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Vegan Stuffed Peppers

Vegan stuffed peppers are a hearty, colorful dish made by filling roasted bell peppers with a savory mixture of quinoa, black beans, and spices. The peppers become tender with blistered skins, creating a vibrant and textured presentation perfect for a comforting meal. The process involves roasting, sautéing, stuffing, and baking to develop rich flavors and appealing textures.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers Choose firm, glossy peppers
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup cooked quinoa
  • 1 can black beans rinsed and drained
  • 1 teaspoon cumin toasted lightly before adding
  • to taste salt and pepper
  • 2 tablespoons lemon juice freshly squeezed
  • fresh herbs cilantro or parsley chopped, for garnish

Equipment

  • Baking sheet
  • Skillet
  • Knife
  • Spoon
  • Oven thermometer (optional)

Method
 

  1. Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper.
  2. Slice off the tops of the bell peppers and carefully remove the seeds and membranes. Place the peppers cut side up on the prepared baking sheet.
  3. In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  4. Add the minced garlic to the skillet and cook for another 30 seconds until fragrant, stirring constantly.
  5. Stir in the cooked quinoa, rinsed black beans, and toasted cumin. Cook for about 8-10 minutes, stirring occasionally, until everything is heated through and fragrant.
  6. Season the filling with salt and pepper to taste, then remove from heat. Brighten the mixture with a splash of lemon juice and stir to combine.
  7. Use a spoon to carefully stuff each pepper with the filling, pressing gently to pack it in.
  8. Place the stuffed peppers on the baking sheet and bake for 25-30 minutes until the peppers are tender and blistered, with some charred spots on the skin.
  9. Remove from the oven and let rest for about 5 minutes. Garnish with chopped cilantro or parsley for a fresh finish.
  10. Serve the peppers hot, with an extra squeeze of lemon or a drizzle of vegan sour cream if desired, and enjoy their vibrant, flavorful goodness.