Quinoa Stuffed Bell Peppers

Why You’ll Love This Recipe

Made with budget-friendly pantry staples and bursting with fiber, plant protein, and flavor, these delicious vegan Mexican-inspired quinoa stuffed peppers are a simple, satisfying meatless meal perfect for easy weeknight dinners, meal prep, or stocking the freezer.

Just like my vegan stuffed tomatoes, these bell peppers stuffed with quinoa are so simple to make. Cook the filling, stuff the peppers, then bake (or air fry!) until tender and warm. They’re so tasty, meat-eaters and non-meat-eaters alike will want seconds.  

Want to enjoy more stuffed veggies? Try my Southwest vegan stuffed bell peppers, stuffed sweet potatoes, or easy vegan stuffed mushrooms.

Ingredient Notes

This vegan quinoa stuffed peppers recipe requires just 10 ingredients, plus salt and pepper. Please refer to the recipe card for the FULL list of ingredients and quantities.

• To garnish: You can top the vegan stuffed peppers with parsley/cilantro, avocado slices, vegan cheese (like vegan tofu feta cheese/vegan nacho cheese suace), lime wedges, toasted nuts/seeds (pepitas, sunflower seeds, cashews, etc.), vegan sour cream, etc.

Recipe Variations

There are plenty of ways to adapt this versatile meatless stuffed peppers recipe, including:

• Spice: Add chili powder, cayenne, red pepper flakes, or minced chilies. Canned green chiles add mild heat and flavor.
• Protein: Add cooked tofu ‘minced beef,’ soy curls, or another ground beef alternative to the vegan stuffed peppers filling.
• Other vegetables: Like sliced mushrooms, broccoli, peas, eggplant, spinach/kale, etc.
• Vegan cheese: Add nutritional yeast (learn how to use nutritional yeast) to the filling and/or sprinkle it with vegan cheese (to-bake).
• Saucier dish: Spoon a little tomato sauce over each pepper and pour the rest into the bottom of the (deep) baking dish when baking. Serve with some sauce.

How to Make Quinoa Stuffed Bell Peppers

FAQs

Pro Recipe Tips

• To enhance the quinoa flavor: Lightly toast it in the pan until fragrant before cooking, then cook it in vegetable broth rather than salted water.
• For softer bell peppers: Steam them for 5-10 minutes or par-bake for 10 minutes.
• If a pepper won’t lie flat: Slice off a very small piece from the bottom to stabilize it.
• For smokier bell peppers: Slightly char the peppers under the broiler before stuffing.

Serving Suggestions

These stuffed peppers with quinoa are a hearty meal alone, or they can be paired with:

• Salad (a simple green salad, rainbow salad, fresh vegan coleslaw, Texas caviar, etc.)
• Vegetables (roasted or grilled vegetables as a side)
• Bread (like vegan garlic bread or flatbread)
• Protein (like marinated tofu, tofu kabobs, or your favorite meat alternatives)

You can also use the the quinoa filling for stuffed tomatoes, vegan zucchini boats, stuffed acorn squash (and other squash/pumpkin), or stuffed eggplant.

Storage Information

Make ahead: You can cook and store the quinoa filling up to 2 days in advance.

Store: Leave to cool, then store in an airtight container in the refrigerator for 4-5 days.

Freeze: Cool, then store stuffed peppers with quinoa in airtight containers or wrapped in foil/plastic wrap and store for up to 3 months. Thaw in the fridge overnight.

Reheat: In a microwave for 2-3 minutes or bake with foil for 15-20 minutes at 350°F (180 °C).