SERVES 4 – PREP TIME: 15 MINS – READY IN: 40 MINS
Easy Plant-based Meal Prep | Colorful Stuffed Peppers
Bright, colorful, and packed with flavor — these Stuffed Bell Peppers with Quinoa & Black Beans are a vegan dinner that feels as fun as it does nourishing.
Filled with protein-rich quinoa, hearty black beans, and smoky spices, they make a complete plant-based meal that’s both wholesome and satisfying.
This recipe has its roots in summer cookouts with friends, where grilled peppers were always the star of the table.
I loved how the peppers would turn sweet and tender after roasting, making them the perfect vessel for all kinds of fillings.
When I started eating plant-based, I experimented with stuffing peppers with different grains and beans until I landed on this combination of quinoa, black beans, and corn.
It’s colorful, nutrient-dense, and feels like a little celebration on your plate.
Now, these peppers are a staple whenever I want to bring a festive, healthy dish to the table — whether it’s a casual dinner or a family gathering.
INGREDIENTS
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 can (400g) black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 cup salsa
- 1/4 cup nutritional yeast (optional, for cheesy flavor)
- Fresh cilantro for garnish
- Salt & pepper to taste
Cooking Instructions
- Preheat oven to 190°C (375°F).
- Cut the tops off bell peppers, remove seeds, and set aside.
- In a bowl, combine quinoa, black beans, corn, cumin, paprika, chili powder, salsa, nutritional yeast, salt, and pepper.
- Stuff peppers with the mixture and place in a baking dish.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10 minutes.
- Garnish with cilantro and serve warm.
TOTAL CALORIES (per serving): 410
Protein: 16g, Carbs: 72g, Fats: 7g