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Smoky Vegan Stuffed Peppers

These vibrant bell peppers are roasted until tender and then filled with a savory mixture of quinoa, black beans, smoked paprika, and tomato paste. Baked to bubbling perfection with a lightly charred top, they offer a hearty yet fresh vegetarian dish with a smoky depth. The result is a colorful, flavorful meal that combines soft peppers with a flavorful, textured filling.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or yellow, sturdy and bright
  • 1 cup quinoa rinsed
  • 1 cup black beans canned, rinsed and drained
  • 1 tbsp smoked paprika adds smoky depth
  • 2 tbsp tomato paste for umami and moisture
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil for sautéing
  • to taste salt and pepper
  • fresh herbs cilantro or parsley chopped, for garnish

Equipment

  • Baking Dish
  • Sharp knife
  • Skillet or pan
  • Mixing bowls
  • Spoon or scoop

Method
 

  1. Preheat your oven to 200°C (390°F). Place the bell peppers on a baking dish and roast for about 15 minutes until slightly softened and the skin begins to blister. Remove from oven and let cool enough to handle.
  2. While the peppers cool, rinse the quinoa thoroughly, then cook it according to package instructions until fluffy. Fluff with a fork and set aside.
  3. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until fragrant and translucent, filling your kitchen with a sweet aroma.
  4. Add the minced garlic to the skillet and cook for another minute, stirring constantly, until fragrant. Then stir in the cooked quinoa, black beans, tomato paste, smoked paprika, salt, and pepper. Mix well.
  5. Reduce heat to low and simmer the mixture for 5 minutes, allowing flavors to meld and the filling to thicken slightly. Taste and adjust seasoning as needed.
  6. Carefully cut off the tops of the roasted peppers and remove seeds and membranes with a small spoon. Fill each pepper generously with the quinoa mixture, pressing down slightly to pack the filling.
  7. Arrange the stuffed peppers upright in the baking dish and cover loosely with foil. Bake for 25 to 30 minutes until the peppers are tender and the filling is bubbling around the edges.
  8. Remove the foil and broil the peppers for an additional 2 minutes to develop a lightly charred, smoky top. Keep a close eye to prevent burning.
  9. Take the peppers out of the oven and let them rest for 5 minutes. Garnish with freshly chopped herbs and a squeeze of lemon, if desired, to brighten the flavors.

Notes

For a more intense smoky flavor, sprinkle a little smoked salt or add a dash of liquid smoke to the filling. These peppers can be made ahead and stored in the fridge for up to 3 days; reheat in the oven until hot and bubbling.