Filling, fast, and so satisfying! These Quinoa Stuffed Peppers are just as good for you as they are delicious. Spiced with Mexican flare, these will be different from any stuffed pepper you’ve tried before. Whether you’re trying to mix more plant-based options into your weekly routine or you’re looking to transition completely, this recipe is a must.
I’ve been making this style of quinoa for years. With the corn and black beans, it’s so filling! Plus, I’m obsessed with how good it tastes. Sometimes I’ll toss in olives, feta cheese, onion, kale; you name it. The other day it dawned on me… This would be a perfect filling for plant-based stuffed peppers!
I’ve had Mexican style stuffed peppers made with beef, so I knew this variation with quinoa would taste fantastic. Topped with lots of sour cream, fresh lime, cilantro, green onion, and melty cheese, this is a healthy meal that feels like comfort food to me. I have a feeling you’ll love it just as much as I do!
Ingredients
Click that “Jump to the Recipe” button at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Below I’ll give you substitution, and hopefully answer any questions you might have along the way.
- Quinoa – Any type you have. I used white quinoa.
- Broth – To keep it plant-based, I stuck with veggie broth. Any type will work!
- Bell peppers – You know I had to be colorful and fun for the photos! Use any color bell pepper you like best.
- Rotel tomatoes – If you can’t find any, then use 6 oz diced tomatoes with a 4 oz can of diced green chilies.
- Spices – Cumin, chili powder, garlic powder, and onion powder. You can adjust the amounts of each of these. You can also add some more spices such as cayenne, smoked paprika, or oregano.
- Black beans – M favorite! You can use other types such as kidney beans, navy beans, chickpeas. etc. Just make sure to prep the beans beforehand if you’re using dried over canned.
- Corn – I used frozen. You can use fresh corn or even canned corn. Drain and rinse if you’re using canned.
- Cheese – Any type you like best, honestly! I thought Tex Mex would be best for my peppers, but it’s up to you.
- Toppings – I used sour cream, cilantro, green onion, and fresh lime wedges.
How to make quinoa stuffed peppers
- Boil quinoa: Preheat the oven to 350F. Add the quinoa to a fine-mesh sieve and rinse well under cold running water for 30 seconds to 1 minute. Drain well and transfer the quinoa to a saucepan. Pour in the broth, salt, and bring the mixture to a boil over medium-high heat.
- Steam quinoa: Reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes, then remove the pot from the heat. Let it sit, still covered, for 5 minutes. Remove the lid and fluff the quinoa.
- Mix: Add the quinoa to a large mixing bowl along with the can of tomatoes, cumin, onion powder, garlic powder, pepper, black beans, and corn. Mix everything well to combine. Taste for salt and add more if needed.
- Bake: Lightly spritz the baking dish and inside of the bell peppers with cooking spray. Place the halved peppers into the baking dish and stuff them, generously, with the quinoa mixture. Cover the dish with foil and bake for 30 minutes.
- Finish: Remove the foil and top the peppers with cheese. Bake for another 10-15 minutes uncovered, or until the peppers begin to brown. Top with cheese and bake for 5 minutes, or until the cheese melts. Finish the peppers with the toppings and serve.
What else can I put in my peppers?
Meat or no meat, I always consider stuffed peppers a great opportunity to clean out some ingredients from my pantry or fridge. Stuffed peppers are the kitchen sink of the culinary world. Looking for inspiration? Check out these ideas:
- Fresh herbs
- Tempeh
- Onion
- Feta
- Kale/ spinach
- Broccoli
- Cherry tomatoes
You can, of course, add some ground meat to these peppers if you’d like. I wanted to keep them completely vegetarian, but some ground beef, chicken, or turkey would be great!
How to serve stuffed peppers
Try them out as a main served with a simple salad or roasted veggies. A lime, cumin, and garlic dressing for salad or veggies would be beautiful with these peppers! You can copy the toppings I used, of give these a try:
- Sliced avocado
- Salsa/ pico de gallo
- Pickled jalapeños
- Hot sauce
- Diced red onion
- Queso fresco
These peppers also work really well as a veggie/carb combination side dish. You can serve them up with some simple baked chicken breast or fish.
How to store quinoa stuffed peppers
Your quinoa stuffed peppers will last 3-5 days stored in an airtight container in the fridge. Make sure to let them cool down fully to room temperature before storing. You can also freeze them for 8-10 months. Keep in mind, if you freeze them, the peppers will thaw to be quite soft.
To reheat stuffed peppers, preheat the oven to 350F. Place the peppers in a baking dish and cover with foil. Bake for 15-20 minutes, or until they’re warmed through.
Looking for more delicious plant-based recipes? Try these:
[ss_social_follow]
Quinoa Stuffed Peppers
Ingredients
- 1 cup quinoa dry
- 1 3/4 cups vegetable broth or chicken broth
- 1/2 tsp salt or to taste
- 10 oz Rotel tomatoes 1 can
- 2 tsp cumin ground
- 2 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper or to taste
- 15 oz black beans 1 can, drained and rinsed
- 1 cup corn
- 1 tbsp olive oil
- 3 bell peppers halved vertically
- 1 cup Tex Mex cheese shredded
Optional toppings
- sour cream
- fresh cilantro chopped
- green onion chopped
- lime wedges
Instructions
- Preheat the oven to 350F. Add the quinoa to a fine-mesh sieve and rinse well under cold running water for 30 seconds to 1 minute. Drain well and transfer the quinoa to a saucepan. Pour in the broth, salt, and bring the mixture to a boil over medium-high heat.
- Reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes, then remove the pot from the heat. Let it sit, still covered, for 5 minutes. Remove the lid and fluff the quinoa.
- Add the quinoa to a large mixing bowl along with the can of tomatoes, cumin, onion powder, garlic powder, pepper, black beans, and corn. Mix everything well to combine. Taste for salt and add more if needed.
- Brush the baking dish and inside of the bell peppers with olive oil. Place the halved peppers into the baking dish and stuff them, generously, with the quinoa mixture. Cover the dish with foil and bake for 30 minutes.
- Remove the foil and top the peppers with cheese. Bake for another 10-15 minutes uncovered, or until the peppers begin to brown. Top with cheese and bake for 5 minutes, or until the cheese melts. Finish the peppers with the toppings and serve.
A great vegetarian meal!
Soooo good