Introduction
There’s something magical about a meal that’s as beautiful as it is delicious, and these Vegetarian Stuffed Peppers hit the mark every single time. They’re vibrant, wholesome, and packed with flavor—and did I mention they’re totally customizable? Whether you’re a seasoned cook or just starting to dip your toes into the world of plant-based meals, this recipe is for you. These stuffed peppers are hearty enough to be the star of your dinner table, but light enough to keep things feeling fresh.
The thing I love most about stuffed peppers is how they combine so many of my favorite flavors in one dish. The peppers are tender, the filling is hearty with grains like quinoa or rice, black beans for protein, and just the right amount of seasoning to make everything taste just right. There’s a perfect balance between fresh, roasted, and cheesy that’ll make your taste buds do a little happy dance.
I first made this recipe when I was trying to eat more plant-based meals, and let me tell you—my family was hooked from the very first bite. It quickly became a go-to for weeknight dinners, and now it’s a favorite to serve at dinner parties too. Plus, it’s just the kind of meal that makes you feel good both during and after you eat it. So, let’s dive in and make these stuffed peppers a new staple in your kitchen!
Why You’ll Love This Recipe
- Easy to Make: If you’ve been looking for a meal that doesn’t require a long prep time or a million ingredients, you’ve found it. The filling comes together in just one pan, and the peppers bake in the oven while you relax (or clean up!). Minimal effort, maximum flavor.
- Healthy and Hearty: These stuffed peppers are packed with nutritious ingredients like quinoa, beans, and fresh veggies. Not only do they fill you up, but they also keep you feeling energized. Plus, they’re a great way to sneak in some extra vegetables.
- Customizable: The best part about this recipe is how you can tweak it to fit your preferences. Want to make it spicier? Add some chili powder or jalapeños. Prefer a different grain? Try rice or couscous. The options are endless!
- Family-Friendly: Everyone loves these stuffed peppers—adults and kids alike! The flavors are familiar enough to be comforting but exciting enough to feel like a treat. Plus, they’re totally vegan-friendly and can easily be made gluten-free.
- Leftover Friendly: These stuffed peppers hold up really well as leftovers, making them perfect for meal prep or a quick lunch the next day. The flavors actually get even better as they sit!
Preparation Time and Servings
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: This recipe makes 4 hearty servings.
Nutrition Facts:
- Calories per serving: 350
- Protein: 13g
- Carbs: 55g
- Fat: 8g
Ingredients
Here’s what you’ll need to make these delicious stuffed peppers:
- 4 large bell peppers, any color (red, yellow, orange, or green—pick your favorite!)
- 1 cup quinoa, rinsed (or substitute with rice or couscous if you prefer)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, fresh or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (optional for extra flavor)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup shredded cheese (optional, you can use dairy-free cheese or skip this for a vegan option)
- 1 tablespoon olive oil for sautéing
Why These Ingredients Matter
- Bell peppers: The bell peppers are the star of the dish. Their sweetness balances out the savory filling, and they’re just fun to eat.
- Quinoa: Quinoa is the perfect base for this dish. It’s a complete protein, which means it has all nine essential amino acids—ideal for a vegetarian meal.
- Black beans: Packed with fiber and protein, black beans help make this a filling meal. They also bring a hearty, earthy flavor.
- Corn: The corn adds a subtle sweetness and a satisfying crunch to the dish, balancing the other textures.
- Spices: Cumin, chili powder, and smoked paprika bring a smoky, savory depth of flavor that pairs perfectly with the peppers.
Step-by-Step Instructions
Ready to make these stuffed peppers? Here’s how to do it:
- Preheat the oven to 375°F (190°C). You’ll want your oven nice and hot when the peppers go in.
- Prepare the peppers: Slice the tops off of the bell peppers and remove the seeds and ribs from the inside. If the peppers are wobbly, you can slice a thin layer off the bottom to make them stand upright. Set the peppers aside.
