Vegan Stuffed Peppers
In this easy dinner recipe of vegan stuffed peppers, colorful bell peppers (capsicum) are stuffed with a hearty, protein-packed filling of quinoa, veggies and vegan meat or beans, then topped with melty vegan cheese that turns crusty when baked. It's a one-dish meal to love for it's ease, deliciousness and visual appeal!
Servings: 3 servings (two bell pepper halves each)
Calories: 466kcal
Equipment
- 9 X 12 inch baking dish
Ingredients
- 1 tablespoon extra virgin olive oil (or avocado oil or grape seed oil)
- 1 large onion (finely diced)
- 2 stalks celery (finely diced)
- 6 cloves garlic (minced or crushed through a garlic press)
- 2 heaping tablespoons tomato paste
- 2 tablespoons fresh oregano (or 2 teaspoon dried oregano)
- 1 teaspoon ground cumin
- 1 teaspoon paprika (optional)
- 1 teaspoon red pepper flakes (or use cayenne. Adjust the quantity up or down depending on how spicy you want this dish to be.)
- 12 oz vegan ground beef substitute (or use a 14-oz can of black beans or lentils. Drain before using)
- ¾ cup cooked quinoa
- Salt and ground black pepper to taste
- 3 large bell peppers (any color. See note above.)
- 4 oz vegan mozzarella shreds
- ¾ cup vegetable stock (or mushroom stock)
- Juice of 1 lemon or lime
- 2 tablespoons fresh parsley (chopped)
Instructions
- Heat oil in a skillet over medium heat. Add the onions and celery with salt and ground black pepper to taste. Saute until soft, about 2-3 minutes. Stir in the garlic and saute for a minute.
- Add the tomato paste and mix it in. Stir in the parsley and ground cumin followed by the paprika and cayenne/red pepper flakes.
- Stir in the vegan beef substitute and mix it well. Let it cook 2-3 minutes until it has browned a bit. Add the quinoa and mix it in. Warm the stuffing through. Stir in the parsley, check for salt, and turn off heat.
- Cut bell peppers in half lengthwise and remove seeds and ribs. You can add the ribs to the stuffing, they are perfectly edible and they will add more flavor and nutrition. Stuff the cut peppers with the filling, then sprinkle on some vegan mozzarella cheese shreds.
- Mix vegetable stock with lemon juice or lime juice and pour it into the baking dish. Cover the baking dish tightly with aluminum foil and bake in a preheated 400 degree Fahrenheit/205 degree Celsius oven for 40 minutes. Remove the foil and continue baking for 20 more minutes until the cheese has melted and the tops are crusty.
Notes
Serving suggestions
You don't really need a side with these vegan meat and quinoa stuffed peppers because you have everything you need in this dish, and enough texture and flavor to keep your mouth happy. But a delicious vegan salad, like this vegan Caesar salad or a side of vegan garlic butter beets or roasted golden beets would be wonderful as well and add more fresh healthfulness to the meal.
How to store the stuffed bell peppers
- Refrigerate: Refrigerate the stuffed peppers in an airtight container for up to three days.
- Freeze: These stuffed bell peppers freeze well. Store in a single layer in a freezer-safe container.
- Reheat: Thaw and reheat the bell peppers in a 400-degree Fahrenheit/205-degree Celsius oven until warmed through.
Nutrition
Serving: 2stuffed bell pepper halves | Calories: 466kcal | Carbohydrates: 41g | Protein: 20g | Fat: 23g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Potassium: 696mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6210IU | Vitamin C: 220mg | Calcium: 120mg | Iron: 4mg