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Vegan Stuffed Peppers

These vegan stuffed peppers feature colorful bell peppers filled with a hearty mixture of cooked grains, tomatoes, and aromatic spices. The peppers are baked until tender, their skins slightly blistered, and the filling is heated through, creating a dish that’s both vibrant and comforting with a satisfying texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably red or yellow for sweetness
  • 1 cup cooked quinoa cool before mixing into filling
  • 1 cup chopped canned tomatoes drained if excess liquid
  • 1/2 cup chopped onion sautéed until fragrant
  • 2 cloves garlic minced and cooked until fragrant
  • 1 can cooked beans drained and rinsed
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon paprika or smoked paprika
  • 1 tablespoon nutritional yeast sprinkled on top before baking
  • to taste salt and pepper adjust as needed

Equipment

  • Baking dish
  • Pan
  • Sharp knife
  • Spoon
  • Oven

Method
 

  1. Preheat your oven to 180°C (356°F). Carefully cut the tops off the bell peppers and remove seeds and membranes. Arrange them upright in a baking dish.
  2. In a pan, heat olive oil over medium heat and add the chopped onion. Sauté for about 3 minutes until it becomes fragrant and slightly translucent.
  3. Add the minced garlic to the pan and cook for another minute, until it smells fragrant and begins to soften.
  4. Mix in the cooked quinoa, drained tomatoes, cooked beans, paprika, salt, and pepper. Stir everything well and cook for 8-10 minutes until the mixture is heated through and slightly thickened.
  5. Use a spoon to fill each pepper generously with the hearty mixture, pressing down lightly to pack it in.
  6. Sprinkle the nutritional yeast evenly over the filled peppers for a cheesy accent.
  7. Place the baking dish in the oven and bake for 25-30 minutes, until the peppers are soft and slightly blistered, and the filling is bubbling.
  8. Remove from the oven and let the peppers rest for 5 minutes, allowing the flavors to meld and the filling to set slightly.
  9. Garnish with fresh herbs if desired, then serve hot, enjoying the tender peppers and flavorful filling.