Description

These easy Vegan Stuffed Peppers combine vibrant fresh vegetables, wholesome quinoa, black beans, and melty plant-based cheese to create a colorful, nutritious, and satisfying meal. Perfect for meal prep or a cozy dinner, this recipe is customizable, gluten-free, and packed with flavor and texture that everyone will enjoy.

Ingredients

Scale

Vegetables

4 large bell peppers (red, yellow, or orange)
1 cup chopped tomatoes
1 medium onion, chopped
2 cloves garlic, minced
1 medium zucchini, diced

Grains & Legumes

1 cup cooked quinoa
1 cup cooked black beans, drained and rinsed

Cheese & Dairy Alternatives

1 cup shredded plant-based cheese

Oils & Sauces

2 tablespoons olive oil
1 tablespoon vegetarian Worcestershire sauce (natural)

Spices & Herbs

1 teaspoon smoked paprika (natural)
1 teaspoon ground cumin
1/2 teaspoon chili powder (natural)
Salt and pepper to taste
Fresh parsley or cilantro, for garnish

Instructions

Prepare the Peppers: Wash the bell peppers thoroughly. Slice the tops off and carefully remove the seeds and membranes to create hollow vessels ready to be filled.
Cook the Grain: Cook quinoa according to package instructions until fluffy. Set aside to cool slightly.
Sauté the Veggies: Heat olive oil in a large skillet over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent. Stir in diced zucchini and cook until tender.
Mix the Filling: In a large bowl, combine cooked quinoa, sautéed vegetables, black beans, chopped tomatoes, smoked paprika, cumin, chili powder, and vegetarian Worcestershire sauce (natural). Season with salt and pepper to taste and mix thoroughly.
Stuff the Peppers: Fill each pepper cavity with the prepared filling mixture, pressing down lightly to pack evenly. Top each with shredded plant-based cheese for a creamy finish.
Bake to Perfection: Place stuffed peppers upright in a baking dish. Cover loosely with foil and bake at 375°F (190°C) for 30 to 35 minutes. Remove the foil and bake an additional 10 minutes or until the plant-based cheese is melted and peppers are tender.

Notes

Choose firm bell peppers that can stand upright to avoid tipping during baking.
Pre-cook all filling ingredients to speed up assembly.
Do not overfill peppers; leave space to avoid spillover while baking.
Allow the stuffed peppers to rest briefly before serving to let flavors meld.
Adjust the amount of plant-based cheese according to desired creaminess or fat content.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg

Keywords: Vegan stuffed peppers, plant-based recipe, gluten free, healthy dinner, quinoa stuffed peppers, meal prep