This is a step-by-step recipe for vegan stuffed peppers. This is a dish that even meat eaters will love because it is packed with flavor and it’s healthy. The peppers are stuffed with sweet potatoes, quinoa, black beans and spices for Southwestern flavors and yummy goodness! For this stuffed peppers recipe you can choose to use bell peppers, poblano peppers or both. Either way, you can’t go wrong. The bell pepper has a sweeter flavor and is a touch juicier, especially red bell peppers but you can use green bell peppers too. The poblano pepper has more of a little spicy kick. If you have extra stuffing that you can’t fit into your peppers, consider yourself lucky because you can eat the leftovers the next day as a salad on top of a bed of greens. Delicious!
The Best Vegan Stuffed Peppers Recipe With Sweet Potatoes, Quinoa, And Black Beans
Are you ready to take your vegan cooking skills to the next level? Imagine sinking your teeth into perfectly roasted vegan stuffed peppers, bursting with flavor and satisfaction. In this comprehensive guide, we’ll uncover the secrets to creating this delectable dish that will impress even the most discerning dinner guests.
I think there are a lot of Benefits of Veganism. That is why I chose a vegan diet but I also love the flavors and the overall lighter feeling that I get after meals. You will be amazed by how all of these wholesome ingredients come together to create an amazing rich flavor and variety of delightful textures.
Ingredients:
- 3 Red Bell Peppers
- 3 Poblano Peppers
- 1 large Sweet Potato, peeled and diced
- 1 cup Quinoa
- one 15 ounce can Black Beans
- 1 medium sweet onion
- 1 Jalapeño
- 4 cloves Garlic
- 1 Roma Tomato, diced
- 1 cup of corn niblets (about 2 ears of corn worth)
- Olive Oil
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- Vegan Cheese (optional)
How To Make Stuffed Peppers:
- Preheat the oven to 400 degrees F.
- Start by dicing the onion and the jalapeño. Make sure you clean out the seeds of the jalapeño. Mince the garlic.
- Sauté the onion, jalapeño and garlic with 1 tbsp of olive oil until the onions are translucent. Once it is done cooking put it into a bowl and put to the side.
- Cook the quinoa. It is normally 2 cups of water for 1 cup of quinoa and it will normally take 10-12 minutes.
- Since sweet potatoes can be tough we are going to boil them in water to soften them up. Do this while the quinoa is cooking.
- Once the quinoa and sweet potatoes are done mix them with the onion, jalapeño and garlic.
- Drain and wash the black beans and add them into the mix along with the corn and roma tomato.
- Now add the spices to the mixture.
- Cut the tops of the bell peppers off and cut the poblano pepper in half. Remove all the seeds.
- Carefully fill each pepper with the delicious mixture, making sure to pack it in tightly for maximum flavor. Arrange the stuffed peppers in a baking dish and drizzle with a bit of olive oil.
- Bake in the preheated oven for 15 to 20 minutes. You want to roast until the peppers are tender and the stuffing is heated through, creating a savory and satisfying dish that will impress even the most discerning palate.
- Top with vegan cheese and bake for 3-5 minutes until it melts. Serve and enjoy!
These perfectly roasted vegan stuffed peppers are ready to be served and enjoyed, offering a delightful combination of flavors and textures that will please vegans and omnivores alike. Serving with a dollop of dairy-free sour cream can elevate the flavors even further.
Printable Recipe Card For Quinoa Vegan Stuffed Peppers
Vegan Stuffed Peppers Recipe
Ingredients
- 3 Bell Peppers
- 3 Poblano Peppers
- 1 large Sweet Potato, peeled and diced
- 1 cup Quinoa
- 1 15 ounce can Black Beans
- 1 medium sweet onion, diced
- 1 Jalapeño, minced
- 4 cloves Garlic, minced
- 1 Roma Tomato
- 1 Cup Corn Niblets
- 1 tbsp Olive Oil
- 1 tablespoon Chili Powder
- 1 teaspoon Cumin
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- Vegan Cheese (optional)
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet, add olive oil over medium heat and then add onion, jalapeno, and garlic. Cook while stirring until translucent. Remove from heat and set aside.
- Cook the quinoa.
- Boil the sweet potatoes until tender.
- In a large bowl, mix the onion, jalapeno, garlic, quinoa, and sweet potatoes.
- Drain and wash the black beans and add them into the mix along with the corn and roma tomato.
- Add spices and give it a final mixing.
- Cut the tops of the peppers off and and stuff the peppers.
- Place stuffed peppers onto a baking sheet.
- Cook for 15-20 minutes.
- Top with vegan cheese, if you like and back 3-5 more minutes until melted.
- Remove from heat. Allow to cool 3-5 minutes.
- Serve and enjoy.
Nutrition Facts
Vegan Stuffed Peppers Recipe
Serves: 3
|
Amount Per Serving: 2 peppers
|
||
|---|---|---|
| Calories | 578.04 kcal | |
| % Daily Value* | ||
| Total Fat 10.2 g | 15.4% | |
| Saturated Fat 1.43 g | 5% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 719.47 mg | 30% | |
| Total Carbohydrate 103.89 g | 34.3% | |
| Dietary Fiber 22.09 g | 88% | |
| Sugars 19.43 g | ||
| Protein 22.95 g | ||
| Vitamin A 72.63 % | Vitamin C 316.09 % | |
| Calcium 15.96 % | Iron 46.33 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Conclusion
In mastering the art of roasting vegan stuffed peppers, you’ve unlocked the door to a world of culinary delight. From selecting the perfect peppers to crafting a delectable vegan stuffing, you’ve learned the secrets to creating a dish that will impress even the most discerning palates. Share your newfound skills with others who are eager to explore the world of vegan cooking and continue to experiment with flavors and ingredients.
Do you enjoy cooking vegan or vegetarian? This is the best vegan stuffed peppers recipe I have tried. Would you try out this delicious vegan stuffed peppers recipe? If you do, be sure to let us know how you liked it!
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