Vegetarian Stuffed Peppers with Black Beans (vegan)
Printed from Inclusive Kitchen — Vegetarian Stuffed Peppers with Black Beans
Stuffed peppers are a classic dish that has been enjoyed in various forms across many cultures. Originating from the Mediterranean, these vibrant vessels are perfect for showcasing seasonal vegetables and grains. In this vegan version, we fill sweet bell peppers with a hearty mixture of black beans, quinoa, and spices, creating a dish that is not only visually appealing but also packed with flavor and nutrition.
The beauty of stuffed peppers lies in their versatility. You can customize the filling based on what you have on hand or your personal preferences. This recipe combines the earthiness of black beans with the nuttiness of quinoa, providing a protein-rich meal that will satisfy even the most discerning eaters. Plus, they are a great way to sneak in some extra veggies—because who doesn’t want to eat their rainbow?
As you prepare these stuffed peppers, you might find yourself pondering the age-old question: why do we call them “bell peppers” when they don’t ring? Perhaps it’s because they’re always ready to deliver a flavorful punch! These peppers are not only delicious but also make for a stunning presentation on your dinner table. Serve them with a side salad or some crusty bread, and you have a complete meal that’s sure to impress.
Whether you’re hosting a dinner party or simply looking for a nutritious weeknight meal, these vegan stuffed peppers are a fantastic choice. They can be made ahead of time and stored in the refrigerator, making them a convenient option for busy days. Just pop them in the oven when you’re ready to eat, and in no time, you’ll have a warm, comforting dish that’s sure to please everyone at the table.
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Ingredients
- 4 large bell peppers
- 1.5 cups cooked quinoa
- 1 can canned black beans
- 1 cup corn kernels
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro
- 2 tablespoons lime juice
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the peppers to roast perfectly while the filling heats through.
- Prepare the bell peppers by cutting the tops off and removing the seeds. Choose vibrant colors like red, yellow, or green for a visually appealing dish.
- In a large mixing bowl, combine 1.5 cups of cooked quinoa, 1 can of drained black beans, 1 cup of corn kernels, and 1 can of diced tomatoes. This mixture will serve as the hearty filling.
- Add 1 tablespoon of chili powder, 1 teaspoon of cumin, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl. These spices will enhance the flavor of the filling.
- Drizzle 1 tablespoon of olive oil over the mixture and stir in 0.25 cup of chopped fresh cilantro and 2 tablespoons of lime juice. This adds freshness and a zesty kick.
- Spoon the filling into each prepared bell pepper, packing it tightly. Make sure to fill them generously; no one likes a half-empty pepper!
- Place the stuffed peppers upright in a baking dish. If they wobble, you can slice a small amount off the bottom to stabilize them.
- Cover the baking dish with aluminum foil to keep the moisture in while they cook. Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 5-10 minutes. The peppers should be tender and slightly charred at the edges.
- Check for doneness by piercing the peppers with a fork; they should be soft but still hold their shape.
- Once done, remove the peppers from the oven and let them cool for a few minutes before serving. This allows the flavors to settle.
- Serve the stuffed peppers warm, garnished with extra cilantro or a squeeze of lime if desired. Enjoy your colorful and nutritious meal!
Nutrition (per serving)
- Calories: 350
- Carbs g: 60
- Protein g: 15
- Fat g: 8
- Sugar g: 5
