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Soyrizo Stuffed Bell Peppers (Vegan)

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Here’s an easy and hearty stuffed bell pepper recipe that I created for the 5-Day Vegan Challenge. I tossed in a little soyrizo to add some Latin-flavor and boost the level of protein. The end result – deliciousness.

Ingredients for 6 stuffed bell pepper (halves):

  • 220g soyrizo (optional)
  • 3 colorful bell peppers
  • 2 cups cooked quinoa
  • 1 can (15oz) black beans, drained
  • 8oz tomato sauce, no salt (or natural ketchup)
  • 1 tablespoon chipotle chili powder
  • 3/4 tablespoon cumin
  • sea salt & pepper to taste
  • spray olive oil
  • Garnish:
    • shredded cashew cheese or soy cheese (optional)



  1. Set oven to 420F.
  2. Cook the quinoa according to the instructions provided and set it aside.
  3. First, slice open some bell peppers with a sharp knife and carve out the inside. Place the bell pepper halves face down on a baking dish and bake for about 15 minutes at 420F.
  4. While they’re baking, spray a nonstick skillet with olive oil and toss in soyrizo. Chop and cook the soyrizo in the  for about 5 minutes until all the sides are brown.
  5. To a bowl, add cooked quinoa, black beans, the soyrizo, tomato sauce, cilantro, chipotle chili powder, cumin and sea salt & pepper. Thoroughly mix it up.
  6. Evenly divide the mixture among the bell pepper halves. If desired, cover each bell pepper with vegan shredded cheese.
  7. Cover the baking dish with aluminum foil and bake in the oven for roughly 25 minutes at 420F.


Approximate macros for 1 of 6 stuffed bell peppers (without vegan cheese):

245 calories, 13g protein, 37g carbohydrates, 7g fat, 9g fiber, 3g sugar

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