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Vegan Enchilada Stuffed Bell Peppers

5 from 1 review
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These enchilada stuffed bell peppers are a colorful, cozy, Mexican-inspired dinner that feels comforting and satisfying while also being light and veggie-packed. They are loaded with bold enchilada flavor, hearty plant-based protein and plenty of nutritious ingredients that make everyone reach for seconds.

Vegan enchilada stuffed bell peppers topped with vegan sour cream, diced avocado, fresh cilantro and diced red onion in a cast iron skillet with a white marble background.

This recipe is inspired by classic Mexican enchiladas but reimagined in a fun, family-friendly way using bell peppers as the base. The filling is made with quinoa, black beans, sweet potato and yellow squash, all tossed together with my homemade enchilada sauce. The result is a dish that is vegan, gluten-free, and surprisingly filling while still feeling fresh and wholesome.

One of the reasons I love this recipe so much is the balance. You get plant-based protein from both the quinoa and black beans, plus three different vegetables in one meal! The quinoa keeps things light while still being a complete source of protein, which makes it a great foundation for a plant-based dinner. The sweet potato adds natural sweetness and creaminess, and the yellow squash brings in another layer of veggie goodness.

These enchilada stuffed bell peppers are also incredibly meal prep-friendly, which makes them perfect for busy weeknights or prepping ahead for the week! I highly recommend making the quinoa, sweet potato and enchilada sauce in advance. Once those components are ready, the hands-on time is quick and easy even though the total cook time is longer.

Ingredients

Ingredients for enchilada stuffed bell peppers

This recipe starts with a batch of homemade enchilada sauce, which brings all of the bold, smoky flavor! The filling is built with sautéed onion and garlic seasoned with taco seasoning, then combined with yellow squash, cooked sweet potato, black beans and quinoa. Fresh cilantro and green onions add brightness and freshness, while bell peppers serve as the perfect edible vessel!

Use any color bell pepper you like. Not only do they give a boost of vitamin C, but they are absolutely beautiful. I personally love red (the sweetest), orange and yellow peppers the best for this recipe.

Three enchilada stuffed bell peppers (red, yellow and orange) arranged on a white plate topped with sliced avocado, fresh cilantro and vegan sour cream.

Instructions

There are two ways you can prep the peppers. One option is to cut off just the stem portion at the top, creating a deep cavity that can be generously filled for one person. The downside to this approach is that the whole peppers can sometimes tip over - slicing a small piece off the bottom helps them sit flat in the pan. If you use this method, chop the edible pepper pieces around the stem and add them to the filling with the squash to make it no-waste.

The second option, which I prefer and is pictured in this post, is to halve the peppers lengthwise. This uses more of the pepper, is easier to fill and does not require any balancing. It also looks prettier on the plate and, most importantly, is much easier to eat!

1. Start by cooking the sweet potato and quinoa and preparing the enchilada sauce, if not done already in advance.

Hands removing the skin from a cooked sweet potato cut in half.
Cooked quinoa in a small saucepan with a white marble background.
Homemade enchilada sauce in a sauce pan with a white marble background.

2. Sauté onion and garlic with the seasoning until fragrant, then adding yellow squash and cooking briefly.

Diced red onions and garlic in a cast iron skillet with a white marble background.
Sautéed onions and garlic in a cast iron skillet with a white marble background.
Diced yellow squash added to a cast iron skillet containing sautéed red onions and garlic.
Sautéed diced yellow squash, red onion and garlic in a cast iron skillet.

3. Stir in and gently mash the cooked sweet potato, black beans, quinoa and enchilada sauce so that everything comes together. Remove from heat and mix in the cilantro and green onions.

Cooked quinoa, cooked sweet potato, enchilada sauce and black beans added on top of sautéed yellow squash, onions and garlic in a cast iron skillet.
Enchilada stuffing mixture in a cast iron skillet with a white marble background.
Fresh cilantro added to the enchilada stuffing mixture in a cast iron skillet.
Enchilada stuffing mixture in a cast iron skillet with fresh cilantro and green onions mixed in.

4. Spoon the mixture into halved bell peppers and top with more enchilada sauce.

Halve red, yellow and orange bell peppers arranged in a cast iron skillet with a white marble background.
A hand spooning enchilada stuffing mixture into bell pepper halves in a cast iron skillet.
Enchilada stuffed bell peppers in a cast iron skillet prior to being roasted.
A hand spooning homemade enchilada sauce over stuffed bell peppers in a cast iron skillet.
Stuffed bell peppers topped with homemade enchilada sauce in a cast iron skillet.

5. Roast until tender, soft and lightly charred around the edges. All of that flavor really comes together in the oven!

Eight roasted enchilada stuffed bell peppers in a cast iron skillet with a white marble background.

