Vegan Stuffed Bell Peppers
This vegan stuffed bell peppers recipe is a delicious and healthy option for a weeknight dinner. The bell peppers are filled with a flavorful mixture of quinoa, black beans, onions, and bell peppers seasoned with cumin and chili powder. Topped with melted vegan cheese and fresh cilantro, these stuffed bell peppers are both satisfying and visually appealing. This dish is perfect for anyone looking for a tasty and nutritious vegan meal.
Ingredients
- 4 large bell peppers (any colour)
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- ½ onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon cumin
- 1 tablespoon chilli powder salt and pepper to taste
- 1 cup shredded vegan cheese with chopped fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F.
- Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse them and set them aside.
- In a large skillet, sauté the onion, red bell pepper, green bell pepper, and garlic until the vegetables are tender.
- Add the cooked quinoa, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir until everything is well combined.
- Stuff each bell pepper with the quinoa and black bean mixture. Place the stuffed peppers in a baking dish.
- Sprinkle shredded vegan cheese on top of each pepper.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the peppers are tender.
- Garnish with chopped fresh cilantro before serving.
- Enjoy your vegan stuffed bell peppers!
Notes
Here are some special notes about this vegan stuffed bell peppers recipe:-
- Bell Pepper Size: This recipe uses large bell peppers, but if you can only find smaller peppers, adjust the cooking time accordingly.
- Filling: The filling can be adjusted to suit individual tastes and preferences. You can add or remove any vegetables, grains, or beans, and adjust the seasoning to your liking.
- Vegan Cheese: If you don't have vegan cheese or don't like it, you can omit it or use a different type of cheese, such as regular cheese, if you're not vegan.
- Leftovers: This recipe makes 4 servings, but any leftovers can be stored in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
- Freezing: If you have extra stuffed bell peppers, you can freeze them for later. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw them in the fridge before reheating.
- Nutritional Information: The nutritional information provided is an estimate and may vary depending on the specific ingredients used.