Easy Vegetarian Stuffed Peppers without Tomato Sauce - A flavorful and simple twist on stuffed peppers that is full of protein and fiber and it's vegetarian friendly.
A twist on a classic stuffed bell pepper dish that is usually made with ground meat but instead this dish uses quinoa and black beans. No worries, where they lack in meat, they will surely make up for it with flavor. The quinoa and black beans combined makes these stuffed peppers a power packed protein dish. Much like this chili stuffed peppers recipe, these Vegetarian Stuffed Peppers are hearty, flavorful and so easy to make as a meal prep or quick weeknight dinner. And the best part, they're healthy!
Why You'll Love this Recipe
- Simple: There's nothing like a simple recipe. Make the filling, fill the peppers, top with cheese (if you like), and bake. It's that simple and easy to make.
- Healthy: they're nutritious and made with healthy ingredients that'll keep you full. Make the peppers as a meal prep or as a weeknight dinner.
- Delicious: With a combination of spices, salsa and all the toppings, you'll love how flavorful these Vegetarian Stuffed Peppers are.
Ingredients You'll Need:
- Bell Peppers: The best and easiest peppers for stuffing are large and round. Choose your favorite color pepper here.
- Quinoa: a good source of magnesium, zinc, and iron and it's also rich in fiber and protein that'll help keep you feeling full.
- Black Beans: dry or canned beans is okay
- Corn: you can use fresh corn or opt for canned corn as a quick option
- Salsa: adding in the salsa will add just enough moisture to the mixture to keep it from drying out in the oven.
- Spices: cumin, chili powder, garlic powder, salt and pepper
How to make the Stuffed Peppers without Tomato Sauce
- Add cooked Quinoa, beans, and corn to a large mixing bowl. Then add remaining ingredients and mix to combine. Taste and adjust seasonings to your liking.
- Cut pepper in half and remove the seeds.
- Stuff halved peppers with mixture until all peppers are full, then cover with foil.
- Bake for 30 minutes covered
- Remove foil and serve with toppings.
- If adding cheese on top, sprinkle some on now, just enough to cover the tops.
- Place peppers back into the oven, uncovered, for 5-10 minutes more.
- Serve with desired toppings.
The Best Toppings for the Stuffed Peppers:
- Dairy-free cheese: Use your favorite vegan cheese. Miyoko's offers great dairy-free cheese.
- Salsa: This pantry staple makes for the best topping for breakfast lunch or dinner.
- Dairy-Free Sour Cream: Topping the peppers with cheese is optional. My favorite is Kite Hill's Sour Cream Alternative, which is made with almond and coconut milk
- Avocado: either sliced, mashed or served as guacamole
- Fresh Lime Juice: just adding a hint of lime for flavor really makes the ingredients pop.
- Hot Sauce: of course you have to add a touch of hot sauce on top. Cholula Original is hands down my favorite brand.
Storage and Reheating Tips
- Refrigerator: Store leftovers, covered, in the refrigerator for 4 - 5 days.
- Reheat: To reheat you can use the oven or microwave. For the oven, place the stuffed peppers in a baking dish and warm at 350 degrees F for about 15 minutes. To warm in the microwave, cook for 1 - 2 minutes, checking after every 30 seconds until warmed through.
More Recipes You May Like:
Leftover Chili Stuffed Peppers
Cooper Hawks Oven Roasted Brussels Sprouts
BBQ Jackfruit Pulled Pork Sandwiches
Vegetable Pot Pie with Biscuits
Vegetarian Stuffed Peppers without Tomato Sauce
Ingredients
Peppers:
- 4 bell peppers large, halved, seeds removed
- 1 cup quinoa cooked according to the directions
- 1 15- ounce black beans drained and rinsed
- 1/2 cup whole kernel corn drained and rinsed
- ½ cup salsa
- 2 teaspoons ground cumin
- 1½ teaspoons chili powder
- 1½ teaspoons garlic powder
- Salt and Pepper to taste
Toppings:
- Dairy-Free cheese
- Salsa
- Dairy-free sour cream
- Avocado sliced, mashed or served as guacamole
- Fresh lime juice
- Hot sauce
Instructions
- Preheat the oven to 375 degrees F and lightly grease the baking dish or baking pan.
- Add cooked quinoa, beans, and corn to a large mixing bowl. Then add remaining ingredients and mix to combine. Taste and adjust seasonings to your liking.
- Cut pepper in half and remove the seeds.
- Stuff halved peppers with mixture until all peppers are full, then cover with foil.
- Bake for 30 minutes covered
- Remove foil and serve with toppings.
- If adding cheese on top, sprinkle some on now, just enough to cover the tops.
- Place peppers back into the oven, uncovered, for 5-10 minutes more.
- Serve with desired toppings.
Notes
Nutrition
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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