A few years ago, I found myself in the middle of yet another chaotic week, hungry, overwhelmed, and standing in front of the fridge hoping something healthy and satisfying would magically appear. It didn’t. But what I did have? A bunch of bell peppers, a can of beans, and some leftover quinoa.
That’s how these Vegan Stuffed Bell Peppers were born, not from a fancy plan, but from one of those real-life “make it work” moments. They were colorful, cozy, and came together fast. Even Toddler, my golden fluff and kitchen sidekick, perked up the moment the roasting started. (Yes, he’s more into crumbs than quinoa, but he’s always there, faithfully waiting.)
This recipe became one of the first meals I shared when I launched Shiny Happy Recipes, back when I’d finally stopped overthinking food and started focusing on simple meals that actually made me feel good. These peppers are just that: real, nourishing, and easy enough to make on your busiest days.
Want a cozy dinner to serve alongside your stuffed peppers? My Vegan Mushroom Stroganoff is rich, creamy, and 100% plant-based comfort.
Table of Contents
Why These Vegan Stuffed Peppers Are Delicious
Let me just start by saying, these are not your bland “rabbit food” peppers. Nope. Vegan stuffed bell peppers somehow burst with this mix of savory, zesty, and honestly a little addictive goodness. Maybe it’s the combo of veggies and herbs? Or maybe it’s because you get all those colorful bell peppers to play with.
Some days I swap in brown rice, other times I use lentils or that leftover quinoa haunting my pantry. I even tried black beans once, also fantastic. If you’re skeptical, I totally get it. But the magic here is the filling gets all roasty and caramelized in the oven, and, whoa, the peppers get sweet and tender. That bite? Chef’s kiss. It’s hearty enough that even my meat-loving friends go back for seconds. Just make sure you don’t rush stuffing them, cram that filling in. A full pepper is a happy pepper, if you ask me. Good news: they taste just as great reheated the next day, so leftovers don’t feel like leftovers.
If you enjoy recipes that let you get creative with your veggies, you might also love my Vegan Ratatouille, it’s cozy, rustic, and bursting with flavor.
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Vegan Stuffed Bell Peppers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Delicious and hearty vegan stuffed bell peppers bursting with flavor, perfect for meal prep or a quick weeknight dinner.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or brown rice
- 1 can black beans, drained and rinsed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup corn (frozen, fresh, or canned)
- 1 can diced tomatoes (with juice)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers, remove seeds and membranes, and place them in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic for about 3 minutes.
- Add black beans, corn, diced tomatoes, cooked quinoa or rice, and spices. Cook until fragrant.
- Taste and adjust seasoning if necessary.
- Stuff the filling into each bell pepper, packing it in tightly.
- Cover the dish loosely with foil and bake for 30-35 minutes until the peppers are tender.
- If desired, remove foil and bake for an additional 10 minutes to achieve a roasted top.
- Sprinkle fresh herbs over before serving.
Notes
These peppers taste even better the next day. Store them in a sealed container for up to 4 days in the fridge or freeze them wrapped in foil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers, easy vegan recipes, healthy dinner ideas
How to Make Vegan Stuffed Peppers: The Ingredients
Alright, peeling back the curtain on what you’ll need for vegan stuffed bell peppers. It’s one of those recipes that lets you use up what’s knocking around in your fridge. Start with the right base bits and improvise the rest.
- 4* large bell peppers* (any color, I always go wild at the farmers’ market for this)
- 1 cup cooked quinoa or brown rice (use what you got)
- 1 can black beans, drained and rinsed
- 1 medium onion, diced (yellow or red, go with what’s around)
- 2 cloves garlic, minced (okay, sometimes I go wild and throw in 3)
- 1 cup corn (frozen, fresh, even canned in a pinch)
- 1 can diced tomatoes (with juice, gives great flavor)
- 1 tsp ground cumin (can’t skip this one)
- 1 tsp smoked paprika
- 1/2 tsp chili powder (mild or spicy, you decide)
- salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro or parsley (for topping, if you want to get fancy)
No need to stress if you don’t have everything. I’ve subbed in chopped spinach, carrots, even peas. Just keep that base of beans, grain, and something with zing (like salsa or canned tomatoes).
Looking for more easy prep-ahead vegan meals? Try these Vegan Mushroom and Spinach Quesadillas, they’re crisp, cheesy, and just right for a quick reheat.
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How to Make Vegan Stuffed Peppers: The Directions
Here’s the how-to, bare bones but super reliable.
