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These Vegetarian Quinoa and Bean Stuffed Peppers are so easy to make, flavorful, filling, and the perfect freezer meal, and great for meal prep. A Delicious family-friendly weeknight meal the whole family will enjoy.
You may also like my buffalo chicken stuffed peppers or my Easy stuffed bell peppers.
These vegetarian stuffed bell peppers are full of protein-packed beans and quinoa that will leave you full and satisfied. Made with a delicious and flavorful bean and quinoa filling, topped with cheese, and baked until perfectly tender. For a vegan-friendly version, skip the cheese and sour cream or use vegan cheese.
Summary
- Simple: this recipe is quite simple. Make the filling, fill the peppers, top with cheese, and bake. Boom!
- Wholesome: Made with simple ingredients that are good for you. Full of veggies and nutritious.
- Delicious: You will love how flavorful these vegetarian stuffed peppers are.
Ingredients needed
- 4 Large Bell Peppers: any color
- Olive Oil: or avocado oil
- Salt and pepper
- Onion: Sweet or yellow onions
- Garlic Cloves: use fresh garlic
- Red Pepper Flakes optional
- Seasonings: Ground Cumin, Smoked Paprika, Cayenne Pepper
- Diced Tomatoes one can
- Black Beans and Red Beans, one can each
- Vegetable Broth
- Fresh/Frozen or Canned Corn
- Quinoa
- Shredded Monterey Jack Cheese
- Optional toppings: Avocado, cilantro/parsley, sour cream, and lime wedges
How to make it
- Preheat oven to 400° F and line a baking tray with parchment paper.
- Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each bell pepper halfway, through the stems.
- Discard the ribs and seeds, and place them on the prepared baking tray. Spray with a bit of cooking oil spray and sprinkle with salt and pepper. Bake for 8-10 minutes.
- Meanwhile, heat oil in a heavy skillet, over medium-high heat. Add onion and garlic, sauté until onion is translucent.
- Stir in tomatoes, beans, and corn. Add red pepper flakes, ground cumin, smoked paprika, salt, and pepper, cook stirring constantly for 2-3 minutes.
- Stir in the quinoa and broth, and reduce the heat to low. Cover and let it simmer until quinoa is cooked for about 12-15 minutes.
- Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
- Generously sprinkle shredded cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
- Once done, remove from the oven, garnish with chopped cilantro or parsley. Serve with your favorite toppings and enjoy.
Recipe notes and tips
- You can make the stuffing/filling ahead or the day before and then bake when ready.
- Use Fresh peppers. If you like the peppers well done and soft, consider baking them for 10 minutes before stuffing them and bake again.
- You may use rice or barley in place of quinoa.
- Add more of your favorite veggies to the filling if you like.
- Store leftovers in an airtight container and place them in the fridge for up to 5 days. Reheat in the microwave or oven when ready to eat.
- You may freeze for up to 3 months.
Frequently asked questions
We love just grabbing these vegetarian stuffed peppers and biting down through all the goodness. Some may prefer to use utensils so using a knife and fork to cut it into smaller pieces is always an option! Also, you may unstuff the peppers on the side of your plate, cut the peppers into smaller pieces, and enjoy!
Yes. If you prefer to use rice instead of quinoa, you can just replace it with whatever type of rice you prefer. I would recommend you use quick-cooking rice like basmati. You may
This step is not required and I sometimes do not pre-cook the peppers. But it is certainly an option if you would like blanch them ahead. If you like the bell peppers pretty soft, I suggest you blanch or bake for 8-10 minutes before stuffing them like I did with this recipe.
How to freeze Stuffed Peppers
Stuffed Peppers are ideal for freezing. Either store them individually in an airtight container or individually wrap them before freezing. Or place all your leftovers in the same container and freezer for up to 3 months. Stuffed peppers will hold their texture and taste once they are thawed and reheated.
How to reheat stuffed peppers
There are different ways to reheat your frozen stuffed peppers. You could either do one of the following:
- Allow the frozen stuffed peppers to thaw in the fridge the night before. Place in a pre-heated oven at about 350 F for about 15 minutes. Or you simply reheat in the microwave for about 2 minutes.
