Hey there, fellow food lovers! There’s something truly magical about cooking vegan and gluten-free meals that just lights me up. One of my absolute favorites to whip up is this vegan stuffed peppers gluten free recipe. Not only are these colorful bell peppers packed with flavor, but they’re also a feast for the eyes! I love how versatile they are—you can stuff them with so many delicious fillings! Whenever I make these, the whole kitchen fills with a comforting aroma that makes my heart happy. Plus, they’re healthy and satisfying, making them perfect for any meal. Trust me, once you try these, they’ll become a go-to recipe in your kitchen too!
Ingredients List
- 4 bell peppers, tops removed and seeds discarded
- 1 cup quinoa, rinsed under cold water
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes, canned or fresh
- 1 teaspoon cumin, for that warm, earthy flavor
- 1 teaspoon chili powder, to add a bit of spice
- Salt to taste, just a pinch will do!
- Fresh cilantro, for a vibrant garnish
How to Prepare Vegan Stuffed Peppers Gluten Free Recipe
Preheat and Prepare
First things first, let’s get that oven ready! Preheat it to 375°F (190°C). While that’s heating up, take a moment to rinse your quinoa under cold water. This helps remove any bitterness and makes it taste even better. You’re going to love how fluffy it turns out!
Cooking the Quinoa
In a medium-sized pot, combine your rinsed quinoa and the vegetable broth. Bring it to a boil over medium-high heat—oh, that sound is music to my ears! Once it’s bubbling, reduce the heat to low, cover it, and let it simmer for about 15 minutes. You’ll want to check it around the 10-minute mark to make sure it’s cooking evenly. When it’s done, fluff it with a fork and let it sit for a few minutes to soak up all that delicious broth.
Preparing the Peppers
While your quinoa is cooking, grab those vibrant bell peppers. Cut the tops off and scoop out the seeds. I like to use a small knife to get in there carefully. Set them aside—you’ll be stuffing them in no time!
Mixing the Filling
In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, diced tomatoes, cumin, chili powder, and a pinch of salt. Mix everything together gently but thoroughly; you want those flavors to mingle! It’s such a colorful mixture, and I can already smell the spices coming together!
Stuffing and Baking
Now comes the fun part—stuffing the peppers! Spoon the filling into each pepper, pressing down a bit to pack it in. Place the stuffed peppers upright in a baking dish. Cover them with foil to keep them moist while they bake. Pop them in the oven for 30 minutes. After that, remove the foil and let them bake for an additional 10 minutes. This will give them a lovely, slightly crispy exterior. Trust me, you’ll be ready to dig in once you smell that amazing aroma wafting through your kitchen!
Nutritional Information
Here’s a quick look at the estimated nutritional data for one serving of these delicious vegan stuffed peppers. Each pepper packs about 250 calories, with 4 grams of fat and 10 grams of protein. You’ll find around 45 grams of carbohydrates and 10 grams of fiber, making this a hearty meal that keeps you satisfied. With just 3 grams of sugar and 200 mg of sodium, it’s a wholesome choice for your dinner table! Remember, these values are estimates and can vary based on the ingredients you use.
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Bursting with healthy ingredients that are both nutritious and satisfying.
- Flavor-packed filling that’s customizable to your taste.
- Bright, colorful presentation that’s sure to impress!
- Gluten-free and vegan, making it a crowd-pleaser for everyone.
Tips for Success
To really elevate your vegan stuffed peppers, don’t hesitate to get creative! You can switch up the spices—try adding smoked paprika for a smoky flavor or even some fresh herbs like oregano for a garden-fresh taste. If you love veggies, toss in diced zucchini or spinach into the filling for extra nutrients. Just make sure your quinoa is perfectly cooked; it should be fluffy and not mushy. Also, feel free to experiment with different types of beans or grains like farro or brown rice! The more you play with it, the more you’ll find your perfect combination!
Storage & Reheating Instructions
To store any leftover vegan stuffed peppers, simply place them in an airtight container and pop them in the refrigerator. They’ll stay fresh for up to 3 days—perfect for quick lunches or dinners later in the week! When you’re ready to enjoy them again, just reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a faster option, but I find that the oven really helps keep the texture nice and firm. Enjoy those tasty leftovers!
FAQ Section
Can I use other grains instead of quinoa?
Absolutely! While quinoa gives a lovely texture and protein boost, you can substitute it with brown rice, farro, or even couscous. Just be sure to adjust the cooking time based on the grain you choose.
Are these stuffed peppers spicy?
Not really! The spices in this vegan stuffed peppers gluten free recipe add flavor without too much heat. If you like it spicy, feel free to add some chopped jalapeños or a dash of hot sauce to the filling.
Can I make these ahead of time?
Yes, you can prep the stuffed peppers a day in advance. Just assemble them, cover tightly with foil, and refrigerate. When you’re ready to bake, let them sit at room temperature for about 20 minutes before popping them in the oven.
What can I serve with stuffed peppers?
These peppers are fantastic on their own, but you can serve them with a fresh salad, some guacamole, or even a side of rice for a heartier meal. The combinations are endless!
Can I freeze the stuffed peppers?
You sure can! Just make sure to let them cool completely before wrapping each pepper tightly in plastic wrap and placing them in a freezer-safe container. They can be frozen for up to 3 months. When you’re ready to eat, thaw them in the fridge overnight and bake as directed!
Vegan Stuffed Peppers Gluten Free Recipe: 5 Flavorful Tips
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A healthy and delicious vegan stuffed peppers recipe that is gluten free.
Ingredients
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- While quinoa cooks, cut the tops off the bell peppers and remove seeds.
- In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and salt.
- Stuff the mixture into each bell pepper.
- Place stuffed peppers in a baking dish and cover with foil.
- Bake for 30 minutes.
- Remove foil and bake for an additional 10 minutes.
- Garnish with fresh cilantro before serving.
Notes
- You can use any color of bell peppers.
- Feel free to add other vegetables.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan stuffed peppers gluten free recipe