carrots for a sweet crunch. Don’t be afraid to mix and match! If you want a cheesy taste, try vegan cheese. There are many options out there. Nutritional yeast gives a cheesy flavor too. It’s packed with nutrients. Cashew cheese is creamy and delicious. You can make it at home with soaked cashews. Blend them with lemon juice and garlic. This gives a rich taste without dairy. For the full recipe, check out Vegan Fiesta Stuffed Bell Peppers. Enjoy making your own variations! To keep your leftover stuffed peppers fresh, place them in an airtight container. Make sure they cool down to room temperature first. This helps avoid moisture build-up and sogginess. Store them in the fridge for up to three days. For best taste, eat them within this time frame. When you’re ready to enjoy your leftovers, take them out of the fridge. Preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Add a splash of vegetable broth or water to keep them moist. Cover the dish with foil to trap steam. Heat for about 20 minutes or until warm. You can also reheat them in the microwave. Use a microwave-safe plate and cover them. Heat for about 2-3 minutes or until hot. Freezing stuffed peppers is a great way to save them for later. First, cool the peppers completely. Wrap each one in plastic wrap, then place them in a freezer-safe bag. Try to remove as much air as you can. You can freeze them for up to three months. When you want to eat them, thaw them in the fridge overnight. Then, reheat as mentioned above. Enjoy your Vegan Fiesta Stuffed Bell Peppers anytime! For the full recipe, check out the recipe section above. Vegan stuffed bell peppers last in the fridge for about 3 to 5 days. Store them in an airtight container. If they start to smell or look bad, it's time to toss them. Yes, you can prepare the filling a day ahead. Cook the quinoa and mix it with the other ingredients. Store it in the fridge until you're ready to stuff the peppers. This saves time on the day you plan to bake. Any color bell pepper works well for stuffing. I like using red, yellow, or orange peppers for their sweetness. Green peppers also work but have a more bitter taste. Choose larger peppers for more filling. Absolutely! To add heat, use spicy chili powder or diced jalapeños in the filling. You can also top the peppers with hot sauce before serving. Adjust the spice to your taste for the perfect kick. This post covers how to make tasty vegan stuffed peppers. We explored each ingredient, highlighting the health benefits of quinoa, beans, and veggies. I shared step-by-step instructions, helpful tips, and variations to fit your taste. In closing, stuffed peppers are simple and fun. You can choose your favorite flavors and get creative. Enjoy making this dish while boosting your health and impressing your friends!$

Vegan Stuffed Bell Peppers

Discover the vibrant flavors of Vegan Fiesta Stuffed Bell Peppers! This easy and nutritious recipe is packed with quinoa, black beans, corn, and spices, making it a delightful meal for everyone. Perfect for meal prep or a colorful dinner, these stuffed peppers can be customized to your taste. Want to impress your family or guests?

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 avocado, diced (for garnish)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Lightly coat the outside of the peppers with a bit of olive oil and place them upright in a baking dish.

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

In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes.

Stir in the black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.

Add the cooked quinoa to the skillet, mixing well to combine all the filling ingredients. Taste and adjust seasoning as needed.

Fill each bell pepper with the quinoa mixture, packing it in firmly. If there's leftover filling, you can place it around the peppers in the baking dish.

Cover the 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.

Once done, remove them from the oven, let them cool slightly, and garnish with diced avocado and chopped cilantro.

Serve with lime wedges on the side for squeezing over the peppers.

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