Quinoa Stuffed Peppers

Yumna Jawad

Updated Jan 04, 2026

5 from 637 votes

These Vegetarian Quinoa Stuffed Peppers are loaded with 20 grams of plant-based protein, made with gluten-free quinoa and topped with cheese!

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Prep Time 15 minutes
Servings 4 servings
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Quinoa Stuffed Peppers.
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Stuffed Peppers – The Vegetarian Way!

I love making Beef Stuffed Peppers but when I’m trying to think of a meat-free version for friends or to take a break from meat for a day, I love making these quinoa stuffed peppers. The recipe is made with plant-based protein including quinoa and beans and packs 20 grams of protein per serving. These quinoa stuffed peppers are so filling, so delicious and so healthy!

After recently remaking the recipe, I decided to remove the onions from the recipe to eliminate the use of one extra pan. That way the corn, beans and tomatoes get mixed right into the pan of quinoa. The updated photos are coming in 2 weeks! I also changed the amounts to to make 8 pepper halves instead of 12.

Happy Cooking!
– Yumna

How to Make Quinoa Stuffed Peppers

Quinoa before cooking.
Step 1: Place the quinoa into a pan with water.
Quinoa after cooking.
Step 2: Cook the quinoa in the vegetable broth in a pan on the stovetop. Follow the package directions or check my how to cook quinoa post.
Onions, tomatoes, black beans and corn in a pot before mixing.
Step 3: Saute the onions in a skillet until softened and add in the garlic. Add in the diced tomatoes, black beans and corn before stirring in the quinoa.
After mixing.
Step 4: Season and cook for 5 minutes while stirring.
Quinoa added on top of the mixture.
Step 5: Then add the quinoa.
After mixing, to show final mixture.
Step 6: Stir to combine.
Peppers with quinoa mixture inside.
Step 7: Slice the bell peppers lengthways and remove the seeds. Place in a baking dish, cut side up and pour a little water in to cover the bottom of the pan. This will help make sure to peppers don’t stick to the baking dish.
Topped with cheese.
Step 8: Spoon the filling into each pepper and sprinkle cheese on top. Bake until the peppers are tender and the cheese is melted. This shows half the filling in 6 pepper halves. But it’s enough to fill 12 pepper halves.
Quinoa Stuffed Peppers.

Quinoa Stuffed Peppers

Author: Yumna Jawad
5 from 637 votes
These Vegetarian Quinoa Stuffed Peppers are loaded with 20 grams of plant-based protein, made with gluten-free quinoa and topped with cheese!
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Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings4 servings

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Ingredients
 
 

  • 4 medium bell peppers halved and cored
  • ½ cup uncooked quinoa
  • ¾ cup water
  • 2 garlic cloves minced
  • 1 15 ounce can diced tomatoes fire roasted
  • 1 15 ounce can black beans
  • 1 cup frozen corn
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded mozzarella cheese

Instructions

  • Place the quinoa and water in a large skillet over high heat and bring to a boil. Lower heat to a simmer, cover the skillet with a lid and cook for 15 minutes. Turn off the heat, leave the quinoa covered for 5 minutes. Then uncover and fluff with a fork.
  • Preheat the oven to 375°F. Lightly grease a 9×13 baking dish.
  • Place the pepper halves in the prepared baking dish cut side up. Pour water around the peppers, just enough to cover the bottom of the dish.
  • When the quinoa is done cooking, turn the heat on medium. Add the garlic, tomatoes, black beans and frozen corn. Season with onion powder, cumin, paprika, salt and pepper and cook for 5 minutes, stirring frequently to combine everything and heat through.
  • Carefully spoon the mixture evenly into the sliced peppers in the baking dish. Sprinkle the shredded cheese on top.
  • Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing: You can also freeze the baked stuffed peppers for up to 3 months. Freeze them individually or all together in a baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.
Make Ahead Tips: You can make the stuffing ahead of time and keep covered in the fridge for up to 5 days.

Nutrition

Serving: 1g, Calories: 364kcal, Carbohydrates: 56g, Protein: 20g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 22mg, Sodium: 1076mg, Potassium: 1110mg, Fiber: 15g, Sugar: 8g, Vitamin A: 4311IU, Vitamin C: 170mg, Calcium: 249mg, Iron: 6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
Leave a comment below!

