Quinoa Stuffed Peppers

5 from 506 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

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:

If you’ve tried this healthy-ish feel good Quinoa Stuffed Peppers recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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 506 votes
Servings 6 servings
Calories 286
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes



  • 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

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Recipe Rating


  1. I just made these stuffed peppers and they are amazing!! I had extra tomatoes from my garden so substituted them for the canned tomatoes.

    Thank you

  2. This is an amazing dish!!
    I added an extra half teaspoon of cumin just because it like it.
    A BIG TIP…if you dice up the peppers and saute them with the onion and garlic it would just as amazing, but less time consuming. Just put the mixture in an oven dish with the cheese to melt !!!!

  3. This is absolutely fantastic!!!
    I tasted the mixture and added another half teaspoon of cumin, just because I really like cumin.
    I can give everyone a BIG TIP!!
    You can also chop up the green peppers and saute them with the onion and garlic!! It would make the meal much less time consuming and it would be just as good!! Add the cheese and melt it on top aftewards…JUST SAYING!!!!

  4. I was looking for a vegetarian shepherd’s pie, I checked out a few sites and decided that your recipe was the one for me.
    I have looked at a few more recipes on here, and I just have to say they all look amazing, and thank you for the time and effort you have put into them, and for making them available online!

    1. Hi Jenn, great question. You’ll want to bake and then freeze. Just make sure you let them cool completely to avoid moisture buildup and ice crystals forming.

  5. Are calories for half of a pepper or one whole pepper,? This was so good! I’m freezing left over stuffing for next time

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