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Daniel Fast One-Pot Stuffed Peppers

Daniel Fast One-Pot Stuffed Peppers

The Daniel Fast One-Pot Stuffed Peppers offer a perfectly simple and satisfying solution, bringing wholesome ingredients together in a single pot for maximum flavor and minimal cleanup. This recipe is ideal for anyone seeking a delicious, plant-based meal that’s both easy to prepare and deeply fulfilling.
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Prep Time 20 minutes
Cook Time 40 minutes
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers (any color), tops sliced off and seeded
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cooked quinoa
  • 1 15-ounce can black beans, rinsed and drained
  • 1 15-ounce can diced tomatoes, undrained
  • 1/2 cup vegetable broth (Daniel Fast approved)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • salt and black pepper to taste (optional, check Daniel Fast guidelines)
  • fresh cilantro or parsley, chopped (for garnish)

Equipment

  • Oven-safe pot or Dutch oven
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and carefully scoop out the seeds and membranes. You can reserve the tops to put back on the peppers later if you like, or discard them.
    4 large bell peppers (any color), tops sliced off and seeded
  3. If your peppers tend to roll over, you can slice a thin sliver off the bottom of each pepper to create a stable base.
    4 large bell peppers (any color), tops sliced off and seeded
  4. Heat the olive oil in a large, oven-safe pot or Dutch oven over medium heat.
    1 tablespoon olive oil
  5. Add the finely chopped yellow onion and sauté for about 5-7 minutes, until softened and translucent.
    1 medium yellow onion, finely chopped
  6. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    2 cloves garlic, minced
  7. Add the cooked quinoa, rinsed and drained black beans, diced tomatoes (with their juice), and vegetable broth to the pot.
    1 cup cooked quinoa, 1 15-ounce can black beans, rinsed and drained, 1 15-ounce can diced tomatoes, undrained, 1/2 cup vegetable broth (Daniel Fast approved)
  8. Stir in the dried oregano, ground cumin, and smoked paprika. If you’re following strict Daniel Fast guidelines that omit salt and pepper, you can omit them here. Otherwise, season with a pinch of salt and black pepper to taste.
    1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, salt and black pepper to taste (optional, check Daniel Fast guidelines)
  9. Stir everything together until well combined.
  10. Carefully arrange the prepared bell peppers upright in the pot, ensuring they are nestled close together.
    4 large bell peppers (any color), tops sliced off and seeded
  11. Spoon the quinoa and black bean filling generously into each bell pepper, packing it down slightly. You might have a little extra filling left over; this is perfectly fine!
  12. Pour any remaining vegetable broth around the base of the peppers in the pot.
    1/2 cup vegetable broth (Daniel Fast approved)
  13. Cover the pot tightly with a lid or aluminum foil.
  14. Transfer the pot to the preheated oven and bake for 30-40 minutes, or until the peppers are tender and the filling is heated through. The cooking time will vary depending on the size and thickness of your peppers.
  15. Once tender, carefully remove the pot from the oven. If you reserved the pepper tops, you can place them back on now.
    4 large bell peppers (any color), tops sliced off and seeded
  16. Let the stuffed peppers cool slightly before serving.
  17. Garnish with fresh chopped cilantro or parsley for a burst of freshness.
    fresh cilantro or parsley, chopped (for garnish)

Notes

Refrigerate leftovers in an airtight container for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or microwave for 1-2 minutes.
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