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Soyrizo Stuffed Bell Peppers (Vegan)


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
  • Garnish:
    • shredded cashew cheese or soy cheese (optional)


Step 1

Set oven to 420F.

Step 2

Cook the quinoa according to the instructions provided and set it aside.

Step 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.

Step 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.

Step 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.

Step 6

Evenly divide the mixture among the bell pepper halves. If desired, cover each bell pepper with vegan shredded cheese.

Step 7

Cover the baking dish with aluminum foil and bake in the oven for roughly 25 minutes at 420F.