In this easy dinner recipe Vegan Stuffed Peppers, colorful bell peppers (capsicum) are filled with a hearty, protein-packed quinoa, veggie and vegan meat or beans, then topped with melted vegan cheese that gets crispy while baking. It’s a one-dish meal to love for its simplicity, deliciousness and visual appeal!
Index
Why you’ll love this vegetarian stuffed chili recipe
- Delicious and cheesy. The delicious and meaty filling of quinoa and vegan meat (you can also use beans) is packed with flavor. The baked stuffed peppers are perfectly tender, and the vegan cheese on top adds another layer of yum to the recipe.
- Easy recipe. Stuffed Bell Pepper Filling is easy and quick to put together. After that, it’s about an hour of hands off until the peppers are baked to a tender deliciousness.
- A plate of food. This recipe has plenty of protein and you also have healthy vegetables, making it a complete one-dish meal.
- Soy-free, nut-free, gluten-free. These baked bell peppers are friendly to all diets. Kids will love the delicious filling and cheese, even those who don’t normally like bell peppers!
- healthy. Half of two bell peppers have 466 calories in each serving, and you’ll also get 20 grams of protein and 11 grams of dietary fiber. The dish also contains vitamins A and C and calcium, among other nutrients.
Components and Substitutions
- Extra virgin olive oil. Or use another oil, such as avocado oil or grape seed oil.
- vegetables: bell pepper (see note below for color selection), onion And Celery. Use any edible trimmings from the bell pepper, such as the ribs, that you remove to create a cavity to fill with the stuffing. If you want more vegetables, add a finely chopped the carrot With onions and celery.
- garlic. Use lots of garlic for amazing flavor. I use six large cloves.
- Herbs: Oregano And Fresh parsley. If you have fresh oregano in your fridge or in your herb garden, this is a great recipe to add to it. Or use dried oregano. Good herb substitutions are thyme or sage.
- spices: paprika, Stay red pepper And cumin. You can use cayenne alone or in place of cayenne and omit the paprika.
- Tomato paste. It adds a lot of umami to this meatless dish.
- Vegan meat substitutes. I used Impossible Meat this time, but I made this dish with black beans with stunning results. Use any meat substitute or vegan sausage of your choice or black beans, kidney beans or lentils.
- Quinoa. Quinoa adds more heart-healthy fiber and protein to this recipe and a nice texture. You can use brown rice or white rice instead.
- salt And Ground pepper.
- Shredded vegan mozzarella. You can substitute ½ cup panko bread crumbs by mixing 1 teaspoon dried oregano, salt, black pepper, and 1 tablespoon extra virgin olive oil.
- Vegetable stock or vegetable broth. Or use a mushroom stock. If you don’t have them, use ½ cup of dry white wine for best flavor.
- lemon. It adds more flavor to the bell peppers as they cook in the broth.
What color pepper to use?
Not all bell peppers are created equal when it comes to flavor. Green bell peppers are sweeter, orange and yellow bell peppers are sweeter, red bell peppers are the sweetest. I love them all, but depending on your taste you may want to choose a specific color of pepper. Using multi-colored peppers in this recipe adds a stunning perspective to the dish and allows the taste buds in the family to choose the color and flavor they like!
Serving advice
You really don’t need any sides with this vegan meat and quinoa stuffed chili because this dish has everything you need and enough texture and flavor to keep your mouth happy. If you want to go all out, top with a dollop of vegan sour cream.
A delicious vegan salad, like this Vegan Caesar Salad or a side of Vegan Garlic Butter Beet or Roasted Golden Beet would also be wonderful and add more fresh healthiness to the meal.
How to Store Stuffed Bell Peppers
- Keep in fridge: Store stuffed peppers in an airtight container in the refrigerator for up to three days.
- freeze: These stuffed bell peppers freeze well. Store in a single layer in a freezer-safe container.
- Reheat: Melt and reheat bell peppers in a 400-degree F/205-degree Celsius oven until hot.
More delicious one-dish meals
Love this stuffed bell pepper recipe? Be sure to check out more gluten-free vegan recipes at Holy Cow Vegan.
Vegan Stuffed Peppers
In this easy dinner recipe for vegetarian stuffed peppers, colorful bell peppers (capsicum) are stuffed with a hearty, protein-packed quinoa, veggie and vegan meat or beans, then topped with melted vegan cheese that gets crispy when baked. It’s a one-dish meal to love for its simplicity, deliciousness and visual appeal!
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Serving: 3 serving (two pepper halves each)
Calories: 466kcal
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instructions
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Heat oil in a pan over medium heat. Add onions and celery with salt and black pepper to taste. Fry until soft, about 2-3 minutes. Stir in the garlic and fry for a minute.
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Add tomato paste and mix it. Stir in parsley and ground cumin followed by paprika and cayenne/red pepper flakes.
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Stir in the vegan beef substitute and mix it well. Let it cook for 2-3 minutes until it turns slightly brown. Add the quinoa and mix it. Heat the stuffing. Stir in the parsley, check for salt and turn off the heat.
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Cut bell peppers in half lengthwise and remove seeds and ribs. You can add ribs to the stuffing, they are perfectly edible and they will add more flavor and nutrition. Stuff the sliced peppers with the filling, then sprinkle on some vegan mozzarella cheese slices.
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Mix vegetable stock with lemon juice or lime juice and pour into baking dish. Cover the baking dish tightly with aluminum foil and bake in a preheated 400°F/205°C oven for 40 minutes. Remove the foil and continue baking for another 20 minutes until the cheese is melted and the tops are crisp.
Recipe notes
You really don’t need any sides with this vegan meat and quinoa stuffed chili because this dish has everything you need and enough texture and flavor to keep your mouth happy. But a delicious vegan salad, like this vegan Caesar salad or a side of vegan garlic butter beets or roasted golden beets, would also be wonderful and add more fresh healthiness to the meal.
How to Store Stuffed Bell Peppers
- Keep in fridge: Store stuffed peppers in an airtight container in the refrigerator for up to three days.
- freeze: These stuffed bell peppers freeze well. Store in a single layer in a freezer-safe container.
- Reheat: Thaw and reheat peppers in a 400-degree F/205-degree C oven until hot.
nutrition
Worship: 2Halve stuffed bell peppers | Calories: 466kcal | Sugars: 41g | Protein: 20g | Fat: 23g | Saturated Fat: 1g | Polyunsaturated Fats: 1g | Monounsaturated fats: 4g | Potassium: 696mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6210IU | Vitamin C: 220mg | Calcium: 120mg | Iron: 4mg
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