🫑 The Best Vegan Stuffed Bell Peppers (Easy & Hearty Recipe)
🫑 The Best Vegan Stuffed Bell Peppers (A Hearty & Healthy Recipe) 🫑
Stuffed bell peppers are a classic comfort food. They are colorful, satisfying, and a complete meal in one neat package. Traditional recipes often use ground meat and cheese. This can make them seem off-limits for a plant-based diet.
However, creating a hearty, savory, and completely vegan stuffed bell peppers recipe is incredibly easy. A smart combination of grains, legumes, and spices can create a "meaty" filling. It is so delicious that no one will miss the meat.
This guide will give you a simple and foolproof recipe. It is perfect for a healthy weeknight dinner. It is also impressive enough to serve to guests. Let's cook this beautiful and nourishing dish! 🌱
🤔 What Makes a Great Vegan Filling?
The secret to the best vegan stuffed bell peppers is a filling with great texture and deep flavor. We want to create a satisfying, savory experience. This is achieved by combining a few key plant-based components.
For a hearty, "meaty" texture, we will use a mix of brown lentils and quinoa. The lentils provide a texture similar to ground meat. The quinoa adds a wonderful, slightly chewy bite. Together, they also form a complete protein.
For a deep, savory flavor, we start with a base of sautéed onion and garlic. Finely chopped mushrooms add a rich, umami taste. A rich tomato sauce and a blend of spices like smoked paprika and cumin bring everything together.
🥣 How Do You Make Hearty Vegan Stuffed Bell Peppers?
This recipe is simple to follow and wonderfully satisfying. It is a perfect dish for a cozy autumn evening. This will quickly become one of your favorite vegan stuffed bell peppers recipes.
What Ingredients Do You Need?
- 4 large bell peppers (a mix of red, yellow, and orange looks beautiful)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 8 oz cremini mushrooms, finely chopped
- 1 cup cooked quinoa
- 1 cup cooked brown or green lentils
- 1 can (15 oz) of diced tomatoes, drained
- 2 tablespoons of tomato paste
- 1 teaspoon each of smoked paprika and dried oregano
- Salt and black pepper to taste
What Are the Instructions?
1. Prepare the Peppers: Preheat your oven to 400°F (200°C). Cut the peppers in half lengthwise. Remove the seeds and white membranes. Place them in a baking dish and bake for 15 minutes to soften them slightly.
2. Make the Filling: While the peppers are baking, heat the olive oil in a large skillet. Add the onion and cook until soft. Add the mushrooms and cook until they have released their water and are browned. Stir in the garlic and cook for one more minute.
3. Combine the Filling: In a large bowl, combine the cooked onion and mushroom mixture. Add the cooked quinoa, cooked lentils, diced tomatoes, tomato paste, and all the spices. Mix everything together well.
4. Stuff and Bake: Spoon the hearty filling into each of the par-baked pepper halves. Place them back in the baking dish. Pour a little water into the bottom of the dish to create steam. Bake for another 25-30 minutes, until the peppers are tender and the filling is hot. Garnish with fresh parsley before serving. ✅
✨ What Are Some Fun Variations?
This vegan stuffed bell peppers recipe is a great starting point. You can easily change it up with different flavors. For a Mexican-inspired version, use black beans and corn. Season the filling with chili powder. Serve with a dollop of fresh guacamole. So delicious! 🥑