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Vegan Stuffed Peppers (Tex Mex Style)

Nutritious, filling, and packed with flavor, these Vegan Stuffed Peppers offer a delightful blend of textures and are perfect for meal prepping or feeding a crowd.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Tex Mex, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Stuffed Peppers
  • 6 large bell peppers Choose various colors for presentation
  • 1 tablespoon coconut oil (or olive oil) For sautéing onions and garlic; adds healthy fats
  • ½ large onion, diced Provides a savory base flavor
  • 3 cloves garlic, minced Adds aromatic depth
  • 1.75 cups black beans (or 1 can) Protein-packed and fiber-dense
  • 1 cup corn kernels Adds sweetness and crunch
  • ½ teaspoon chili powder Gives your dish a warm, spicy kick
  • 1 teaspoon ground cumin Enhances the Tex Mex flavor
  • ½ teaspoon sea salt Brings balance to all flavors
  • ½ teaspoon freshly ground black pepper Adds warmth and richness
  • ½ cup chopped parsley For freshness and color
  • 3 cups cooked quinoa (or cooked rice) The base of the stuffing; quinoa is a complete protein
  • 1 cup marinara sauce Adds moisture and rich flavor
  • 2 cups vegan mozzarella shreds (reserve ½ cup for the tops) For a cheesy topping that melts beautifully

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.
  2. In a large skillet, heat the coconut oil over medium heat. Add the diced onion and cook for about 3-4 minutes until translucent. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.
  3. In a large bowl, combine the black beans, corn, chili powder, ground cumin, sea salt, black pepper, cooked quinoa, marinara sauce, and parsley. Mix until fully incorporated.
  4. Carefully slice the tops off each bell pepper and remove the seeds. Place them upright in a baking dish.
Assembly & Baking
  1. Spoon the filling mixture into each bell pepper, pressing it down lightly. Fill until they’re generously packed and slightly overflowing.
  2. Top each stuffed pepper with the reserved vegan mozzarella shreds for that delicious cheesy layer.
  3. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
  4. Remove from the oven and allow to cool for a few minutes before serving. Enjoy your hearty meal!

Notes

These stuffed peppers can be served as a main dish for dinner or paired with a side salad. Store leftovers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months before cooking.