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    Home » Dinner

    Vegan Stuffed Peppers (Gluten Free)

    Published: Feb 16, 2021 by Stephanie Leave a Comment

    This post may contain affiliate links. Please read full disclosure.

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    Hearty Vegan Stuffed Peppers are a nutritious flavor packed meal. An easy make ahead dish stuffed with quinoa, black beans, corn and tomatoes. Gluten-free, Vegan, Dairy-free, Easy

    Vegan stuffed peppers on a gold baking pan with a spatula underneath one

    A stuffed peppers recipe that's delicious and loaded with tons of Mexican flavors!

    But best of all it's so easy to make ahead and have dinner prepped early in the day.

    And I'm all about anything that helps streamline meal plans. And these vegan stuffed peppers are one of my go to recipes for that.

    Some other make ahead meals we love are these Vegan Buddha Bowls or this Black Bean Quinoa Burgers.

    Ingredients needed

    diced canned tomatoes, cooked quinoa, nutritional yeast, chopped onion, can of black beans, corn, seasonings

    Ingredient notes

    • Tomatoes- I used canned tomatoes but you can substitute with fresh tomatoes if you prefer.
    • Quinoa- organic tri- colored was used. Can substitute with any other quinoa or rice.
    • Nutritional yeast- this is optional. It gives a nice nutty, cheesy flavor to the stuffing.
    • Corn- frozen corn kernels recommended.
    • Onion- yellow onion but could substitute with sweet or red onion.
    • Seasonings- chili powder, cumin, garlic powder, cayenne. Could substitute with taco seasoning.

    How to make vegan stuffed peppers

    Full directions are in the recipe card below

    Start by preheating the oven and roasting the bell peppers.

    Slice the bell peppers in half and remove the seeds and membranes from the peppers.

    Roast in the oven till softened and lightly charred.

    Meanwhile prepare the filling for the peppers.

    Place chopped onion in sauté pan on the stove top over medium heat with a little olive oil. Cook a minute till translucent and then add seasonings.

    Add remaining ingredients and cook another 5-8 minutes. Set aside until peppers are ready.

    Stuff cooled peppers with filling and return to the oven for 10-15 minutes.

    Remove the peppers from oven and allow to sit several minutes before serving.

    Storage notes

    You can store any leftovers in the fridge in a covered airtight container for 3-4 days.

    For longer storage these freeze well in an airtight freezer safe container. You could also freeze them individually in ziplock bags.

    Vegan stuffed peppers with black bean quinoa filling

    Other recipes you may like

    • Cheesy Cauliflower Bake
    • Vegan Buddha Bowl
    • Black Bean Quinoa Burgers
    stuffed red bell pepper on white plate with silver fork

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    Vegan Stuffed Peppers (Gluten Free)

    Bell peppers stuffed with rice and topped with cheese for a hearty dinner choice
    Course Dinner
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 50 minutes minutes
    Servings 6 peppers
    Calories 152kcal
    Author Stephanie

    Ingredients

    • 3 large bell peppers any color
    • 1 tbsp. olive oil plus more for bell peppers
    • 1 small yellow onion diced
    • 2 cups quinoa cooked
    • ½ cup sweet corn
    • 1 15 oz can black beans
    • 1 14.5 oz can diced tomatoes
    • 2 tsp. chili powder
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1 ½ tbsp. nutritional yeast
    • dash of cayenne pepper
    • salt and pepper to taste
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    Instructions

    • Preheat oven 375 degrees
    • Slice bell peppers in half and scoop out membranes.
    • Brush inside and outside with olive oil and sprinkle with salt.
    • Roast in preheated oven 15-20 minutes till slightly charred.
    • Meanwhile sauté olive oil on stovetop over medium heat. Add chopped onion and cook 1-2 minutes till translucent.
    • Mix in seasonings and cook another minute till fragrant.
    • Add remaining ingredients and cook 5-8 minutes longer.
    • Stuff each bell pepper half with filling and return to the oven. Cook another 10-12 minutes.

    Notes

    Nutrition information provided is based of ½ bell pepper stuffed
    *Nutrition Disclaimer

    Nutrition

    Serving: 1 | Calories: 152kcal | Carbohydrates: 29.1g | Protein: 7.1g | Fat: 1.7g | Saturated Fat: 0.1g | Sodium: 22mg | Potassium: 450mg | Fiber: 6.2g | Sugar: 5.9g | Calcium: 46mg | Iron: 3mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Originally posted February 2016

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

    More about me →

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