. Vegan Stuffed Bell Peppers

Colourful, hearty, and absolutely gorgeous on the plate — these vegan stuffed peppers are filled with a smoky quinoa and black bean mixture and baked until tender. A dinner that looks incredibly impressive with very little effort.

Servings: 4 | Prep: 15 mins | Cook: 35 mins | Total: 50 mins

Ingredients:

4 large bell peppers (mixed colours)

2 cups cooked quinoa

1 can black beans, drained

1 cup corn kernels

1 cup diced tomatoes

1 onion, diced

3 garlic cloves, minced

2 tbsp olive oil

2 tsp cumin

1 tsp smoked paprika

1 tsp chilli powder

1 pinch salt and pepper

1 cup vegan cheese, shredded

Fresh coriander and avocado to serve

Instructions:

1. Preheat oven to 190°C (375°F). Cut the tops off the bell peppers and remove the seeds and membranes. If they don't stand upright, slice a thin layer off the bottom.

2. Heat olive oil in a pan over medium heat. Cook onion for 5 minutes until soft. Add garlic and all the spices and stir for 1 minute.

3. Add cooked quinoa, black beans, corn, and diced tomatoes. Stir well and cook for 3 minutes. Season generously.

4. Spoon the filling tightly into each pepper, mounding it slightly over the top.

5. Place the filled peppers in a baking dish with a splash of water at the bottom. Cover tightly with foil and bake for 25 minutes.

6. Remove foil, top each pepper generously with vegan cheese, and bake uncovered for another 10 minutes until the cheese is melted and the peppers are tender.

7. Serve topped with fresh coriander and sliced avocado.

Nutritional Info (per serving): 

Calories: ~420 | Protein: 18g | Carbs: 58g | Fat: 14g | Fibre: 12g | Vitamin C: 300% DV

💡 Tip: The splash of water at the bottom of the baking dish creates steam that helps the peppers cook through evenly without the filling drying out!

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