Veggie-Stuffed Bell Peppers Recipe
Who needs takeout when you can make Veggie-Stuffed Bell Peppers that look this fancy and taste this fabulous? These colorful beauties are stuffed with flavor, not fuss. They’re warm, wholesome, and a total show-off dish for anyone pretending to “eat clean.” The tender peppers hold a savory filling bursting with veggies, grains, and spice that’ll make your taste buds applaud. It’s comfort food that feels like a hug but looks like a dinner party centerpiece. Easy, healthy, and unapologetically delicious — these stuffed peppers make your oven do all the hard work while you claim the glory.
Veggie-Stuffed Bell Peppers Recipe
A colorful, hearty vegan dish featuring bell peppers stuffed with a savory mix of vegetables, grains, and herbs baked to perfection.
Ingredients
Method
- Preheat oven to 200°C (392°F).
- Cut off the tops of bell peppers and remove seeds.
- Lightly brush peppers with olive oil and place upright on a baking tray.
- In a pan, heat 1 tbsp olive oil and sauté onion and garlic for 2 minutes.
- Add tomato, carrot, corn, and spinach. Cook for 4–5 minutes.
- Stir in quinoa, cumin, paprika, salt, and black pepper. Mix well.
- Add lemon juice and remove from heat.
- Stuff each bell pepper with the mixture and cover with their tops.
- Bake for 25–30 minutes until peppers are tender and slightly charred.
- Garnish with parsley and a sprinkle of nutritional yeast before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 7 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 90%
- Vitamin A: 25%
- Iron: 12%
- Calcium: 8%
- Folate: 18%
Additional Notes / Tips
- Add cooked lentils or beans for extra protein.
- Drizzle with tahini or vegan yogurt for a creamy finish.
- Don’t overbake — you want them tender, not mushy.
- Swap quinoa for bulgur or couscous for variation.
- Serve with a light salad or garlic toast for a full meal.