- Cook the quinoa: In a medium pot, cook the quinoa according to the package instructions. Usually, this means combining 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.
- Sauté the onions and garlic: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until they soften and become translucent. Add the garlic and cook for another minute, stirring constantly to prevent burning.
- Add the veggies and seasonings: To the skillet, add the corn, black beans, diced tomatoes, and spices (cumin, chili powder, smoked paprika, and turmeric, if using). Stir everything together and let it cook for about 5-7 minutes, until everything is heated through. Season with salt and pepper to taste.
- Combine the filling: Add the cooked quinoa to the skillet and stir everything together. Once combined, fold in the fresh cilantro for a burst of flavor. Taste the mixture and adjust the seasonings if needed.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it tightly so the peppers are well-filled. If you have any leftover filling, you can serve it on the side or save it for later.
- Bake the peppers: Place the stuffed peppers in a baking dish, standing up. If you like, you can top each stuffed pepper with a sprinkle of shredded cheese. Cover the dish with aluminum foil and bake for 25 minutes.
- Serve and enjoy: Once baked, remove the foil and bake for another 5 minutes, just to get the cheese all melty (if using). Let the peppers rest for a few minutes before serving, and garnish with extra cilantro.
How to Serve
These vegetarian stuffed peppers are perfect on their own, but here are a few ways you can serve them:
- Over a bed of greens: Serve the stuffed peppers on a bed of arugula or spinach for added freshness.
- With a side of rice: For even more heartiness, serve the peppers with a side of brown rice or quinoa.
- Topped with avocado: For a creamy contrast, top each stuffed pepper with a few slices of avocado or a dollop of guacamole.
- With a light salad: A crisp, lemony side salad pairs wonderfully with the warmth of the peppers.
- Taco style: Cut the peppers into halves or quarters and serve them with tortillas for a fun twist.
Additional Tips
- Don’t overstuff the peppers: You want a nice, packed filling, but don’t push it too much. If the filling overflows too much, it can spill out during cooking.
- Bake with the tops on: If you want to keep the peppers juicy and tender, cover the baking dish with foil while baking to help the peppers steam. Remove the foil during the last few minutes to allow for a crispy top.
- Make it spicy: If you like a bit of heat, feel free to add a pinch of red pepper flakes or a chopped jalapeño to the filling.
- Leftover filling?: If you have extra filling, don’t toss it! Serve it as a side dish, or wrap it in tortillas for a quick burrito.
- Roast the peppers: For extra flavor, you can roast the peppers before stuffing them by placing them under the broiler for 2-3 minutes. This adds a smoky depth.
Recipe Variations
- Vegetarian Option: This recipe is naturally vegetarian, but if you want to add extra veggies, try adding sautéed zucchini, mushrooms, or spinach to the filling.
- Gluten-Free: To make this dish gluten-free, simply use gluten-free breadcrumbs or skip the breadcrumbs altogether if you prefer a grain-only filling.
- Spicy Kick: Add a diced jalapeño to the filling for an extra kick, or mix in some hot sauce for a zesty touch.
- Cheese Variations: If you’re vegan, skip the cheese or use a dairy-free alternative like cashew cheese. You could also add some nutritional yeast for a cheesy flavor without the dairy.
- Protein Boost: Want to add more protein? You can swap the beans for lentils or chickpeas. Both work really well in this dish and add a hearty texture.
Serving Suggestions
- Side Dishes: These stuffed peppers are already a complete meal, but you can add a side of roasted sweet potatoes, a mixed green salad, or garlic bread to make it even heartier.
- Wine Pairings: A crisp, refreshing white wine like Sauvignon Blanc or a light red such as Pinot Noir pairs beautifully with the peppers.
- For Kids: If you have picky eaters, consider serving the peppers with some roasted potatoes or a fun veggie platter on the side. They might even love dipping the stuffed peppers into some ranch or salsa!
