Vegan Stuffed Peppers – Holy Cow Vegan

Vegan Stuffed Peppers – Holy Cow Vegan
Vegan Stuffed Peppers – Holy Cow Vegan

On this straightforward dinner recipe of vegan stuffed peppers, colourful bell peppers (capsicum) are filled with a hearty, protein-packed filling of quinoa, veggies and vegan meat or beans, then topped with melty vegan cheese that turns crusty when baked. It is a one-dish meal to like for it is ease, deliciousness and visible enchantment!

Stuffed bell peppers with a topping of vegan cheese.
Desk of Contents

Why you may love this vegan stuffed peppers recipe

  • Savory and tacky. The scrumptious and meaty filling of quinoa and vegan meat (you too can use beans) is loaded with taste. The baked stuffed peppers are completely tender, and the vegan cheese on prime provides one other layer of yum to the recipe.
  • Simple recipe. The filling for the stuffed bell peppers is straightforward and comes collectively shortly. After that it is one hour of principally hands-off time till the bell peppers have baked to tender deliciousness.
  • One-dish meal. There’s tons of protein on this recipe and also you even have wholesome veggies, making this a whole one-dish meal.
  • Soy-free, nut-free, gluten-free. These baked bell peppers are pleasant to all diets. Youngsters will love the savory filling and the cheese, even those that do not normally like bell peppers!
  • Wholesome. There are 466 energy in every serving of two bell pepper halves, and also you additionally get a whopping 20 grams of protein and 11 grams of dietary fiber. The dish can be loaded with nutritional vitamins A and C and calcium, amongst different vitamins.

Substances and substitutions

  • Additional virgin olive oil. Or use one other oil, like avocado oil or grape seed oil.
  • Greens: Bell peppers (see notice under on selecting colours), onions and celery. Use any edible trimmings from the bell peppers, like ribs, that you’ll take away with a view to create a cavity to fill with the stuffing. In order for you extra veggies, add a finely chopped carrot together with the onions and celery.
  • Garlic. Use a great deal of garlic for wonderful taste. I exploit six giant cloves.
  • Herbs: Oregano and contemporary parsley. You probably have contemporary oregano in your fridge or your herb backyard, it is a nice recipe so as to add it to. Or use dried oregano. Good herb substitutions are thyme or sage.
  • Spices: Paprika, pink pepper flakes and floor cumin. You can too use cayenne alone or as an alternative of the pink pepper flakes and skip the paprika.
  • Tomato paste. This provides a number of umami to this meatless dish.
  • Vegan meat substitute. I used Inconceivable meat this time, however I’ve additionally made this dish with black beans with beautiful outcomes. Use any meat substitute or vegan sausage of your selection or black beans, kidney beans or lentils.
  • Quinoa. Quinoa provides extra heart-healthy fiber and protein to this recipe, and a pleasant texture. You need to use brown rice or white rice as an alternative.
  • Salt and floor black pepper.
  • Vegan mozzarella shreds. You may substitute these with ½ cup panko bread crumbs combined with 1 teaspoon dried oregano, salt, floor black pepper and 1 tablespoon further virgin olive oil.
  • Vegetable inventory or vegetable broth. Or use a mushroom inventory. If you do not have these, use ½ cup of a dry white wine for the perfect taste.
  • Lemon. This provides extra taste to the bell peppers as they cook dinner within the broth.

What colour peppers to make use of?

Bell peppers usually are not all created equal in terms of taste. Inexperienced bell peppers are savory, whereas orange and yellow bell peppers are sweeter, with pink bell peppers being the sweetest. I like all of them, however relying in your tastes you would possibly need to select a sure colour pepper. Utilizing multicolored peppers on this recipe provides each beautiful visible enchantment to the dish and provides totally different tastebuds within the household an opportunity to select their favourite colour and taste!

Stuffed bell peppers with parsley garnish on oval plate.

Serving ideas

You do not really want a facet with these vegan meat and quinoa stuffed peppers as a result of you will have every part you want on this dish, and sufficient texture and taste to maintain your mouth completely satisfied. If you wish to go all out, prime with a dollop of vegan bitter cream.

