Soyrizo Stuffed Bell Peppers (Vegan)
This stuffed bell peppers recipe is an amazing vegan twist on regular stuffed bell peppers. You can use beautiful red, yellow, orange, and green bells to make a festive color mix that is visually exciting on top of tasty. Instead of ground beef, each stuffed pepper uses soyrizo, a chorizo sausage imitation made from soy rather than meat. If you cook the stuffing in a slow cooker or instant pot, it makes putting this recipe together with a breeze. After roasting it in a baking dish, if you want to reheat it, all you need to do is put the stuffed peppers into the microwave and you got it nice and hot.
If you omit the beans, you can make these stuffed bell peppers keto on top of making these recipes vegetarian and vegan. The tomato sauce keeps the stuffing moist and juicy, so you don’t feel like you’re eating cardboard. Nothing is worse than following a recipe only to find that while healthy, it is dry and just doesn’t taste good. For this recipe, if you decrease the baking time, you can freeze them and save them for weeknight dinners where you just pop them into the oven, cook them all the way through, throw some shredded vegan cheese on top, and your healthy meal is ready to eat. It’s quick and easy comfort food, and with the soyrizo and black beans, it makes them into vegan southern stuffed bell peppers so not only are they good for you, but they’re good for the planet too.
If you enjoyed this healthy recipe, please drop me a comment and take a look through my other posts. I’m sure there will be other recipes that make your mouth water and your waistline shrink. Helping my readers be healthy and happy is my goal.
Ingredients for 6 stuffed bell peppers (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
- shredded cashew cheese or soy cheese (optional)
Set oven to 420F.
Cook the quinoa according to the instructions provided and set it aside.
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.
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.
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.
Evenly divide the mixture among the bell pepper halves. If desired, cover each bell pepper with vegan shredded cheese.
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)
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!