Vegan Quinoa Stuffed Bell Peppers with Spicy Black Bean Filling

If you’re looking for a vibrant and nutritious meal that bursts with flavor, look no further than Vegan Quinoa Stuffed Bell Peppers with Spicy Black Bean Filling. This recipe is not only visually appealing but also packed with plant-based protein and essential nutrients. Perfect for a weeknight dinner or meal prep, these stuffed peppers are sure to impress both vegans and non-vegans alike!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (adjust to taste)
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1 tablespoon olive oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

Step 1: Prepare the Quinoa

1. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

Step 2: Sauté the Aromatics

2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

Step 3: Combine the Filling

3. To the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir well to combine and allow the mixture to heat through for about 5 minutes. Adjust seasonings to taste.

Step 4: Prepare the Peppers

4. While the filling is cooking, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

Step 5: Stuff the Peppers

5. Generously fill each bell pepper with the quinoa and black bean filling. Press down lightly to pack the filling. If desired, sprinkle a little extra smoked paprika on top for added flavor.

Step 6: Bake

6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

Step 7: Serve and Enjoy

7. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side for a zesty kick!

Cooking Tips

• Choosing the Right Peppers: For the best flavor and texture, choose firm and vibrant bell peppers. Red, yellow, or orange peppers tend to be sweeter than green ones.
• Meal Prep: These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 4 days. Just reheat in the oven before serving.
• Custom Variations: Feel free to customize the filling by adding other vegetables like zucchini or spinach. You can also substitute quinoa with brown rice or couscous for a different texture.

Pairing Suggestions

Serve your Vegan Quinoa Stuffed Bell Peppers with a side salad or some avocado slices for a complete meal. A refreshing cucumber salad or a zesty salsa would also complement the flavors beautifully.

Additional Notes

• Food Photography Ideas: Capture the colorful layers of the stuffed peppers by slicing one in half to show off the filling. Use natural light to enhance the vibrant colors.
• Glossary of Terms:
  • Quinoa: A nutritious grain high in protein and gluten-free.
  • Cumin: A spice with a warm, earthy flavor commonly used in Mexican and Indian cuisines.

For more delicious vegan recipes and cooking tips, consider checking out Minimalist Baker or Oh She Glows.

We hope this recipe inspires you to create something delicious in your kitchen. Share your stuffed pepper creations with friends, and don’t forget to subscribe to our newsletter for more mouthwatering recipes and culinary insights!