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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and pepper to taste - ½ cup cilantro, chopped (for garnish) - 1 avocado, sliced (for serving) - Instead of quinoa, you can use rice or farro. - Swap black beans for kidney beans or lentils. - Use fresh corn if you have it; frozen or canned works too. - If you don’t have cumin, try using curry powder. - Any bell pepper color is fine; red, yellow, or green all taste great. - Calories: 300 - Protein: 10g - Carbohydrates: 55g - Fiber: 12g - Fat: 5g - Sodium: 350mg These ingredients give you a tasty meal packed with nutrients. Adjust as you like for your taste! {{ingredient_image_1}} First, you need to cook the quinoa. In a medium pot, bring 2 cups of vegetable broth to a boil. Then, add 1 cup of rinsed quinoa to the pot. Reduce the heat to low, cover it, and let it simmer for about 15 minutes. The quinoa will absorb all the broth and become fluffy. While the quinoa cooks, prepare the bell peppers. Take 4 large bell peppers and slice the tops off. Remove the seeds and membranes inside. Place the peppers upright in a baking dish. This step helps them stand tall and hold all the delicious filling. Now, let’s make the filling. In a large skillet over medium heat, sauté 1 small chopped onion and 2 minced garlic cloves. Cook them until the onion is soft and clear, about 3 to 4 minutes. Next, add the cooked quinoa to the skillet. Then, mix in 1 can of rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and ½ teaspoon of chili powder. Season with salt and pepper to your taste. Stir everything well and cook for another 5 minutes until it’s hot. Now that the filling is ready, it’s time to stuff the peppers. Use a spoon to fill each bell pepper with the quinoa mixture. Press it down a bit to fit as much as you can. If you have extra filling, place it around the peppers in the dish. Cover the baking dish with aluminum foil. Bake it in your preheated oven at 375°F (190°C) for 25 to 30 minutes. The peppers should be tender when done. For a nice roasted finish, remove the foil and bake for another 10 minutes. Once they are ready, let them cool for a few minutes. Garnish with chopped cilantro and serve with avocado slices on the side. Enjoy your tasty vegan stuffed bell peppers! To cook quinoa, start by rinsing it. This removes any bitter taste. Next, bring vegetable broth to a boil. Use a 2:1 ratio of broth to quinoa. After boiling, add quinoa and lower the heat. Cover the pot and let it simmer for about 15 minutes. When done, the quinoa should be fluffy and each grain should be separate. If you follow these steps, you will have perfect quinoa every time. When you pick bell peppers, look for bright colors. Choose peppers that feel firm and heavy. Avoid any with soft spots or wrinkles. The skin should be shiny and smooth. Each color offers a different taste. Red peppers are sweet, while green ones are more bitter. Choose the one that fits your dish best. Baking your stuffed bell peppers can change their texture. For a softer pepper, cover the dish with foil for the first part of baking. This keeps moisture in. For a firmer texture, bake them uncovered. You can also try different oven temperatures. Baking at a lower temperature for longer can give a softer finish. Experiment to find your favorite way! Pro Tips Choose Colorful Peppers: Using a variety of bell pepper colors not only makes the dish visually appealing but also adds different flavors and nutrients. Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove bitterness and ensure it cooks fluffy and light. Customize Your Filling: Feel free to add other vegetables or spices to the filling based on your personal taste preferences for a unique twist. Garnish for Flavor: Don’t skip the garnishing step; fresh cilantro and avocado add a burst of flavor and creaminess that enhances the overall dish. {{image_2}} You can change the grain in this recipe. Instead of quinoa, try brown rice or farro. Both add a nice texture. You can also use lentils for a protein boost. They cook fast and mix well with the other flavors. To make the dish unique, play with spices. Swap cumin for curry powder for a warm taste. Add fresh herbs like parsley or dill for a fresh bite. A pinch of cayenne pepper can add heat if you like spice. You can switch up the stuffing to match your taste. Try adding chopped mushrooms for earthy flavor. Spinach or kale can bring in some greens. For a touch of sweetness, mix in diced bell pepper or zucchini. Each option adds its own fun twist! To keep your vegan stuffed bell peppers fresh, let them cool first. Once cooled, place them in an airtight container. This helps prevent moisture loss and keeps the flavors intact. If you have extra filling, store it in a separate container. This way, you can enjoy the leftovers later without soggy peppers. When stored properly, vegan stuffed bell peppers will last about 3 to 5 days in the fridge. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to throw them away. Enjoy them within this time for the best taste and texture. You can freeze vegan stuffed bell peppers too. First, let them cool completely. Wrap each pepper in plastic wrap or foil. Then, place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you're ready to eat, thaw them in the fridge overnight. Reheat in the oven at 375°F (190°C) for about 25 minutes. You can also use a microwave, but the oven gives a better texture. Enjoy your meal! Yes, you can make Vegan Stuffed Bell Peppers ahead of time. Prepare the filling and stuff the peppers. Then, store them in the fridge for up to 24 hours before baking. This saves time and adds flavor as it sits. Just cover them tightly with foil or plastic wrap to keep them fresh. You can serve many sides with stuffed bell peppers. A simple green salad pairs well. You might also try some rice or quinoa on the side. For a fun twist, serve tortilla chips with salsa or guacamole. Each side adds a nice touch to your meal. Yes, stuffed bell peppers are gluten-free. The main ingredients—quinoa, beans, and veggies—have no gluten. Always check labels on canned goods to ensure they are gluten-free. This makes them a great option for those with gluten sensitivities or celiac disease. Enjoy a tasty meal without worry! In this post, we explored how to make tasty stuffed bell peppers. We covered ingredients, cooking steps, and storage tips. You learned about different grains, proteins, and flavor options for variety. These peppers are a healthy meal choice. They are simple to make, and you can tweak them to fit your taste. Enjoy making this dish and feel free to experiment with new ideas!

Rainbow Vegan Stuffed Bell Peppers

A colorful and nutritious dish featuring bell peppers stuffed with a flavorful quinoa and vegetable mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegan
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 0.5 cup cilantro, chopped (for garnish)
  • 1 whole avocado, sliced (for serving)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed.
  • Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a large skillet over medium heat, sauté the chopped onion and minced garlic until the onion is translucent, about 3-4 minutes.
  • Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir well to combine all the ingredients and cook for an additional 5 minutes until heated thoroughly.
  • Spoon the quinoa mixture into each bell pepper, packing it down slightly. Fill them generously and place any extra mixture around the peppers in the dish for added flavor.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, until the peppers are tender.
  • Remove the foil and bake for an additional 10 minutes for a lovely roasted finish.
  • Once done, allow them to cool for a few minutes. Garnish with fresh cilantro and serve with slices of avocado on the side.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegan