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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!
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.
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.
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.
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.
Tips To Make Quinoa Stuffed Peppers
- 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.
- Make these stuffed peppers vegan by omitting the shredded cheese. You can also use your favorite vegan friendly cheese.
- 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.
- 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.
Frequently Asked Questions
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.
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.
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
More stuffed peppers recipes:
- Chicken Stuffed Peppers
- Beef Stuffed Peppers
- Unstuffed Peppers
- Taco Stuffed Peppers
- Baked Tuna Stuffed Peppers
More vegetarian dinner recipes:
- Indian Cauliflower Curry
- Cheese Stuffed Shells
- Risotto Stuffed Acorn Squash
- Vegetarian Shepards Pie
- Vegan Grain Bowl
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!
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Quinoa Stuffed Peppers
Video
Ingredients
- 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
Instructions
- 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.
Equipment
Notes
- 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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!
Yay, I’m so happy you gave them a try! Adding soy chorizo sounds so good, thanks for sharing!
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.
I hope you enjoyed both versions of your quinoa stuffed peppers! Love the tweaks you made, pepper jack cheese sounds great. Thanks, Jay!!
My very first quinoa recipe. What a way to start! These stuffed peppers were crazy delicious and so easy to make!
Yay, so happy you liked it!!
This was delicious and had a really good texture. I’ll definitely make it again.
I’m so happy to hear that!
Prepped these yesterday then just topped with cheese and baked for tonight’s dinner. They are amazing and so filling! Definitely a keeper recipe.
Thanks so much! What a great idea to prep them ahead for an easy weeknight dinner.
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!
Ha! So glad it was a hit.
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!
Sounds delicious!
I love your website! Easy to sort and find recipes. I love your tips,substitutions and the variety that you have. I hanks to you I have managed to eat healthy and with flavor all without breaking the bank! You are awesome keep up the great work!!<33
Ahh thank you so much!
Great recipe. Thank you
So glad you liked this!
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
Thank you so much!
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 !!!!
Thank you so much!!!
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!!!!
So glad you liked it, Jo!
Oh my goodness the filling is delish! Thank you for such tasty and healthy recipe.
So glad you liked it, Michelle!
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!
Thank you so much, Vicki!!
When freezing, do you bake them before freezing or freeze before baking? Thanks!
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.
Are calories for half of a pepper or one whole pepper,? This was so good! I’m freezing left over stuffing for next time
Thanks,@
Hi Juanita, great question! They are for a whole pepper. So glad you liked it!
do you rinse the black beans?
I do recommend rinsing the black beans. Great question!
Would this work without broth and cumin? Thanks!
Hi Shaina! You can substitute water for the broth if you don’t have any on hand. Cooking the quinoa in broth does enhance the flavor, but it isn’t necessary. You can also leave out the cumin if it’s a spice you’re not fond of. I’d substitute it with ground coriander or chili powder. You can even use taco seasoning if you’d like. I hope you enjoy them!
Thank you! We found broth but made it without cumin since we didn’t have any. We also used brown rice (personal preference). The stuffed peppers were wonderful! Thank you! 🙂
You’re welcome! I am so glad you liked them!
Delicious! Wasn’t sure if the diced tomatoes needed to be drained??
Thank you! You shouldn’t have to drain it because the liquid will evaporate slightly in the third step and help combine all of the ingredients.
Amazing dish! Healthy, filling, and easy to prepare and cook. Thank you 😃
Thank you! That’s perfect!
These are so good & I do make them vegan with quinoa ❤️
Thank you! Love that!!
Thanks for the inspiration as I looked at some peppers I needed to use! Also added chopped mushrooms (sautéed), some toasted pine nuts and nutritional yeast instead of cheese, and used the marinara sauce I had on hand instead of tomatoes – delicious and filling!
You’re so welcome! Love the sound of that combination.
Hi, how much is your one cup in grams?
Depends what you’re measuring! One cup of uncooked quinoa should be around 180 grams.
Yummy recipe! One suggestion to improve would be to bake the peppers before filling for 15-20 minutes to soften them so they are less crunchy at the end.
Thank you! That’s a great way to go about this recipe if that’s your preference too!
Wow these are so delicious! I didn’t have quinoa so I used pearled couscous and WOW! Easy and healthy and scrumptious…everything you want in food! Thank you!
Thank you! I’m so glad to hear it turned out well that way. Yay!!
