Description
Vibrant and nutritious Vegan Stuffed Peppers filled with quinoa or brown rice, fresh vegetables, plant-based cheese, and warm spices. Perfect for a quick, healthy dinner that is customizable and stores well for meal prep.
Ingredients
Scale
Peppers
- 4 large bell peppers (red, yellow, or orange)
Grain Base
- 1 cup quinoa or brown rice, rinsed
Vegetable Filling
- 1 medium onion, diced
- 1 medium zucchini, chopped
- 2 medium tomatoes, chopped
- 2 cloves garlic, minced
Other Ingredients
- 1/2 cup plant-based cheese (such as cashew-based or almond-based cheese), shredded or crumbled
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon tomato paste (natural)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 2 tablespoons fresh parsley or cilantro, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon natural gelling agent (optional for extra binding)
Instructions
- Prepare the Peppers: Wash the bell peppers and carefully slice off the tops. Remove the seeds and membranes, then lightly brush the outside with olive oil for roasting later.
- Cook the Grains: Rinse quinoa or brown rice thoroughly, then cook according to the package instructions until fluffy and tender. This forms the base of the filling.
- Sauté the Vegetables: In a large skillet, heat olive oil and sauté diced onion and minced garlic until fragrant and translucent. Add chopped zucchini and tomatoes, cooking until softened.
- Mix the Filling: Combine cooked grains with the sautéed veggies in a bowl. Stir in plant-based cheese (plant-based), vegetarian Worcestershire sauce (natural), tomato paste (natural), cumin, smoked paprika, chili powder, chopped fresh herbs, and natural gelling agent if using. Taste and adjust seasoning as needed.
- Stuff and Bake: Fill each pepper generously with the mixture and place upright in a baking dish. Cover with foil and bake at 375°F (190°C) for 30-35 minutes until peppers are tender but still hold their shape.
Notes
- Choose fresh, firm peppers to ensure they hold the filling well during baking.
- Do not overfill the peppers; leave room at the top to prevent spillage and ensure even cooking.
- Pre-cook the filling to meld flavors and avoid watery peppers.
- Allow stuffed peppers to rest after baking to deepen flavor and make slicing easier.
- If extra binding is desired, add a natural gelling agent to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, plant-based, gluten free, healthy dinner, quinoa stuffed peppers
