Colorful Vegan Stuffed Peppers Recipe

Looking for a vibrant and nutritious meal that bursts with flavor? This Vegan Stuffed Peppers Recipe is just what you need! It’s a delightful blend of fresh vegetables, aromatic spices, and wholesome grains, all packed into tender, roasted bell peppers. Perfect for a weeknight dinner or meal prep, this recipe is both satisfying and healthy.

Imagine sinking your teeth into a tender pepper filled with a savory mixture of quinoa, black beans, and a medley of spices. Not only do these stuffed peppers look beautiful on the plate, but they also deliver a delicious taste that will keep you coming back for more. Plus, they are entirely plant-based, making them suitable for anyone following a vegan lifestyle.

Delicious Vegan Stuffed Peppers Recipe

These Vegan Stuffed Peppers are filled with a hearty mixture of quinoa, black beans, corn, and spices, creating a dish that’s bursting with flavor and texture. The peppers are roasted to perfection, allowing their natural sweetness to shine through, while the filling is both protein-rich and satisfying.

Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup corn (fresh or frozen)
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)
Lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, diced tomatoes, salt, and pepper. Mix well.
Stuff the Peppers: Spoon the filling into each bell pepper, packing it in gently until full.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
Serve: Garnish with fresh cilantro and serve warm with lime wedges on the side.