These vegetarian stuffed peppers are packed full of nutrition with quinoa, veggies and a blend of southwestern spices. If you’re looking for a tested and perfected quinoa stuffed peppers recipe look no further than these for your next vegetarian dinner!

Tested & Perfected Vegetarian Stuffed Peppers

I grew up eating stuffed peppers! To be fair the kind I ate were usually stuffed with ground beef but they were certainly a staple on our menu.

These vegetarian stuffed peppers are a twist on my classic childhood recipe but made vegetarian using quinoa. Quinoa is a hearty grain (though technically a seed) that is actually a complete protein, meaning it contains all 9 essential amino acids that the body doesn’t produce on its own. So no worries that there’s no beef included! These quinoa stuffed bell peppers are protein-packed in their own right.

They are also easily customizable (see suggestions below) and perfect for meal prepping in advance. I have a feeling these will end up being a staple on your menus too!

Vegetarian Stuffed Pepper Ingredients

• Bell peppers – any color will work. To get the best results you’ll want to pre-roast the bell peppers before stuffing them.
• Olive oil – for cooking. You can also use avocado oil.
• White quinoa – you can also use black quinoa or multi-colored quinoa but cooking times may vary.
• Vegetable stock – or replace with water.
• Yellow onion – you could use a different color onion, if desired.
• Pinto beans – or replace with a can of your preferred beans.
• Cherry tomatoes – a dry pint is roughly 2 cups.
• Spices – chili powder, garlic powder, cumin and salt and pepper.
• Lime – squeeze out all of the juice.
• Shredded Mozzarella – or different cheese suggestions are listed below.
• For serving – fresh cilantro and sliced avocado, if desired.

How to Make Quinoa Stuffed Bell Peppers

STEP 1: ROAST BELL PEPPERS

Slice your bell peppers in half from stem to base and remove any seeds and membrane. Place your bell peppers, sliced side upwards in a 9×13 inch baking dish or on a lined sheet pan. Drizzle bell peppers with 1 tbsp olive oil and a sprinkle of salt and roast in oven for 20 minutes or until tender.

STEP 2: COOK QUINOA

While bell peppers are cooking, add your quinoa and vegetable stock (or water) to a large pot and bring to a boil. Once boiling lower heat to a simmer and cover with lid. Cook for 15 minutes. After 15 minutes remove from heat but keep lid on for 5 minutes. Remove lid and fluff quinoa with a fork. Set aside.

STEP 3: COOK VEGGIES

Add remaining tablespoon of olive oil to a pan and cook over medium heat. Add your onion and saute until translucent (roughly 3-5 mins). Add your cooked quinoa, pinto beans, cherry tomatoes, chili powder, garlic powder, cumin, salt and pepper to your onions and stir to mix all together. Squeeze lime juice over top.

STEP 4: STUFF PEPPERS

Once bell peppers are done, scoop your quinoa mixture evenly into 6-8 halves and sprinkle with shredded mozzarella. 

STEP 4: BAKE STUFFED PEPPERS

Bake for 10-15 minutes or until cheese is melted and golden brown. Top with chopped cilantro and sliced avocado, if desired.

FAQs

Storage Instructions

Store in the fridge in an airtight container for up to 3 days. Reheat in microwave, in oven or in air fryer.

Freezer: You can freeze these vegetarian stuffed peppers for up to 3 months. Store in a freezer-safe container and remove the night before to thaw in the fridge. Reheat in 350 degree oven for 10-20 minutes or until cooked through.

More Vegetarian Dinner Recipes:

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