Vegan Stuffed Peppers

These vegan stuffed peppers are a hearty, colorful dish made by filling roasted bell peppers with a flavorful mixture of grains, beans, vegetables, and herbs. The peppers are baked until tender and slightly charred, with a bubbling, fragrant filling that offers a satisfying texture and smoky aroma. Perfect for a comforting, improvisational home-cooked meal that celebrates simple, honest ingredients.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 280 kcal

Equipment

Baking dish
Sharp knife
Mixing bowls
Spoon or scoop
Oven thermometer

Ingredients

4 large bell peppers preferably sturdy and fresh
1 cup cooked grains (quinoa or rice) slightly underdone for better stuffing
1 cup cooked beans (black beans or chickpeas) rinsed and drained
1 cup chopped vegetables (zucchini, tomatoes, or carrots) use what you have
2 tablespoons olive oil for roasting and mixing
2 cloves garlic minced
1 teaspoon cumin ground
to taste salt and pepper adjust as desired
2 tablespoons fresh parsley or cilantro chopped, for garnish
1 tablespoon lemon juice for brightness, added after baking

Instructions

Preheat your oven to 180°C (350°F). Slice the tops off the peppers and carefully remove seeds and membranes, trying to keep the peppers intact.
In a mixing bowl, combine the cooked grains, beans, chopped vegetables, minced garlic, cumin, salt, and pepper. Mix well until everything is evenly incorporated and smells fragrant.
Use a spoon or scoop to generously stuff each pepper with the filling, pressing down slightly to pack it in. Place the filled peppers upright in a baking dish.
Drizzle the outside of the peppers with olive oil to promote roasting and caramelization.
Bake uncovered in the oven for 25-30 minutes, until the peppers are tender and slightly charred around the edges, and the filling is bubbling and fragrant.
Remove the peppers from the oven and let them rest for 5 minutes to allow the filling to set.
Squeeze fresh lemon juice over the peppers and sprinkle with chopped parsley or cilantro for a bright, fresh finish.
Serve the peppers warm, enjoying their smoky aroma and hearty, textured filling with a squeeze of lemon.

Notes

Feel free to customize the filling with different vegetables or grains. For extra creaminess, add a splash of plant-based sauce or a sprinkle of nutritional yeast before baking.