Description
These Chickpea Vegan Stuffed Bell Peppers are a delicious and hearty plant-based meal perfect for any occasion. Packed with nutritious quinoa, chickpeas, and fresh vegetables, seasoned with warm spices, and topped with melty vegan cheese, these stuffed peppers offer a flavorful and satisfying dish that’s both healthy and easy to prepare.
Ingredients
Scale
Vegetables and Produce
- 4 bell peppers, halved vertically with seeds removed
- 3/4 cup onion, diced
- 3/4 cup carrot, diced
- 1 1/4 cup zucchini, diced
- 3 garlic cloves, freshly minced
- 1 1/2 cups tomatoes, diced into 1/2-inch pieces
Grains and Legumes
- 1 cup quinoa, rinsed well
- 15 oz chickpeas, drained and rinsed
Cheese and Nutritional
- 3/4 cup vegan cheese (for stuffing mix)
- 1/2 cup vegan cheese (for topping)
- 1 tbsp nutritional yeast
Spices and Oils
- 3 tbsp olive oil (preferably Bertolli Extra Virgin for roasting)
- 1 1/2 tsp cumin
- 1 1/2 tsp paprika
- 3/4 tsp turmeric
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Prepare the peppers: Preheat your oven to 375°F (190°C). Wash and halve the bell peppers vertically, carefully removing all seeds and membranes. Set them aside to fill later.
- Sauté the vegetables: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, carrot, zucchini, and minced garlic. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 7-10 minutes.
- Add spices and tomatoes: To the sautéed vegetables, add 1 1/2 teaspoons cumin, 1 1/2 teaspoons paprika, 3/4 teaspoon turmeric, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Stir to combine and cook for 1-2 minutes. Then add the diced tomatoes and cook for an additional 3-4 minutes to let the flavors blend and the tomatoes soften.
- Mix in chickpeas and quinoa: Stir in the 15 oz chickpeas and 1 cup rinsed quinoa. Cook the quinoa separately beforehand or add it cooked to this mixture—ensure the quinoa is fully cooked and fluffy. Mix thoroughly to combine all ingredients evenly.
- Add vegan cheese and nutritional yeast: Remove the skillet from heat and stir in 3/4 cup vegan cheese and 1 tablespoon nutritional yeast until well incorporated into the stuffing mixture.
- Stuff the peppers: Generously fill each bell pepper half with the prepared chickpea and quinoa mixture, pressing down gently to pack them well.
- Top with cheese: Sprinkle the remaining 1/2 cup vegan cheese over the stuffed peppers for a delicious melty topping.
- Bake the stuffed peppers: Place the stuffed bell peppers upright on a baking dish. Roast in the preheated oven for 20-25 minutes, until the peppers are tender and the vegan cheese is melted and slightly golden on top.
- Serve: Remove from the oven and let cool for a few minutes before serving. Enjoy warm as a wholesome vegan entree or a hearty side dish.
Notes
- Ensure quinoa is rinsed well to remove its natural bitterness before cooking.
- Use firm chickpeas, such as Goya brand, for best texture.
- You can prepare quinoa in advance to save time on assembly day.
- If vegan cheese is unavailable, nutritional yeast adds cheesy flavor but omit if dairy-free preference is strict.
- Bell peppers can be substituted with larger varieties if preferred for bigger servings.
- Adjust spices to taste for mild or more intense flavors.
