Why You’ll Love This Recipe
- Completely Plant-Based – No animal products, just wholesome ingredients.
- High in Protein & Nutrients – Packed with fiber, protein, and essential vitamins.
- Naturally Gluten-Free – Perfect for those with gluten sensitivities.
- Easy to Make – Simple ingredients and step-by-step instructions.
- Great for Meal Prep – Make ahead and enjoy throughout the week.
Ingredients You’ll Need
For the Stuffed Peppers:
- 4 large bell peppers (red, yellow, or green) – 800g
- 1 cup cooked quinoa – 185g
- 1 cup black beans (drained and rinsed) – 170g
- ½ cup corn kernels (fresh or frozen) – 75g
- 1 small onion (finely chopped) – 60g
- 2 cloves garlic (minced) – 6g
- 1 medium tomato (diced) – 150g
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 1 tablespoon olive oil – 15ml
- ¼ cup fresh cilantro (chopped) – 10g
For the Vegan Cheese Sauce:
- ½ cup cashews (soaked in hot water for 10 minutes) – 65g
- 1 tablespoon nutritional yeast – 5g
- ½ teaspoon garlic powder
- ½ teaspoon turmeric powder (for color)
- ½ teaspoon salt
- ½ cup unsweetened plant-based milk – 120ml
- 1 teaspoon lemon juice
Step-by-Step Cooking Instructions
Step 1: Prepare the Bell Peppers
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds inside.
- Lightly brush the peppers with olive oil and place them in a baking dish.
Step 2: Cook the Filling
- Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add chopped onions and garlic, then sauté for about 2 minutes until fragrant.
- Stir in quinoa, black beans, corn, and diced tomatoes.
- Add cumin, smoked paprika, black pepper, and salt. Stir well and cook for 5 minutes.
- Remove from heat and mix in chopped cilantro.
Step 3: Prepare the Vegan Cheese Sauce
- Drain the soaked cashews and place them in a blender.
- Add nutritional yeast, garlic powder, turmeric, salt, plant-based milk, and lemon juice.
- Blend until smooth and creamy. If too thick, add a little more milk.
Step 4: Assemble and Bake
- Fill each bell pepper with the quinoa mixture.
- Pour the vegan cheese sauce generously over the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes until the tops are golden brown.
Step 5: Serve and Enjoy!
- Let the stuffed bell peppers cool slightly before serving.
- Garnish with extra cilantro or a drizzle of hot sauce if desired.
- Pair with a fresh side salad or steamed greens for a complete meal.
Nutritional Information (Per Serving – 1 Stuffed Pepper)
Nutrient | Amount |
---|---|
Calories | 290 kcal |
Protein | 12g |
Carbohydrates | 38g |
Fiber | 9g |
Fat | 10g |
Iron | 15% DV |
Calcium | 8% DV |
Pro Tips for Perfect Stuffed Peppers
- Choose the Right Peppers – Red and yellow peppers are sweeter, while green ones have a slightly bitter taste.
- Use Pre-Cooked Quinoa – This saves time and makes the dish even easier.
- Adjust the Spice Level – Add red chili flakes for a spicy kick.
- Make it Ahead – Prepare the filling in advance and store it in the fridge for up to 3 days.
- Try Different Fillings – Swap quinoa for rice or lentils for variety.
Final Thoughts
Stuffed bell peppers with vegan cheese are delicious, nutritious, and easy to make. Whether you’re trying to eat more plant-based meals or just looking for a new dinner idea, this recipe is sure to become a favorite. Plus, the homemade vegan cheese adds a creamy, cheesy touch that is completely dairy-free!
FAQs:-
1. Can I prepare stuffed bell peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers in advance. Store them in the refrigerator for up to 24 hours, then bake when ready to serve.
2. How do I store leftovers?
Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 2 minutes.
3. Can I freeze stuffed bell peppers?
Yes! Place fully cooked and cooled stuffed peppers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
4. What other fillings can I use?
You can swap quinoa for rice, lentils, or even cauliflower rice for a low-carb option. You can also add extra veggies like mushrooms, spinach, or zucchini.
5. What type of vegan cheese works best?
Homemade cashew cheese, store-bought vegan shredded cheese, or even nutritional yeast work well for this recipe. Choose your favorite for the best flavor!
6. Are stuffed bell peppers healthy?
Yes! They are high in fiber, protein, and essential vitamins, making them a nutritious meal option.
7. Can I make these spicy?
Absolutely! Add red chili flakes, jalapeños, or hot sauce to the filling for an extra kick.
8. What can I serve with stuffed bell peppers?
Pair them with a side salad, roasted vegetables, or a light soup for a complete meal.
Thank You, Dear Readers!
I sincerely appreciate you taking the time to read my blog post. Your support and interest mean the world to me! I hope this recipe brings joy and flavor to your kitchen. If you try it, I’d love to hear your thoughts—feel free to share your experience in the comments. Stay tuned for more delicious recipes and tips!
Happy Cooking! 😊🍽️