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Vegan Stuffed Peppers

This vegan stuffed peppers dish transforms leftover grains and beans into a hearty, colorful meal. The peppers are roasted until tender and slightly charred, then filled with a savory mixture of cooked grains, beans, and spices, resulting in a satisfying, visually appealing dish with a smoky aroma and tender texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably firm and brightly colored
  • 1 tbsp olive oil for roasting and sautéing
  • 1 onion chopped
  • 2 cups cooked grains rice, quinoa, or leftovers
  • 1 can rinsed black beans drained and rinsed
  • 1 tsp smoked paprika for smoky depth
  • 1/2 tsp cumin adds earthiness
  • 1/4 cup chopped fresh herbs cilantro or parsley
  • to taste salt and pepper
  • 1 tbsp tomato paste for richness
  • Additional herbs for garnish cilantro or parsley

Equipment

  • Oven
  • Large skillet
  • Knife
  • Spoon or spatula
  • Baking dish

Method
 

  1. Preheat your oven to 200°C (390°F). Slice the tops off the large bell peppers and carefully remove the seeds, creating a hollow cavity for stuffing.
  2. Place the peppers upright in a baking dish, drizzle with a tablespoon of olive oil, and roast in the oven for about 15 minutes, until they start to soften and develop slight charred spots.
  3. While the peppers roast, heat a large skillet over medium heat and add a splash of olive oil. Sauté the chopped onion until fragrant and translucent, about 5 minutes, filling your kitchen with a sweet aroma.
  4. Add the cooked grains and rinsed black beans to the skillet, stirring to combine. Sprinkle in smoked paprika and cumin, then cook for another 3 minutes until the mixture is fragrant and heated through.
  5. Remove the skillet from heat and stir in the chopped fresh herbs for a bright, fresh flavor that will contrast nicely with the smoky spices.
  6. Once the peppers are roasted and slightly softened, carefully stuff each one with the grain and bean mixture, pressing gently to pack the filling inside.
  7. Arrange the stuffed peppers upright in the baking dish, and spoon a little tomato paste over each for added richness. Drizzle a bit more olive oil on top to promote browning.
  8. Bake uncovered for about 30–35 minutes, until the peppers are tender, blistered, and slightly charred around the edges, filling bubbling with smoky aroma.
  9. Remove the peppers from the oven and let them rest for 5 minutes. This helps the flavors settle and makes handling easier.
  10. Garnish with additional chopped herbs for a fresh, vibrant finishing touch. Serve hot and enjoy the smoky, hearty flavors of these colorful vegan stuffed peppers.