Freezing and Storage
- Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days. When reheating, simply pop them in the microwave or oven until warmed through.
- Freezing: To freeze the stuffed peppers, wrap them tightly in foil or plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, bake them in the oven at 375°F for about 25-30 minutes or until fully heated through.
- Reheating Tip: When reheating, you can cover the peppers with foil to keep them moist. If you’ve added cheese, consider broiling them for the last few minutes to get that bubbly, golden top.
Special Equipment
- Baking Dish: A 9×13-inch baking dish works well for these stuffed peppers. If you’re making a double batch, you might want to use a larger dish.
- Sharp Knife: A sharp knife will help you easily cut through the peppers and dice the vegetables.
- Foil: Covering the peppers with foil during baking helps them steam and stay tender.
FAQ Section
- Can I use a different grain? Yes! You can substitute quinoa with rice, couscous, or even farro for a different texture.
- How do I make these ahead of time? You can prepare the peppers and stuff them the day before, then cover and refrigerate them until you’re ready to bake.
- Can I add meat to this recipe? If you prefer, you can add cooked ground turkey, beef, or even a plant-based meat substitute to the filling.
- How do I make these spicy? Add some chili flakes, jalapeños, or hot sauce to the filling to give it a little extra kick!
- Can I make these in advance and freeze them? Absolutely! You can freeze the stuffed peppers before baking. When you’re ready to eat, bake them straight from the freezer, just add a few extra minutes to the cooking time.
Vegetarian Stuffed Peppers
- Total Time: 45 minutes
Ingredients
Scale
- 4 large bell peppers, any color (red, yellow, orange, or green—pick your favorite!)
- 1 cup quinoa, rinsed (or substitute with rice or couscous if you prefer)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, fresh or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (optional for extra flavor)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup shredded cheese (optional, you can use dairy-free cheese or skip this for a vegan option)
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). You’ll want your oven nice and hot when the peppers go in.
- Prepare the peppers: Slice the tops off of the bell peppers and remove the seeds and ribs from the inside. If the peppers are wobbly, you can slice a thin layer off the bottom to make them stand upright. Set the peppers aside.
- Cook the quinoa: In a medium pot, cook the quinoa according to the package instructions. Usually, this means combining 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.
- Sauté the onions and garlic: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until they soften and become translucent. Add the garlic and cook for another minute, stirring constantly to prevent burning.
- Add the veggies and seasonings: To the skillet, add the corn, black beans, diced tomatoes, and spices (cumin, chili powder, smoked paprika, and turmeric, if using). Stir everything together and let it cook for about 5-7 minutes, until everything is heated through. Season with salt and pepper to taste.
- Combine the filling: Add the cooked quinoa to the skillet and stir everything together. Once combined, fold in the fresh cilantro for a burst of flavor. Taste the mixture and adjust the seasonings if needed.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it tightly so the peppers are well-filled. If you have any leftover filling, you can serve it on the side or save it for later.
- Bake the peppers: Place the stuffed peppers in a baking dish, standing up. If you like, you can top each stuffed pepper with a sprinkle of shredded cheese. Cover the dish with aluminum foil and bake for 25 minutes.
- Serve and enjoy: Once baked, remove the foil and bake for another 5 minutes, just to get the cheese all melty (if using). Let the peppers rest for a few minutes before serving, and garnish with extra cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 8g
- Carbohydrates: 55g
- Protein: 13g
Conclusion
I hope this vegetarian stuffed pepper recipe becomes a new favorite in your home! They’re easy to make, bursting with flavor, and so satisfying. Whether you’re cooking for a busy weeknight or a weekend gathering, these stuffed peppers are sure to impress. And the best part? They’re versatile, healthy, and delicious.
If you make these, I’d love to hear how they turned out! Don’t forget to leave a comment below or tag me on Instagram with your stuffed pepper creations. I can’t wait to see your beautiful dishes!
