Vegan Stuffed Peppers: A Flavor-Packed, Plant-Based Classic

If you’re seeking a hearty, nutritious, and satisfying vegan meal, look no further than these Vegan Stuffed Peppers. Packed with protein-rich beans, wholesome grains, and vibrant vegetables, they’re a delightful dish that’s both comforting and nourishing.​Loving It Vegan+1The Mindful Fork+1

🛒 Ingredients

For the Stuffed Peppers:

• 6 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 cup vegan cheese, shredded (optional)​EatingWell+1Tag Vault+1

For the Cashew Cheese Sauce (Optional):

• 1 cup raw cashews, soaked in water for at least 2 hours
• 3/4 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt, to taste​Loving It VeganVeganosity+4From My Bowl+4The Mindful Fork+4From My Bowl+6The Mindful Fork+6Chili Pepper Madness+6

🍳 Instructions

1. Prepare the Cashew Cheese Sauce (Optional):

If using, drain the soaked cashews and blend all sauce ingredients in a high-speed blender until smooth. Adjust seasoning as needed. Set aside.​

2. Prepare the Filling:

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat olive oil over medium heat. Sauté the chopped onion and garlic until translucent.
• Add diced zucchini and cook until softened.
• Stir in cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
• Remove from heat and mix in chopped cilantro.​

3. Stuff the Peppers:

• Place the hollowed bell peppers upright in a baking dish.
• Fill each pepper with the quinoa mixture, pressing down gently to pack the filling.
• If using vegan cheese, sprinkle it on top of each stuffed pepper.​

4. Bake:

• Cover the baking dish with foil and bake for 30 minutes.
• Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the tops are slightly browned.​

5. Serve:

Drizzle with cashew cheese sauce if desired, and garnish with additional chopped cilantro.​

💡 Pro Tips

• Choosing Peppers: Opt for bell peppers that can stand upright for easier stuffing and presentation.
• Make Ahead: Prepare the filling a day in advance and store it in the refrigerator. This allows the flavors to develop further.
• Freezing: Stuffed peppers freeze well. After baking, let them cool completely, then freeze individually. Reheat in the oven when ready to serve.
• Variations: Feel free to customize the filling with other vegetables like mushrooms, spinach, or diced tomatoes.​Chef Ani+2The Mindful Fork+2Crazy Vegan Kitchen+2Tag VaultChili Pepper Madness

🥗 Serving Suggestions

These Vegan Stuffed Peppers pair wonderfully with a side salad, such as a fresh green salad or a tangy cucumber-tomato salad. For a heartier meal, serve alongside roasted potatoes or a warm grain salad.​

🌟 Final Thoughts

Vegan Stuffed Peppers are a versatile and satisfying dish that’s perfect for weeknight dinners, meal prep, or entertaining guests. With their vibrant colors and rich flavors, they’re sure to become a favorite in your plant-based recipe collection.