Go Back
- 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 (frozen or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup diced tomatoes (fresh or canned) - Salt and pepper, to taste - Fresh cilantro, for garnish - Avocado slices, for serving You can swap ingredients too! Try brown rice instead of quinoa. Use chickpeas for a twist. You can also add spinach for more greens or switch the spices to your taste. This dish packs a punch of nutrition. Quinoa is a superfood. It has lots of protein and fiber. One cup of cooked quinoa gives you about 8 grams of protein. That helps build muscles. It also gives you 5 grams of fiber. Fiber is good for digestion. Black beans also add protein. They provide about 15 grams per cup. They help keep you full longer. The peppers are low in calories and high in vitamins. They are full of vitamin C and antioxidants. Overall, this meal is healthy and filling. It’s a great choice for anyone who wants to eat well. To start, choose large bell peppers. Look for ones that are firm and shiny. They should feel heavy for their size. Slice off the tops and remove the seeds and membranes. This helps create a bowl for your filling. Rinse the peppers under cold water to clean them. Place them upright in a baking dish to hold them steady while cooking. For perfectly cooked quinoa, rinse it first to remove bitterness. In a medium pot, combine 1 cup of quinoa with 2 cups of vegetable broth. Bring this mix to a boil. Then, reduce the heat, cover, and let it simmer for about 15 minutes. Check the quinoa after 15 minutes. It should be fluffy and the broth fully absorbed. If it looks wet, cook a few minutes more. Heat a large skillet over medium heat. Add a splash of water or vegetable broth. Sauté the diced onion until it turns soft, about 5 minutes. Then, add minced garlic and cook for another minute. Now stir in black beans, corn, cumin, smoked paprika, chili powder, diced tomatoes, salt, and pepper. Let this mixture cook for about 5 minutes. This helps all the flavors blend well. Once the quinoa is done, fluff it with a fork. Add the cooked quinoa to your skillet mix and stir well. Now, gently spoon the filling into each hollowed pepper. Pack the mixture in lightly to avoid overflow. Cover your baking dish with aluminum foil. Bake at 375°F for 25-30 minutes. After that, remove the foil and bake for an additional 10 minutes. This helps the tops get a nice char. After baking, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with slices of avocado on the side. For the complete recipe, refer to the Full Recipe. When making vegan quinoa stuffed peppers, a few errors can ruin the dish. - Overcooking quinoa or undercooking peppers: Quinoa should be fluffy. Stick to the timing. For peppers, they need to be tender but still firm. - Not seasoning adequately: Don't skip the spices! They add depth. Taste your filling and adjust the salt and pepper. Pair your stuffed peppers with tasty sides to enhance the meal. - Sides that pair well: Serve them with a fresh salad or a warm grain like brown rice. - Suggestions for toppings: Try fresh avocado slices or a dollop of vegan sour cream. Fresh herbs, like cilantro, also add a pop of flavor. Having the right tools makes cooking easier and more fun. - Essential tools for the recipe: You will need a baking dish, a medium saucepan, and a large skillet. - Optional gadgets that make cooking easier: A rice cooker can help with quinoa. A food processor can chop veggies quickly. For the full recipe, check out the detailed instructions above. Enjoy your cooking! {{image_2}} You can change the filling in stuffed peppers to suit your taste. Quinoa is great, but you can also use other grains like rice or barley. For a protein boost, try lentils or chickpeas. Each option gives a different flavor and texture. If you have dietary needs, there are many ways to adapt the recipe. For a low-carb option, use cauliflower rice instead of grains. You can also skip beans for a nut-free dish. The key is to keep the filling tasty and satisfying. Herbs and spices can change the flavor of your stuffed peppers. Try adding fresh herbs like basil or parsley for a bright taste. Dried herbs like oregano or thyme can also enhance the dish. Don’t be shy with spices! A pinch of cayenne can add heat, while a dash of turmeric offers warmth and color. You can also mix in other vegetables. Chopped zucchini, mushrooms, or spinach add color and nutrition. Just sauté them with the onions for a few minutes before mixing with the quinoa. This way, you create a filling that is both delicious and colorful. For the full recipe, check out the vibrant vegan quinoa stuffed peppers. To keep your vegan quinoa stuffed peppers fresh, follow these steps: - Cool Down: Let the peppers cool to room temperature first. - Refrigerate: Place them in an airtight container. Store in the fridge for up to 4 days. - Label: Write the date on the container to track freshness. Using glass containers is a great choice. They keep the food fresh and help avoid any plastic taste. If you want to save some for later, freezing is easy. Here’s how: 1. Cool Completely: Ensure the stuffed peppers are cool before freezing. 