Made these last night and they were absolutely wonderful! Instead of making 12 halves I just filled 6 peppers full and at 1 whole pepper as recipe makes 6 servings. I put a dollop of Greek yogurt on top and the game changer was definitely the cilantro! Hubs loved them and we will make again!
That’s amazing! Such a delicious way to enjoy it. Glad to hear you’re both fans!
Trying to eat healthy, again! Happened to already have some cooked quinoa so unfortunately didn’t boil it in vegetable stock. Not trying to change up the recipe ) I hate when people do that 😉) but I only had a can of rotel with green chili’s so I’m using that instead of regular diced and added half a fresh chopped tomato before it grew mold on it! Can’t wait to eat dinner but I’m trying to wait because, you know, I’m eating healthy and don’t want to stuff my face!!
So glad you were able to make it work with what you had! So excited for you to enjoy!
This sounds great! Except I’ll omit the cheese to make these vegan. Or top with vegan cheese. Looking forward to trying this recipe. Thanks!
Thank you! Great idea. Let me know what you think once you get a chance to try it!
The filling was amazing! however, the instructions were confusing. the ingredients list said to top the peppers then the instructions said to cut them in half. Could have been written better. Also Mix cheese into the mix, it would make it better.
Glad you enjoyed the filling! Thank you for the feedback.
Just picked fresh green peppers out of my garden and wanted to make a nice, healthy dish. This was easy and very delish!
That sounds amazing straight from the garden! Glad you enjoyed!!
This is a perfect Meatless Monday meal (though I tried it on a Saturday)! I sautéed chopped habaneros to give it some heat. I also added Mexican chili powder and smoked paprika.
I can’t wait to make it to share with vegetarian friends who will find this dish to be a real crowd pleaser!
Great for any day of the week really! That’s such a great idea! Hope they enjoy it too!
Yuma, thank you so much !! It was absolutely easy to make & delicious 😍
Guys don’t forget to check out Feel Good Foodie on IG & Youtube !! You can find all kinds of amazing recipes ❤️
You’re so welcome! That’s so great to hear! I appreciate all of your support!
Yummy! I made some chunky salsa made with black beans, corn, can tomato, onion, cilantro, lime juice, earlier in the day for tortilla chips. I decided to look for stuffed peppers with quinoa for dinner and wow, your recipe popped up! Thank you so much! They are delicious 😊
I’m so glad you found this recipe and love it! You’re so welcome!!
Could you use taco seasoning packet?
You could if you’re looking to add more seasoning to this dish!
This looks like 3 peppers halved. Do I need 6 peppers or 3? Thanks!
You will need six, as the photos show half the filling in 6 pepper halves. But the recipe makes enough filling to fill 12 pepper halves.
Will never make stuffed peppers the way I have for years after making these. Really good.
I’m so glad you enjoyed them that much!
Thank you! I can’t wait to try these!
I made these for me and my husband last night and it is one of our new favorite healthy meals. Will definitely be making again! Thank you!
Should the black beans and diced tomatoes be drained?
The black beans yes, but not the diced tomatoes.
Delicious, easy to make and very filling. I didn’t miss the meat!!
Yay, so glad to hear it! Thanks for leaving feedback 🙂
I made these today and they turned out amazing! My toddler loved them and so did my whole family 👌👏
Yay, so glad to hear! Thank you!
Such a yummy, healthy, filling recipe!!! Good for the tummy and SO tasty!! I didn’t have diced tomatoes so I used salsa instead and it was spicy and delicious!! Highly recommend. Will make again and again!
So glad you enjoyed them. Thanks so much!
Best stuffed vegetable I’ve cooked so far!!! Sooo good and healthy. I did it with red, green, and yellow peppers.
Yay, I’m so glad to hear it! Thank you!!
Soo yummy thank you this recipe ❤❤
So glad you liked it!
Must try recipe, Its so easy to make, even my meat eater friends loved it.
Yay! So glad to hear that!!
These quinoa stuffed bell peppers are so so good!!!!! My husband made them and they were ready when I got home from work 😊 We made ours with vegan sour cream and vegan cheese – delish!! Thank you for the recipe. We will definitely make these again!
Aww that’s the best that your husband made them!! So glad you liked them!
I made this for lunch and it was a success!!! So easy to make, so good and kept me feeling full and satisfied for the whole afternoon! It’s definitely a must try. Thank you so much for the recipe.
Yay! So glad you liked it!
What a great recipe! Love it! So easy to make and really delicious.
So glad you liked it! Thank you!
What an amazing recipe! So easy to make and really delicious!
So glad to hear you enjoyed it! Thank you for the feedback!!