Each pepper is a colorful cornucopia of chickpeas, quinoa, and fresh veggies overflowing with spice and a hint of sweetness.
Seeking a vegan dish that can put a little “pep” in your step? Your search ends here, at a tray full of red, orange, and yellow peppers brimming with plant-based deliciousness.
Vegan stuffed peppers are one of the most enjoyable dinners, both to make and to eat. The best version I ever had was made by a dear friend who actually prefers meat, but she made these to accommodate her vegetarian husband. Instead of ground beef or turkey, vegan stuffed peppers are full of onion, garlic, carrot, zucchini, corn, tomatoes, chickpeas, and quinoa—plus an aromatic array of spices that bring the whole thing together. Topped off with some optional melted vegan cheese, these bright and beautiful babies are baked to perfection, creating a slightly smoky flavor.
If this is your first time trying your hand at vegan food, don’t be surprised if you or your family want more than just one apiece. My friend ended up doubling the recipe to satisfy everyone’s love of these mouthwatering peppers. They burst with just as much flavor as the originals—but with a lot more fiber and vibrant color. If your family’s anything like ours, these juicy vegan stuffed peppers might just become the next big hit of your household!
How do these compare to meat-stuffed peppers?
Most conventional stuffed peppers are full of either ground beef or turkey, but vegan stuffed peppers use a unique combo of veggies and plant-based protein. The dynamic duo of quinoa and chickpeas acts as a fiber-rich mixture that’s hearty enough to hold cooked carrot, corn, and zucchini as well. Altogether, seasoned with onion, garlic, cumin, oregano, and paprika, this vegan filling ends up tasting just as scrumptious as any meat-based filling. It plays with the same aromatic herbs and slightly smoky spices as meat-stuffed peppers, but without any trace of animal-based products. In this way, vegan stuffed peppers are suitable not only for vegans but anyone who’s looking for more fiber in their diet.
How do I store leftovers?
Once they’ve cooled to room temp, cover your leftover vegan stuffed peppers with plastic wrap or place them in an airtight container. They’ll keep in the fridge for up to 5 days. For longer storage, transfer them to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in the oven at 350°F for 10-15 minutes, until they’re warm all the way through.
Serving suggestions
I like to serve these vegan stuffed peppers with a dollop of Vegan Sour Cream and a side of Roasted Sweet Potatoes And Carrots. Feel free to try Healthy Garlic Mashed Cauliflower Potatoes, Easy Sweet Vegan Cornbread With Applesauce, or a simple but vibrant Vegan Salad. Although a totally plant-based meal might be intimidating at first, with so many options at your fingertips, you’ll soon find your flow in the world of vegan eating.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 medium carrot diced
- 1 cup zucchini diced
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup corn kernels fresh or canned, drained
- 1/2 cup diced tomatoes canned or fresh, no salt added
- 1 15-ounce can chickpeas drained and rinsed
- 1 1/3 cups cooked quinoa
- 1 tablespoon fresh lime juice
- 4 large bell peppers any color, tops cut off and seeds removed
- 1/2 cup vegan cheese optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 375°F.
- In a skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens. Mix in minced garlic, carrot, and zucchini. Cook for an additional 5 minutes until the vegetables become tender.
- Stir in the ground cumin, oregano, smoked paprika, salt, and pepper. Add the corn, diced tomatoes, and chickpeas. Let the mixture simmer for 5 minutes so the flavors meld.
- Take the skillet off the heat and mix in the cooked quinoa along with fresh lime juice.
- Fill each bell pepper with the vegetable and quinoa mixture.
- Arrange the stuffed peppers in a baking dish, cover with aluminum foil, and bake for 25 minutes.
- Remove the foil. If desired, sprinkle vegan cheese on each pepper. Bake until the peppers are tender and the cheese melts, about an additional 10 minutes.
- Garnish with fresh parsley. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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