Name: Vegetarian Stuffed Peppers with Quinoa
Prep time: 10 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegetarian
Ingredients: 6 medium bell peppers, tops cut off and cores removed; 1 cup uncooked quinoa, rinsed and drained; 2 cups low‑sodium vegetable broth; 1 tbsp olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 (15 oz) can diced tomatoes; 1 (15 oz) can black beans, drained and rinsed; 1 cup frozen corn, thawed; 1 tsp cumin; 1 tsp paprika; ½ tsp salt; ¼ tsp black pepper; 1 cup shredded Monterey Jack cheese; Optional toppings: chopped cilantro, diced avocado, sour cream

These Vegetarian Stuffed Peppers with Quinoa are a wholesome and satisfying dish, perfect for weeknight dinners or meal prep. Packed with protein-rich quinoa, fresh vegetables, and a blend of flavorful herbs and spices, these peppers are both hearty and nutritious.

Why You’ll Love This Recipe

This recipe is not only delicious but also incredibly versatile. It’s gluten-free, vegetarian, and easily adaptable to vegan diets. The combination of quinoa and black beans makes it a protein-packed plant-based meal. The peppers roast to perfection, developing a slightly charred exterior that pairs beautifully with the savory filling.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Bell peppers (red, yellow, or orange)
Cooked quinoa
Black beans, drained and rinsed
Corn kernels (fresh, canned, or thawed from frozen)
Cherry tomatoes, halved
Green onions, chopped
Garlic, minced
Cumin
Chili powder
Lime juice
Fresh cilantro, chopped
Olive oil
Salt and pepper to taste
Shredded cheese (optional for topping)

directions

Preheat the oven to 400°F (200°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Brush the pepper halves with olive oil and place them cut-side up on a baking sheet. Roast in the oven for 15 minutes.
Meanwhile, in a large bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, green onions, garlic, cumin, chili powder, lime juice, cilantro, salt, and pepper.
Remove the peppers from the oven and spoon the quinoa mixture into each half.
If using cheese, sprinkle it over the top of each stuffed pepper.
Return the stuffed peppers to the oven and bake for another 15–20 minutes, until the peppers are tender and the filling is heated through.
Serve hot, garnished with additional cilantro or a squeeze of lime if desired.

Servings and timing

This recipe makes 6 stuffed pepper halves, typically serving 3 people as a main course.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Vegan version: Omit the cheese or use a dairy-free alternative.
Add grains: Substitute cooked rice, couscous, or farro for quinoa.
Add spice: Mix in diced jalapeño or a pinch of cayenne pepper.
Switch beans: Use kidney beans or chickpeas instead of black beans.
Add veggies: Incorporate zucchini, spinach, or mushrooms for more texture.

storage/reheating

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 350°F (175°C) oven for 15–20 minutes or microwave individually on high for 1–2 minutes until heated through. These peppers can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

What kind of peppers should I use?

Bell peppers are ideal due to their size and mild flavor. Use red, yellow, or orange for a sweeter taste.

Can I make these ahead of time?

Yes, you can prepare and stuff the peppers ahead of time, then bake them when ready to serve.

Is quinoa necessary?

No, you can substitute other grains like rice, bulgur, or couscous if preferred.

Can I freeze stuffed peppers?

Yes, let them cool completely before freezing in a sealed container. Reheat in the oven or microwave.

Are these gluten-free?

Yes, this recipe is naturally gluten-free as quinoa does not contain gluten.

How do I keep the peppers from getting soggy?

Pre-roasting the peppers for 15 minutes helps prevent sogginess and enhances their texture.

Can I add meat?

Yes, you can add cooked ground turkey, chicken, or beef to the filling if desired.

How spicy is this dish?

It’s mildly spiced. Adjust chili powder and add jalapeño if you prefer more heat.

Can I use canned tomatoes instead of fresh?

Yes, but drain them well to avoid making the filling too watery.

Do I need to cook the quinoa first?

Yes, the quinoa should be fully cooked before mixing it into the filling.

Conclusion

Vegetarian Stuffed Peppers with Quinoa are a flavorful, nutrient-dense meal that’s easy to make and full of wholesome ingredients. Whether you’re catering to vegetarians or just looking for a lighter dinner option, this recipe is a reliable go-to. With plenty of room for customization and easy storage options, it’s perfect for busy weeknights and meal prep alike.