These vegetarian stuffed peppers are packed with nutrients from quinoa, veggies, and southwestern spices. If you’re looking for tried and tested quinoa stuffed peppers recipes, these are the ones for your next vegetarian dinner!
Tested and Perfected Vegan Stuffed Peppers
I grew up eating stuffed peppers! To be fair, I usually eat ground beef, but they are definitely a staple on our menu.
These Vegan Stuffed Peppers are a twist on a classic recipe from my childhood, but made vegetarian with quinoa. Quinoa is a hearty grain (although technically a seed) that is actually a complete protein, meaning it contains all 9 essential amino acids that the body cannot produce on its own. So don’t worry it doesn’t contain beef! These Quinoa Stuffed Bell Peppers are packed with protein on their own.
They’re also easily customizable (see tips below) and are great for meal prep ahead of time. I have a feeling these will eventually become a staple on your menu too!
Vegan Stuffed Pepper Ingredients
- Green pepper – Any color will do. For best results, you’ll want to pre-roast the bell peppers before stuffing them.
- olive oil – for cooking. You can also use avocado oil.
- white quinoa – You can also use black quinoa or multi-colored quinoa, but the cooking time may vary.
- vegetable stock – Or use water instead.
- yellow onion – You can use different colors of onions if desired.
- pinto beans – Or substitute a can of your favorite beans.
- cherry tomatoes – A pint is about 2 cups.
- spices – Paprika, garlic powder, cumin, salt and pepper.
- Lyme – Squeeze out all the juice.
- Shredded mozzarella – or different cheese suggestions listed below.
- for food – Fresh cilantro and sliced avocado, if desired.
How to Make Quinoa Stuffed Bell Peppers
Step 1: Roast Green Peppers
Cut bell peppers in half from stem to base, removing seeds and membranes. Slice green peppers thinly and place, side up, on a 9×13-inch baking dish or lined skillet. Drizzle the bell peppers with 1 tablespoon olive oil and a pinch of salt and roast in the oven for 20 minutes or until tender.
Step Two: Cook the Quinoa
While the bell peppers are cooking, bring the quinoa and vegetable stock (or water) to a boil in a large pot. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes. After 15 minutes, remove from the heat but keep the lid on for 5 minutes. Remove the lid and fluff the quinoa with a fork. Set aside.
Step Three: Cook the Vegetables
Add the remaining tablespoon of olive oil to the pan and cook over medium heat. Add onions and sauté until translucent (about 3-5 minutes). Add the cooked quinoa, pinto beans, cherry tomatoes, paprika, garlic powder, cumin, salt, and pepper to the onions and stir to combine. Squeeze lime juice over top.
Step 4: Fill in the peppers
Once the bell peppers are done, divide the quinoa mixture evenly into 6-8 halves and sprinkle with chopped mozzarella cheese.
Step Four: Roast the Stuffed Peppers
Bake for 10-15 minutes or until cheese is melted and golden brown. Top with chopped cilantro and sliced avocado, if desired.
FAQ
Yes! Feel free to use any color bell pepper. I find the red one is the sweetest and the green one is the least sweet, but any color will work.
These vegetarian stuffed peppers can be made vegetarian if you omit the cheese.
Yes. Feel free to substitute shredded cheddar cheese, pepper jack, or Monterey jack. Any cheese will work, but shredded cheese melts best.
Yes. You can substitute any kind of bean for the pinto beans. Black beans also have great benefits.
If your bell peppers are smaller, you may have some leftover filling. If so, feel free to eat it!
Storage instructions
Store in an airtight container in the refrigerator for up to 3 days. Reheat in microwave, oven or air fryer.
refrigerator: You can freeze these vegetarian stuffed peppers for up to 3 months. Store in a freezer-safe container and thaw in the refrigerator the night before. Heat in 350 degree oven for 10-20 minutes or until cooked through.
More vegetarian dinner recipes:
Quinoa Stuffed Bell Peppers
These vegetarian stuffed peppers are packed with nutrients from quinoa, veggies, and southwestern spices. If you’re looking for tried and tested quinoa stuffed peppers recipes, these are the ones for your next vegetarian dinner!
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- yield: 4 number of copies 1x
- category: dinner
- method: chef
- gourmet food: southwest
- diet: vegetarian diet
- 4 medium or 3 large bell peppers (any color)
- 2 tablespoons olive oil, divided
- 1/2 cup white quinoa, Rinse + drain
- 1 cup vegetable stock (or water)
- 1/2 yellow onion, chopped
- 1 Okay pinto beans, Rinse + drain
- 1 Dried Pints of Cherry Tomatoes, halved
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon Salt
- pinch black pepper
- Juice, 1 lime
- 3/4 cup Shredded mozzarella
- 2 tablespoons chopped fresh cilantro
- Optional: 1 slice avocado
- Preheat oven to 425 degrees Fahrenheit.
- Cut bell peppers in half from stem to base, removing seeds and membranes.
- Slice bell peppers thinly and place, side up, on a 9x 13-inch baking dish or lined pan.
- Drizzle bell peppers with 1 tablespoon olive oil and a pinch of salt and roast in oven for 20 minutes or until tender.
- While the bell peppers are cooking, bring the quinoa and vegetable stock (or water) to a boil in a large pot. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes. After 15 minutes, remove from the heat but keep the lid on for 5 minutes. Remove the lid and fluff the quinoa with a fork. set aside
- Add the remaining tablespoon of olive oil to the pan and cook over medium heat.
- Add onions and sauté until translucent (about 3-5 minutes).
- Add the cooked quinoa, pinto beans, cherry tomatoes, paprika, garlic powder, cumin, salt, and pepper to the onions and stir to combine. Squeeze lime juice over top.
- Once the bell peppers are done, divide the quinoa mixture evenly into 6-8 halves and sprinkle with chopped mozzarella cheese.
- Bake for 10-15 minutes or until cheese is melted and golden brown.
- Top with chopped cilantro and sliced avocado, if desired.
notes
*Depending on the size of your bell peppers, you may want to add a little more filling. If so, you can save the leftovers and serve them separately on the side.
