So, I’ve got a little obsession with stuffed peppers—and these Quinoa Stuffed Peppers might just be my favorite version yet.
They’re colorful, hearty, packed with plant-based goodness, and super satisfying without feeling heavy.
Plus, they check all the boxes: gluten-free, dairy-free, vegan, and perfect for meal prep.
Basically, they’re a total weeknight win (or weekend meal-prep hero).
If you’re into easy, wholesome meals with loads of flavor—you’re in for a treat.
Try my Egg and Turkey Stuffed Peppers recipe.
Why You’ll Love This Recipe
→ Totally plant-based – No meat, no dairy, no problem. Just wholesome, feel-good ingredients.
→ Packed with flavor – We’re talkin’ smoky spices, hearty beans, sweet corn, and juicy tomatoes all in one bite.
→ Meal prep friendly – Make a batch, store ‘em, and enjoy all week. Lunch is officially sorted.
→ Budget-conscious – Simple pantry staples = low cost, high payoff.
→ Colorful & satisfying – These peppers look like a party on your plate and leave you full (but not stuffed).
→ Customizable – Spice it up, swap the beans, toss in extra veggies—you do you.
→ Great for sharing – Feeds 6, so it’s perfect for family dinners or impressing your vegan friends.
Try my Lamb and Chickpea Stuffed Peppers recipe.
🥕 A Little Love for the Key Ingredients
Let’s talk about what makes this recipe so awesome—yep, the ingredients! Nothing fancy here, just good-for-you stuff that brings big flavor.
→ Quinoa – The fluffy superstar! It’s packed with protein, cooks up quick, and soaks in all the flavor from the veggie stock. Total overachiever.
→ Bell Peppers – Sweet, colorful, and the perfect edible bowl. Plus, they roast up super tender and make the whole dish pop.
→ Black Beans – Hearty and satisfying, they add a nice boost of plant-based protein and make the filling feel nice and filling (without weighing you down).
→ Corn – A little sweetness, a little crunch, and all kinds of cozy comfort vibes. Frozen corn works great here!
Diced Tomatoes – They bring the juiciness and tie everything together with that tomato-y goodness. Canned works just fine—no judgment here.
→ Spices (Cumin + Paprika) – The flavor makers! These two bring warmth, smokiness, and just the right kick.
→ Vegan Cheese – For that melty, cheesy finish without the dairy. It’s optional, but highly recommended for max comfort food points.
→ Cilantro – The fresh pop at the end that brings it all together. Skip it if it’s not your thing (I get it, cilantro can be polarizing 😅).
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 50 mins
1| First things first—let’s cook that quinoa. Grab a small pot and toss in your quinoa and veggie stock. Bring it to a gentle simmer, then let it cook until all the liquid is gone—about 15 minutes. Once it’s done, take it off the heat, let it sit for 5 minutes (it’s having a moment), then fluff it up with a fork.
2| Preheat the oven to 375°F (aka cozy oven vibes incoming). While it’s heating, slice those bell peppers in half and scoop out the insides. Lay them cut side up in a baking dish. Add a little splash of water to the bottom of the dish so things don’t dry out while baking.
3| Let’s get that filling goin’. Heat a tablespoon of olive oil in a pan over medium heat. Toss in the chopped onion and cook for a couple minutes until it starts softening up. Add in the garlic and give it another minute—it’s about to smell amazing.
4| Now bring it all together. Into that same pan, stir in the cooked quinoa, diced tomatoes, black beans, corn, cumin, paprika, a bit of salt (about ½ tsp), and some pepper (¼ tsp is perfect). Let it all mingle for about 5 minutes so the flavors become besties.
5| Time to stuff those peppers! Spoon the filling into your pepper halves until they’re packed to the top. Sprinkle the shredded vegan cheese over each one—don’t be shy.
6| Bake it like you mean it. Pop the dish in the oven (uncovered) and bake for 30–35 minutes, or until the peppers are nice and tender and the cheese is melty and golden.
7| Finish with flair. Sprinkle with fresh chopped cilantro and serve it up!
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Make It Your Own!
One of the best things about these stuffed peppers? You can totally customize them based on your mood or what’s hangin’ out in your pantry. Here are a few tasty swaps:
1| Not a black bean fan? Swap in chickpeas or lentils.
2| Add a little heat with chopped jalapeños or a pinch of chili flakes.
3| Mix up the veggies! Toss in chopped zucchini, spinach, or mushrooms to pack in even more goodness.
