Vegetarian Stuffed Peppers

These Vegetarian Stuffed Peppers are hearty, flavorful, and incredibly easy to make. Tender bell peppers are filled with a delicious mix of quinoa, black beans, and corn, topped with gooey melted cheese, and baked until perfection.

Perfect as a Meatless Monday dinner, these healthy, quinoa stuffed peppers make a nutritious and wholesome meal. Instead of using rice and meat like in our classic Ground Beef Stuffed Peppers, this vegetarian take on classic stuffed peppers brings in a combination of quinoa, corn, and black beans for a tasty yet nutrient-dense meal that is gluten-free too. Serve as is or with your favorite side dishes like green salad, roasted vegetables, and garlic bread.

Why You'll Love this Vegetarian Stuffed Peppers Recipe

• Simple to make. Although they take some time to cook in the oven, these stuffed peppers are extremely easy to make. Make the filling, stuff the peppers, top with cheese, and bake.
• Healthy and nutritious. These stuffed peppers are filled with healthy ingredients. Quinoa is an excellent plant-based protein, black beans provide fiber and iron, and corn contains fiber and B vitamins. And don’t forget vitamins A and C from bell peppers. It's everything you need in a meal!
• Customizable. Make this recipe your own by switching out the ingredients with whatever you prefer or have on hand. Use different beans, grains, veggies, cheeses, seasonings, and spices! The options are endless.
• Make ahead and meal prep friendly. Precook the filling, stuff it into the peppers on the day, and just pop them in the oven when you're ready to eat! These vegetable stuffed peppers also reheat well so you can double the recipe for quick and on-the-go meals throughout the week.

Ingredient Notes

To make these delicious Vegetarian Stuffed Peppers, you will need the following ingredients (full measurements in recipe card below):

• bell peppers - since we're stuffing the peppers, use bell peppers that are large and wide enough to hold the filling. Feel free to use yellow, orange, green, or red bell peppers.
• quinoa - use any variety of quinoa available, but I prefer white quinoa for a fluffier texture. I also like to cook quinoa with the other ingredients in vegetable broth, but you can also pre-cook them separately.
• olive oil - for sautéing the aromatics, seasonings, and veggies, but you can use avocado or vegetable oil.
• onions and garlic - always use fresh onion and garlic for the best flavor.
• tomato paste - gives a hint of sweetness and acidity. You can also use tomato puree or some crushed tomatoes.
• black beans - I use canned black beans for convenience, but you can cook from scratch.
• corn - use frozen or canned.
• vegetable broth - for cooking the grains and veggies. You can always opt for water instead.
• seasoning - we season these stuffed peppers with ground cumin, paprika, parsley, salt, and pepper. I love the warm and smoky flavors that cumin and paprika bring to the filling.
• cheese - top the stuffed peppers with shredded Monterey Jack, cheddar, or any other type of melty cheese.

You will also need measuring cups and spoons, a large skillet, and a 9x13-inch casserole pan or large baking sheet.

How to Make the Best Vegetarian Stuffed Peppers

1. Prepare bell peppers. Prepare the bell peppers by cutting them into halves. Remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole dish or large baking pan and set aside.

1. Sauté aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 3-4 minutes.
2. Add seasoning. Add tomato paste, cumin, paprika, salt, and pepper. Stir well until smooth.

1. Add quinoa and simmer. Add quinoa, black beans, corn, and vegetable broth. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 15 minutes until tender and the water is absorbed. Stir in parsley and set aside.

1. Stuff the peppers. Fill up each pepper with the quinoa-vegetable filling. Sprinkle 1 tablespoonful of cheese on top of each stuffed pepper.

1. Bake peppers. Bake uncovered in a 400 F preheated oven for 40-45 minutes until the melted cheese is bubbling and the bell peppers turn tender.
2. Serve. Let the stuffed peppers rest for 5 minutes. Garnish with parsley and serve warm.

How to Serve

Delicious as is, these Vegetarian Stuffed Peppers can also be finished off with a dollop of sour cream, guacamole, and salsa. Even though it's already a complete meal, you can easily turn it into a side dish to pair it with these vegetarian recipes:

• Vegetarian Lasagna with Spinach
• Cauliflower Mac and Cheese
• Southwest Salad
• Alphabet Soup
• Vegetarian Quesadillas
• Mediterranean Flatbread
• Creamy Mexican Corn Soup

Storing and Freezing Instructions

How to Store

Leftover vegetarian stuffed peppers can be stored in an airtight container and refrigerated for up to 3 days.

How to Reheat

For a quick and easy reheat, microwave for 1-2 minutes or until heated through. For best results, preheat oven to 350°F and reheat for 10-15 minutes. You can also reheat in an air fryer at 350F for 5-10 minutes. Feel free to top them with more cheese and garnish!

How to Freeze

Let the stuffed peppers cool completely before transferring to an airtight, freezer-safe container or freezer bag. They will keep in the freezer for up to 3 months.

More Stuffed Pepper Recipes

• 10 Best Stuffed Peppers Recipes
• Vegan Stuffed Peppers
• Ground Beef Stuffed Peppers
• Parmesan Chicken Stuffed Peppers
• Mexican Stuffed Peppers
• Leftover Turkey Stuffed Peppers

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