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Vegan Stuffed Peppers with Leftover Grain Bowl Filling

This dish features bell peppers filled with a colorful mix of leftover grains, beans, and vegetables, then baked until tender and slightly blistered. The process involves roasting the peppers and baking them with the filling, resulting in a hearty, visually appealing dish with a tender yet slightly charred exterior and flavorful interior.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean, vegan
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 large bell peppers preferably even-sized for uniform baking
  • 1 cup leftover grains quinoa, rice, or millet work well
  • 1 can black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup chopped parsley and cilantro for freshness
  • 1 teaspoon paprika smoked for deeper flavor
  • to taste salt and pepper
  • 2 tablespoons olive oil for roasting and drizzling
  • optional for topping vegan cheese or breadcrumbs

Equipment

  • Baking dish
  • Sharp knife
  • Large pot
  • Mixing bowl
  • Spoon or scoop

Method
 

  1. Preheat your oven to 190°C (375°F). Rinse and dry the bell peppers, then slice off the tops and carefully scoop out the seeds and membranes, leaving the stems intact for a rustic look.
  2. Bring a large pot of water to a boil, then gently submerge the peppers and let them simmer for about 5 minutes until slightly softened. Carefully lift them out and drain well—this helps them soften further during baking.
  3. In a mixing bowl, combine your leftover grains, drained beans, corn, chopped herbs, smoked paprika, and a splash of olive oil. Season with salt and pepper, then stir until everything is evenly mixed and fragrant.
  4. Using a spoon or scoop, generously stuff each pepper with the grain mixture, pressing lightly to pack the filling in and ensure it stays in place during baking.
  5. Arrange the stuffed peppers upright in a baking dish. If desired, sprinkle the tops with vegan cheese or breadcrumbs for a crispy finishing touch. Drizzle a little olive oil over the peppers for extra shine and flavor.
  6. Bake the peppers in the preheated oven for 25 to 30 minutes, until they are tender and slightly blistered, and the filling is heated through. The peppers should be soft but hold their shape, with a nice charred skin for added flavor.
  7. Remove the peppers from the oven and let them rest for about 5 minutes. This allows the filling to settle and makes them easier to serve.
  8. Serve the stuffed peppers warm, drizzled with a squeeze of lemon or a drizzle of olive oil for extra brightness. Enjoy their tender, smoky, and hearty flavors!