Stuffed Bell Peppers with Quinoa and Roasted Sweet Potato Recipe
Darling, stuffed bell peppers with quinoa and roasted sweet potato aren’t just dinner—they’re edible self-care that fits into skinny jeans.
Bright peppers strut around like fashion models while hearty quinoa and caramelized sweet potato bring drama, depth, and delicious sass without meat.
This recipe serves bold flavors, vibrant colors, and enough fiber to keep you satisfied without midnight fridge raids.
Plus, it’s so pretty you’ll want to Instagram it before eating—and yes, even your judgy aunt will finally approve.
Consider it the classy, plant-powered version of comfort food that leaves you glowing instead of napping on the couch.
Stuffed Bell Peppers with Quinoa and Roasted Sweet Potato Recipe
A vegan dish of roasted sweet potatoes, fluffy quinoa, and herbs stuffed into colorful bell peppers for a nourishing, satisfying meal.
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Roast on baking sheet for 20 minutes.
- Cook quinoa in vegetable broth until fluffy, about 15 minutes.
- In a bowl, combine quinoa, roasted sweet potatoes, corn, black beans, parsley, and lime juice.
- Stuff mixture evenly into bell peppers.
- Place stuffed peppers upright in a baking dish. Cover with foil.
- Bake for 15 minutes until peppers soften but keep shape.
- Serve hot with extra lime wedges.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 9g
- Saturated Fat: 1.2g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 10g
Vitamins & Minerals (per serving)
- Vitamin A: 82%
- Vitamin C: 96%
- Folate: 23%
- Iron: 18%
- Potassium: 20%
Additional Notes & Tips
- Use tri-color quinoa for extra flair.
- Add chili flakes for a spicy twist.
- Top with vegan cheese shreds before baking for extra indulgence.
