• You might think stuffed bell peppers are a hassle, but they are really pretty easy! There's a couple tricks you can use to get them to be soft and delicious instead of raw and hard when they come out of the oven. I love these healthy vegan stuffed bell peppers because they're colorful and you can stuff them in so many ways. We did two oil-free versions: Mexican and Indian, and you can check out our recipes below!

    Well your world
    Well your world

    I love these healthy vegan stuffed bell peppers because they're colorful and you can stuff them in so many ways. We did two oil-free versions: Mexican and Indian, and you can check out our recipes below!

    wellyourworld.com

    Mexican Stuffed Peppers

    You know I love Latin-inspired dishes, and this one is no exception!

    Ingredients:

    • 4 bell peppers
    • 3 cups cooked quinoa
    • 1 can black beans
    • 1 cup corn
    • 1/2-2/3 cup salsa
    • 1 tablespoon nutritional yeast
    • 1.5 teaspoons chili powder
    • 1-2 teaspoons cumin
    • 1/2-1 teaspoon oregano
    • 1.5 teaspoons garlic powder
    • 6 mushrooms, chopped
    • pico to garnish

    Instructions:

    Saute the mushrooms until tender and most of the water is cooked off. In a large bowl, add the mushrooms, black beans, corn, salsa, quinoa, and spices. Mix well and set aside. Bring a large pot of water to a boil. To prepare the peppers, remove the tops and seeds, and plunge into the boiling water for 3 minutes. Remove and stuff with the stuffing mixture. Cover and bake for 30 minutes. Remove the cover and bake for another 15 minutes to brown the tops. Add some pico and serve!

    wellyourworld.com

    Indian Stuffed Peppers

    I love the spices in this recipe, and they taste great coming out hot from the oven!

    Ingredients:

    • 4 bell peppers
    • 4 tomatoes
    • 2 green chilis
    • 4-5 garlic cloves
    • 2” fresh ginger, peeled
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric
    • 2-3 teaspoons curry powder
    • 1/2 teaspoon mango powder (optional)
    • 2 teaspoons coriander
    • 1/4 teaspoon cumin seeds
    • 2 cups cooked brown rice
    • 4 potatoes, peeled & diced
    • 1.5 cups frozen peas, thawed
    • cilantro to garnish

    Instructions:

    Preheat the oven to 350°. Pre-boil the potatoes to soften them for about 5 minutes. Don't overcook them! Prepare the sauce. Place the sauce ingredients in the blender and blend until smooth, adding water if needed. To prepare the filing, add the brown rice, drained potatoes, peas, and sauce to a large bowl. Mix well and set aside. Bring a large pot of water to a boil. To prepare the peppers, remove the tops and seeds, and plunge into the boiling water for 3 minutes. Remove and stuff with the stuffing mixture. Cover and bake for 30 minutes. Remove the cover and bake for another 15 minutes to brown the tops. Add some cilantro and serve!

  • You might think stuffed bell peppers are a hassle, but they are really pretty easy! There's a couple tricks you can use to get them to be soft and delicious instead of raw and hard when they come out of the oven. I love these healthy vegan stuffed bell peppers because they're colorful and you can stuff them in so many ways. We did two oil-free versions: Mexican and Indian, and you can check out our recipes below!

    Well your world
    Well your world

    I love these healthy vegan stuffed bell peppers because they're colorful and you can stuff them in so many ways. We did two oil-free versions: Mexican and Indian, and you can check out our recipes below!

    wellyourworld.com

    Mexican Stuffed Peppers

    You know I love Latin-inspired dishes, and this one is no exception!

    Ingredients:

    • 4 bell peppers
    • 3 cups cooked quinoa
    • 1 can black beans
    • 1 cup corn
    • 1/2-2/3 cup salsa
    • 1 tablespoon nutritional yeast
    • 1.5 teaspoons chili powder
    • 1-2 teaspoons cumin
    • 1/2-1 teaspoon oregano
    • 1.5 teaspoons garlic powder
    • 6 mushrooms, chopped
    • pico to garnish

    Instructions:

    Saute the mushrooms until tender and most of the water is cooked off. In a large bowl, add the mushrooms, black beans, corn, salsa, quinoa, and spices. Mix well and set aside. Bring a large pot of water to a boil. To prepare the peppers, remove the tops and seeds, and plunge into the boiling water for 3 minutes. Remove and stuff with the stuffing mixture. Cover and bake for 30 minutes. Remove the cover and bake for another 15 minutes to brown the tops. Add some pico and serve!

    wellyourworld.com

    Indian Stuffed Peppers

    I love the spices in this recipe, and they taste great coming out hot from the oven!

    Ingredients:

    • 4 bell peppers
    • 4 tomatoes
    • 2 green chilis
    • 4-5 garlic cloves
    • 2” fresh ginger, peeled
    • 1 teaspoon chili powder
    • 1/4 teaspoon turmeric
    • 2-3 teaspoons curry powder
    • 1/2 teaspoon mango powder (optional)
    • 2 teaspoons coriander
    • 1/4 teaspoon cumin seeds
    • 2 cups cooked brown rice
    • 4 potatoes, peeled & diced
    • 1.5 cups frozen peas, thawed
    • cilantro to garnish

    Instructions:

    Preheat the oven to 350°. Pre-boil the potatoes to soften them for about 5 minutes. Don't overcook them! Prepare the sauce. Place the sauce ingredients in the blender and blend until smooth, adding water if needed. To prepare the filing, add the brown rice, drained potatoes, peas, and sauce to a large bowl. Mix well and set aside. Bring a large pot of water to a boil. To prepare the peppers, remove the tops and seeds, and plunge into the boiling water for 3 minutes. Remove and stuff with the stuffing mixture. Cover and bake for 30 minutes. Remove the cover and bake for another 15 minutes to brown the tops. Add some cilantro and serve!