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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.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers tops removed and seeds discarded
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 2 medium sweet potatoes peeled and diced
  • 2 tbsp olive oil
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup corn kernels
  • ½ cup black beans rinsed and drained
  • ¼ cup fresh parsley chopped
  • 1 tbsp lime juice

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Toss diced sweet potatoes with olive oil, paprika, salt, and pepper. Roast on baking sheet for 20 minutes.
  3. Cook quinoa in vegetable broth until fluffy, about 15 minutes.
  4. In a bowl, combine quinoa, roasted sweet potatoes, corn, black beans, parsley, and lime juice.
  5. Stuff mixture evenly into bell peppers.
  6. Place stuffed peppers upright in a baking dish. Cover with foil.
  7. Bake for 15 minutes until peppers soften but keep shape.
  8. 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.