Quinoa Stuffed Peppers

5 from 627 votes

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy

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This Quinoa Stuffed Peppers recipe is made with plant-based protein including quinoa and beans for a healthy, hearty and delicious meal that vegetarians and non-vegetarians alike will love! Peppers can be stuffed with just about anything, and one of our family favorites is beef stuffed peppers!

White baking dish with quinoa stuffed peppers
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You might be thinking these look really yummy, but what about the protein? Well there’s about 12 grams of protein per serving in these quinoa stuffed peppers! It’s all mostly coming from the quinoa, but also from the beans and the cheese. Totally filling, totally delicious and totally healthy!

What’s great about these quinoa stuffed peppers is that they’re versatile, great as leftovers and freeze really well.

How do you make quinoa stuffed peppers

Cook the quinoa

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.

Process shots to show how to cook the quinoa

Cook the vegetarian stuffing

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. Season and cook for 5 minutes while stirring. Then add the quinoa and stir to combine.

Process shots to show how to cook the stuffing with the quinoa

Hallow and stuff the peppers

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.

6 hallowed peppers halves on a white baking dish

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.

Process shots to show stuffing the peppers with the mixture and adding cheese on top

Tips To Make Quinoa Stuffed Peppers

  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 omitting 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.
  4. Boil the peppers for 5 minutes before stuffing. This helps to make sure they are softer after baking if you prefer that they are more tender, versus crisp as they cook currently.
Close up shot of quinoa stuffed peppers with melted cheese

Frequently Asked Questions

Can you make stuffed peppers ahead of time?

Yes, stuffed peppers are a great make ahead meal! Follow the recipe, let the cool completely and keep them in an airtight container in the fridge. They will keep well for 3 to 4 days. You can also make the stuffing ahead of time and keep it covered in the fridge for up to 5 days.

Can you freeze quinoa stuffed peppers?

Again, yes! These peppers make for a great freezer meal. Let them cool and wrap them individually in foil. Once solid you can transfer them to a freezer bag. Defrost them over night before reheating in the oven.

What do you serve with them?

You can serve the quinoa stuffed peppers with a side salad or veggies, or for a fuller meal you can serve them with a potato side. Try them with:
Greek Salad
Caesar Salad
Chicken Piccata

Quinoa stuffed peppers after cooked topped with cheese and cilantro

More stuffed peppers recipes:

More vegetarian dinner recipes:

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Quinoa Stuffed Peppers

These Vegetarian Quinoa Stuffed Peppers are loaded with lots of plant-based protein and gluten-free quinoa and topped with melted cheese- hearty and healthy
5 from 627 votes
Servings 6 servings
Calories 286
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
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  • 6 medium bell peppers tops cut off and cores removed
  • 1 cup uncooked quinoa rinsed and drained
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 15 ounce canned diced tomatoes
  • 1 15 ounce can black beans
  • 1 cup frozen corn thawed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup freshly shredded Monterey Jack cheese
  • Optional toppings: chopped fresh cilantro diced avocado, sour cream


  • Place the quinoa and vegetable broth in a medium saucepan. Bring the mixture to a boil over medium-high heat. Lower heat to a simmer, cover the saucepan with a lid and cook covered until all the liquid is absorbed, 15 minutes. Allow the quinoa to rest for about 5 minutes, without opening the lid, then fluff with a fork.
  • Preheat oven to 375°F, and prepare the peppers by cutting them in half lengthwise and removing the seeds and membrane. Place the peppers in a baking dish cut side up, and pour water around the peppers — just enough to cover the bottom of the pan.
  • Heat olive oil in a large nonstick skillet over medium heat. Add onions and saute until they start to soften, about 2-3 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the cooked quinoa, diced tomatoes, black beans and corn. Season with cumin, paprika, salt and pepper. Reduce heat to low and cook for additional 5 minutes, stirring frequently.
  • Carefully spoon the mixture into the sliced peppers and sprinkle the cheese on top.
  • Bake uncovered until the peppers are tender and the cheese is melted, about 30-35 minutes. Add optional toppings and serve hot.


Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Freezing Instructions: 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.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can use any other colored peppers you’d like.
  • If you don’t have quinoa, you can use cauliflower rice, rice, barley or bulgur.


Serving: 1g, Calories: 286kcal, Carbohydrates: 51g, Protein: 12g, Fat: 5g, Saturated Fat: 1g, Sodium: 915mg, Potassium: 907mg, Fiber: 12g, Sugar: 8g, Vitamin A: 4145IU, Vitamin C: 165mg, Calcium: 81mg, Iron: 4mg

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

Cuisine American
Course: Main Course
5 from 627 votes (592 ratings without comment)

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  1. Mariana says:

    I really really loved these! I’ve saved this recipe for a looong time but was hesitant to do it since we are not a big fan of “tex-mex” mixes (corn, beans, tomatoes).
    I added a bit of Soy chorizo I often buy at Trader Joes’s and it was all DELICIOUS! This will likely become a regular recipe on my Veggie Monday!

    1. Yumna J. says:

      Yay, I’m so happy you gave them a try! Adding soy chorizo sounds so good, thanks for sharing!

  2. Jay says:

    I followed the recipe pretty closely, though substituted pepper jack cheese for Monterrey. I tend to lean towards the spicy; hence served it at the table with Frank’s Red Hot – a nice complement. I was distracted by something, as I put the pan in the oven; as a consequence, I forgot to set a timer. Pulled them out, initially, when the pepper itself was a touch undercooked. I kept one out to eat; the filling was delicious. I put the pan back into the oven for my wife, who’s just about to say good bye to an unscheduled though welcome visitor.

    I’m looking forward to tasting how a more fully cooked pepper tastes, by contrast.

    1. Yumna J. says:

      I hope you enjoyed both versions of your quinoa stuffed peppers! Love the tweaks you made, pepper jack cheese sounds great. Thanks, Jay!!

  3. Betsy says:

    My very first quinoa recipe. What a way to start! These stuffed peppers were crazy delicious and so easy to make!

    1. Yumna J. says:

      Yay, so happy you liked it!!

  4. Whitney says:

    This was delicious and had a really good texture. I’ll definitely make it again.

    1. Yumna J. says:

      I’m so happy to hear that!

  5. Crystal says:

    Prepped these yesterday then just topped with cheese and baked for tonight’s dinner. They are amazing and so filling! Definitely a keeper recipe.

    1. Yumna says:

      Thanks so much! What a great idea to prep them ahead for an easy weeknight dinner.

  6. Jennifer S. says:

    I made this last night, and it was a hit! My husband was skeptical, but this dish won him over. I did double the paprika and cumin as I thought it needed a little more flavor, but otherwise made it true to the recipe!

    1. Yumna says:

      Ha! So glad it was a hit.

  7. Andrea says:

    Made these for my family last night.
    They loved them!
    Things I did a little differently:
    Along with the posted ingredients and directions….
    I also sauteed the onion to almost caramelization – added quite a bit more salt and also mixed in chopped roasted green chiles (they were a mild to medium heat) and before stuffing, I placed the peppers cut side up in the baking dish and drizzled with olive oil, sprinkled salt and roasted in the oven at 350 degrees uncovered for about 15-ish minutes.

    Stuffed the peppers when they were cooled, sprinkled freshly shredded cheddar on top, covered with saran and refrigerated them until 30 min. before baking then let them come close to room temp.
    Baked covered in foil for 20 minutes, then uncovered and raised the temp to 400 for 10 minutes…then actually broiled them (one rack down) for just enough time to get the cheese slightly darker.
    They were a huge hit!

    1. Yumna says:

      Sounds delicious!

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