Vegan Stuffed Bell Peppers – Hearty, Flavorful, and Easy

These vegan stuffed bell peppers are filled with a savory mix of quinoa or rice, chickpeas or beans, fresh vegetables, and warming spices. Topped with melted vegan cheese (optional) and baked until tender, they are perfect as a comforting main or side dish.

Ingredients

• 4 large bell peppers (any color), tops sliced off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa or brown rice
• 1 cup cooked chickpeas or kidney beans, drained and rinsed
• 1 cup diced zucchini or mixed veggies
• 1/2 cup canned diced tomatoes or salsa
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and black pepper to taste
• 1/4 cup fresh parsley or cilantro, chopped
• 1/2 cup vegan shredded cheese (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onion until softened, about 4 minutes. Add garlic and cook 1 minute more.
3. Add zucchini, cumin, paprika, turmeric, salt, and pepper; cook 3-4 minutes until vegetables begin to soften.
4. Stir in chickpeas, quinoa (or rice), and diced tomatoes; cook until warmed through and combined, 3-5 minutes. Remove from heat and stir in fresh herbs.
5. Stuff each bell pepper with the filling mixture, pressing down gently. Place stuffed peppers upright in a baking dish.
6. Cover loosely with foil and bake 25-30 minutes until peppers are tender.
7. Remove foil, sprinkle cheese evenly on top if using, and bake uncovered another 5–10 minutes until cheese melts and browns slightly.
8. Let cool 5 minutes before serving.

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