Quick & Easy Vegan Recipe for Stuffed Peppers

Bell peppers. The base of the recipe. I used red peppers. You can use any colour—whatever type you like.

Mexican rice. You can prepare Mexican rice from scratch (like I did) or use leftover quinoa from last night’s dinner. It tastes amazing both ways.

Lentil chilli. Again, I made it at home. It’s the perfect vegan filling for these delicious bell peppers. You can also use a different stuffing, like a corn salsa filling or veggie stir-fry stuffing.

Fresh salad/spinach. Adds a refreshing element—and a boost of vitamins and minerals. Spinach, for example, is a good source of iron and vitamin K, while other salad greens offer a variety of nutrients.

Salsa. Salsa provides a burst of fresh, tangy flavour (and additional vegetables). I usually batch-make salsa (with an easy 10-minute recipe) to have it ready whenever I need it. I use it in so many dishes. It’s actually my favourite type of sauce when making courgette (zucchini) pasta and, of course, as a filling for these yummy stuffed peppers. Tip: You can also use store-bought salsa to save time.

Vegan cheese sauce. This adds a creamy texture and a cheesy (or alternative cheese) flavour. Make it home with my simple recipe (trust me, it tastes heavenly and takes these bell peppers to the next level!). Shop-bought works, too, but double-check to make sure it’s plant-based and not overloaded with calories and unhealthy fats.

Fresh vegetables (or salad of choice). Additional toppings to enhance flavour, texture, and nutrient content. I like using a combo of chopped tomatoes, cucumbers, olives, and avocado slices. Fresh salad also tastes great.

Salt and pepper. To enhance the overall flavour profile.