This vegan stuffed peppers recipe is so easy, delicious and versatile. You can use any protein or bean source in these peppers, as well as any grain.
About this Vegan Stuffed Peppers recipe
These stuffed peppers are of course vegan but also gluten free. They are so hearty and hit all the right flavours for me personally. Oh and let’s not forget, they are a delicious way to a get your one in five a day in one tasty meal. These stuffed peppers can be served as a main dish alongside guacamole and salsa or even as a starter or side dish. In this recipe, I mentioned using red peppers, however you can use green , red or yellow. Just bear in mind, these peppers don’t all taste the same. I prefer red peppers as they are sweeter in comparison to green peppers.
Can I Adjust the Spice Levels?
Absolutely, you can add more spices and chilli to this recipe, which is what I normally do however not everyone has as much love for spice as me. For the sake of this recipe, I kept it on the moderate side.
Prefer a Smoky Flavour for These Vegan Stuffed Peppers?
Whilst the quiona mix is cooking, I love grilling the peppers to give it a smokier taste. You can do this heating the grill on medium – high heat and grilling the covered peppers for about 10 minutes. You will need to turn the peppers around whilst they are being grilled to ensure they have gained a nice colour on all sides. It is worth noting, that grilling the peppers can make it a little more difficult to stuff after being grilled.
Can I use Alternative Ingredients to Stuff these Peppers?
The great thing about this recipe, it is SO versatile! You can use any grain, I prefer quinoa however you can use rice, cous cous, bulgar wheat – whatever you have at home and they will still taste delicious!
Also, instead of black beans you can use any other beans or protein source such as lentils! Feel free to also add some vegan cheese to this recipe at the end of cooking to make it even creamier. Here it is:
Vegan Stuffed Peppers
- 4 Red Peppers
- 1 cup Quinoa / Any other Grain
- 1 cup Vegetable Stock
- ½ cup Salsa
- 1 tbsp Nutritional Yeast
- 2 tsp Cumin Powder
- 1 ½ tsp Chilli Powder
- 2 tsp Garlic Powder
- 1 cup Black beans /Kidney Beans
- Cook the quinoa by adding quinoa and vegetable stock to a saucepan and bringing to a boil. Once boiling reduce heat, cover, and simmer until all liquid is absorbed. (About 25 mins)
- Preheat oven to 190°C and grease a baking dish.
- Add cooked quinoa and all other ingredients to a bowl and mix. Cut all peppers in half.
- Stuff halved peppers with the mixture, until the peppers are full.
- Bake for 40 mins, until peppers are soft and start to go golden.
- Serve with topping, such as extra salsa or avocado! Enjoy.
If you’re planning on having a dinner party and want to have this as a side for guests, why not also try my falafel recipe to pair alongside.
I hope you like this recipe, let me know in the comments below if you tried it and how you found it.