Food Faith Fitness · by Amelia Mapstone
Vegan Stuffed Peppers
NUTRITION · PER SERVING59M COOK
CAL 17%·PRO 26%
CARBS 56G67% OF CAL
12G FIBER31G OTHER13G TOTAL SUGAR
FAT 8G21% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flavorful vegan stuffed bell peppers filled with quinoa, chickpeas, and fresh vegetables seasoned with cumin and smoked paprika. A hearty, plant-based dinner.
mainamericanbeans🥧 baking dish🍳 skillet🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 3 garlic cloves (minced)
- 1 medium carrot (diced)
- 1 cup zucchini (diced)
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup corn kernels (fresh or canned, drained)
- 1/2 cup diced tomatoes (canned or fresh, no salt added)
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 1/3 cups cooked quinoa
- 1 tablespoon fresh lime juice
- 4 large bell peppers (any color, tops cut off and seeds removed)
- 1/2 cup vegan cheese (optional)
- Fresh parsley (chopped (for garnish))
At a glance
PER SERVING · TIME 59M
CAL 17%·PRO 26%
CARBS 56G67% OF CAL
12G FIBER31G OTHER13G TOTAL SUGAR
FAT 8G21% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 49m
- Sodium
- 443mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 756mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 443MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.