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Vegan Stuffed Peppers

These vegan stuffed peppers are a colorful, hearty dish made by filling bell peppers with a mixture of cooked grains, beans, and vegetables. Baked until tender and lightly browned, they showcase a satisfying combination of textures and flavors that feel both comforting and resourceful. Perfect for using up leftovers or pantry staples, they make for an impressive, wholesome meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers choose firm, colorful peppers
  • 1 cup cooked quinoa rinsed and cooled
  • 1 can black beans drained and rinsed
  • 1 cup chopped vegetables such as zucchini, roasted or raw
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 lemon lemon for zest and juice

Equipment

  • Baking dish
  • Skillet
  • Knife
  • Spoon

Method
 

  1. Preheat your oven to 190°C (375°F). Rinse the peppers, slice off the tops, and carefully remove seeds and membranes to create a hollow cavity.
  2. Heat a skillet over medium and add olive oil. Sauté chopped onions and minced garlic until fragrant and translucent, about 3 minutes, releasing a warm aroma and softening the onions.
  3. Add the cooked quinoa, drained black beans, chopped vegetables, and dried oregano to the skillet. Stir well and cook for another 5-8 minutes until everything is heated through and slightly crispy around the edges, filling the air with a savory scent.
  4. Season the mixture with salt and pepper to taste. Zest half the lemon directly over the filling, then squeeze in some lemon juice for brightness. Mix thoroughly to combine all flavors.
  5. Use a spoon to generously stuff each hollowed-out pepper with the filling, pressing down slightly to pack it in. Place the stuffed peppers upright in a baking dish and drizzle a little olive oil over the tops.
  6. Bake uncovered in the preheated oven for 25-30 minutes, until the peppers are tender and lightly browned around the edges, with bubbling filling that smells deeply savory.
  7. Remove from the oven, let rest for 5 minutes to allow the filling to set, then garnish with chopped fresh herbs or an extra squeeze of lemon for added freshness.