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- 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 kernels (fresh, frozen, or canned) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup crushed tomatoes (canned or fresh) - 1 avocado, diced (for topping) - Fresh cilantro, chopped (for garnish) These ingredients make a vibrant and tasty meal. The bell peppers serve as a colorful shell. Quinoa adds protein and texture. Black beans give fiber and richness. Corn brings sweetness, while spices add warmth. The crushed tomatoes bind the filling together and add moisture. Fresh toppings like avocado and cilantro elevate the dish. This meal is packed with nutrients. Quinoa is a complete protein. Black beans are full of fiber, which keeps you full. Bell peppers are high in vitamins A and C. Corn adds antioxidants. Overall, this dish supports a balanced diet. You can whip up this meal in only 50 minutes. The prep time is 15 minutes, and cooking takes 35 minutes. This makes it a quick choice for dinner. You can enjoy a healthy, homemade meal without spending all evening in the kitchen. For the full recipe, check out the Vibrant Vegan Stuffed Bell Peppers. Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. This step is key! You want the peppers to hold the filling well. Place them cut-side up in a baking dish, ready for stuffing. In a medium saucepan, bring 2 cups of vegetable broth to a boil. This adds great flavor! Once boiling, add 1 cup of rinsed quinoa. Lower the heat to a simmer and cover the pot. Let it cook for about 15 minutes. The quinoa is ready when it is fluffy, and all the liquid is absorbed. After cooking, remove it from heat and set aside. In a large skillet over medium heat, add a splash of water or olive oil. Sauté the diced red onion until it turns translucent, about 5 minutes. Then, add 2 cloves of minced garlic and sauté for one more minute until it smells great. Next, stir in 1 can of rinsed black beans and 1 cup of corn. Add 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Don’t forget to season with salt and pepper to taste. Mix everything well and let it cook for another 3-4 minutes. Now, add the cooked quinoa and 1 cup of crushed tomatoes to the skillet. Stir until all the ingredients blend well. This mixture will be the tasty filling for your peppers. Stuff the prepared bell peppers tightly with the quinoa mixture. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. The peppers should be tender and ready to serve! Let them cool slightly before topping with diced avocado and fresh cilantro. Enjoy your vibrant vegan stuffed bell peppers! For the complete recipe, check out the Full Recipe. To make stuffed peppers, pick fresh, colorful bell peppers. Cut off the tops and remove seeds. This step helps them cook evenly. Pre-cook the filling to add flavor. Mixing in spices boosts taste. Pack the filling tightly for a hearty bite. Bake until tender, but don’t overcook. The goal is a soft pepper with a warm, flavorful center. Use spices like cumin, chili powder, and smoked paprika. These add warmth and depth to your dish. Don’t be afraid to taste as you go. Adjust the salt and pepper to fit your taste. You can also mix in fresh herbs like cilantro or parsley for a fresh touch. You can add more veggies to the filling. Try diced zucchini, mushrooms, or spinach. These add texture and nutrients. Mixing in different colors makes your dish more appealing. You can also use leftover vegetables. Just chop them up and toss them in. Serve your stuffed peppers with a side salad for a fresh crunch. A dollop of vegan sour cream adds creaminess. You can also offer avocado slices on the side for healthy fats. Enjoy with crusty bread for a complete meal. For a twist, try topping with salsa or hot sauce. {{image_2}} When it comes to vegan stuffed bell peppers, the options are endless. You can switch things up to fit your taste or needs. Let's explore some variations. These stuffed peppers are great for gluten-free diets. The main filling uses quinoa, which is naturally gluten-free. Avoid any sauces or extras with gluten. This way, you keep your meal safe and tasty. If you miss cheese, try vegan cheese. It melts well and adds creaminess. You can fold it into the filling or sprinkle it on top before baking. Look for brands made from nuts or soy for a rich flavor. Want to switch up your grain? You can use farro, rice, or barley. Each grain has its own flavor and texture. This change can make your stuffed peppers unique each time. For a nutty taste, try farro. For a lighter option, use rice. Toppings can take your dish to the next level. Try adding fresh avocado on top for creaminess. Chopped cilantro adds a burst of flavor. You can also sprinkle some lime juice for a zesty kick. For extra crunch, add crushed tortilla chips or nuts. These toppings make your meal not only tasty but also beautiful. Explore these variations to find your favorite. You can mix and match until you create your perfect vegan stuffed bell peppers. For the full recipe, check the link above! After you enjoy your vegan stuffed bell peppers, let them cool down. Place any leftovers in an airtight container. They will stay fresh for up to four days in the fridge. If you want to keep them longer, freezing is a great option. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the stuffed peppers in an oven-safe dish and cover with foil. Heat for about 20 minutes, or until warm. In the microwave, place the peppers on a safe plate. Heat for 2 to 3 minutes, checking every minute to avoid overcooking. If you want to freeze your stuffed peppers, it’s best to do it before baking. After stuffing them, wrap each pepper in plastic wrap and then in foil. They can last in the freezer for up to three months. When you're ready to eat, thaw them overnight in the fridge. Bake them in the oven at 375°F (190°C) for about 30 to 35 minutes. Enjoy your meal from the freezer! For the full recipe, check out the details above. To make vegan stuffed bell peppers, you need to follow several steps. First, you prepare your bell peppers by cutting off the tops and removing the seeds. Then, cook quinoa in vegetable broth until fluffy. Next, sauté diced onion and minced garlic in a pan. Add black beans, corn, spices, and crushed tomatoes to the pan. Mix in the cooked quinoa. Stuff the bell peppers with this mixture. Bake them at 375°F until tender. For the full recipe, check above. Yes, you can use other vegetables! Zucchini, eggplant, or tomatoes work well. Just make sure they can hold the filling. Cut them in half or hollow them out. This way, you can enjoy the same tasty filling with a different veggie twist. Vegan stuffed bell peppers pair well with many sides. A simple green salad adds freshness. You can also serve quinoa or brown rice for extra carbs. Roasted vegetables or a light soup can round out the meal nicely. Choose sides that complement the flavors of the peppers. Cooked stuffed peppers can last about 3 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If they start to smell or look strange, it’s best to throw them away. Absolutely! You can make the filling a day or two ahead. Just store it in the fridge until you’re ready to stuff the peppers. This saves time and makes meal prep easier. Just remember to let it cool before storing. In this blog post, we explored how to make delicious stuffed bell peppers using wholesome ingredients. We covered each step, from prepping the peppers to baking them to perfection. You learned about their nutritional benefits and tips for perfecting your dish. These stuffed peppers are versatile, tasty, and easy to customize. Enjoy making them for your next meal, and don’t forget to try different fillings and toppings. You’ll love the results and benefits they bring.

