Spicy Vegetarian Quinoa Stuffed Bell Peppers

Gluten-Free  |  Published Aug 24, 2019  |  Updated Oct 25, 2019  |  By Tawnie

quinoa and veggies stuffed in a red bell pepper

Spicy Vegetarian Quinoa Stuffed Bell Peppers are a healthy and delicious way to eat more veggies and plant based proteins!  

Creating these Spicy Vegetarian Quinoa Stuffed Bell Peppers

Quinoa stuffed bells come in handy when you are in a dinner crunch and they ALWAYS hit the spot.

This recipe uses canned food veggies and beans so having the ingredients on hand already makes everyone’s life a lot easier. 🙂

These stuffed bell peppers are vegetarian (easily made vegan by omitting the cheese) and filled with plant based protein, fiber and are super flavorful!

quinoa, corn and beans in a blue skillet

I made my own taco seasoning because the store bought packets can be very high in sodium. Plus, if you don’t have a packet handy it’s nice to know with a few staple spices you can whip together your own taco seasoning.

Ingredients you’ll need for Spicy Vegetarian Quinoa Stuffed Bell Peppers

  • Bell Peppers
  • Quinoa, cooked
  • White onion
  • Diced Tomatoes
  • Corn
  • Black beans
  • Garbanzo beans/chickpeas
  • Jalapeño
  • Taco Seasoning
  • Cheese
  • Cilantro
quinoa stuffed bell peppers topped with cheese

How to make Spicy Vegetarian Quinoa Stuffed Bell Peppers

Preheat the oven to 375°. In a large frying pan, heat olive oil and sauté onion for 2-3 minutes. Add in quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, quinoa, and taco seasoning. Mix everything together well just until mixed then remove from heat.

Cut the tops of the bell peppers off and remove seeds and membrane. You can either fill the bell peppers by cutting them in half, or leaving them whole. It is up to you! I always like cutting them in half because it’s easier to eat.

quinoa stuffed bell peppers on a white plate

Spoon in the quinoa filling, place bell peppers in an oven safe baking dish and cover with foil. Bake for 30 minutes or until warm and bell pepper has cooked/softened. Garnish with cheese (optional) and cilantro. Enjoy!

An easy vegetarian weeknight dinner – Quinoa Stuffed Bell Peppers! Flavorful and satisfying. krollskorner.com Click To Tweet

Tips for making the best stuffed bell peppers

  • Slice the top off and then cut in half. This cuts down on baking time and is easier to eat! Plus, they look pretty this way 🙂
  • Save the bell pepper from the top and mix into the filling, or munch on it while you cook. #ZeroFoodWaste
  • If you don’t want to slice them in half and you want to make them upright, use a muffin tin to keep them stacked up.
  • I know these are vegetarian (optional vegan) but if you have leftover ground turkey or meat these are a great way to use up those leftovers!
quinoa stuffed bell peppers topped with melted cheese on a white speckled plate

PIN THESE STUFFED BELL PEPPERS FOR LATER

 

quinoa and veggies stuffed in a red bell pepper
kroll\'s korner logo

Spicy Vegetarian Quinoa Stuffed Bell Peppers

Easy weeknight dinner, plant-based, vegetarian and easily made vegan!
5 from 8 reviews
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 5 people
Calories: 425kcal

Ingredients

Ingredients

  • Olive oil
  • 5 bell peppers, halved
  • 2 cups quinoa (cooked)
  • 1/2 white onion, diced
  • 1 14.5 oz. can diced tomatoes, rinsed and drained
  • 1 jalapeno, diced
  • 1 15 oz. can low sodium black beans, rinsed and drained
  • 1 15 oz. can garbanzo beans, rinsed and drained
  • 1 15 oz. can Yellow corn, rinsed and drained

Homemade Taco Seasoning

  • 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

Garnish:

  • 1 cup mozzarella cheese shredded
  • Cilantro

Instructions

Directions

  • Preheat oven to 375 degrees F.
  • In a large frying pan, heat olive oil and sauté onion for 2-3 minutes. Add in quinoa, black beans, garbanzo beans, corn, diced tomatoes, jalapeño, quinoa, and taco seasoning. Mix everything together well just until mixed then remove from heat.
  • Cut the tops of the bell peppers off and remove seeds and membrane. You can either fill the bell peppers by cutting them in half, or leaving them whole. It is up to you! I always like cutting them in half because it's easier to eat.
  • Spoon in the quinoa filling, place bell peppers in an oven safe baking dish and cover with foil. Bake for 30 minutes or until warm and bell pepper has cooked/softened. Garnish with cheese (optional) and cilantro. Enjoy!

Notes

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

Serving: 12bell pepper | Calories: 425kcal | Protein: 22.1g

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17 Comments
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Kaylene
1 year ago

My 13 year old saw the mix in the frying pan and predetermined he didn’t like the meal. Then he changed his mind when the peppers came out of the oven. He and my pickiest eater ate every bite and asked for more. Delicious!

Chichi | mydiasporakitchen.com
1 year ago

Absolutely love stuffed peppers. This recipe tases so good.

1 year ago

Mmm I love hearty meatless meals like this! Looks so good and satisfying..perfect fall dish 😀

Genevieve from @fittyfoodlicious
1 year ago

Well, don’t these look delicious? So yummy!

Sapana
1 year ago

This was insanely delicious!!! I love all the fresh ingredients – will be making again!

Beth
1 year ago

This looks beautiful! So filling & flavorful!

Alice
4 years ago

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!

Omgee, I love stuffed peppers. I never thought of using quinoa. Brilliant I love it!

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