Vegan Stuffed Peppers

Ingredients

• 1 packageGusta veggie mince
• 1 largetomato, diced
• 1onion, chopped
• 2 clovesgarlic, minced
• ½ cup (about 75 g)mushrooms, sliced
• ½ cup (about 80 g)corn
• ½ cup (about 85 g)black beans
• ¼ cup (about 15 g)parsley, chopped
• ½ tspsalt
• ½ tspblack pepper
• ½ tspchilli flakes
• ½ tsppaprika
• 2 tbsp (30 ml)olive oil, including oil for brushing the peppers
• 4bell peppers

Instructions

1. 1

   Sauté the onion

   Heat the olive oil in a skillet and sauté the chopped onion for a couple of minutes.

2. 2

   Cook the vegetables

   Add the garlic and mushrooms and sauté for 1 minute. Add the tomato, parsley, corn and black beans.

3. 3

   Add the mince

   Stir everything together, then add the Gusta veggie mince, salt, black pepper, paprika and chilli flakes.

4. 4

   Finish the filling

   Mix the filling well, then turn off the heat.

5. 5

   Fill the peppers

   Wash the peppers, cut off their tops and fill them with the veggie mince mixture.

6. 6

   Prepare to bake

   Brush the peppers with olive oil and arrange them in a baking dish.

7. 7

   Cover the dish

   Cover the peppers with foil and place them in an oven preheated to 200°C (400°F).

8. 8

   Bake the peppers

   Bake for 30 minutes.

9. 9

   Serve

   Serve with avocado or guacamole.

What are vegan stuffed peppers?

Stuffed peppers are a familiar home-cooking dish in many cuisines: hollowed peppers are filled with a savoury mixture and baked. This meat-free version uses plant-based mince, beans and vegetables for a hearty filling.

The combination of tomato, corn, mushrooms and parsley gives the filling a mix of sweetness, savouriness and freshness. Baking the filled peppers under foil helps them soften while the stuffing heats through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 17g protein, 39g carbs, 12g fat.

Most of the carbohydrates and fibre come from the beans, corn, tomato and peppers; the plant-based mince contributes much of the protein, while olive oil and the mince contribute fat. For a balanced plate, serve one stuffed pepper with a generous side salad or other vegetables. Nutrition is approximate because the pepper quantity and mince package size are not specified; the estimate assumes four peppers and a typical package of plant-based mince.

The filling ingredients

Plant-based mince: the package size and product can vary, so use the amount in your pack and follow its storage instructions. It provides the savoury, substantial centre of the filling.

Beans and corn: black beans add a soft, hearty texture, while corn brings sweetness. Drain the beans and corn if they come packed in liquid so the filling does not become watery.

Build flavour in the pan

Onion first: give the chopped onion a couple of minutes in the oil before adding the other ingredients; this starts the filling with a mellow savoury base.

Garlic and mushrooms: sauté these briefly, as directed, before adding the tomato and other vegetables. Stir the mixture so the garlic is distributed rather than left in one hot spot.

Fill without overpacking

Pepper preparation: cut off the tops and remove the seeds and inner ribs to make room for the stuffing. Keep the pepper walls intact so they can hold the filling in the dish.

Filling level: spoon the mixture into each pepper without compressing it too tightly. The recipe does not specify pepper size, so divide the filling evenly according to the peppers you have.

Bake for tender peppers

Covered baking: foil traps steam and helps the peppers become tender during the 30-minute bake. Arrange them upright in a snug baking dish if possible so they are less likely to tip.

Doneness: check that the pepper flesh is soft enough to pierce with a knife and that the filling is piping hot. If your peppers are especially large or firm, they may need more time; check them before serving.

What to serve alongside

Avocado or guacamole is the suggested accompaniment, adding a cool, creamy contrast to the warm, spiced filling. A crisp green salad or cooked grains can also round out the meal if you want a more substantial plate.

Recipe notes & tips

• Drain the beans and corn well before stirring them into the filling.
• Chop the vegetables to a similar size so they distribute evenly through the stuffing.
• Taste the filling before stuffing and adjust the seasoning if needed.
• Choose a baking dish that holds the peppers upright to help prevent spills.
• Serve the peppers soon after baking while the filling is hot.

Variations

• Add cooked rice: fold it into the filling for a more substantial stuffing.
• Use fresh herbs: swap some parsley for chopped coriander or basil.
• Adjust the heat: reduce the chilli flakes for a milder filling or add more for extra warmth.
• Add a smoky note: use smoked paprika in place of regular paprika.
• Finish with avocado: add sliced avocado or a spoonful of guacamole at the table.

Common mistakes to avoid

• Watery filling: drain tinned beans and corn before adding them to the skillet.
• Burnt garlic: add it after the onion and sauté only briefly before adding the other ingredients.
• Loose peppers: arrange them snugly in the baking dish so they stay upright.
• Overfilled peppers: leave a little space at the top to avoid spilling as you move the dish.
• Undercooked peppers: check that the flesh is tender before taking the dish out of the oven.

How to store

Refrigerate leftover stuffed peppers in an airtight container for up to 3 days. Reheat until piping hot in an oven or microwave; keep them covered in the oven to help prevent the filling from drying out.

Frequently asked questions