Making satisfying and healthy dinners can be tricky. Oftentimes I find myself hungry 45 minutes later, and then I feel like it defeats the whole purpose! But not with these vegetarian stuffed peppers.
Who says you can't get a hearty serving of protein without all the meat? You hardly notice they're not full of meat, and the ingredients are clean. I like to put cheese on mine, but simply omit the cheese if you are adhering to a vegan diet.
Recipe Ingredients
- 4 bell peppers
- 4 cups quinoa, cooked
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup black beans
- 1 cup corn
- 1 cup Italian tomato sauce
- 1 cup shredded cheese
How To Make Vegetarian Stuffed Peppers
Step 1: Preheat your oven to 350°F. Cook the quinoa per the directions on the package, if it's not already prepared. Cut off the tops of the peppers, and wash out the insides, making sure to remove all of the seeds. Dry thoroughly and set aside in a glass dish.
Step 2: Heat the olive oil in a large skillet. Cook the onions on medium heat until fragrant. Add in the garlic, and cook for one more minute. Then, pour in the quinoa, black beans, corn and tomato sauce. Stir over low heat until warmed and mixed well.
Step 3: Stuff each pepper with one cup of the quinoa mixture, or until the mixture is brimming at the top of each pepper. Then, add ¼ cup of cheese on top of each pepper. Next, pour about ¼ cup of water into the bottom of the baking dish to help the peppers soften while baking. Cover with foil and bake on 350°F 30 minutes. Lastly, remove the foil and bake the dish for another 15 minutes, allowing the cheese to melt and brown. Serve while warm and enjoy!
Recipe FAQs
Yes! I prefer quinoa over rice because it is more satisfying and better for your health than rice, one of the best sources of plant-based protein, full of fiber, AND a great source of iron and magnesium. Also, you can easily make quinoa in a few minutes in the Instant Pot. Click here to get my pressure cooker quinoa recipe.
Yes! This is a great meal prep recipe. Make this recipe and store in the refrigerator in an airtight container until ready to bake so that your vegetarian stuffed peppers can be served warm.
You do not need to precook your peppers before stuffing them.
If your stuffed peppers taste bland try adding another clove or two of garlic and/or seasoning with salt and pepper.
If your stuffed peppers come out of the oven soggy they were most likely cooked too long or there is too much liquid in them. Make sure to follow the directions and bake time exactly.
Variations & Optional Toppings
- Add your favorite spices or seasonings such as salt, pepper, onion powder, paprika, oregano, etc. My Easy Mexican Seasoning adds such a delicious flavor to these stuffed peppers!
- Top with avocado, hot sauce, or salsa (like my Easy Salsa Roja)
- Feel free to use your favorite kind of cheese - I use vegan cheese
- You can omit the black beans and use pinto beans instead
- Add garnishes after backing such as basil, parsley, or cilantro
Storage & Reheating Instructions
Store your vegetarian stuffed peppers in an airtight container in the refrigerator and enjoy within 3 days. To reheat your stuffed peppers, preheat your oven to 350 F, put your stuffed peppers in an oven safe baking dish, and bake for 10 - 15 minutes.
What To Serve With This Recipe
- Authentic Mexican Horchata
- Chips & salsa
- Any of your favorite vegetables
- Corn tortillas
Grab the recipe for these vegetarian stuffed peppers below. Enjoy!
📖 Recipe
Vegetarian Stuffed Peppers
Ingredients
- 4 bell peppers
- 4 cups quinoa cooked
- 2 tablespoons olive oil
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 cup black beans
- 1 cup corn
- 1 cup Italian tomato sauce
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350°F. Cook the quinoa per the directions on the package, if it's not already prepared. Cut off the tops of the peppers, and wash out the insides, making sure to remove all of the seeds. Dry thoroughly and set aside in a glass dish.
- Heat the olive oil in a large skillet. Cook the onions on medium heat until fragrant. Add in the garlic, and cook for one more minute. Then, pour in the quinoa, black beans, corn and tomato sauce. Stir over low heat until warmed and mixed well.
- Stuff each pepper with one cup of the quinoa mixture, or until the mixture is brimming at the top of each pepper. Then, add ¼ cup of cheese on top of each pepper. Next, pour about ¼ cup of water into the bottom of the baking dish to help the peppers soften while baking. Cover with foil and bake on 350°F 30 minutes. Lastly, remove the foil and bake the dish for another 15 minutes, allowing the cheese to melt and brown. Serve while warm and enjoy!
Nutrition
Jo- Ann Donnelly says
Enough to stuff 8-10 peppers! Seems to be way too much quinoa- I used 2 cups to make 4 cups cooked!??
Abbey Rodriguez says
Thanks for the comment. I like to make extra so it can be on hand for other recipes or leftovers!