At a recent wedding, I was tasked with making a dish for our vegan guests. I found this delicious plant-based stuffed peppers recipe from Dishing Out Health on Pinterest. Let me tell you, it was such a hit! Not only did the peppers turn out delicious, but they also looked classy and added a pop of color to the spread.
The filling is super easy to make. It’s a tasty combo of quinoa, black beans, salsa, fresh cilantro, and lime. The recipe calls for mango for a bit of sweetness. However, I did not have any on hand, but I have to admit. I never missed it, but I will definitely put it in next time, as I am sure it can only add even more flavor.
The peppers were soft and tender, and the stuffing was full of flavor—perfect for any occasion. What I loved most was how versatile this recipe is. If you’re not strictly vegan, you can easily add cheese or Greek yogurt for a vegetarian option.
It’s the kind of dish that looks impressive and doesn’t require a ton of effort. Plus, you can make the filling ahead, which is a lifesaver when planning a big event! I plan on making these again, whether for a family dinner or another gathering.
Here’s how you can try it yourself:
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- 1 ½ tsp garlic powder
- 4 bell peppers, halved (I used red, orange, and yellow for color)
- 1 can black beans, drained and rinsed
- ½ cup salsa
- ½ cup diced mango (optional but adds a great flavor)
- ¼ cup cilantro, chopped
- 1 tbsp lime juice
- 1-2 tsp adobo sauce (or hot sauce if you like a kick)
- Avocado slices for garnish
- Optional: cheese, Greek yogurt, or coconut yogurt
Instructions
- Preheat your oven to 400ºF.
- Cook quinoa in vegetable broth with chili powder, cumin, and garlic until fluffy (about 12-15 minutes).
- While the quinoa cooks, place the bell peppers cut side up in a baking dish filled with a little water, cover with foil, and bake for 15-20 minutes until tender.
- Mix the cooked quinoa with black beans, salsa, mango, cilantro, lime juice, and adobo sauce. Taste and season with salt or extra spice if needed.
- Fill each pepper half with the quinoa mixture. Cover with foil and bake for another 15-20 minutes.
- Garnish with avocado slices and any extra toppings like cheese or yogurt.
This plant-based stuffed peppers recipe was flavorful, easy to make, and perfect for vegans and vegetarians.
For more delicious recipes, check out Compass Ohio Cuisine.
