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Vegetarian Stuffed Peppers | The Butter Half

Vegetarian Stuffed Peppers

These vegetarian stuffed peppers are full of protein that will leave you feeling full and satisfied.
Course Main Course
Cuisine American
Keyword easy dinner recipe, kid-friendly recipes, vegetarian recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 924kcal


  • 4 bell peppers
  • 4 cups quinoa cooked
  • 2 tablespoons olive oil
  • 1/2 yellow onion diced
  • 2 cloves garlic minced
  • 1 cup black beans
  • 1 cup corn
  • 1 cup Italian tomato sauce
  • 1 cup shredded cheese


  • 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 1/4 cup of cheese on top of each pepper. Next, pour about 1/4 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!


Calories: 924kcal | Carbohydrates: 140g | Protein: 37g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 511mg | Potassium: 1688mg | Fiber: 20g | Sugar: 10g | Vitamin A: 4305IU | Vitamin C: 159.9mg | Calcium: 255mg | Iron: 10.1mg