4| Cheese it up with your fave vegan cheese—mozzarella-style, cheddar-style, even a spicy variety if you’re feeling wild.
5| Not vegan? You can totally use regular cheese or toss in some shredded rotisserie chicken.
Recipe Swaps & Creative Tweaks
Whether you’re low on ingredients or just wanna mix things up, these swaps and add-ins will keep your stuffed peppers fresh and exciting every time you make ’em.
🥫 Ingredient Swaps
1| No quinoa? Try cooked rice, couscous, or even farro for a different texture and flavor.
2| Out of black beans? Use kidney beans, pinto beans, or chickpeas—whatever’s hanging out in the pantry.
3| No corn on hand? Chopped zucchini, mushrooms, or even shredded carrots work great too.
4| Not a fan of vegan cheese? Skip it or try a dollop of dairy-free sour cream or guac after baking.
🎨 Creative Tweaks
1| Add heat – Stir in some chopped jalapeños or a dash of hot sauce to spice things up.
2| Go Mediterranean – Swap black beans for chickpeas, toss in olives, sun-dried tomatoes, and use fresh parsley instead of cilantro.
3| Boost the greens – Mix in some chopped spinach or kale to sneak in extra veggies.
4| Protein punch – Add crumbled tofu, tempeh, or plant-based meat crumbles to make it even heartier.
5| Top it your way – Avocado slices, salsa, or a squeeze of lime juice can level things up after baking.
Try my Vegetarian Black Bean Stuffed Peppers recipe.
Helpful Tips for Success
1| Use similar-sized peppers so they cook evenly. No one wants one mushy pepper and one still-crunchy guy.
2| Pre-cook the peppers for 5-10 minutes if you like them super soft—just pop them in the oven while you prep the filling.
3| Don’t overfill the peppers—press the filling in gently but don’t pack it too tight. It needs room to heat through and get cozy.
4| Taste the filling before stuffing—make sure your seasoning is on point! A little more salt or spice can go a long way.
5| Add water to the baking dish (just a splash) to steam the peppers while they roast—makes them tender without drying out.
6| Bake uncovered so the tops get a little golden and the cheese melts beautifully.
7| Let them rest for a few minutes after baking. It helps the flavors settle and keeps your mouth from burning. (Trust me, been there.)
Try my Pesto Chickpea Toast recipe.
🥑 How to Make It Keto, Low Carb & Paleo Friendly
🥓 Keto Version
To keep it keto, we’ve gotta ditch the high-carb ingredients like quinoa, beans, and corn. Here’s what to do:
→ Swap quinoa with riced cauliflower – it’s low-carb and still gives you that hearty texture.
→ Skip the black beans and corn – replace with extra veggies like zucchini, mushrooms, or spinach.
→ Check your diced tomatoes – use a no-sugar-added version to avoid sneaky carbs.
→ Use a keto-friendly vegan cheese or regular cheese if dairy’s okay for you.
→ Bonus protein idea: Add in some cooked ground meat (beef, turkey, or pork) or crumbled tofu.
🥒 Low Carb Version
Low carb = more flexibility than keto, but we still want to keep those carbs in check:
→ Use less quinoa – cut the amount in half and bulk it up with chopped spinach or riced cauliflower.
→ Limit beans and corn – use smaller amounts or swap them for other low-carb veggies like bell peppers, eggplant, or kale.
→ Add healthy fats – think avocado on top, a drizzle of olive oil, or a handful of nuts/seeds for a little crunch.
🥥 Paleo Version
Paleo is all about whole, unprocessed foods—no grains, no legumes, no dairy. Here’s how to make it work:
→ Replace quinoa with cauliflower rice or finely chopped veggies.
→ Skip the beans and corn – both are off-limits on paleo.
→ Use a paleo-friendly cheese alternative like cashew cheese, or leave the cheese off entirely.
→ Add some protein – shredded chicken, ground turkey, or even leftover roasted veggies fit great here.
→ Spices are all good! Stick with cumin, paprika, garlic, and onion—100% paleo-friendly flavor.
Serving Ideas
1| With a side salad – A fresh green salad with lemon vinaigrette or balsamic drizzle keeps things light and crisp.
2| Avocado on top – Sliced or mashed, avocado adds creaminess and healthy fats. Bonus points for a squeeze of lime!
3| Serve with salsa or hot sauce – Add a spoonful of salsa or a few dashes of hot sauce to bring some zing.
4| Over cauliflower rice – Great for a low-carb twist or to bulk up the meal a bit.
