Description
A simple and flavorful Vegan Stuffed Peppers recipe packed with fresh veggies and plant-based ingredients for a healthy, nourishing, and colorful meal. These vibrant bell peppers are filled with savory grains, black beans, vegetables, and aromatic herbs, baked to perfection for a comforting dinner everyone will enjoy.
Ingredients
Scale
Peppers
- 4 large colorful bell peppers
Grain Base
- 1 cup quinoa or brown rice
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 medium carrot, diced
- 1 cup chopped tomatoes
- 1 cup black beans, cooked and drained
Seasonings and Additions
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tablespoons olive oil
- 1 teaspoon natural gelling agent
- 1/2 cup plant-based cheese (optional)
Instructions
- Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly rinse under cold water if needed and set the peppers upside down to drain while you prepare the filling.
- Cook the Grain Base: Cook quinoa or brown rice according to package instructions until tender but still fluffy. Fluff with a fork and set aside to cool slightly.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent. Stir in diced carrots and zucchini, cooking until just tender but still vibrant.
- Combine the Filling: Add cooked grains, black beans, chopped tomatoes, vegetarian Worcestershire sauce (natural), smoked paprika, cumin, and fresh herbs to the skillet. Cook together for a few minutes to meld the flavors. Sprinkle in the natural gelling agent and stir well to bind the mixture.
- Stuff the Peppers: Spoon the filling carefully into each hollow bell pepper, filling generously without overpacking to ensure even cooking. If desired, sprinkle plant-based cheese on top.
- Bake to Perfection: Place the stuffed peppers upright in a baking dish and cover with foil. Bake at 375°F (190°C) for 30 to 35 minutes. Remove foil during the last 10 minutes for a slight golden finish on top.
Notes
- Pick firm, evenly shaped bell peppers to keep them stable during baking.
- Let the filling cool slightly before stuffing to prevent peppers from becoming too soft.
- The natural gelling agent helps the filling hold together without being mushy.
- If tomatoes are very juicy, drain excess liquid to avoid soggy peppers.
- Extra filling can be used as a tasty topping for salads or baked separately as a side dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan stuffed peppers, plant-based, healthy dinner, gluten free, stuffed vegetables, quinoa recipe
