These vegan stuffed bell peppers are an easy and healthy weeknight dinner idea! Baked bell peppers stuffed with a quinoa and black beans mixture, topped with a spicy cashew dressing. Recipe can be made in 30 minutes and makes a great lunch the next day!
Recipe updated February 2022
Stuffed bell peppers are a go-to dinner in our house because they are easy to make, healthy and there are so many variations that can be made! This recipe is vegan, however I have other stuffed pepper recipes that we love that are not vegan (like these ground turkey stuffed bell peppers).
This recipe contains a few ingredients:
Ingredients
- Quinoa | base of the recipe, good source of protein
- Vegetable broth | cook quinoa in vegetable broth for more flavor!
- Olive oil
- Onion
- Garlic
- Mushrooms | my personal favorite but you could swap for another vegetable
- Kale
- Bell peppers | any colour! Best to find ones that are similar sizes so they cook evenly
- Corn
- Black beans | we have also used chickpeas and they are delicious!
- Salt
Spicy Cashew Dressing Ingredients
- Cashews | raw, soaked in warm water for at least 2 hours to help with blending
- Water
- Garlic clove
- Hot sauce | omit if you don’t like spice (or add more if you like lots of spice!)
- Salt
How to Make Vegan Quinoa Stuffed Bell Peppers
Preheat oven to 400°F.
Bring quinoa and vegetable broth to a boil in a small pot. Reduce heat to a simmer and cover for about 10-15 minutes (until quinoa has a fluffy texture and there is no more vegetable broth in the sauce pan).
Heat olive oil in a pan and add onion. Sauté for 3 minutes then add garlic for 1 minute. Add mushrooms and sauté until soft (about 5 minutes). Add kale and sauté until it has softened.
In a large bowl, mix the cooked quinoa, sautéed vegetables, corn and black beans.
Slice bell peppers down the centre, and remove the core and seeds.
Scoop 1/4-1/3 cup of the mixture into each bell pepper. Place bell peppers in a baking dish. Bake in oven for 15 minutes.
Remove bell peppers from oven and plate. Top bell peppers with the Spicy Cashew Dressing (info below).
How to Make Spicy Cashew Dressing
Drain cashews from the water they were soaking in and add to blender along with all the other ingredients. Blend until smooth and creamy.
FAQs
What kind of bell peppers are best to use for stuffed bell peppers recipe?
Any colour of bell pepper will work for this recipe. I try to find ones that are similar sizes so that they cook evenly.
What other topping options are there?
I really like the Spicy Cashew Dressing recipe over this recipe but you could also melt vegan cheese during the last 3-5 minutes of cooking. A tahini dressing would also taste great or keeping it simple with no topping works too.
What to serve with stuffed bell peppers?
This Vegan Quinoa Stuffed Bell Peppers recipe can be eaten on its own. It also pairs well with a salad (try this easy 5-minute salad or this Greek salad recipe). Feel free to serve with a side of coconut rice or basmati rice.
How do I eat stuffed bell peppers?
I like to eat them with a steak knife!
How to store stuffed bell peppers?
Place in fridge for up to 3 days. Store the Spicy Cashew Dressing in the fridge separately and top right before you are ready to eat.
Other vegan recipes to try
- Vegan Taco Lettuce Wraps
- Peanut Butter Tofu
- Beet Hummus Wrap (minus the goat cheese)
Vegan Quinoa Stuffed Bell Peppers
- Total Time: 30 mins
- Yield: 3 1x
- Diet: Vegan
Description
These vegan stuffed bell peppers are an easy and healthy weeknight dinner idea! Baked bell peppers stuffed with a quinoa and black beans mixture, topped with a spicy cashew dressing. Recipe can be made in 30 minutes and makes a great lunch the next day!
Ingredients
- 1/2 cup dry quinoa
- 1 cup vegetable broth
- 1 tbsp olive oil
- 1/2 onion, chopped
- 2 garlic cloves, chopped
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 3 bell peppers
- 1/2 cup canned corn, drained and rinsed
- 1/2 cup canned black beans, drained and rinsed
- 1 tsp salt
Spicy Cashew Dressing
- 3/4 cup cashews, soaked in warm water for at least 2 hours
- 2/3 cup water
- 1 garlic clove
- 1 tbsp hot sauce
- 1/4 tsp salt
Instructions
- Preheat oven to 400°F.
- Bring quinoa and vegetable broth to a boil in a small pot. Reduce heat to a simmer and cover for about 10-15 minutes (until quinoa has a fluffy texture and there is no more vegetable broth in the sauce pan).
- Heat olive oil in a pan and add onion. Sauté for 3 minutes then add garlic for 1 minute. Add mushrooms and sauté until soft (about 5 minutes). Add kale and sauté until it has softened.
- Slice bell peppers down the centre, and remove the core and seeds.
- In a large bowl, mix the cooked quinoa, sautéed vegetables, corn and black beans.
- Scoop 1/4-1/3 cup of the mixture into each bell pepper. Place bell peppers in a baking dish. Bake in oven for 15 minutes.
Spicy Cashew Dressing
- Drain cashews from the water they were soaking in and add to blender along with all the other ingredients. Blend until smooth and creamy.
Putting it together
- Remove bell peppers from oven and plate. Top bell peppers with the Spicy Cashew Dressing.
- Prep Time: 15
- Cook Time: 15 mins
- Category: Main Dish
- Method: Bake
Eno
Great combination. Will try it soon