Description
Vegan Stuffed Peppers are colorful bell peppers filled with a nutritious blend of cooked grains, beans, fresh vegetables, and aromatic herbs and spices. This plant-based recipe is simple to prepare, highly customizable, and perfect for meal prep, offering satisfying protein and vibrant flavors in every bite.
Ingredients
Scale
Vegetables
- 4 large bell peppers (red, yellow, or orange)
- 1 cup fresh or canned tomatoes, chopped
- 1 cup spinach or kale, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
Grains and Legumes
- 1 cup cooked quinoa or brown rice
- 1 cup black beans or cooked lentils
Flavorings and Seasonings
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 teaspoon apple cider vinegar (natural)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Optional Ingredients
- 1/2 cup plant-based cheese (optional)
- 1 teaspoon natural gelling agent (optional)
- Additional mix-ins: olives, sun-dried tomatoes, corn, chili powder, lime juice, couscous, fresh basil, plant-based mozzarella, edamame, shiitake mushrooms, ginger, toasted walnuts or pecans
Instructions
- Prepare the Peppers: Choose fresh, firm bell peppers and cut off their tops. Remove all seeds and membranes carefully while keeping the peppers intact so they can hold the filling during baking.
- Cook the Filling: Sauté diced onions and minced garlic in a pan until softened and fragrant. Add your choice of black beans or lentils along with the cooked quinoa or brown rice. Incorporate chopped tomatoes, spinach or kale, herbs, and spices including cumin, smoked paprika, cilantro, and parsley. Mix in vegetarian Worcestershire sauce (natural) and apple cider vinegar (natural). If using, add the natural gelling agent for texture. Stir well and cook for a few minutes until the filling is heated through and well combined.
- Stuff the Peppers: Generously fill each hollowed pepper with the prepared filling. Press down lightly to pack evenly, leaving a small space at the top for any optional toppings such as plant-based cheese.
- Bake to Perfection: Arrange the stuffed peppers upright in a baking dish. Cover loosely with foil and bake in a preheated oven at 375°F (190°C) for 30 to 40 minutes. If adding plant-based cheese, remove the foil during the last 10 minutes to allow it to melt and turn golden.
- Garnish and Serve: Let the peppers cool slightly before serving. Garnish with freshly chopped herbs like parsley or cilantro. Optionally, drizzle with tahini or add a dollop of plant-based yogurt for added creaminess and freshness.
Notes
- Choose firm bell peppers to prevent sogginess during baking.
- Pre-cook grains fully to ensure tender filling.
- Season the filling well with spices and acid for balanced flavor.
- Do not overfill peppers to avoid spilling and uneven cooking.
- Try roasting peppers first for enhanced sweetness and smoky depth.
- Use mild melting plant-based cheese varieties like those made from cashews or coconut oils.
- Prepare and stuff peppers a day ahead for convenient meal prep.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Freeze tightly wrapped or in freezer-safe containers for up to 3 months. Thaw overnight before reheating.
- Reheat in oven at 350°F (175°C) for 15-20 minutes or use microwave covered to retain moisture.
- Swap ingredients to fit dietary needs or flavor preferences, such as nut-free or Asian-inspired variations.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, plant-based, gluten free, healthy meal, vegan dinner, meal prep, stuffed bell peppers
