Fiesta Vegan Stuffed Peppers

Vegan Stuffed Bell Peppers with Quinoa, Black Beans, Corn, and Salsa, Topped with Avocado


  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup salsa (your preferred variety)
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 avocado, sliced
  • Fresh cilantro, chopped (optional for garnish)
  • Lime wedges (optional for serving)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Quinoa:
    • Cook the quinoa according to package instructions. Typically, this involves combining 1 cup of quinoa with 2 cups of water, bringing it to a boil, then reducing the heat and simmering for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.
  3. Prepare the Bell Peppers:
    • While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. If the peppers do not stand up straight, you can trim the bottoms slightly (being careful not to cut through) to create a flat base.
    • Place the bell peppers upright in a baking dish.
  4. Prepare the Filling:
    • In a large bowl, combine the cooked quinoa, black beans, corn, salsa, cumin, chili powder, salt, and pepper. Mix well to combine.
  5. Stuff the Peppers:
    • Spoon the quinoa mixture into each bell pepper, packing it down slightly to fit as much filling as possible.
  6. Bake:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
    • After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
  7. Add Toppings:
    • Once the peppers are done baking, remove them from the oven. Top each pepper with sliced avocado.
    • Garnish with fresh cilantro if desired.
  8. Serve:
    • Serve the stuffed peppers with lime wedges on the side for squeezing over the top.

Benefits of this Recipe:

  • High in Protein and Fiber: Quinoa and black beans provide a great source of plant-based protein and dietary fiber, promoting satiety and digestive health.
  • Rich in Vitamins and Minerals: Bell peppers, corn, and avocado add a wealth of vitamins, minerals, and healthy fats to the dish.
  • Balanced Meal: This recipe offers a balance of carbohydrates, protein, and healthy fats, making it a well-rounded meal.
  • Vegan and Gluten-Free: Suitable for various dietary preferences and restrictions, this recipe is both vegan and gluten-free.

Nutritive Value (Per Serving – Estimated):

  • Calories: 350
  • Protein: 10g
  • Carbohydrates: 50g
  • Dietary Fiber: 12g
  • Sugars: 6g
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Vitamin A: 60% of the Daily Value (DV)
  • Vitamin C: 150% of the DV
  • Calcium: 8% of the DV
  • Iron: 20% of the DV

Enjoy these flavorful and healthy Vegan Stuffed Bell Peppers for a satisfying and nutritious meal!

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