Vegan Stuffed Bell Pepper Boats
These colorful pepper boats are the kind of satisfying, hearty meal that makes it genuinely easy to eat more plants without feeling like you're missing anything. The filling is built on fluffy quinoa cooked in vegetable broth, black beans, sweet corn, and fire-roasted diced tomatoes, all seasoned with cumin, smoked paprika, and a touch of chili powder for a smoky, layered depth. Sautéed onion and garlic go into the skillet first, coaxing out a savory base before the rest of the filling comes together and the liquid reduces down into something rich and cohesive. Every single ingredient here is naturally plant-based, so there's no swapping, substituting, or second-guessing — just straightforward cooking with a clean ingredient list. The peppers bake covered first to get tender all the way through, then uncovered for a few minutes so the tops of the filling set and the edges pick up a little color. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole dish and make it feel finished. This recipe serves four, making it a solid weeknight dinner that's just as good reheated the next day.
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
For the peppers
- 4 large bell peppers (any color), halved lengthwise and seeded
For the filling
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup frozen corn, thawed
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Lightly brush the inside of a 9×13-inch baking dish with a little of the olive oil and set aside.
- 2
Combine the rinsed quinoa and vegetable broth in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook until the quinoa has absorbed all the liquid and the germ rings are visible, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
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