Go Back

Vegan Stuffed Peppers with Quinoa and Black Beans

This vegan stuffed peppers recipe features colorful bell peppers filled with a hearty mixture of cooked quinoa, black beans, spices, and fresh herbs. The peppers are roasted until tender and bubbling with a golden crust, creating a cozy, comforting dish with vibrant presentation and satisfying textures. Perfect for a nourishing weeknight dinner or nostalgic gathering, it combines bold flavors with wholesome ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large Bell peppers (red, yellow, or orange) Choose firm peppers that can hold filling
  • 1 cup Quinoa Rinse before cooking
  • 1 can Black beans Drained and rinsed
  • 1 can Diced tomatoes Optional for moisture and flavor
  • 1 tsp Smoked paprika Adds smoky depth
  • 1/2 tsp Cumin
  • 2 tbsp Olive oil For sautéing and roasting
  • 2 cloves Garlic Minced
  • 1 small Onion Diced
  • Fresh quantity Parsley and cilantro Chopped for garnish
  • 1 tbsp Lemon juice Brightens the filling

Equipment

  • Baking dish
  • Skillet
  • Knife
  • Spoon
  • Foil

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly oil a baking dish.
  2. Wash the peppers, then carefully halve each lengthwise and remove the seeds and membranes. Arrange them cut side up in the baking dish.
  3. In a skillet over medium heat, warm a tablespoon of olive oil. Add diced onion and sauté until fragrant and translucent, about 5 minutes. Stir in minced garlic and cook for another 30 seconds until aromatic.
  4. Add cooked quinoa, drained black beans, diced tomatoes, smoked paprika, cumin, and a pinch of salt to the skillet. Mix well and cook for 3-4 minutes until heated through and flavors meld. Remove from heat and stir in lemon juice and chopped herbs.
  5. Use a spoon to generously stuff each pepper half with the flavorful quinoa and bean mixture, pressing slightly to pack the filling in.
  6. Place the filled peppers in the prepared baking dish and cover tightly with foil. Bake for 30 minutes, or until the peppers are tender and slightly blistered at the edges.
  7. Remove the foil and bake uncovered for an additional 5 minutes to allow the tops to get a slight golden crust. Garnish with chopped parsley and cilantro before serving.
  8. Let the peppers rest for about 5 minutes, then serve warm, enjoying the vibrant colors and savory aroma.