Daniel Fast Recipes

When it comes to creating hearty, satisfying plant-based meals, vegan stuffed peppers are a classic choice that never disappoints. They can be filled with a variety of delicious ingredients, making them an incredibly versatile option for lunch or dinner.

Not only are they easy to make, but they’re also bursting with flavor, packed with nutrients, and free from oil. Whether you’re following a vegan diet, transitioning to plant-based eating, or simply seeking healthy meal ideas, oil-free vegan stuffed peppers are a must-try.

Versatility

One of the best things about vegan stuffed peppers is how versatile they are. You can easily customize the filling based on your personal taste preferences or whatever ingredients you have on hand. The base of the filling typically consists of grains like quinoa, brown rice, or farro, which provide a hearty, chewy texture. Adding in beans or lentils gives the dish a protein boost, while a variety of vegetables like onions, zucchini, spinach, or tomatoes bring color, flavor, and added nutrition.

For an extra kick of flavor, spices and herbs are key. Cumin, smoked paprika, garlic, and chili powder are popular choices that pair well with the natural sweetness of bell peppers. Fresh herbs like cilantro, parsley, or basil can be sprinkled on top to add a burst of freshness, and a squeeze of lemon or lime can brighten the entire dish.

Since stuffed peppers are baked, they also develop a lovely roasted flavor as the bell peppers soften and sweeten in the oven. The natural moisture from the vegetables and grains ensures that the filling remains moist and tender, even without the use of oil.

Serving Suggestions

Oil-free vegan stuffed peppers are a complete meal on their own, but they also pair well with a variety of side dishes. A simple green salad with a tangy vinaigrette can balance the heartiness of the stuffed peppers. For something more filling, you can serve them alongside roasted vegetables, a bean salad, or a light soup. If you’re craving something with a bit more kick, salsa, guacamole, or a drizzle of tahini sauce can be served on the side to add an extra layer of flavor.

For a fun twist, you can also experiment with global flavors. Swap out traditional seasonings for Mediterranean herbs like oregano and thyme, or use curry spices to give the dish an Indian flair. The possibilities are endless, making stuffed peppers a dish that never gets boring.

Ideal for Meal Prep

One of the many advantages of vegan stuffed peppers is that they are perfect for meal prep. You can make a large batch ahead of time, and the peppers store well in the refrigerator for several days. When you’re ready to eat, simply reheat them in the oven or microwave, and you’ve got a quick, healthy meal ready to go.

If you’re looking to save even more time, you can prepare the filling in advance and store it separately. When you’re ready to assemble the dish, all you need to do is stuff the peppers and bake them. This makes it easy to have a healthy, homemade meal even on busy weeknights.

How to Make Vegan Stuffed Peppers without Oil

Ingredients

• 6 medium bell peppers 
• 2 cups quinoa taco “meat”, Link HERE 
• I 15.5 ounce can black beans, drained and rinsed, or 1 ½ cups of cooked beans 
• ½ cup carrots, diced small 
• ½ cup spinach, chopped 
• 1 8.5 ounce can of corn or 1 cup of frozen or fresh corn 
• ½ cup tomato sauce 
• ¼-½ cup vegetable broth 
• Fresh cilantro, lime wedges, and avocado, optional, for serving

Instructions

Step 1 – Preheat Oven

Preheat the oven to 375 degrees.

Step 2 – Prep Bell Peppers

Prepare the bell peppers by slicing off the tops and removing veins and seeds. Remove the stem from 2 or 3 of the tops and then dice the pepper to add to the filling (about ½ cup). Place prepared peppers in a medium 2-quart baking dish. 

Step 3 – Combine Filling

In a large bowl combine quinoa “taco meat”, beans, carrots, spinach, corn, and tomato sauce.

Step 4 – Fill Peppers

Fill the peppers with the quinoa vegetable mixture.

Step 5 – Pour Vegetable Broth

Pour the vegetable broth around the peppers until it just covers the bottom of the baking dish then cover the peppers with aluminum foil. 

Step 6 – Bake

Bake on the center rack at 375 degrees F for 40 minutes until the peppers are tender when pierced with a fork. 

Step 7 – Serve

These stuffed peppers are a complete meal in one. They are delicious served warm and topped with avocado slices, a squeeze of lime, and cilantro for garnish. They would also be delicious with a vegan lime crema or vegetable-based yogurt topping. 

Storage

Storing vegan stuffed peppers is simple and helps keep them fresh for future meals. After baking, allow the peppers to cool completely before transferring them to an airtight container.

Refrigeration

For short-term storage, place the stuffed peppers in the refrigerator, where they will stay fresh for up to 4-5 days. To reheat, you can place the peppers in the oven at 350°F (175°C) for about 15-20 minutes or until thoroughly warmed. Alternatively, you can use a microwave to reheat them in shorter intervals, around 1-2 minutes, checking for warmth as you go.

Freezing

For longer storage, vegan stuffed peppers freeze very well. Once cooled, place them in a freezer-safe container or wrap them individually in plastic wrap and foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the stuffed peppers in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 25-30 minutes or until fully heated through.

More Plant Based Recipes to Try

If you like this recipe, you’ll love these plant based meal ideas too:

• Easy Ramen Stir Fry
• Chana Masala
• Vegan Bolognese Pasta with Lentils
• Quick and Easy Veggie Pad Thai
• Quinoa-Lentil Tacos