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Vegetarian Stuffed Peppers are hearty, flavorful, and easy to make. They are loaded with quinoa, black beans, and corn and topped with gooey melted cheese. |

Vegetarian Stuffed Peppers

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  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings
  • Diet: Vegetarian


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.


  • 4 large bell peppers
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1 cup quinoa, uncooked
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/2 cups vegetable broth or water
  • 1/4 cup fresh parsley, finely chopped (plus more for serving)
  • 1/2 cup Monterey Jack cheese or cheddar cheese, shredded


  1. Preheat oven to 400°F.
  2. Prepare the bell peppers by cutting them into halves. Remove and discard the seeds. Place the bell peppers in a 9x13-inch casserole pan or large baking sheet and set aside.
  3. 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.
  4. Add tomato paste, cumin, paprika, salt, and pepper. Stir well until smooth.
  5. 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.
  6. Fill up each pepper with the quinoa-vegetable filling. Sprinkle 1 tablespoonful of cheese on top of each stuffed pepper.
  7. Bake uncovered for 40-45 minutes until the melted cheese is bubbling and the bell peppers turn tender.
  8. Let the stuffed peppers rest for 5 minutes. Garnish with parsley and serve warm.


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.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Dinner
  • Method: Bake
  • Cuisine: American