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Colorful medley of cooked stuffed peppers in a baking dish with bubbly melted cheese and visible bits of corn and black beans.
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Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers are a delicious and hearty meatless main dish that doesn’t skimp on flavor. Filled with a bold, savory mix of quinoa, beans, and taco seasoning, topped with cheese, and baked until bubbly, they are ideal for busy weeknights or vegetarian meal-prep.
Course Main Course
Cuisine American
Keyword plantbased, stuffedbellpeppers, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 466kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the quinoa:

  • 1 cup quinoa
  • 2 cups chicken broth or vegetable broth

For the peppers:

  • 5-6 bell peppers
  • salt and pepper to taste
  • olive oil

For the filling:

  • 1 Tbsp. olive oil
  • ½ white onion finley diced
  • 1 small jalapeno finley diced (optional)
  • 2-3 cloves garlic minced
  • 1 15-oz can diced tomatoes do not drain
  • 1 15-oz can black beans drained and rinsed
  • 1 15-oz can garbanzo beans drained and rinsed
  • 1 cup yellow corn
  • 1 4-oz can diced green chiles
  • 1 packet taco seasoning
  • salt and pepper to taste
  • ~1 - 1 ½ cups Mexican cheese blend shredded

Garnish ideas:

  • cilantro
  • green onions
  • avocado
  • sour cream
  • jalapeno
  • lime
US Customary - Metric

Instructions

  • Cook the quinoa: Combine the quinoa and broth in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Start Timer Remove from the heat, keep the lid on, and allow the quinoa to sit for 5-10 minutes before fluffing with a fork. Start Timer
    1 cup quinoa, 2 cups chicken broth
    A white pot filled with vegetable broth and uncooked tri-color quinoa, sitting on a pink marble surface, next to an image of the same pot now filled with fully cooked, fluffy quinoa.
  • Preheat and prep: Preheat the oven to 350°F. Brush olive oil in the bottom of a 9x13 oven safe casserole pan.
  • Prep the bell peppers: Wash and dry each bell pepper. Cut each in half lengthwise. Remove and discard the seeds and membranes. Drizzle each half with olive oil and rub it on all sides to coat. Season with salt and pepper. Place the peppers cut side up in the 9x13 pan and bake for 15-20 minutes to soften. Remove from the oven and set aside. Start Timer
    5-6 bell peppers, salt and pepper, olive oil
    Two side-by-side images: the left shows colorful bell peppers being sliced in half on a wooden board with a knife; the right shows the halved peppers arranged cut-side up in a white baking dish, seasoned with oil, salt, and pepper.
  • Make the filling: While the bell peppers soften, you make the quinoa filling. Heat olive oil in a large frying pan over medium heat. Once hot, add the onion and jalapeno (if using) and saute until the onions begin to soften, ~2-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Start Timer
    1 Tbsp. olive oil, ½ white onion, 1 small jalapeno, 2-3 cloves garlic
    A side-by-side image of a white skillet: the left shows raw diced white onion and chopped jalapeño in olive oil, while the right shows them softened and sautéed.
  • Add in all ingredients: Add in the cooked quinoa, diced tomatoes, black beans, garbanzo beans, corn, diced green chiles, taco seasoning, salt, and pepper. Cook for a few minutes until heated through. Taste filling and adjust any seasonings as desired.
    1 15-oz can diced tomatoes, 1 15-oz can black beans, 1 15-oz can garbanzo beans, 1 cup yellow corn, 1 4-oz can diced green chiles, 1 packet taco seasoning, salt and pepper
    Left image shows a large white skillet filled with quinoa, black beans, chickpeas, corn, diced tomatoes, and green chiles. The right image shows everything mixed together into a colorful, hearty filling.
  • Spoon into bell peppers: Spoon the filling into each prepared bell pepper cavity. Sprinkle with cheese on top.
    ~1 - 1 ½ cups Mexican cheese blend
    A side-by-side photo of the bell peppers in a white baking dish: the left shows them filled with the quinoa and bean mixture, and the right shows them topped generously with shredded cheese before baking.
  • Bake: Bake, uncovered, for another 15 minutes, or until the peppers are tender, filling is heated through, and cheese is melted. Start Timer
    Baked quinoa stuffed bell peppers in a white baking dish, topped with melted golden-brown cheese and ready to serve.
  • Garnish and serve: Add any additional toppings, serve right away! 😍
    cilantro, green onions, avocado, sour cream, jalapeno, lime
    Overhead view of colorful quinoa stuffed bell peppers on a ceramic plate, garnished with sour cream, sliced jalapeños, green onions, and cilantro, with lime wedges on the side.

Video

Notes

  • This can be prepped ahead of time and baked when you'd like to eat them! Great for meal prep.
  • You may have a little extra filling depending on the size of bell peppers you use. About 3 large bell peppers works well, or 5 smaller.
  • If you have any leftover ground turkey, ground beef, or chicken these are a great way to use up those leftovers. Stir into the quinoa mixture before filling the bell peppers. 
  • Use rice instead of quinoa, if desired. 
  • Use homemade taco seasoning (instead of packet) if desired. Here's the mixture I recommend:
    • 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 to taste

Nutrition

Serving: 1bell pepper | Calories: 466kcal | Carbohydrates: 57g | Protein: 21g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 42mg | Sodium: 1554mg | Potassium: 924mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6023IU | Vitamin C: 212mg | Calcium: 351mg | Iron: 5mg