6. Finish with your favorite toppings and serve hot. The toppings are where you can really have fun. Vegan sour cream, avocado, fresh cilantro, green onions, jalapeño slices and/or a creamy cilantro jalapeño sauce all work beautifully here. Each bite is packed with flavor, texture and color!

Enchilada stuffed bell peppers in a cast iron skillet topped with vegan sour cream, diced avocado, fresh cilantro and red onions.

Recipe Tips

  • The enchilada sauce makes a generous batch, so plan to use the extra for vegan enchiladas, tacos, burrito bowls or roasted veggies later in the week!
  • Use a casserole dish to make room for all five peppers (10 halves). My cast iron skillet holds four and requires using two skillets.
  • One serving is two bell pepper halves, but feel free to enjoy the filling on its own as well!

This is a family-approved recipe that makes a lot and reheats well. It's hearty without being heavy and is flexible enough for each person to customize with their favorite toppings. Plus it looks just as amazing as it tastes!

Print
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Vegan enchilada stuffed bell peppers topped with vegan sour cream, diced avocado, fresh cilantro and diced red onion in a cast iron skillet with a white marble background.

Vegan Enchilada Stuffed Bell Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine Gordon
  • Total Time: 1 hour
  • Yield: 5 servings (10 halves) 1x
  • Diet: Vegan
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Description

These enchilada stuffed bell peppers are a colorful, cozy, Mexican-inspired dinner that feels comforting and satisfying while also being light and veggie-packed. They are loaded with bold enchilada flavor, hearty plant-based protein and plenty of nutritious ingredients that make everyone reach for seconds.

Ingredients

Units Scale
  • ½ cup easy homemade enchilada sauce
  • 1 small red onion, diced
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon fine salt
  • ¼ teaspoon ground black pepper
  • 1 yellow squash, diced
  • 1 sweet potato, cooked and skin removed (~ 1 cup sweet potato puree) [see notes for how to cook sweet potato]
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 cup cooked quinoa (stovetop method or Instant Pot method)
  • 1 cup cilantro, large stems removed and leaves chopped
  • 2 green onions, finely diced
  • 5-6 bell peppers (depending on size), tops removed and insides cleaned out
  • Garnish ideas: diced green onion, lime, vegan sour cream, fresh cilantro leaves, thin jalapeño slices, diced red onion, more enchilada sauce, avocado chunks

Instructions

  1. Preheat oven to 400 degrees Fahrenheit. Grease a casserole dish with olive oil. 
  2. Heat a casserole dish or 12-inch cast iron skillet over medium heat and add oil, onion, salt and pepper. Sauté for 5-10 minutes until onions are fragrant and start to become translucent. Add yellow squash and sauté for another 3 minutes. Add cooked sweet potato (no skin), black beans and cooked quinoa. Add ½ cup enchilada sauce and stir well to thoroughly combine and mash the sweet potato well. Remove from heat and mix in cilantro and green onions. Set aside.
  3. Place hollowed out bell peppers in the casserole dish so the open side is facing up. Fill each bell pepper with the quinoa, sweet potato and black bean mixture. Top each bell pepper with a spoonful or two of enchilada sauce.
  4. Bake uncovered for 40 minutes. Remove casserole dish from oven and top bell peppers with any desired garnishes. Serve immediately and enjoy while hot.

Equipment

Notes

To cook the sweet potato on your stovetop using a steam basket in a pot: Add 1 cup of water to the pot and add the steamer basket and sweet potatoes and secure lid. Cook for one hour or more depending on the thickness/size of your sweet potatoes. Slice through each lengthwise with a knife. The knife should slide through very easily. If not, return to the steamer basket, cover and cook for another ten minutes. Allow the sweet potatoes to cool until you can safely handle them. Peel the skin off and discard.

To cook the sweet potato in the oven: Preheat your oven to 425 degrees Fahrenheit. Pierce the sweet potatoes with a fork on one side then place in a cast iron skillet and place the skillet on the middle rack. Bake for 40-45 minutes or until tender and the skin is thin and toasty. Baking time will vary based on the diameter of your sweet potato. You may need up to 60 minutes for large sweet potato. Remove from oven and pierce with a knife to ensure it is fully cooked. Allow the potato to cool for 5-10 minutes for easier handling. Slice the potato in half and split the flesh down the center. Remove the skin.

For this recipe you will only use the inside of the cooked sweet potato (not the skin). Keep the skin on when you cook it and then easily peel the skin off after it is cooked and cooled.

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat leftovers in the oven for best results.

  • Prep Time: 10
  • Cook Time: 50
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

Reader Interactions

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  1. Kate says

    Sooooo good. My partner says he would eat this any day. Called it one it the best meals I've made. High praise as he's a good cook himself and knows his way around the kitchen. We will be making this again soon.

    Reply