How to Make Delicious Vegan Stuffed Peppers with Protein-Packed Quinoa

Simple Summary

Vegan Stuffed Peppers with Quinoa is a colorful, nutritious dish that combines the heartiness of quinoa with the vibrant flavors of bell peppers, creating a satisfying plant-based meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons nutritional yeast (optional)

Instructions

1. Preheat the oven to 375°F (190°C).

2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

3. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.

4. While quinoa is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.

5. Add zucchini to the skillet and cook for another 3-4 minutes.

6. Stir in cherry tomatoes, black beans, cumin, smoked paprika, and oregano. Cook for 2-3 minutes.

7. Remove skillet from heat and add cooked quinoa, parsley, and nutritional yeast (if using). Mix well and season with salt and pepper to taste.

8. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.

9. Cover the dish with foil and bake for 30-35 minutes.

10. Remove foil and bake for an additional 10 minutes or until peppers are tender and slightly charred on top.

11. Let cool for 5 minutes before serving.

Chef's Notes

• For a gluten-free option, ensure your vegetable broth is certified gluten-free.
• You can substitute quinoa with rice or bulgur wheat if preferred.
• Add a sprinkle of vegan cheese on top before the final bake for extra indulgence.
• These peppers can be made ahead and refrigerated for up to 2 days before baking.
• Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutritional Info

Per serving (1 stuffed pepper): Approximately 350 calories, 15g protein, 60g carbohydrates, 8g fat. This dish is high in fiber, vitamins A and C, and provides a good source of plant-based protein. The quinoa offers all essential amino acids, making it a complete protein source.

Serving Suggestions

Serve these Vegan Stuffed Peppers with a side of mixed green salad or steamed broccoli for added nutrition. A dollop of vegan sour cream or cashew cream can add richness. For a complete meal, pair with a slice of crusty whole-grain bread. These peppers make an excellent main course for a plant-based dinner party or a colorful addition to a buffet spread.