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Vegan Stuffed Peppers

These vegan stuffed peppers are filled with a flavorful mixture of grains, beans, and herbs, then baked until tender and caramelized. The peppers soften beautifully, releasing a smoky aroma, while the filling develops a golden crust on top. They’re a colorful, hearty dish with a satisfying combination of textures and vibrant flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers (red or yellow) preferably firm and unblemished
  • 1 cup cooked grains (quinoa, rice, or millet) cooled
  • 1 can black beans rinsed and drained
  • 1/4 cup chopped fresh herbs (parsley or cilantro)
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Baking dish
  • Chef's knife
  • Sauté pan
  • Spoon or piping bag
  • Oven

Method
 

  1. Preheat your oven to 180°C (350°F). Slice off the tops of the peppers and carefully scoop out the seeds and membranes with a spoon, creating a cavity for the filling.
  2. Heat a sauté pan over medium heat and add olive oil. Once shimmering, toss in the minced garlic and cook until fragrant, about 1 minute. The garlic should smell sweet and aromatic.
  3. Add the cooked grains to the pan and stir to combine with the garlic. Warm through for 2-3 minutes, allowing the grains to soak up the aroma.
  4. Mix in the rinsed black beans, chopped herbs, smoked paprika, salt, and pepper. Stir everything together until evenly coated and heated through, about 5 minutes. The filling should be flavorful and slightly sticky.
  5. Using a spoon or piping bag, generously stuff each pepper cavity with the filling, pressing down lightly to pack it in. The peppers should be filled close to the top, spilling over slightly for a rustic look.
  6. Arrange the stuffed peppers upright in a baking dish. Place the lids back on if you like, or leave them off—both ways work beautifully.
  7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and their skins are blistered and slightly charred, releasing a smoky aroma.
  8. Remove the dish from the oven and let the peppers rest for 5 minutes. The filling will settle, and the flavors will deepen.
  9. Garnish with additional chopped herbs if desired, then serve warm, perhaps with a squeeze of lemon or a drizzle of olive oil for extra brightness.

Notes

For extra smoky flavor, sprinkle a little more smoked paprika on top before baking. Leftovers can be refrigerated and reheated in the oven for a crispy, delicious meal the next day.