Vegan Stuffed Bell Peppers
Colorful bell peppers baked until tender, brimming with a hearty filling of quinoa, black beans, and sweet corn. A wholesome, plant-based meal that's both incredibly satisfying and packed with vibrant flavors.
For 4 servings
Cook the black beans
- Soak the dried black beans in water overnight or for at least 8 hours.
- Drain the soaked beans and add them to a pressure cooker with 1.5 cups of fresh water.
- Cook on high pressure for 15-20 minutes, or until the beans are tender. Let the pressure release naturally. Drain any excess water and set aside.
Prepare the peppers and quinoa
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
Make the filling
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped tomatoes and cook for 5-6 minutes, until they break down and soften.
- Stir in the corn, cooked black beans, chili powder, cumin, oregano, salt, and pepper. Mix well.
Combine and stuff the peppers
- Add the cooked quinoa to the skillet with the vegetable mixture. Stir well to combine everything.
- Arrange the bell pepper halves cut-side up in a baking dish.
- Spoon the quinoa filling evenly into each pepper half, packing it gently.
Bake the peppers
- Pour about 1/4 cup of water into the bottom of the baking dish to create steam.
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the peppers are tender and slightly browned on top.
Garnish and serve
- Remove from the oven and let them cool for a few minutes.
- Garnish with fresh cilantro before serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a bit of crunch, top with toasted pumpkin seeds before serving.
- 2Feel free to add other vegetables to the filling, like diced zucchini or mushrooms.
- 3The filling can be made up to 2 days in advance for a quick weeknight meal.
- 4Use a mix of colorful bell peppers (red, yellow, orange) for a more vibrant presentation.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free as quinoa is a gluten-free grain. Just ensure your spices are certified gluten-free.
high proteinHigh protein
To boost the protein content, add 1/2 cup of cooked lentils or crumbled firm tofu to the filling mixture.
quickQuick
For a faster version, use 1 can (15 oz) of pre-cooked black beans (rinsed and drained) and skip the soaking and pressure cooking steps.
jainJain
Omit the onion and garlic. You can add a pinch of asafoetida (hing) to the oil for a similar savory flavor.
Why this is on our healthy list.
Rich in Fiber
The combination of black beans, quinoa, and vegetables provides a high amount of dietary fiber, which aids digestion and promotes a feeling of fullness.
Excellent Source of Vitamins
Bell peppers are loaded with Vitamin C, an important antioxidant, while tomatoes provide Vitamin A and lycopene, supporting immune health and vision.
Complete Plant-Based Protein
Quinoa is a complete protein, containing all nine essential amino acids. Paired with black beans, this dish offers a substantial amount of protein for muscle repair and energy.
Heart-Healthy
This dish is low in saturated fat and cholesterol-free. The fiber and nutrients from the beans and vegetables can help support cardiovascular health.
Frequently asked questions
Yes, they are very healthy. They are packed with fiber from beans and quinoa, vitamins from the bell peppers and tomatoes, and provide a good amount of plant-based protein, making for a well-rounded meal.