- Another option is to place the frozen stuffed peppers in a 350F preheated oven for 20-30 minutes until they are thawed and heated throughout.
More vegetarian recipes
- Easy Vegetarian Bean Chili
- Baked Garlic Herb Zucchini Fritters
- Vegetarian Pasta Salad
- Cheesy Cauliflower Bake
- Creamy Wild Mushroom Pasta
- Caprese Pasta Salad
- Easy Crustless Quiche
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Easy Vegetarian Stuffed Peppers
Ingredients
- 4 Large Bell Peppers , sliced in half and seeds removed
- 2 tablespoons Olive Oil
- Kosher salt and pepper, to taste
- 1 Medium Onion, diced
- 2 Garlic Cloves, minced
- ¼ teaspoon Red Pepper Flakes , optional
- 1 teaspoon Ground Cumin
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cayenne Pepper, optional
- 15 ounces Diced Tomatoes, one can
- 15 ounces Black Beans, drained and rinsed, one can
- 15 ounces Red Beans , drained and rinsed, one can
- 3 Cup Vegetable Broth
- 1 Cup Fresh/Frozen or Canned Corn
- 1 Cup Quinoa
- ½ Cup Shredded Monterey Jack Cheese
Optional toppings
- Avocado, cilantro/parsley, sour cream, and/or lime wedges
Instructions
- Preheat oven to 400°F and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
- Carefully slice each of the 4 Large Bell Peppers halfway, through the stems. Discard the ribs and seeds, and place them on the prepared baking tray.
- Spray with a bit of cooking oil spray and sprinkle with Kosher salt and pepper, to taste. Bake for 8-10 minutes.
- Meanwhile, heat 2 tablespoons Olive Oil in a heavy skillet over medium-high heat. Add 1 Medium Onion (diced) and 2 Garlic Cloves (minced), and sauté until onion is translucent.
- Stir in 15 ounces Diced Tomatoes, 15 ounces Black Beans, 15 ounces Red Beans , and 1 Cup Fresh/Frozen or Canned Corn. Add ¼ teaspoon Red Pepper Flakes , 1 teaspoon Ground Cumin, 1 teaspoon Smoked Paprika, salt, and ½ teaspoon Cayenne Pepper (optional), and cook, stirring constantly for 2-3 minutes. Stir in the 1 Cup Quinoa and 3 Cup Vegetable Broth, and reduce the heat to low.
- Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
- Generously sprinkle ½ Cup Shredded Monterey Jack Cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
- Once done, remove from the oven and garnish with Avocado, cilantro/parsley, sour cream, and/or lime wedges. Or Serve with your favorite toppings and enjoy.
Video
Notes
- You can make the stuffing/filling ahead or the day before and then bake when ready.
- Use Fresh peppers. If you like the peppers well done and soft, consider baking them for 10 minutes before stuffing them and bake again.
- You may use rice or barley in place of quinoa.
- Add more of your favorite veggies to the filling if you like.
- Store leftovers in an airtight container and place in the fridge for up to 5 days. Reheat in microwave or oven when ready to eat.
- You may freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good. I added chopped spinach, fresh tomatoes not canned(as I had some needed using,) and added red split peas (lentils) to the quinoa which cooked a similar time and added a creamy protein boost. Yum.
Peppers are in the oven so can’t comment on the taste. But I had 4 large peppers and had enough stuffing for 4 more. I had no issue with it being watery, it does say to cook the mix until quinoa is cooked and by that time all the extra liquid evaporated. I did cover the pot in a way to allow the steam to escape while it was simmering. I didn’t time it but I’d say it was cooking for about 15-20 minutes.
The taste is great- however the measurements are WAY off. To make the filling the appropriate consistency you have to end up using more like 3 cups quinoa otherwise it is a soupy mess. Very annoying.
Need more specifics in recipe; also, there was a lot of leftover stuffing/filling, I’d say get 6+ peppers.
Just wanted to verify…the measurements for smoked paprika and cayenne pepper are shown as “Tsp” which I believe means teaspoons for both (especially for the latter!) rather than tablespoons (Tbsp). Correct? Thanks…looking forward to trying the recipe.
Hi yes. It is teaspoon (tsp) i will try to just spell them out moving forward