Easy vegan stuffed peppers with quinoa and black beans: easy to make, enough to impress!

Easy vegan stuffed peppers with quinoa and black beans

You’ll be able to impress anyone with these easy vegan stuffed peppers! Not only do they taste amazing, but they are also filling and in the end, only you knows how easy they were to make. Let’s keep it our little secret.

These easy vegan stuffed peppers have all the ingredients for a vegan balanced meal

When we came up with this recipe, my boyfriend and I wanted to make sure we would get all the elements of a balanced meal. Stuffing the peppers with only quinoa and veggies was not an option, not only for texture, but also for the limited amount of protein one would get out of such a meal. That’s why we added black beans. And the result was a success!

Kikkoman Panko Bread CrumbsKikkoman Panko Bread Crumbs

Also, the trick to getting these peppers just perfect lies in how you cook the quinoa beforehand. We cooked the quinoa for only half the time required (about 8 mins), which means it was still a bit crunchy when we mixed it together with the other ingredients. Add a little Panko with the rest and the result is far from the mushy stuffing you sometimes get when making stuffed peppers. What’s Panko? It’s a brand of Japanese bread crumbs. Unlike regular breadcrumbs, they tend to remain crunchy. You won’t ruin the recipe if you use regular breadcrumbs, sometimes we just have to use what we have around the house, but go ahead and try Panko one of these days… You won’t regret it!

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The secret behind these easy vegan stuffed peppers: chop everything very small!

Chef'n VeggiChop Hand-Powered Food Chopper (Arugula)Chef’n VeggiChop Hand-Powered Food Chopper (Arugula)

To have a balanced stuffing, where all the ingredients and flavors blend together, you need to make sure to chop everything in tiny little pieces. This is especially important when you make these vegan stuffed peppers.

This can be achieved fairly easily if you have good knife skills and a bit of patience, but since my job is to make your vegan life easy, let me tell you about food choppers.

A food chopper is a small appliance, usually powered manually, that you can use to chop veggies in tiny little pieces in a matter of seconds. Most importantly, the pieces will be similar in size, which means they will cook evenly.

Don’t think of this as just another kitchen gadget, but really as a time-saving tool. And I can really appreciate a food chopper when it comes to chopping onions in tiny pieces. No crying involved!

The Chef’n VeggiChop Food Chopper is a great choice for small chopping jobs like preparing the ingredients for this recipe. If you don’t have a food processor, or don’t want to pull it out and clean it every time you need to finely chop ingredients, this small appliance is a must! It comes in red too 🙂

Watch our video for step-by-step instructions on making these easy vegan stuffed peppers


Print Recipe
Easy vegan stuffed peppers
Course Main Dish
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
  • 1/2 cup quinoa
  • 6 oz white button mushroom (or cremini, if you prefer)
  • 25 manzanilla olives (green stuffed)
  • 1/2 red onion
  • 14 oz diced tomatoes (with the juice)
  • 1 can black beans (rinsed)
  • 1 cup Panko (or regular bread crumbs)
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • salt and pepper to taste
  • 1 splash lime juice (optional)
  • 8 medium sweet peppers (or 4-5 large peppers)
Course Main Dish
Prep Time 15 min
Cook Time 45 min
Servings
people
Ingredients
  • 1/2 cup quinoa
  • 6 oz white button mushroom (or cremini, if you prefer)
  • 25 manzanilla olives (green stuffed)
  • 1/2 red onion
  • 14 oz diced tomatoes (with the juice)
  • 1 can black beans (rinsed)
  • 1 cup Panko (or regular bread crumbs)
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • salt and pepper to taste
  • 1 splash lime juice (optional)
  • 8 medium sweet peppers (or 4-5 large peppers)
Instructions
  1. Preheat the oven to 375F.
  2. Rinse the quinoa and cook in 1 cup of water for 8 min. Drain the remaining water.
  3. Chop in tiny pieces the mushrooms, olives and onion.
  4. In a large bowl, add the cooked quinoa, mushrooms, olives, onion, tomatoes, black beans, Panko, chili powder and cumin powder. Mix well. Add salt and pepper to taste.
  5. Cut out the core of each pepper, making sure to remove all the seeds.
  6. Fill each pepper with the mixture, making sure to press down the mixture as you add it.
  7. Place the stuffed peppers in a pan with high sides (we used a bread pan). Use a small pan and get as many peppers in there as possible, to make sure they hold each other up. Cover with foil.
  8. Place the pan in the oven and cook for 30 minutes. Remove the foil and cook for another 15 minutes uncovered.
  9. Remove from the stove and let sit for a few minutes before serving.
Recipe Notes

If you use small or medium peppers, this dish can become an appetizer instead of a main course. Large peppers will be perfect for a main course. We served the stuffed peppers with steamed brussel sprouts and snow peas, as well as a side salad topped with pomegranate seeds. The pomegranate seeds were fantastic as a complement to the stuffing, so juicy and sweet.

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Easy vegan stuffed peppers

3 thoughts on “Easy vegan stuffed peppers

  • January 5, 2017 at 5:47 pm
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    I haven’t yet found a stuffed pepper recipe that I love. Great tip about specifically using the Panko bread crumbs – the crunch factor might make the difference in some recipes I’ve tried.

    Reply

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