Spicy Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers for #MeatlessMonday! |
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Quinoa Stuffed Bell Peppers are a healthy and delicious way to eat more veggies and plant based proteins!  

I hope everyone had a nice & relaxing weekend! Mine was filled with cooking, baking, yoga and cycling. Sounds boring but I had fun 🙂 These quinoa stuffed bells came in handy when I was in a dinner crunch last week and they hit the spot. Filled with protein and fiber and super flavorful.  I loved them and know you will too! I made my own taco seasoning because the store bought packets can be very high in sodium. Plus, making anything homemade is more fun and satisfying I think. I hope you like this recipe as much as I did! 

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Quinoa Stuffed Bell Peppers for #MeatlessMonday! |

These Quinoa Stuffed Bell Peppers are great for meal prepping.

Instead of throwing a pizza in the oven, you can prep these on Sunday and pop them in the oven Monday night for dinner. This can help take the worries away of what you’ll be eating for dinner and you’ll know you’re having a nutrient rich meal.

What are some of your favorite weeknight cooking hacks? I’d love to hear in the comments below!

Spicy Quinoa Stuffed Bell Peppers

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Kroll's Korner

Easy weeknight dinner that makes eating veggies fun!




  • 5 bell peppers
  • 2 cups quinoa cooked
  • 1/2 white onion diced
  • 1 can 14oz. diced tomatoes
  • 1 jalapeno diced
  • 1 can low sodium black beans rinsed and drained
  • 1 can garbanzo beans rinsed and drained
  • 1 15 oz. can Yellow corn rinsed and drained
  • Homemade taco seasoning optional - packet is OK too
  • 1 Tbsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. red pepper chili flakes
  • 1/4 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1 tsp. cumin
  • salt and pepper TT
  • 1 cup mozzarella cheese shredded
  • Cilantro
  • Olive oil



  1. Preheat oven to 375 degrees F.
  2. In a large saucepan, heat olive oil and saute onion for 2-3 minutes. Add in quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeno, quinoa, and taco seasoning. You may need to add a little water at this point to the mixture.
  3. Cut the tops of the bell peppers off and remove seeds + membrane. You can either fill the bells by cutting them in half, or leaving them whole. It is up to you.
  4. Spoon in the quinoa filling and top with cheese and cilantro. Place bell peppers in a baking dish and cover with foil. Bake for 30 minutes or until warm. Enjoy!

Recipe Notes

Note: this can be prepped ahead of time and baked off when you'd like to eat them! Great for meal prep.

Quinoa Stuffed Bell Peppers for #MeatlessMonday! |




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  1. Hi Tawnie! Just came across your blog and this recipe which I am looking forward to trying for a change from my usual stuffed peppers. Two questions for you: 1. do I measure out 2 cups of quinoa and then cook that amount? Or do I use 2 cups of quinoa that has been cooked? 2. If I make your homemade taco seasoning do I use the entire amount in the recipe? Thanks for your help!

    1. Hi Alice! Thank you so much for visiting Kroll’s Korner! 🙂
      It’s 2 cups quinoa that is already cooked, so 1 cup dry will yield 2 cups. Yes – the whole recipe for homemade seasoning:) Enjoy!

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