2. Wrap: Wrap each pepper in plastic wrap or foil. This helps prevent freezer burn. 3. Container: Place wrapped peppers in a freezer-safe bag or container. You can freeze them for up to 3 months. When you're ready to eat, here’s how to reheat: - Thaw: Take them out and let them thaw in the fridge overnight. - Oven: Preheat the oven to 375°F (190°C). Place peppers in a baking dish. Cover with foil and bake for 20-25 minutes. - Microwave: If you’re short on time, heat them in the microwave. Cook for 3-4 minutes or until hot. Following these steps will keep your flavors intact while making them easy to enjoy later. For the full recipe, check earlier in the article. Yes, you can prepare these stuffed peppers in advance. This saves time on busy days. Here are some tips: - Prep the filling: Cook the quinoa and sauté the veggies. - Stuff the peppers: Fill each pepper and place them in a baking dish. - Cover tightly: Use plastic wrap or aluminum foil to keep them fresh. - Refrigerate: Store them in the fridge for up to 2 days. When you are ready to bake, remove the cover and bake as directed in the Full Recipe. If they are cold, add an extra 5-10 minutes to the baking time. Look for a few signs while baking. The peppers should be tender but not mushy. Here’s what to check: - Color: The tops should be slightly charred and the peppers should look vibrant. - Texture: A fork should easily pierce the pepper's skin. - Filling: The filling should be hot and bubbly. These signs tell you that your stuffed peppers are ready to enjoy! Yes, quinoa stuffed peppers are gluten-free. Quinoa is a grain that contains no gluten. All the other ingredients in this recipe are also gluten-free. Here’s a quick breakdown: - Bell peppers: Naturally gluten-free. - Quinoa: A gluten-free grain packed with protein. - Black beans and corn: Both are gluten-free and nutritious. This dish is perfect for anyone avoiding gluten while still enjoying a tasty meal! This blog post covered how to make delicious quinoa stuffed peppers. We discussed the essential ingredients, their health benefits, and step-by-step cooking instructions. I shared tips on avoiding common mistakes and suggested ways to customize your dish. Remember, cooking can be fun and easy. Use your creativity to try new flavors and techniques. Enjoy your healthy meal!

Vegan Quinoa Stuffed Peppers

Discover the deliciousness of vibrant vegan quinoa stuffed peppers! This healthy and colorful recipe combines fluffy quinoa, black beans, sweet corn, and spices, all packed inside tender bell peppers for a delightful meal. Ideal for meal prep or a family dinner, these stuffed peppers are both satisfying and nutritious. Click through to explore the full recipe and learn how to create this mouthwatering dish that everyone will love!
Print Recipe Pin Recipe

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 (frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

Salt and pepper, to taste

Fresh cilantro, for garnish

Avocado slices, for serving

Instructions
 

Preheat your oven to 375°F (190°C).

    Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

        In a large skillet over medium heat, add a dash of water or vegetable broth. Sauté the diced onion until translucent, about 5 minutes; add the minced garlic and cook for an additional minute.

          Stir in the black beans, corn, cumin, smoked paprika, chili powder, diced tomatoes, salt, and pepper. Cook for about 5 minutes to combine the flavors.

            Once the quinoa is ready, fluff it with a fork and add it to the skillet mixture. Stir well to incorporate all the ingredients.

              Spoon the quinoa mixture into the hollowed bell peppers, packing it gently.

                Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10 minutes to slightly char the tops.

                  Once done, let the peppers cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices on the side.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4