Last Updated on April 13, 2022
Vegan Mexican Style Stuffed Peppers that are full of plant based protein, fiber, and are gluten-free!
This stuffed pepper recipe is filled with quinoa and black beans making it a hearty and healthy satisfying meal that both non vegans and vegans will love!
And why quinoa and black beans?
Quinoa is an excellent source of protein as well as several B vitamins.
It’s also a good source of fiber, which will keep you full for hours.
Pair quinoa with black beans and you have even more healthy benefits.
Black beans are also high in protein, fiber, and B vitamins.
These powerful beans mixed with the quinoa, and a colorful variety of veggies makes these peppers a satisfying meal for anyone!
Vegan Mexican Style Stuffed Peppers
Ingredients
4 Large Sweet Bell Peppers
Salt and Pepper to taste
1 to 2 Tbsp Olive Oil
Filling ingredients
1 Cup Cleaned Quinoa
1 28 oz. Can of Diced Tomatoes
1 Cup chopped Mixed Sweet Peppers
1 Cup of frozen Corn
1/2 Tbsp Onion Powder or 1/2 a chopped Fresh Onion
1 Tbsp Minced Garlic
1 15 oz. Can Black Beans
1 Tbsp Olive Oil
1 Cup of Water
1/2 tsp Smoked Paprika
Instructions
The Filling
Clean and dice a multi color mix of sweet peppers of your choice. I like to use a mix of orange, yellow, and red peppers.
If using fresh onion, clean and dice one half of it.
In a medium sized sauce pan with olive oil, saute the diced peppers and onions for about 5 minutes.
Drain and rinse the black beans, then add to the sauce pan.
Next add the quinoa, 1 Cup of water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, smoked paprika, salt and pepper.
Place the sauce pan on medium high heat and bring to boil.
Once it is at a boil, turn down heat to medium low and cover.
Let simmer for 30 to 40 minutes.
Remove from heat and set aside.
Preparing the stuffed peppers
Preheat the oven to 375° F.
Clean the 4 large bell peppers, and cut off the top of the pepper (the stem).
Clean out the inside of each pepper.
Place all of the peppers into a glass baking dish, what ever size you need to fit the peppers.
Scoop the cooked filling into the hollowed out peppers until they are full.
Once all the peppers are filled, drizzle 1 to 2 Tbsp. of Olive Oil over each peppers and lightly sprinkle salt and pepper over every thing.
Place into the oven and bake for 45 minutes.
To check to see if the peppers are done, you should be able to insert a fork on the side of the pepper without much pressure.
Remove from the oven and sprinkle some vegan shredded cheese, on each pepper while they are hot.
Let the peppers set for 5 to 10 minutes before serving, this will give the vegan cheese time to slightly melt into the filling.
Serve the peppers hot and top with a dollop of vegan sour cream or aioli.
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Vegan Mexican Style Stuffed Peppers
Ingredients
- 4 Large Bell Peppers Colors of your choice.
- Salt and Pepper to taste.
- 1 to 2 Tbsp Olive Oil
Filling
- 1 Cup Cleaned Quinoa
- 1 28 oz. Can Can of Diced Tomatoes
- 1 Cup Mixed Sweet Peppers Chopped
- 1/2 Tbsp Onion Powder or 1/2 chopped fresh Onion
- 1 Tbsp Minced Garlic
- 1 15oz. Can Black Bean
- 1 Cup Frozen Corn
- 1 Cup Water
- 1 Tbsp Olive Oil
- 1/2 tsp Smoked Paprika
Instructions
The Filling
- Clean and dice a multi color mix of sweet peppers of your choice. I like to use a mix of orange, yellow, and red peppers.
- If using fresh onion, clean and dice one half of it.
- In a medium sized sauce pan with olive oil, saute the diced peppers and onions for about 5 minutes.
- Drain and rinse the black beans, then add to the pan.
- Next add the quinoa, 1 Cup of water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, smoked paprika, salt and pepper.
- Place the sauce pan on medium high heat and bring to boil.
- Once it is at a boil, turn down heat to medium low and cover.
- Let simmer for 30 to 40 minutes.
- Remove from heat and set aside.
Preparing the stuffed peppers
- Preheat the oven to 375° F.
- Clean the 4 large bell peppers, and cut off the top of the pepper (the stem).
- Clean out the inside of each pepper.
- Place all of the peppers into a glass baking dish, what ever size you need to fit the peppers.
- Scoop the cooked filling into the hollowed out peppers until they are full.
- Once all the peppers are filled, drizzle 1 to 2 Tbsp. of Olive Oil over each peppers and lightly sprinkle salt and pepper over every thing.
- Place into the oven and bake 45 minutes.
- To check to see if the peppers are done, you should be able to insert a fork on the side of the pepper without much pressure.
- Remove from the oven and sprinkle some vegan shredded cheese on each pepper while they are hot.
- Let the peppers set for 5 to 10 minutes before serving, this will give the vegan cheese time to slightly melt into the filling.
- Serve the peppers hot and top with a dollop of vegan sour cream or aioli.
