These One-Pot Spicy Stuffed Peppers are an easy and filling weekday dinner option for the whole family. Made with beans, quinoa, sweetcorn and tomatoes, it’s healthy + low calorie. This recipe is vegan, plant-based + naturally gluten-free!
RECIPE FEATURES:
- nutritarian friendly – perfect for anyone following a nutritarian lifestyle
- low calorie, low sodium + low sugar – each stuffed pepper is only 200 calories so it’s a great recipe for weight loss
- healthy – these are a great alternative to the usually high fat stuffed peppers recipe smothered in cheese
- vegan and gluten-free – also suitable for those on a whole-food plant-based diet
- perfect for meal prep – an amazing recipe you can cook quickly and reheat later
- plant-based protein – packed with kidney beans and quinoa
MEAL PREP TIP:
If you are planning on using this recipe for meal prep then i’d recommend you only put the peppers in the oven for around 10 minutes. This way, you can heat up the stuffed peppers in the oven without them becoming overcooked during the week.
Or if you want to make your evening meal less stressful, you could prep the mixture before hand, then you can stuff your peppers when you’re ready to eat.
TOPPING OPTIONS:
- Nutritional yeast
- Vegan feta cheese
- Cashew sour cream
- Or if you’re feeling brave spicy sriracha sauce
SUBSTITUTIONS AND ADDITIONS:
The great thing about this recipe is that you can stuff your peppers with pretty much any mixture and it’s going to come out tasting banging, but here are a few substitute suggestions:
- Use any coloured peppers depending on your taste preference
- Try black beans or pinto beans instead of kidney beans
- Use brown rice or cauliflower rice instead of quinoa
- Use microwave packets for your grains to save time during meal prep sessions
- If you want your mixture to be more smokey and less spicy then omit the hot paprika and hot chilli powder for 2 tsp of smoked paprika instead.
- Add finely diced jalapenos for extra spicy stuffed peppers.
If you like this recipe you’ll also love:
Vegan Spicy Stuffed Peppers
Yield:
6 servings
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
These One-Pot Spicy Stuffed Peppers are an easy and filling weekday dinner option for the whole family. Made with beans, quinoa, sweetcorn and tomatoes, it's healthy + low calorie. This recipe is vegan, plant-based + naturally gluten-free!
Ingredients
- 3 bell peppers (whatever colours you like)
- 1 can of red kidney beans or black beans
- 2 cups of quinoa (i used a microwave packet)
- 1 can of chopped tinned tomatoes
- 1/2 cup of frozen sweetcorn
- 5 garlic cloves
- 1 large white onion
- 1 tsp garlic powder
- 1 tsp mixed herbs
- 1 tsp hot paprika
- 1 tsp hot chilli powder
- 1 tsp garam masala
Instructions
- For this recipe you will need a casserole dish to bake your peppers in the oven and you will need a non-stick deep pan/wok to make your mixture.
- Chop your peppers in half and discard the stem and seeds. Throw your pepper halfs to a casserole dish and pop them in the oven on 200 C / 400 F for around 15-20 minutes.
- While your peppers are cookalookin in the oven you can start to make the spicy mixture. Begin by finely chopping the garlic cloves and onion. Add these to your non-stick wok with a splash of water (around 4 tbsp).
- Cook your garlic and onion for a few minutes until they begin to brown. You might need to add more water as it evaporates but add a tiny bit each time to keep the onions + garlic from sticking to the pan.
- Drain and add your kidney/black beans, chopped tinned tomatoes, frozen sweetcorn and seasonings to the non-stick wok with your cooked onion + garlic. Cook on a medium heat for around 10 minutes or until the beans have softened.
- Microwave your packet of quinoa for 1.5-2 minutes (see back of the packet for instructions). I used microwaved quinoa for this recipe to keep it quick and in one pan.
- Turn the heat off the wok and add the cooked quinoa to the non-stick wok and mix until it’s fully incorporated with the other ingredients.
- And lastly, check your peppers to see how they’re doing. If the sides of the peppers are starting to brown then they are ready to come out the oven.
- Transfer your quinoa/bean mixture carefully into your cooked stuffed peppers with a spoon and you’re done!
- Additionally, you can top your stuffed peppers with vegan feta cheese, nutritional yeast, cashew sour cream or whatever tickles your fancy!
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 201Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 48mgCarbohydrates 38gFiber 8gSugar 5gProtein 10g