Vegan Stuffed Bell Peppers

Discover the joy of cooking with these vibrant vegan stuffed bell peppers! Packed with nutritious ingredients like quinoa, black beans, and corn, this delicious recipe is easy to make and perfect for any meal. Whether you’re looking for a healthy dinner option or a tasty party dish, these stuffed peppers will delight your taste buds. Click through to explore the full recipe and get inspired to create this colorful dish tonight!
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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 kernels (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup crushed tomatoes (canned or fresh)

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds. Place them cut-side up in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook for about 15 minutes until the quinoa is fluffy and all the liquid has been absorbed. Remove from heat and set aside.

        In a large skillet over medium heat, add a splash of water or olive oil and sauté the diced onion until it becomes translucent, about 5 minutes.

          Add the minced garlic to the skillet and sauté for another minute until fragrant.

            Stir in the black beans, corn, cumin, smoked paprika, chili powder, and season with salt and pepper. Mix well and cook for an additional 3-4 minutes.

              Add the cooked quinoa and crushed tomatoes to the skillet. Stir until everything is well combined, and remove from heat.

                Stuff the prepared bell peppers with the quinoa mixture, packing it in tightly.

                  Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                    Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.

                      Remove from the oven and let cool slightly before serving. Top with diced avocado and fresh cilantro for garnish.

                        Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4