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Vegan Stuffed Roasted Peppers

Roasting peppers until blistered and smoky brings out their natural sweetness, creating a tender, flavorful vessel for a savory grain and bean filling. The dish highlights the peppers’ charred, caramelized exterior contrasted with a hearty, herb-studded interior, resulting in a vibrant, satisfying vegan main course. The process emphasizes simple techniques like roasting, stuffing, and baking to achieve a rustic, appealing presentation.
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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 red bell peppers preferably organic and firm
  • 1 cup quinoa rinsed
  • 1 can black beans rinsed and drained
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 tbsp olive oil for roasting and drizzling
  • 1 lemon lemon for juice
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Small bowl
  • Knife
  • Spoon or small scoop
  • Aluminum foil or parchment paper

Method
 

  1. Preheat your oven to 200°C (390°F). Place the peppers on a lined baking sheet and roast for about 25-30 minutes, turning occasionally, until their skins are blistered, charred in spots, and the peppers are tender to the touch. The aroma of smoky, roasted peppers will fill the air.
  2. While the peppers roast, rinse the quinoa under cold water and cook it according to package instructions—usually simmering in two cups of water for about 15 minutes until fluffy and slightly nutty. Fluff with a fork and set aside to cool slightly.
  3. Once the peppers are roasted and cool enough to handle, carefully peel off the charred skins and remove the stems and seeds, being gentle to keep the peppers intact. You want tender, smoky peppers ready for stuffing.
  4. In a small bowl, combine the cooked quinoa, rinsed black beans, chopped cilantro, tomato paste, smoked paprika, cumin, and a pinch of salt and pepper. Drizzle with olive oil and squeeze in fresh lemon juice. Mix everything thoroughly—this filling should be moist, flavorful, and well-seasoned.
  5. Use a spoon or small scoop to generously stuff each roasted pepper with the prepared filling, pressing down gently to pack it in and ensure it stays in place. Place the stuffed peppers back on the baking sheet.
  6. Drizzle a little olive oil over the stuffed peppers and sprinkle with additional salt if desired. Return the baking sheet to the oven and roast for an additional 10-15 minutes, until the peppers are slightly blistered and the filling is heated through.
  7. Remove the peppers from the oven and let them rest for a few minutes. Squeeze fresh lemon or lime over the peppers to brighten the flavors and serve warm, garnished with extra cilantro if you like.

Notes

For extra smoky flavor, broil the peppers for 2 minutes at the end, watching closely to prevent burning. Feel free to customize the filling with leftover roasted vegetables or different herbs for variation.