Vegan Enchilada Stuffed Bell Peppers are a hearty, plant-based main dish packed with bold Mexican-inspired flavors. Tender bell peppers are filled with a savory mixture of sautéed red onion, yellow squash, black beans, quinoa, creamy sweet potato, and enchilada sauce. Baked until soft and lightly charred, the peppers become perfectly tender while the filling turns warm and flavorful. Finished with fresh cilantro, green onions, and optional toppings like avocado, lime, or vegan sour cream, this dish is nutritious, satisfying, and perfect for a wholesome weeknight dinner.
Step-by-Step Instructions and Baking Process
Before starting the main cooking process, ensure your sweet potato and quinoa are already cooked, and your enchilada sauce is prepared.
Prep the Oven and Pan: • Preheat your oven to 400 degrees Fahrenheit. • Grease a casserole dish with olive oil.
Make the Filling: • Heat a 12-inch cast iron skillet or casserole dish over medium heat and add the extra virgin olive oil, diced red onion, salt, and pepper. • Sauté for 5-10 minutes until the onions become fragrant and start to turn translucent. •
Add the diced yellow squash and sauté for another 3 minutes. • Stir in the cooked sweet potato (without the skin), black beans, and cooked quinoa. • Add the ½ cup of enchilada sauce and stir everything well. Make sure to thoroughly combine the ingredients and mash the sweet potato well into the mixture. • Remove the skillet from the heat and gently mix in the chopped cilantro and diced green onions. Set the mixture aside.
Stuff the Peppers: • Place your hollowed-out or halved bell peppers in the greased casserole dish so the open sides are facing up. • Fill each bell pepper generously with the quinoa, sweet potato, and black bean mixture. • Top each stuffed pepper with a spoonful or two of the remaining enchilada sauce.
The Baking Process: • Place the casserole dish in the preheated oven and bake uncovered for 40 minutes. You are looking for the peppers to become tender, soft, and lightly charred around the edges. • Remove the casserole dish from the oven.
Top the stuffed bell peppers with any of your desired garnishes, and serve immediately while hot.
Garnishes: Diced green onion, lime wedges, vegan sour cream, fresh cilantro leaves, thin jalapeño slices, diced red onion, additional enchilada sauce, or avocado chunks.
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Vegan Enchilada Stuffed Bell Peppers are a hearty, plant-based main dish packed with bold Mexican-inspired flavors. Tender bell peppers are filled with a savory mixture of sautéed red onion, yellow squash, black beans, quinoa, creamy sweet potato, and enchilada sauce. Baked until soft and lightly charred, the peppers become perfectly tender while the filling turns warm and flavorful. Finished with fresh cilantro, green onions, and optional toppings like avocado, lime, or vegan sour cream, this dish is nutritious, satisfying, and perfect for a wholesome weeknight dinner.