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Photo: Dave Kotinsky/Getty Images for National Honey Board Test Kitchen with Carla Hall
While wearing stylish outfits and embracing her vivacious personality, Food Network star and cookbook authorCarla Hallis constantly coloring her plates with enticing bites of soul food. That’s right, she cooks up her fair share of tasty collard greens, mac ‘n cheese and Nashville fried chicken, but this time she’s lit upher already-bright Instagramwith a colorful vegan stuffed peppers recipe that we’re so excited to try.
These stuffed peppers are super nutritious, boasting around 15 grams of protein and 11 grams of fiber per serving! The protein in this recipe can help withmuscle recovery and staying energized, and the fiber supportspost-meal satisfaction and a healthy gut. Not to mention, a medium-sizedorange bell pepperhas 237 milligrams of vitamin C that, when paired withiron-rich chickpeas, canboost your body’s absorptionof the critical nutrient. All in all, this is a nourishing yet simple dinner idea packed with delicious veggies and ample flavor. Let’s get into how you can make it at home.
How to Make Carla Hall’s Vegan Stuffed Bell Peppers
First, it’s worth noting that Chef Hall seasons with salt and ground black pepper as she goes. As you cook this dish, keep in mind that you can add a pinch of salt and pepper to taste in between additions of ingredients if you’d like.
Then, you’ll want to sauté some diced onions and carrots with a light drizzle of olive oil in a large pot. Once the onions are translucent, add diced garlic and chopped zucchini. As the zucchini begins to cook through, mix some spices and herbs, a can of diced tomatoes and one can of drained chickpeas into the pot. Let all those plant-based flavors meld together for about 5 minutes, and lastly stir in some cooked quinoa and vegan cheese.
Now that the filling is done, Hall gently spoons and packs a generous amount into each bell pepper and places them together in a tall baking dish. You can do the same and then top each bell pepper with the pepper tops you reserved earlier, lightly drizzle with more olive oil and bake for around 30 minutes until tender and delicious.
Hall mentions in the caption of the video that these stuffed peppers are, “a great make-ahead meal to prep on Sunday and bake during the week.” We suggest following the example of theTikka Masala Stuffed Peppersin our2-Week Meal Prep Dinner Plan. Once you finish making the veggie and quinoa mixture, freeze it in an air-tight container or freezer bag until the night before you’re ready to cook your stuffed peppers. Allow the filling to thaw overnight in the refrigerator, and pack it into fresh bell peppers right before baking for dinner.
You can get the full recipe for theseEasy Vegan Stuffed Bell Pepperson Carla Hall’s website, and you can check out similar recipes like our highly-ratedGround Turkey Stuffed PeppersorCauliflower Rice-Stuffed Peppersfor other healthy dinner options.
Try next:Carla Hall’s Southern Green Beans & Potatoes
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