How to Make the Perfect Tofu and Quinoa Stuffed Peppers
American · Medium · 50 min · 4 servings
These vibrant stuffed bell peppers are filled with a hearty mixture of seasoned tofu crumbles quinoa and kidney beans for a complete and colorful plant-based meal. Each pepper half contains over 22g of protein making it one of the most satisfying vegan dinners you can make.
Why this recipe works
This Tofu and Quinoa Stuffed Peppers recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 460 calories with 26g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 400 g firm tofu crumbled
- 1 cup cooked quinoa
- 1 can kidney beans drained and rinsed
- 4 large bell peppers halved and deseeded
- 2 tbsp tomato paste
- 2 tsp smoked paprika
Step by step instructions
Step 1: Prepare the Peppers
Preheat oven to 190 degrees Celsius. Halve bell peppers lengthwise and remove seeds then place them cut side up on a large baking dish. Drizzle lightly with oil and bake empty for 10 minutes.
Step 2: Cook the Filling
In a skillet over medium heat cook crumbled tofu for 5 minutes until it releases moisture. Add kidney beans tomato paste smoked paprika and a pinch of salt then stir well for 2 more minutes.
Step 3: Combine Filling
Remove skillet from heat and fold in cooked quinoa until everything is evenly combined. Taste and adjust seasoning to your preference before stuffing the peppers.
Step 4: Stuff and Bake
Spoon the filling generously into each pre-baked pepper half pressing down firmly to fit as much as possible. Return to oven and bake at 190 degrees Celsius for 20 to 25 minutes until peppers are tender.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- kidney beans → black beans or pinto beans for a similar protein and flavor profile
- smoked paprika → regular paprika plus a small pinch of cumin for a similar smoky warmth
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the pre-bake of empty peppers which results in the final dish being undercooked and too crunchy
- Not pressing moisture out of the tofu crumbles first which makes the filling wet and soggy
Nutrition facts
Per serving: 460 calories, 26g protein, 42g carbs, 14g fat, 11g fiber.
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