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Vegan Stuffed Peppers

This dish features colorful bell peppers filled with a savory mixture of cooked quinoa, beans, and vegetables, then roasted until tender and smoky. The process involves roasting the peppers to achieve a soft, slightly blistered exterior, while the filling remains flavorful and fluffy. The final result is a vibrant, hearty, and satisfying vegan main course with a tender yet slightly crispy texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably vivid and firm
  • 1 cup quinoa rinsed thoroughly
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 medium onion finely diced
  • 2 cloves garlic minced
  • 2 cups mushrooms chopped
  • 2 tablespoons olive oil
  • 2 tablespoons nutritional yeast for cheesy flavor
  • 1 tablespoon lemon juice
  • a handful fresh herbs basil, cilantro, or parsley, chopped
  • to taste salt and pepper

Equipment

  • baking dish
  • Skillet
  • Chef's knife
  • Spoon or scoop
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Slice the tops off the peppers and carefully remove the seeds and membranes, keeping the peppers intact. Place them cut-side down on a baking sheet and roast for about 10 minutes until starting to soften and blister slightly.
  2. Meanwhile, cook the quinoa in boiling water according to package instructions until fluffy, about 15 minutes. Drain any excess water and set aside.
  3. In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent and fragrant, about 5 minutes. Add chopped mushrooms and cook until they release moisture and start to brown, about 8 minutes.
  4. Stir in the cooked quinoa, drained black beans, corn, and season with salt, pepper, and your chopped herbs. Cook for another 3 minutes, allowing the flavors to meld and smell the smoky aroma.
  5. Add nutritional yeast and a squeeze of lemon juice to the mixture, stirring to evenly distribute. Taste and adjust seasoning as needed.
  6. Remove the peppers from the oven once they are slightly softened and blistered. Carefully stuff each pepper with the filling, packing it in tightly with a spoon or scoop.
  7. Arrange the stuffed peppers upright in a baking dish. Bake for an additional 25-30 minutes until the peppers are tender and the filling is bubbling and slightly browned on top.
  8. Once baked, remove the peppers from the oven and let them rest for about 5 minutes. This helps the filling set and makes serving easier.
  9. Garnish with extra fresh herbs if desired, and serve warm with your favorite side or a simple salad.

Notes

For extra smoky flavor, broil the peppers for 2-3 minutes at the end of baking. You can customize the filling with leftover grains, vegetables, or spices to suit your taste. Always taste the filling before stuffing to ensure proper seasoning.