Stuffed Bell Peppers with Quinoa and Turkey (vegan)
Printed from Inclusive Kitchen — Stuffed Bell Peppers with Quinoa and Turkey
Stuffed bell peppers are a classic dish that has graced tables for generations, often filled with a savory mix of meats and grains. In this vegan version, we swap out the traditional turkey for protein-packed quinoa and black beans, creating a dish that is not only colorful but also bursting with flavor. The peppers themselves become edible bowls, holding a delightful mixture of spices, vegetables, and wholesome ingredients that will satisfy even the most dedicated carnivore.
Historically, stuffed peppers can be traced back to various cultures, with each region adding its own twist. From the Mediterranean to Latin America, these versatile vegetables have been filled with everything from rice to seafood. Our vegan adaptation pays homage to this rich culinary tradition while ensuring that it remains accessible to those following a plant-based lifestyle.
To prepare these stuffed peppers, you’ll need to embrace a few kitchen essentials, including a large pot for cooking quinoa, a skillet for sautéing vegetables, and a baking dish for the final assembly. The process is straightforward, making it a great option for weeknight dinners or meal prep. Plus, they can be customized with your favorite spices or additional vegetables, so feel free to get creative. Just remember, if you’re feeling adventurous, you can always add a dash of hot sauce for a spicy kick—after all, who doesn’t love a little heat?
As you bake these peppers, the aroma will fill your kitchen, enticing everyone to gather around the table. When they come out of the oven, the peppers will be tender, and the filling will be warm and inviting. Serve them with a side salad or some crusty bread, and you have a meal that’s not just nutritious but also a feast for the eyes. So, grab your apron and let’s get cooking—because these stuffed peppers are sure to be a hit!
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans
- 1 cup corn
- 1 can diced tomatoes
- 1 medium onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 0.25 cup fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C). This temperature allows the peppers to roast perfectly while the filling cooks through.
- Rinse 1 cup of quinoa under cold water to remove any bitterness. Combine it with 2 cups of vegetable broth in a medium saucepan and bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes. The quinoa is done when it’s fluffy and the liquid is absorbed.
- While the quinoa cooks, prepare the bell peppers. Slice the tops off and remove the seeds and membranes. Place them upright in a baking dish.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing until the onion is translucent, about 5 minutes.
- Stir in 1 can of black beans (drained and rinsed), 1 cup of corn, and 1 can of diced tomatoes (with juices). Mix well and cook for another 5 minutes.
- Add the cooked quinoa to the skillet along with 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Stir to combine.
- Remove the skillet from heat and fold in 0.25 cup of chopped fresh cilantro. This adds a fresh flavor that brightens the filling.
- Spoon the quinoa mixture into each bell pepper, packing it tightly. Fill them generously, as they will shrink slightly during cooking.
- Cover the baking dish with aluminum foil to keep the peppers moist while baking. Bake in the preheated oven for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes. The peppers should be tender and slightly charred on the edges.
- Let the stuffed peppers cool for a few minutes before serving. This allows the flavors to meld and makes them easier to handle.
- Serve the stuffed peppers warm, garnished with extra cilantro if desired. They pair wonderfully with a side salad or crusty bread.
- Enjoy your delicious, plant-based meal! And remember, if anyone asks for the recipe, just say it’s a secret—unless they promise to share their dessert!
Nutrition (per serving)
- Calories: 320
- Carbs g: 60
- Protein g: 12
- Fat g: 6
- Sugar g: 4
