These Vegan Stuffed Peppers are packed full of flavor and protein! Perfect for an easy healthy lunch or dinner! 

Have you been looking for a stuffed pepper recipe that’s vegan, but also provides a ton of nutrition? You are in the right place! Not only are these healthy and delicious, but instead of rice we are using quinoa! 

As you probably know, black beans and quinoa are both great sources of plant based protein. Not to mention, they are easy to incorporate into main course dishes, and making side dishes with them is even easier! 

More Quinoa Recipes: 

• Spinach Quinoa Salad
• Southwest Black Bean Quinoa Salad
• Quinoa Pilaf

What You Need to Make Vegan Stuffed Peppers 

Peppers – choose your favorite bell pepper variety

Extra-virgin olive oil

Onion

Garlic cloves

Salt and Pepper

Cumin

Chili powder

Tomatoes

Quinoa – your quinoa will need to be cooked first. Unsure on what to do? Keep reading for tips and how to prepare so it doesn’t have a bitter taste! 

Black beans – if you are using dry beans they will need to be cooked first.

Lime juice – try to use fresh if you can! 

Cilantro

How to Make Vegan Stuffed Peppers 

Start by preheating your oven and spraying a baking dish with nonstick spray. 

Slice your peppers lengthwise and remove the seeds and stems. Place the peppers in the dish, with the cut side up. 

Go ahead and dice your onion, chop the tomatoes and cilantro, and mince the garlic. Also if you need to cook your black beans and quinoa, do that before you actually start cooking. Prepping all of your veggies and other ingredients makes the cooking process go much smoother!

Over medium heat, add your oil and onions to a skillet and saute. This should take about 3 minutes. 

Then add your garlic, salt, cumin, pepper, and chili powder. Continue to cook for another minute then add in the chopped tomatoes.

Remove the skillet from the heat and mix in the cooked quinoa and beans, lime juice, and cilantro. 

Scoop the mixture into the two peppers.  Add a ½ cup of water to the baking dish and cover it with foil. 

Bake for about 40 minutes and serve! 

These stuffed peppers are best served fresh from the oven. Feel free to garnish with toasted cashews which adds a nice crunch! 

Tips for Cooking Quinoa 

• If you are new to cooking quinoa, you may not know that it needs rinsing prior to cooking. Also, not all labels include this instruction. 
• So what happens if you don’t rinse the quinoa? Once it’s cooked you may find it has a bitter taste that can ruin your dish! 
• You will need about 1 ¾ cup of water for every 1 cup of quinoa. 
• If you want to make an extra batch, it’s actually really great for meal prepping and will keep for about 5 days when stored in the refrigerator. 

Can This Recipe be Doubled?

Absolutely! You can even triple it if you want to! Just make sure you remember to make more black beans and quinoa,

More Vegan Recipes to Try:

• Air Fryer Mushrooms
• Broccoli Ginger Soup
• Vegan Rice Pudding
• Miso Noodles
• Instant Pot Spaghetti Squash
• Dairy Free Ranch Dressing

Vegan Stuffed Peppers

These Vegan Stuffed Peppers are packed full of flavor and protein! Perfect for an easy healthy lunch or dinner!

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 2

Author: Abbie

Ingredients

• 2 medium peppers halved lengthwise, stemmed, and seeded
• 1 tablespoon extra-virgin olive oil
• ½ onion diced
• 2 cloves garlic minced
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 to mato chopped
• 1 cup cooked quinoa
• 1 cup cooked black beans
• Juice of 1 lime
• 1 tablespoon chopped cilantro

Instructions

• Preheat oven to 375 degrees Fahrenheit. Spray baking dish with oil spray. Place peppers in baking dish cut side up.
• In a skillet over medium heat, add oil. Add onion and saute, approximately 3 minutes. Add garlic, salt, pepper, cumin, chili powder and cook for 1 minute. Add tomato and cook for 2 minutes.
• Remove skillet from heat and mix in quinoa, beans, lime, and cilantro. Scoop one-quarter of the mixture into each pepper.
• Place ½ cup water into baking dish then cover it tightly with foil.
• Place baking dish into oven and cook for 40 minutes.
• Remove and serve hot. Optional: garnish with toasted cashews.

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