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Soyrizo Stuffed Bell Peppers (Vegan)

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 245
Protein 13g
Fat 7g
Carbs 37g
Total Time

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.

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Soyrizo Stuffed Bell Peppers (Vegan)

Ingredients

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)
Steps
  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):

Available in the FitMenCook app

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Calories
245
Protein
13g
Fat
7g
Carbs
37g
Sodium
-
Fiber
9g
Sugar
3g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.