Vegan Stuffed Peppers
A vibrant and hearty dish featuring bell peppers filled with a savory mix of Indian-spiced quinoa, chickpeas, and vegetables. Baked to perfection, it's a wholesome and flavorful vegan main course.
For 4 servings
Cook the chickpeas and quinoa
- Drain the soaked chickpeas. Add them to a pressure cooker with 2 cups of fresh water and a pinch of salt. Cook for 4-5 whistles or until tender (about 15-20 minutes).
- While the chickpeas cook, combine the rinsed quinoa with 1 cup of water in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all water is absorbed.
- Fluff the cooked quinoa with a fork and set aside.
Prepare the bell peppers and preheat oven
- Preheat your oven to 400°F (200°C).
- Slice the bell peppers in half lengthwise and remove the seeds and membranes.
- Place the pepper halves cut-side up on a baking sheet. Brush lightly with a little oil.
Make the stuffing
- Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Add the chopped carrot and green peas. Cook for 3-4 minutes until slightly tender.
- Add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook until the oil begins to separate from the masala, about 5-6 minutes.
Combine the filling and stuff the peppers
- Add the cooked chickpeas and quinoa to the pan with the masala. Mix well to combine everything.
- Stir in the garam masala and half of the chopped coriander leaves.
- Carefully spoon the quinoa-chickpea mixture into each bell pepper half, packing it gently.
- Sprinkle the breadcrumbs evenly over the top of the stuffed peppers.
Bake and serve
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the topping is golden brown.
- Garnish with the remaining fresh coriander leaves.
- Serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a softer texture, you can par-boil the bell pepper halves for 2-3 minutes before stuffing and baking.
- 2Don't overcook the quinoa, or the filling will become mushy. It should be fluffy and distinct.
- 3Feel free to add other vegetables to the stuffing, like corn, mushrooms, or finely chopped zucchini.
- 4For a cheesy flavor without dairy, mix 1 tablespoon of nutritional yeast into the breadcrumbs before topping.
- 5Stuffed peppers can be assembled a day in advance. Store covered in the refrigerator and bake just before serving.
Adapt it for your goals.
Gluten free
Ensure you use certified gluten-free breadcrumbs for the topping, or omit them entirely.
high proteinHigh protein
Add 1/2 cup of crumbled firm tofu or cooked lentils to the stuffing mixture for an extra protein boost.
quickQuick
Use pre-cooked or canned chickpeas (rinsed well) and pre-cooked quinoa to significantly reduce the preparation time.
kid friendlyKid friendly
Omit the red chili powder to keep the spice level mild. You can also add a teaspoon of tomato ketchup to the filling for a slightly sweeter taste.
Why this is on our healthy list.
Rich in Plant-Based Protein
Quinoa and chickpeas provide a complete protein source, essential for muscle repair and overall body function.
High in Dietary Fiber
The combination of grains, legumes, and vegetables offers a high fiber content, which aids digestion and promotes a feeling of fullness.
Excellent Source of Vitamins
Bell peppers are rich in Vitamin C, an antioxidant that supports the immune system, and Vitamin A, which is important for vision and skin health.
Heart-Healthy
This dish is low in saturated fat and cholesterol-free, making it a heart-healthy choice. The fiber and nutrients also support cardiovascular health.
Frequently asked questions
Yes, this dish is very healthy. It's packed with plant-based protein from quinoa and chickpeas, fiber from vegetables, and essential vitamins and minerals from the bell peppers. It's a well-balanced and satisfying meal.
