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Easy Vegan Stuffed Peppers Recipe with Spicy Jalapeño Ranch Dressing

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A flavorful and comforting vegan stuffed peppers recipe featuring smoky roasted bell peppers filled with quinoa, black beans, and veggies, topped with a spicy jalapeño ranch dressing made from scratch.

Ingredients

Scale
  • 4 large bell peppers (any color, preferably red or orange)
  • 1 cup uncooked quinoa (rinsed)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup diced fresh or canned tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 2 small jalapeños, seeded and chopped (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • For the Spicy Jalapeño Ranch Dressing:
  • ½ cup vegan mayo (e.g., Vegenaise)
  • 1 jalapeño, seeded and finely chopped (adjust for heat)
  • 1 tbsp fresh lime juice
  • 1 tsp apple cider vinegar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp fresh cilantro, chopped (optional)
  • Salt to taste

Instructions

  1. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  2. Preheat the oven to 375°F (190°C).
  3. Cut the tops off 4 large bell peppers and remove seeds and membranes carefully. If needed, slice a thin layer off the bottom so they stand upright, but don’t cut through the bottom. Place them cut side up in a baking dish.
  4. Heat 2 tbsp olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until translucent. Stir in minced garlic and chopped jalapeños, cooking for another 1-2 minutes until fragrant.
  5. Stir in diced tomatoes, corn kernels, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally, allowing flavors to meld and excess moisture to reduce slightly.
  6. Transfer the sautéed veggie mixture to a large bowl. Add the cooked quinoa and mix thoroughly. Taste and adjust seasoning if needed.
  7. Spoon the filling evenly into each bell pepper, packing gently but not overstuffing.
  8. Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until peppers are tender and filling is heated through with a slight golden top.
  9. While peppers bake, whisk together vegan mayo, chopped jalapeño, lime juice, apple cider vinegar, garlic powder, onion powder, cilantro, and salt in a small bowl. Adjust heat by adding more jalapeño or thinning with a splash of water if needed.
  10. Drizzle the spicy jalapeño ranch generously over the hot stuffed peppers or serve on the side as a cooling dip. Garnish with extra cilantro if desired.

Notes

Use gloves when handling jalapeños to avoid burns. Make the jalapeño ranch dressing an hour ahead for deeper flavor. Cover peppers with foil during baking to keep them moist. Rinse quinoa to remove bitterness. Adjust spice level by seeding jalapeños or using milder peppers. If filling is dry, add a splash of vegetable broth during sautéing.

Nutrition

Keywords: vegan stuffed peppers, spicy jalapeño ranch, vegan dinner, plant-based, gluten-free, quinoa stuffed peppers, easy vegan recipe

Find it online: https://avabake.com/easy-vegan-stuffed-peppers-recipe-with-spicy-jalape-n-o-ranch-dressing/