Vegan Stuffed Bell Peppers Recipe

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

This Vegan Stuffed Bell Peppers Recipe is a delightful and nutritious dish that makes for a perfect Thanksgiving Recipe. Filled with a savory mixture of quinoa, black beans, corn, and spices, these bell peppers are both colorful and satisfying.

The preparation is simple, and the dish can be made ahead of time, making it an excellent option for holiday gatherings or weeknight dinners.

Delicious Vegan Stuffed Bell Peppers

These stuffed bell peppers feature a hearty filling of quinoa, black beans, corn, and spices, all baked until the peppers are tender. The recipe takes about 50 minutes from start to finish and serves 4 people.

Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup diced tomatoes (fresh or canned)
1/4 cup chopped fresh cilantro (optional)
1 tablespoon olive oil

Instructions

Prep the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes.
Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are combined.
Stuff the Peppers: Drizzle olive oil inside the hollowed bell peppers. Spoon the filling mixture into each pepper, packing it down gently.
Bake: Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Garnish and Serve: Remove from the oven and sprinkle with chopped cilantro if desired. Serve warm.