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vegan stuffed bell peppers

Vegan Stuffed Bell Peppers

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These vegan stuffed bell peppers are a healthy, plant-based dinner made with simple ingredients like bell peppers, whole grains, and beans. They’re filling without being heavy and perfect for weeknight meals or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dinner, Healthy Meals, Soup Base, Main Course, Plant-Based Meals
Cuisine: American, Mediterranean, Vegan, Vegetarian
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa or brown rice
  • 1 cup cooked black beans or kidney beans, drained and rinsed
  • 1/2 cup tomato sauce or crushed tomatoes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (optional)
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • Salt to taste
  • 2 tbsp nutritional yeast (for a cheesy flavor) (optional)
  • Fresh parsley or cilantro for garnish (optional)

Equipment

Method
 

  1. Prepare the peppers
    Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers upright in a baking dish.
  2. Cook the filling
    Heat olive oil in a skillet over medium heat. Add chopped onion and cook for 2 to 3 minutes until soft. Stir in garlic and cook for 30 seconds. Add cooked quinoa or rice, beans, tomato sauce, cumin, paprika, salt, and black pepper. Mix well and heat for 3 to 4 minutes.
  3. Stuff the peppers
    Spoon the filling evenly into each prepared bell pepper, pressing gently to pack the mixture.
  4. Bake until tender
    Cover the baking dish loosely with foil and bake for 20 minutes. Remove foil and bake for another 10 to 15 minutes until the peppers are tender but still hold their shape.
  5. Serve
    Remove from the oven and garnish with fresh herbs if desired. Serve warm.

Nutrition

Calories: 260kcalCarbohydrates: 38gProtein: 10gFat: 6gFiber: 9g

Notes

  • For a low-calorie version, use cauliflower rice instead of grains.
  • For a high-protein version, add extra beans or lentils to the filling.
  • You can skip oil entirely and sauté using water or vegetable broth.
 
Storage & Reheating
  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooked peppers for up to 2 months.
  • Reheating: Warm in the oven at 350°F (175°C) or microwave until heated through.

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