Vegan Stuffed Bell Pepper Boats
Bell peppers are halved, filled with a seasoned mixture of grains, vegetables, and legumes, then roasted until the peppers are tender and the tops are lightly browned — the whole process takes about 50 minutes. The filling is flexible: brown rice, quinoa, or farro all work well alongside black beans or lentils. Naturally gluten-free and high in fiber, they make a complete dinner on their own.
Equipment
- Large skillet
- Oven-safe baking dish
- Chef's knife
- Cutting board
Ingredients
- 4 large bell peppers use red, orange, or yellow for sweetness
- 2 tablespoons extra virgin olive oil plus more for drizzling
- 1 cup yellow onion, diced about 1 medium onion
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup cooked quinoa pre-cooked and fluffed
- 1 cup organic canned black beans drained and rinsed
- 1 cup heirloom cherry tomatoes, halved fresh and sweet
- ¼ cup fresh parsley, finely chopped plus extra for garnish
- 1 tablespoon fresh lemon juice from about half a lemon
- ½ teaspoon sea salt adjust to taste
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the bell peppers in half lengthwise and remove seeds and membranes. Rub the insides lightly with olive oil and place cut side up in a baking dish.
- In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the diced onions and sauté for 5–6 minutes until soft and slightly golden.
- Add minced garlic, cumin, and smoked paprika. Sauté for 1 minute more until fragrant.
- Stir in cooked quinoa, black beans, halved cherry tomatoes, parsley, lemon juice, salt, and pepper. Cook for 2–3 minutes until warmed through and flavors meld. Taste and adjust seasoning if needed.
- Spoon the filling evenly into each bell pepper half and cover the baking dish tightly with foil.
- Bake for 30 minutes, then remove foil and bake uncovered for an additional 5 minutes to lightly brown the tops.
- Remove from oven, sprinkle with fresh parsley, and drizzle lightly with olive oil before serving.
Notes
- For extra depth, try adding sun-dried tomatoes or chopped olives to the filling.
- To make it nutty and creamy, a dollop of vegan ricotta on top goes beautifully.
- If prepping ahead, the stuffing can be made 1 day ahead and stored in the fridge.
Nutrition
Calories: 231kcalCarbohydrates: 34gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 475mgPotassium: 753mgFiber: 9gSugar: 10gVitamin A: 5891IUVitamin C: 230mgCalcium: 64mgIron: 3mg
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