Vegan Stuffed Peppers

Name: Vegan Stuffed Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 6 large bell peppers, tops cut off; 300g quinoa, cooked; 400g black beans, cooked; 200g corn kernels; 1 onion, diced; 3 cloves garlic, minced; 2 tsp ground cumin; 1 tsp smoked paprika; 400g crushed tomatoes; 3 tbsp olive oil; 1 handful fresh coriander

Bell peppers filled with spiced quinoa, black beans and corn — baked until tender and golden. Covering the dish with foil for most of the bake, then uncovering it for the final 15 minutes, gets the peppers properly tender before letting the tops turn golden.

Total time

80 min

Prep

20 min

Cook

60 min

Difficulty

easy

Cuisine

Vegan

vegetarianvegangluten-free

Ingredients

6large bell peppers, tops cut off

300gquinoa, cooked

400gblack beans, cooked

200gcorn kernels

1onion, diced

3 clovesgarlic, minced

2 tspground cumin

1 tspsmoked paprika

400gcrushed tomatoes

3 tbspolive oil

1 handfulfresh coriander

Instructions

Fry onion in oil until soft, add garlic and spices.

Mix with quinoa, black beans and corn.

Season generously and stir in coriander.

Fill each pepper three-quarters full.

Place upright in a baking dish.

Pour crushed tomatoes around the peppers.

Cover with foil and bake at 180C for 45 minutes.

Uncover and bake 15 more minutes until peppers are tender.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

451

Protein

17.4g

Fat

14g

Carbs

68.2g

Fiber

18.1g

Sodium

32mg

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