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vegan quinoa stuffed bell peppers fresh from the oven

Vegan Quinoa Stuffed Bell Peppers

These vegan quinoa stuffed bell peppers are warm, colorful, and full of flavor. They’re made with quinoa, black beans, corn, tomatoes, and cozy spices. It’s an easy, hearty dinner that works for weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: vegan
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Peppers
  • 4 large bell peppers any color
  • 1 –2 teaspoons olive oil
  • Pinch of salt
For the Filling
  • 1 cup dry quinoa rinsed
  • 2 cups water or vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup black beans drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 1 can 14 oz diced tomatoes, drained
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons chopped cilantro optional
  • Juice from ½ lime
Optional Toppings
  • Avocado slices
  • Vegan cheese
  • Extra cilantro
  • Salsa

Method
 

Prepare the Peppers
  1. Slice the tops off the bell peppers and remove seeds. Brush the insides lightly with olive oil and sprinkle with salt. Place them upright in a baking dish.
Cook the Quinoa
  1. Bring the quinoa and water (or broth) to a boil. Lower the heat, cover, and cook until fluffy. This usually takes about 15 minutes. Set aside.
Sauté the Onion and Garlic
  1. Heat olive oil in a pan. Add the diced onion and cook until soft. Add garlic and cook for another minute, stirring often.
Make the Filling
  1. Add the black beans, corn, tomatoes, and cooked quinoa into the pan. Mix well. Stir in smoked paprika, cumin, chili powder, salt, and pepper. Taste the mixture and adjust seasoning if needed. Add lime juice and cilantro.
Fill the Peppers
  1. Spoon the quinoa filling into each pepper. Pack it down so each pepper is fully filled.
Bake
  1. Cover the baking dish with foil. Bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 10–15 minutes, or until the peppers are soft and the tops look lightly browned.
Serve
  1. Serve warm. Add avocado, salsa, or vegan cheese if you want extra richness.

Notes

  • If you like softer peppers, bake them empty for 10 minutes before stuffing.
  • Vegetable broth adds more flavor to the quinoa than water.
  • Leftovers keep well for up to 4 days in the fridge.
  • These freeze nicely for future meals. Wrap each pepper individually.
  • If you want heat, add jalapeño or crushed red pepper to the filling.