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+ servings

Vegan Mexican Stuffed Peppers

Course Main Course
Cuisine Mexican
Keyword stuffed peppers, vegan
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings 6
Author Planted and Picked


  • 6 medium bell peppers mix of colours
  • 1/4 cup dry quinoa
  • 1/2 cup vegetable broth
  • 1/4 cup dry green or brown lentils
  • 1 14 oz can black beans
  • 1 tbsp avocado oil
  • 1/2 cup onion diced finely
  • 1/2 cup celery diced finely
  • 1/2 cup mixed bell peppers diced finely from pieces removed from peppers
  • 1 jalapeño pepper seeded and finely chopped
  • 2 large garlic cloves minced
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp vegan Worcestershire sauce
  • 4 oz mushrooms diced
  • 1.5 tsp smoked paprika
  • 1.5 tsp dried oregano
  • 1/2 tsp ground cumin
  • 2 tbsp tomato paste
  • 1/4 cup corn kernals


  • Holding each pepper upright, slice approximately one third of the pepper off lengthwise. Remove seeds and web from the peppers and place the sliced off pieces aside.
  • Place the peppers cut side down on a parchment-lined baking sheet and bake for 25 minutes at 375ºF to soften flesh. Remove from oven and cool completely.
  • Place rinsed quinoa into vegetable broth in a small saucepan and bring to a boil. Cover and reduce heat to simmer for 10 minutes before removing from heat. Let sit covered for 5 to 10 minutes before removing lid and fluffing with fork. Set aside.
  • While quinoa is cooking, place rinsed lentils into a pot of water and bring to a boil. Cover and reduce heat to simmer for 20 to 30 minutes until lentils are tender. Drain and set aside.
  • Mash half of the beans and place in a bowl with the remaining beans and cooked quinoa and lentils. Set aside.
  • Heat oil in a large pot and sauté onion, celery, mixed peppers, jalapeño pepper and garlic until vegetables are tender (approximately 5 to 7 minutes), seasoning with salt and pepper. Add diced mushrooms and Worcestershire sauce and continue to sauté until mushrooms have released their moisture (approximately 5 minutes).
  • Reduce heat to medium low and add smoked paprika, oregano, cumin, tomato paste and corn, stirring to combine and release flavour. Remove from heat after 1 to 2 minutes. 
  • Combine vegetable mixture with the quinoa, lentils and beans and mix thoroughly.
  • Stuff peppers with mixture and place on a parchment-lined baking sheet. Bake at 350ºF for 40 minutes or until heated through.
  • Garnish with sliced avocado and vegan sour cream and serve with your favourite relish! Enjoy!