Vegan Stuffed Peppers with Quinoa & Black Beans
Some recipes just tick all the boxes – hearty, colourful, and nourishing. These vegan stuffed peppers are one of those dishes. They bring together fluffy quinoa, protein-packed black beans, and fresh vegetables all tucked into sweet bell peppers. Once baked, the peppers turn tender and juicy, holding the flavourful filling like little edible bowls.
This is a recipe you can dress up for guests or keep simple for a weeknight dinner. It’s vibrant on the plate, satisfying to eat, and full of good-for-you ingredients.
Storage & Leftovers
– Store cooked peppers in an airtight container in the fridge for up to 4 days.
– They can also be frozen individually for up to 2 months.
Ingredient Swaps & Variations
– Use brown rice instead of quinoa.
– Add corn, mushrooms, or spinach to the filling.
– Swap black beans for kidney beans or chickpeas.
Serving Suggestions
– Serve with a side salad or roasted potatoes.
– Top with guacamole, salsa, or vegan sour cream for extra indulgence.
Mini FAQ
Q: Can I make these ahead?
A: Yes – assemble the peppers and store in the fridge for up to 24 hours before baking.
Q: Do I need to pre-cook the peppers?
A: No, they’ll soften perfectly while baking.
Vegan Stuffed Peppers with Quinoa & Black Beans
Ingredients
Stuffing
- 4 large bell peppers
- 1 cup cooked quinoa
- 1 can black beans, drained and rinsed
- 1 red onion, diced
- 1 courgette, diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- to taste salt and pepper
Topping
- 1/2 cup vegan cheese, shredded
Instructions
- Preheat oven to 190C (375F).
- Cut tops off peppers and remove seeds.
- Mix quinoa, beans, onion, courgette, and spices in a bowl.
- Stuff peppers with mixture and place in baking dish.
- Top with vegan cheese and bake for 35 minutes.