Halloween is a fun time to get creative in the kitchen, and these vegan stuffed bell peppers are a delightful way to celebrate the holiday. The peppers are filled with a savory mixture of quinoa, black beans, corn, and classic spices for a comforting, nutritious meal. Their bright colors and hearty filling make them festive enough for a spooky Halloween dinner but also suitable for everyday enjoyment.
Cooking Tips
- Choosing Peppers: Pick bell peppers that are firm and have a flat bottom to stand upright when stuffed.
- Quinoa Tips: Rinse the quinoa thoroughly before cooking to remove its natural bitterness for a cleaner taste.
- Spice Level: Adjust chili powder and smoked paprika quantities to control heat and smoky flavor to suit your family’s taste.
Serving Suggestions
- Serve these stuffed peppers alongside a fresh green salad or steamed greens to complete the meal.
- A vegan sour cream or guacamole on the side pairs nicely for added creaminess and richness.
Storage and Leftovers
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm in the oven or microwave until heated through, ensuring the peppers stay firm and delicious.
Celebrate Halloween with these festive, delicious vegan stuffed bell peppers. Filled with wholesome grains, vegetables, and spices, they make a perfect spooky main dish.
Ingredients
- 4 bell peppers preferably red, orange, or yellow for a festive look
- 1 cup quinoa rinsed
- 1.5 cups vegetable broth
- 1 cup black beans cooked or canned, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 0.5 cup diced tomatoes canned or fresh
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 2 tablespoons olive oil
- to taste salt and black pepper
- 2 tablespoons fresh cilantro chopped, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove seeds and membranes. Set aside.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 3-4 minutes.
- Add cumin, chili powder, and smoked paprika to the skillet and cook for another minute until fragrant.
- Add the diced tomatoes, cooked black beans, corn, and rinsed quinoa. Stir to combine.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until quinoa is cooked and liquid is absorbed, about 15 minutes. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the prepared bell peppers, packing it down gently.
- Place stuffed peppers upright in a baking dish and cover loosely with foil.
- Bake for 25 minutes, remove foil, and bake for an additional 10 minutes until peppers are tender and filling is heated through.
- Garnish with chopped cilantro and serve warm.
Notes
For added flavor, you can top the peppers with vegan cheese before the last 10 minutes of baking. Leftovers reheat well and make a delicious lunch option.
Remember to rinse the quinoa before cooking to prevent bitterness. It really makes a difference in taste and texture!
I love serving these peppers with a crisp kale salad and a dollop of vegan sour cream for added creaminess.
If you prefer a milder dish, reduce the chili powder and smoked paprika by half—still delicious and perfect for kids.