5| Drizzled with vegan sour cream or tahini sauce – Adds a creamy, tangy finish that’s super satisfying.
6| As part of a DIY taco night – Slice ’em up and stuff into tortillas with all your favorite toppings.
7| With tortilla chips on the side – Because scooping up any leftover filling is part of the fun!
8| Family-style with toppings bar – Set out toppings like chopped cilantro, jalapeños, lime wedges, and plant-based cheese shreds so everyone can dress their pepper their way.
Try my Turkish Chickpea Salad recipe.
🍹 Beverage Pairings
🥤 Non-Alcoholic Options
→ Sparkling lime water – Light, bubbly, and refreshing. Add a sprig of mint for bonus flair.
→ Agua fresca – Try a watermelon or cucumber-mint version to balance the spices.
→ Iced herbal tea – Hibiscus, ginger, or lemon chamomile all pair nicely with the flavors in the peppers.
→ Coconut water – Lightly sweet and hydrating—perfect if you’re keeping things clean and refreshing.
→ Homemade lemonade – Sweet or tart, it adds a zippy contrast to the smoky, savory filling.
🍷 Alcoholic Options
→ Light-bodied red wine – A Pinot Noir or Grenache works great with the smoky spices and hearty peppers.
→ Chilled white wine – Sauvignon Blanc or a dry Riesling for a crisp, citrusy pairing.
→ Margarita (classic or spicy) – Always a win with southwestern-style flavors—go spicy if you like a little kick!
→ Mexican-style beer – A cold Corona, Modelo, or Pacifico with a lime wedge = match made in flavor heaven.
→ Sangria – Fruity and fun, especially if you’re serving the peppers for a casual get-together.
Storage & Reheating Tips
Let them cool first – Don’t rush ‘em into the fridge while they’re still steaming. Let them chill at room temp for 15–20 minutes.
Fridge life: 4–5 days – Pop leftovers into an airtight container and stash them in the fridge. They hold up great all week!
Keep them upright – If possible, store the stuffed peppers standing up to keep all that tasty filling in place. Shallow containers or meal prep boxes work best.
Reheat in the oven or microwave –
- Oven: Bake at 350°F for 15–20 minutes (cover with foil to keep them from drying out).
- Microwave: Heat on medium for 2–3 minutes, checking halfway through.
Freezer-friendly tip – You totally can freeze them! Wrap each cooled pepper individually in foil or plastic wrap, then seal in a freezer-safe bag or container. Freeze for up to 2 months.
Thaw before reheating – Let them thaw overnight in the fridge before warming them back up. It’ll help the texture stay on point.
Try my Mediterranean Falafel Pita Burgers recipe.
Final Thoughts
And that’s it—simple, tasty, and loaded with all the good stuff.
These quinoa stuffed peppers have been a go-to in my kitchen for a while now, and I’m pumped for you to give them a shot.
Make a batch for dinner, pack up the leftovers for lunch, and boom – you’re winning at life.
If you end up customizing them, I’d love to hear what you did!
Drop a comment below or tag me if you share them on social -I always love seeing your delicious creations.
Recipe Card
Quinoa Stuffed Peppers
I love makin’ these stuffed peppers for a quick, feel-good dinner 🌱 Full of quinoa, black beans, corn, and topped with melty vegan cheese 🧀🔥
Ingredients
Instructions
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Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable stock. Bring to a boil, then reduce the heat to low and cover. Simmer for approximately 15 minutes, or until the liquid is fully absorbed. Remove from heat and allow to rest, covered, for 5 minutes. Fluff with a fork before using.
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Prepare the Bell Peppers
Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove the cores and seeds. Arrange them cut side up in a baking dish. Add a small amount of water (about ¼ inch) to the bottom of the dish to help steam the peppers while baking.
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Cook the Aromatics
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2–3 minutes, or until it begins to soften. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
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Prepare the Filling
To the skillet, add the cooked quinoa, diced tomatoes (with their juices), drained and rinsed black beans, thawed corn, cumin, paprika, salt (½ teaspoon), and black pepper (¼ teaspoon). Stir to combine. Cook for 5 minutes, allowing the flavors to meld.
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Assemble the Peppers
Spoon the quinoa mixture evenly into each prepared bell pepper half. Sprinkle the shredded vegan cheese over the tops of the filled peppers.
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Bake the Dish
Transfer the baking dish to the oven and bake uncovered for 30–35 minutes, or until the peppers are tender and the cheese is melted and lightly golden.
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Garnish and Serve
Remove the dish from the oven and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 325kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 50g17%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