Recipe Tips

  1. Buy pre-cooked quinoa to cut down on cooking time. I often make a big batch of quinoa at the start of the week as it keeps well in the fridge for around 5 days. I can then grab it and use it in recipes whenever I need.
  2. Make these stuffed peppers vegan by leaving the shredded cheese. You can also use your favorite vegan friendly cheese.
  3. Let the quinoa sit in the pan before fluffing and making the stuffing. This will help it to absorb any extra moisture. If the quinoa is wet, you will end up with soggy stuffed peppers.

Serving Ideas

Quinoa stuffed peppers after cooked topped with cheese and cilantro

More Stuffed Pepper Recipes

5 from 637 votes (592 ratings without comment)

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Comments

  1. Kathy B says:

    Loved these! I had some chickpeas left over from another recipe, so I added those as well. These reheated nicely in my air fryer.

    Reply
    1. Yumna J. says:

      Yum, love that you added chickpeas! So happy you liked them, Kathy. Thank you so much!!

      Reply
  2. Terry Leew says:

    This dish is really good but I makes way too much. I have 8 halves and still lots of leftover quinoa mixture. I will cut the recipe in half next time.

    Reply
    1. Yumna J. says:

      So glad you liked them, Terry! The recipe does make a lot (1 serving is 2 halves, so it makes a total of 4 servings). The good news is that leftovers stored in an airtight container last about 3-4 days in the fridge! If you don’t think you’ll finish them by then, they also freeze well once baked! You can freeze them individually or all together in your baking dish. To reheat them, simply thaw in the fridge overnight and bake in the oven at 350°F until heated they’re through. Hope that helps!!

      Reply
      1. Terry says:

        I’m making it again today It was so good but doing it differently . This time I diced the peppers and added it to all the other ingredients. Makes enough to freeze and enjoy for a few days. I’m honestly addicted to this.

        Reply
        1. Yumna J. says:

          Awesome!! So glad you’re enjoying it, Terry. Thank you!

          Reply
  3. Andrew says:

    Making this right now for some guests! Seems simple enough for me- a non chef, and I have no idea what kind of peppers these are since I’m not in the states- I guess time will tell! =)

    Reply
    1. Yumna J. says:

      Yay, I hope they love them!! This recipe uses sweet bell peppers (any color you’d like).

      Reply
  4. Deb says:

    Despite several errors I made, this recipe tastes great! I will definitely use it again. Great recipe for when all the red peppers are getting ripe on the vine at the same time!

    Reply
    1. Yumna J. says:

      So true! Glad you liked it, Deb. Thank you!!

      Reply
  5. Tina says:

    Hello. I’m currently making this dish now, all in the oven 🙂

    However, I’ve got a lot of leftover quinoa and I’m just cooking for me. Can I freeze this? You mention freezing with the baked peppers after cooking but I don’t currently have any more peppers.

    Reply
    1. Yumna J. says:

      Yes, you can freeze the cooked quinoa. Hope you enjoy!

      Reply
  6. Angela Balzano says:

    Should the canned tomatoes and beans be drained?

    Reply
    1. Yumna J. says:

      Good question! You should drain the black beans but not the canned tomatoes.

      Reply
  7. M Mondo says:

    Great fast and yummy! Thank you for such a tasty healthy dish.

    Reply
    1. Yumna J. says:

      Yay, so glad you loved it!! Thank you!

      Reply
  8. Mark Mark says:

    This recipe is great, really helped me get some protein in after a gym workout! Sorry for my confusion but is the recipe 6 whole peppers?? Or 6 halves like in the photos? It’s been a while since I’ve done it.

    Reply
    1. Yumna J. says:

      So happy you like it! So sorry for the confusion, the recipe calls for 6 whole peppers. The photos only show 6 halves but the recipe makes enough filling to fill 12 halves.

      Reply
  9. Melissa Paolucci says:

    I made this over the weekend—absolutely delish! Did not use all of the black beans & added more tomato sauce on top! Excellent!

    Reply
    1. Yumna J. says:

      Yay!! So happy you liked it, Melissa! Thank you!

      Reply

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