A scrumptious vegan salad, like this vegan Caesar salad or a facet of vegan garlic butter beets or roasted golden beets can be fantastic as effectively and would add extra contemporary healthfulness to the meal.

The right way to retailer the stuffed bell peppers

  • Refrigerate: Refrigerate the stuffed peppers in an hermetic container for as much as three days.
  • Freeze: These stuffed bell peppers freeze effectively. Retailer in a single layer in a freezer-safe container.
  • Reheat: Thaw and reheat the bell peppers in a 400-degree Fahrenheit/205-degree Celsius oven till warmed by means of.

Extra scrumptious one-dish meals

Love this stuffed bell peppers recipe? You’ll want to take a look at extra gluten-free vegan recipes on Holy Cow Vegan.

Stuffed bell peppers with vegan cheese and parsley garnish.
Vegan stuffed peppers on a white plate.

Vegan Stuffed Peppers

On this straightforward dinner recipe of vegan stuffed peppers, colourful bell peppers (capsicum) are filled with a hearty, protein-packed filling of quinoa, veggies and vegan meat or beans, then topped with melty vegan cheese that turns crusty when baked. It is a one-dish meal to like for it is ease, deliciousness and visible enchantment!

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Review Recipe

Course: Appetizer/facet, Entree

Delicacies: American

Weight loss program: Gluten Free, Vegan, Vegetarian

Servings: 3 servings (two bell pepper halves every)

Energy: 466kcal

Writer: Vaishali · Holy Cow Vegan

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Directions

  • Warmth oil in a skillet over medium warmth. Add the onions and celery with salt and floor black pepper to style. Saute till mushy, about 2-3 minutes. Stir within the garlic and saute for a minute.

  • Add the tomato paste and blend it in. Stir within the parsley and floor cumin adopted by the paprika and cayenne/pink pepper flakes.

  • Stir within the vegan beef substitute and blend it effectively. Let it cook dinner 2-3 minutes till it has browned a bit. Add the quinoa and blend it in. Heat the stuffing by means of. Stir within the parsley, examine for salt, and switch off warmth.

  • Reduce bell peppers in half lengthwise and take away seeds and ribs. You may add the ribs to the stuffing, they’re completely edible and they’ll add extra taste and diet. Stuff the minimize peppers with the filling, then sprinkle on some vegan mozzarella cheese shreds.

  • Combine vegetable inventory with lemon juice or lime juice and pour it into the baking dish. Cowl the baking dish tightly with aluminum foil and bake in a preheated 400 diploma Fahrenheit/205 diploma Celsius oven for 40 minutes. Take away the foil and proceed baking for 20 extra minutes till the cheese has melted and the tops are crusty.

Recipe notes

Serving ideas
You do not really want a facet with these vegan meat and quinoa stuffed peppers as a result of you will have every part you want on this dish, and sufficient texture and taste to maintain your mouth completely satisfied. However a scrumptious vegan salad, like this vegan Caesar salad or a facet of vegan garlic butter beets or roasted golden beets can be fantastic as effectively and add extra contemporary healthfulness to the meal.
The right way to retailer the stuffed bell peppers

  • Refrigerate: Refrigerate the stuffed peppers in an hermetic container for as much as three days.
  • Freeze: These stuffed bell peppers freeze effectively. Retailer in a single layer in a freezer-safe container.
  • Reheat: Thaw and reheat the bell peppers in a 400-degree Fahrenheit/205-degree Celsius oven till warmed by means of.

Diet

Serving: 2stuffed bell pepper halves | Energy: 466kcal | Carbohydrates: 41g | Protein: 20g | Fats: 23g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 4g | Potassium: 696mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6210IU | Vitamin C: 220mg | Calcium: 120mg | Iron: 4mg

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About Vaishali


Hello! I am Vaishali, a journalist turned meals blogger. At Holy Cow Vegan I share straightforward, tasty recipes made with clear, healthful elements that the complete household can get pleasure from.

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