The Vegan Stuffed Peppers Recipe You Must Try

The Vegan Stuffed Peppers Recipe You Must Try

These colorful bell peppers are stuffed with a mix of rice, black beans, veggies, and spices that come together to make the most satisfying stuffed peppers you could ever try. This stuffed vegan pepper recipe is meant for everyone, irrespective of whether you’re a full vegan or someone that enjoys vegan meals and want to try something lovely.

The blend of the ingredients that make up these stuffed peppers is what I love the most about this recipe, in fact, in my opinion it is the most defining factor about these stuffed peppers. The onions, garlic, zucchini, and mushrooms get sautéed until tender, then mixed with warm spices, diced tomatoes, and just the right amount of tomato paste to bring everything together. The black beans add protein and the rice or quinoa gives it that filling texture that makes you feel like you’ve had a real meal. It’s the kind of recipe that’s cozy and nourishing at the same time.

Another great thing about these peppers is how easy they are to make. You can prep everything in under 20 minutes, then let your oven do the rest of the work. While they bake, the peppers soften and soak up all those savory flavors inside. I know you must be salivating already, let’s quickly get into the recipe proper.

The Vegan Stuffed Peppers Recipe You Must Try

Ever tried stuffed peppers that made you wonder what exactly is in this? Well, you're about to with these vegan stuffed peppers, you'll surely repeat this. This recipe is meant to be super easy and quick.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Mediterranean, Vegan

Calories: 310

Ingredients Equipment Method Nutrition

Ingredients

  

1x2x3x?

• 4 large bell peppers any color, tops sliced off and seeds removed
• 1 tablespoon olive oil
• 1 small yellow onion finely chopped
• 3 cloves garlic minced
• 1 medium zucchini diced
• 1 cup mushrooms chopped
• 1 can 15 oz black beans, drained and rinsed
• 1 cup cooked brown rice or quinoa
• 1 can 14.5 oz diced tomatoes, drained
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• Salt and black pepper to taste
• ¼ cup fresh parsley or cilantro chopped
• vegan shredded cheese or nutritional yeast An optional topping

Equipment

• Large skillet
• Cutting board
• Knife
• Mixing spoon or spatula
• Baking dish (9x13 inch or similar)
• Aluminum foil
• Oven

Method

 

1. Preheat the oven to 375°F (190°C).
2. Prepare the bell peppers by slicing off the tops and removing the seeds and membranes. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
4. Add garlic, zucchini, and mushrooms, cooking for another 5 minutes until tender.
5. Stir in the black beans, cooked rice (or quinoa), diced tomatoes, tomato paste, and all spices. Cook for another 3–5 minutes until everything is heated through.
6. Taste and adjust salt, pepper, and spices as needed.
7. Stir in fresh herbs (parsley or cilantro) and remove from heat.
8. Stuff each bell pepper with the mixture, packing it in tightly.
9. Arrange the peppers upright in a baking dish. If desired, sprinkle vegan cheese on top.
10. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes to brown the tops slightly.
11. Let cool slightly before serving.

Nutrition

Calories: 310kcal

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