Vegan Stuffed Peppers

$- 4 large bell peppers (red, yellow, or orange) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, 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 chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, for garnish - Avocado slices, for serving (optional) When I prepare vegan stuffed peppers, I choose fresh, bright ingredients. The bell peppers give color and sweetness. Quinoa adds protein and a nice texture. Black beans pack in even more protein. You can use fresh corn if you have it, but frozen or canned works well too. Tomatoes add moisture and flavor, while red onion and garlic give a savory kick. Spices like cumin, chili powder, and smoked paprika bring warmth and depth. Salt and pepper enhance all the flavors. I love to finish the dish with fresh cilantro. It adds a pop of freshness. If you enjoy avocado, it makes the meal rich and creamy. For the full recipe, check out the details above. - Calories per serving: About 300 - Macronutrient breakdown: Roughly 10g protein, 50g carbs, 8g fat - Benefits of key ingredients: - Quinoa: High in protein and gluten-free - Black beans: Great source of fiber - Bell peppers: Packed with vitamins A and C These ingredients not only taste good but are also good for you. - Preheating the oven: Start by setting your oven to 375°F (190°C). This temperature helps cook the peppers evenly. - Cutting and de-seeding the peppers: Cut the tops off the bell peppers. Remove the seeds and membranes inside. Place the peppers upright in a baking dish. They need to stand firm for stuffing. - Combining quinoa and vegetable broth: In a medium saucepan, mix 1 cup of rinsed quinoa with 2 cups of vegetable broth. This broth gives the quinoa extra flavor. - Cooking time and texture tips: Bring the mix to a boil. Lower the heat, cover it, and let it simmer for about 15 minutes. The liquid should be gone, leaving fluffy quinoa. - How to combine ingredients in a bowl: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, and garlic. Then, add cumin, chili powder, smoked paprika, salt, and pepper. Mix all the ingredients well until they are evenly distributed. - Tasting and adjusting seasonings: Always taste the filling. Adjust the seasonings if needed. You want the flavors to pop and excite your taste buds. For the full recipe, check out the details above. To achieve the perfect texture, choose bell peppers that are firm and shiny. Cut off the tops and remove the seeds. This helps them hold their shape. When baking, steam the peppers in the oven. This gives them a soft inside and keeps them colorful. For timing, I suggest baking them covered for about 25-30 minutes. Then, uncover and bake for an extra 10-15 minutes. This method allows the peppers to cook through while getting a nice char. To boost flavor, try different spices. You can add chili flakes for heat or smoked paprika for depth. A pinch of cinnamon can bring warmth too. Fresh herbs like cilantro or parsley can brighten the dish. Squeeze fresh lime juice over the top for a zesty kick. Garnishing makes your dish pop. Use fresh cilantro to add color. Slices of avocado add creaminess and look great on the plate. For a complete meal, serve with a side salad or some crusty bread. This adds texture and makes your meal more filling. {{image_2}} You can switch up the grains in your stuffed peppers. Brown rice offers a nutty taste. Couscous cooks quickly and adds a fluffy texture. Farro gives a chewy bite and extra nutrients. Each grain brings its own charm to the dish. You can choose any of these to match your taste or what you have at home. Feel free to add more veggies to the filling. Zucchini, mushrooms, or spinach work great. They boost flavor and nutrition. For extra protein, try adding lentils or chickpeas. They mix well with the other ingredients. You can also add some diced tofu for a protein punch. This makes the meal more filling and nutritious. Changing the spices can give your peppers a new life. For a Southwest twist, use cumin, chili powder, and smoked paprika. These spices add warmth and depth. For a Mediterranean flair, try oregano and basil. Both herbs brighten the taste and bring freshness. You can mix and match to find your favorite flavor profile. For the full recipe, check out the vibrant vegan stuffed peppers section above! To store leftover stuffed peppers, wait until they cool down. Place them in an airtight container. This will keep them fresh for you. Glass or plastic containers work well. Make sure they fit the peppers snugly to prevent them from moving around. You can freeze stuffed peppers before or after baking. If you freeze before baking, wrap each pepper tightly in plastic wrap. Place them in a freezer bag. If you freeze after baking, let them cool first. Then, store them in an airtight container. When you're ready to eat, thaw in the fridge overnight. Reheat in the oven at 375°F (190°C) until warm. In the fridge, stuffed peppers last up to four days. If you freeze them, they can last for three months. Watch for signs of spoilage. If the peppers look mushy or smell bad, it’s best to toss them. Always choose safety first when eating leftovers. Vegan stuffed peppers take about one hour to cook. The prep time is about 15 minutes. You will spend about 45 minutes baking them. Yes, you can make these stuffed peppers ahead of time. Prepare them fully and store them in the fridge. When you're ready to eat, just bake them. They reheat well at 375°F for about 20 minutes. You can use brown rice, couscous, or farro instead of quinoa. Brown rice takes about 40-50 minutes to cook. Couscous cooks fast, in just 5 minutes. Farro will take around 30 minutes. Yes, these stuffed peppers can be gluten-free. Use quinoa or brown rice, both are gluten-free. Always check labels on canned goods to ensure no gluten is present. You can use frozen bell peppers for this recipe. Thaw them first, then stuff and bake them. They may take a little longer to cook, so check for tenderness. For the full recipe, check out the complete instructions and details. In this blog post, I shared a tasty recipe for vegan stuffed peppers. You learned about the key ingredients, like quinoa, black beans, and spices. I also provided step-by-step instructions to ensure your success. These stuffed peppers are not just easy; they are healthy too. With tips for flavors and storage, you can enjoy them later. So, gather your ingredients and try making this dish. It’s a fun, tasty way to eat plant-based meals!$

Discover a vibrant and healthy twist on dinner with these delicious vegan stuffed peppers! Bursting with flavors from quinoa, black beans, and fresh vegetables, this easy recipe guides you through creating a colorful and nutritious meal. Perfect for a family dinner or meal prep, these stuffed peppers are not only visually appealing but also packed with protein. Click to explore the full recipe and elevate your plant-based cooking!

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Ingredients

4 large bell peppers (red, yellow, or orange)

1 cup quinoa, rinsed

2 cups vegetable broth

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

1 cup corn kernels (fresh, 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 chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Avocado slices, for serving (optional)

Instructions

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

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

In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper. Mix well to combine all ingredients thoroughly.

Spoon the quinoa mixture generously into each bell pepper, packing them tightly.

Pour a small amount of vegetable broth (about 1/4 cup) into the bottom of the baking dish to help steam the peppers during cooking.

Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly charred.

Once done, let the peppers rest for a few minutes before serving.

Garnish with fresh cilantro, and serve with slices of avocado on the side if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4