- Preheat oven to 375°F (190°C).
- Slice the tops off the bell peppers, pull out seeds and membranes, and stand them up in a baking dish.
- In a big skillet, heat olive oil on medium. Toss in onion and garlic, let them soften (about 3 minutes).
- Add black beans, corn, diced tomatoes, cooked quinoa or rice, and all your spices. Stir things up, give it a few minutes till it smells awesome.
- Taste and adjust seasoning if needed.
- Spoon that filling into each bell pepper. Really pack it in. You want them full.
- Cover the dish loosely with foil. Bake for about 30-35 minutes, till peppers get tender.
- Take off foil, bake another 10 minutes if you want them super roasted.
- Sprinkle fresh herbs over the top before serving.
There you go. Dinner magic, no need for fancy gear.
I like pairing frozen prepped meals like these peppers with something warm and saucy, like my Vegan Thai Red Curry, it reheats like a dream and makes any dinner feel complete.
Top Your Stuffed Peppers
Honestly, this part is the game-changer. Here’s where you can turn the humble vegan stuffed bell peppers into a five-star restaurant dish (okay, I’m not joking).
- Drizzle with vegan sour cream if you love creamy toppings.
- Add spicy salsa or even a splash of hot sauce, totally wakes the flavors up!
- Sprinkle toasted pumpkin seeds for crunch and a little extra protein.
- Fresh herbs (like cilantro or even basil) lift everything.
Experiment here. You do you! I even toss on leftover guacamole if I’ve got it. Who’s judging? No one.
| Ingredient Swap | Taste Profile | Nutrition Boost | Color Factor |
|---|---|---|---|
| Brown Rice for Quinoa | Nutty & Hearty | More Fiber | Tan Hue |
| Chickpeas for Black Beans | Earthy & Creamy | Iron & Protein | Golden |
| Spinach Add-In | Earthy, Slightly Bitter | Iron & Vitamins | Bright Green |
For a vibrant contrast, I sometimes serve these alongside my Vegan Tofu Stir-Fry with Vegetables, quick, colorful, and protein-packed.
Meal Prep and Storage Tips
A little truth bomb: these stuffed peppers actually taste even better the next day. The flavors just hang out and blend together overnight, honestly, I don’t really get how, but it’s real. If you’re thinking about work lunches or lazy-dinner days, make extra.
Just cool your peppers down, then tuck them into a sealed container. They’ll keep for up to 4 days in the fridge. Want to freeze? Absolutely. Wrap each pepper tightly in foil and drop in a zip-bag, label it if you don’t want a game of “what’s this mystery meal” later on. Reheat in the microwave or pop them into the oven at 350°F till hot all the way through.
Serving these for friends? You can make the filling up to two days ahead. Just stuff and bake before guests come over, and you look like a meal-prep genius. I’ve done it for game night and got high-fives. Promise it works.
If you need more ideas and variations, check out some of my other vegan recipes!
FAQ
What if my peppers tip over in the oven?
Yeah, that’s annoying. Just trim the bottoms a bit so they stand flat. Don’t slice too much or you’ll end up with holes and leaky filling, ask me how I know.
Can I use different beans or grains?
Oh, absolutely. Chickpeas, lentils, even barley, go wild. I like to use up whatever’s knocking around in my pantry.
Are vegan stuffed bell peppers kid-friendly?
Honestly, my niece asked for “the rainbow dinner” after trying them. Go for red, orange, and yellow peppers, which are sweeter, and she’s all in.
How can I make this spicy?
Toss in chopped jalapeños, extra chili powder, or drizzle hot sauce on top. I’m a heat wimp, so I take it easy, but spice lovers, you do you.
How do you keep the peppers from getting soggy?
Don’t overbake. That’s it. I keep mine just-tender so there’s a little snap left.
Give These Peppers a Try ! From My Real-Life Kitchen to Yours
I’ve made these Vegan Stuffed Bell Peppers more times than I can count, after long days, before game nights with friends, and on quiet Sundays with Toddler curled up nearby. Every time, they remind me why I started Shiny Happy Recipes in the first place: to share meals that are healing, wholesome, and made with love (not stress).
So if you’ve been looking for something easy, plant-based, and joyfully satisfying, I hope this recipe becomes a regular in your rotation too. There’s no pressure for perfection here, just a tray of colorful peppers, a warm oven, and a meal that feeds more than just your body.
You’re always welcome in my kitchen.
