A vibrant and wholesome vegan dish featuring colorful bell peppers stuffed with protein-rich quinoa, vegetables, and aromatic spices. This recipe is nutritious, gluten-free, and perfect for a light yet satisfying meal. Ideal for lunch, dinner, or meal prep.
Preheat oven to 180°C (350°F).
Cut the tops off bell peppers and remove seeds.
Heat oil in a pan and sauté chopped onions and garlic.
Add vegetables (like carrots, corn, or beans) and cook for a few minutes.
Stir in cooked quinoa, spices, salt, and pepper.
Fill the bell peppers with the quinoa mixture.
Place stuffed peppers in a baking dish and bake for 25–30 minutes.
Garnish with fresh herbs and serve warm.
Bell peppers (any color)
Mixed vegetables (corn, beans, carrots)
Cooked quinoa
Olive oil
Onion (chopped)
Spices (salt, pepper, oregano or cumin)
Garlic (minced)
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