Go Back

Vegan Stuffed Peppers

These vegan stuffed peppers are baked until tender, filled with a savory mixture of grains, beans, herbs, and spices. The dish features colorful peppers with slightly blistered skins and a hearty, flavorful filling that is warm, slightly crispy on top, and bursting with herbaceous notes. Perfect as a comforting main course with a rustic, imperfect charm.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably colorful and firm
  • 1 cup cooked grains (rice or quinoa) cooled
  • 1 cup black beans rinsed and drained
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil for sautéing
  • 1 teaspoon paprika smoked optional
  • 1/2 teaspoon cumin
  • to taste salt and pepper
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 tablespoon lemon juice optional, for brightness
  • optional vegan cheese or breadcrumbs for topping

Equipment

  • Baking dish
  • Sharp knife
  • Skillet
  • Spoon

Method
 

  1. Preheat your oven to 190°C (375°F). Slice the tops off the peppers and carefully scoop out the seeds and membranes, keeping the peppers intact.
  2. In a skillet, warm the olive oil over medium heat until it shimmers. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3 minutes, filling your kitchen with a savory aroma.
  3. Add the cooked grains, black beans, paprika, cumin, salt, and pepper to the skillet. Stir everything together and cook for another 5 minutes, allowing the flavors to meld and the mixture to warm through.
  4. Using a spoon, gently stuff each pepper with the savory mixture, pressing down slightly to compact the filling. Place the stuffed peppers upright in a baking dish.
  5. If desired, sprinkle vegan cheese or breadcrumbs on top of each stuffed pepper for a crispy, golden crust.
  6. Bake uncovered in the preheated oven for 25-30 minutes, until the peppers are blistered and tender, and the filling is bubbling around the edges.
  7. Remove the peppers from the oven and let them rest for 5 minutes. This helps the filling settle and makes serving easier.
  8. Garnish with chopped parsley and a squeeze of lemon juice for brightness. Serve warm and enjoy the rustic, hearty flavors.

Notes

Feel free to customize the filling with leftover roasted veggies, tofu, or different herbs. For a smoky flavor, swap the bell peppers with poblano peppers. Resting the peppers briefly after baking enhances their texture and flavor.