Stuffed Bell Pepper Bliss
These stuffed bell peppers are a colorful, hearty delight filled with wholesome grains and beans, perfect for a cozy dinner that warms the heart.
I remember the first time I made stuffed bell peppers; the kitchen smelled divine, and my friends were blown away by how satisfying they were!
This recipe is all about using fresh, vibrant ingredients and packing them into sweet bell peppers.
Plus, it’s a great way to sneak in those veggies while enjoying a comforting meal.
Trust me, you’ll be dreaming about these long after the last bite!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using a mix of colors for the bell peppers; it makes the dish look so inviting! You can easily swap out the quinoa for brown rice or even a blend of grains if you have some on hand. The spices really bring everything together, so don't skip out on them!
Tips & Notes
- •I keep my quinoa in a glass jar; it stays fresh for weeks and is super easy to grab when I'm cooking.
- •If you want to add a creamy touch, try mixing in some cashew cream into the filling for extra richness.
Recipe Variations
- •Sometimes I'll add chopped spinach or kale to the filling for a boost of greens.
- •If you're feeling adventurous, try adding some vegan cheese on top before the last 15 minutes of baking!
Storage & Freezing
These stuffed peppers can be stored in an airtight container in the fridge for up to 4 days. Just reheat them in the oven or microwave when you're ready to enjoy again. They also freeze beautifully; just make sure to wrap them tightly!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! You can prepare the filling a day in advance and stuff the peppers just before baking.
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These stuffed bell peppers are a colorful, hearty delight filled with wholesome grains and beans, perfect for a cozy dinner that warms the heart.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cut the tops off the bell peppers and remove the seeds. Set them aside.
- 3
In a medium pot, cook the quinoa according to package instructions (usually about 15 minutes). Set aside.
- 4
While the quinoa is cooking, heat a splash of water or vegetable broth in a large skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- 5
Add the minced garlic, cumin, smoked paprika, salt, and pepper to the skillet. Stir and cook for another minute until fragrant.
- 6
Add the black beans, corn, and diced tomatoes (with their juices) to the skillet. Stir in the cooked quinoa and mix everything together well.
- 7
Taste the filling and adjust the seasoning if needed. If you like a bit of a kick, feel free to add some chili powder or hot sauce.
- 8
Stuff each bell pepper with a generous amount of the quinoa mixture, pressing down gently to pack it in.
- 9
Place the stuffed peppers upright in a baking dish. You can add a splash of vegetable broth to the bottom of the dish to keep them moist while baking.
- 10
Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, until the peppers are tender.
- 11
Remove from the oven and let them cool for a few minutes. Top with fresh cilantro, avocado slices, and a squeeze of lime before serving.
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