Quinoa Stuffed Peppers

These baked or air fryer meatless quinoa stuffed peppers are packed with flavor, fiber, and plant-based protein, for a hearty vegan appetizer or main. Grain-free, gluten-free, dairy-free, low fat, plus they’re meal prep and freezer friendly!

Hearty and Delicious Vegan Quinoa Stuffed Peppers

Stuffed veggies like stuffed tomatoes and these quinoa stuffed peppers are a dream for anyone eating plant-based on a budget. They’re packed with flavor and tons of nutrients but made entirely from pantry and crisper drawer good-for-you ingredients. They’re super versatile, too, meaning you can mix and match ingredients to what you have on hand!

These vegan stuffed peppers are Mexican/Spanish inspired with a hearty tomato, mushroom, and salsa flavored quinoa filling. The salsa helps you avoid a ton of chopping while packing in heaps of flavor (cooking shortcuts for the win!). While simple, this 8-ingredient recipe packs in flavor and can easily be boosted with extra veggies, beans, and even tofu or other plant-based proteins.

Best of all, these meatless stuffed peppers are flavorful enough to impress meat-eaters and vegans alike. If you have any leftovers, they store wonderfully in the fridge or freezer! With low effort prep and an incredibly adaptable recipe, these hearty, filling baked or air fryer stuffed peppers with quinoa are ready to become a new family favorite!

Want to enjoy more stuffed veggies? Why not try Southwest stuffed bell peppers, pesto stuffed sweet peppers, chili cheese stuffed spaghetti squash, or stuffed mushrooms.

The Ingredients

This quinoa stuffed peppers recipe requires just 8 ingredients, plus salt and pepper.

• Bell peppers: Use large bell peppers for plenty of space to stuff them. We used red, but any color will work.
• Quinoa: Use white or tri-color quinoa. Make it fresh or use day-old leftovers.
• Aromatics: Garlic and onion will pack in tons of flavor. Powdered versions will work in a pinch.
• Mushrooms: Use white or brown mushrooms. The latter have more flavor but usually cost a little extra.
• Oil: Any neutral oil will work, like olive oil or avocado oil. For extra richness, use vegan butter.
• Diced tomatoes: We use canned tomatoes. Feel free to use fresh tomatoes during the tomato season.
• Red salsa: Use any red salsa at any heat level. i.e., this roasted red salsa, tomatillo salsa, or Pico de Gallo, etc.
• Salt & Black pepper: Added to taste.

What else could I add?

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

• Spice: If you want even more heat than your salsa provides, add in a pinch of chili powder, cayenne powder, or red pepper flakes.
• Beans: For extra fiber and protein, add a can of drained and rinsed beans. White beans, kidney beans, chickpeas, black beans, etc. Here are more canned bean recipes to try!
• Protein: You could mix into tofu ‘minced beef,’ soy curls, or another minced beef alternative in the vegan stuffed peppers. Cook it before combining it with the stuffing.
• Other vegetables: These meatless stuffed peppers are perfect for clearing out the crisper drawer. Corn, zucchini, spinach/kale, broccoli, peas, artichoke hearts, etc., would work in the filling.
• Spices: You could also boost the flavor in the stuffing with the addition of smoked paprika, cumin, taco seasoning, etc. Added to taste.
• Vegan cheese: You could add nutritional yeast to add a nutty, ‘cheesy’ flavor to the quinoa stuffing. You could also top the quinoa stuffed bell peppers with vegan crumbled feta or a vegan cheese sauce.
• Nuts/Seeds: Lightly toasted pine nuts, pepitas, sunflower seeds, cashews, etc., could be sprinkled over the quinoa stuffed peppers to add crunch and extra nutrients. Check out this Roasted Salt & Pepper Pumpkin Seeds recipe.
• Lemon juice: Add a splash of lemon juice over the stuffed peppers with quinoa when serving.
• Parsley or cilantro: To garnish.

How to Make Quinoa Stuffed Peppers?

While it may seem that there are many steps for these Mexican-inspired stuffed bell peppers with quinoa, the prep is all super simple and low-fuss.

• 1) First, you’ll need to cook the quinoa. Follow our instructions here on how to cook quinoa on the stove or in an Instant Pot, meanwhile:

• 2) Chop the bell peppers in half and remove the ribs and seeds. Then steam them for 5-10 minutes to gently soften (or boil them for 4-5 minutes). Once finished, place them in a 9×12-inch baking dish and preheat the oven to 325F/165C.

You can lightly oil/grease the pan to avoid sticking if preferred.

• 3) Meanwhile, finely chop the onion, slice the mushrooms, and mince the garlic. Drain the juice from the canned chopped tomatoes, keeping it to one side.
• 4) Then heat a large skillet over medium heat with the oil/vegan butter.
• 5) Once hot, add the onion and mushrooms and sauté them until slightly browned.

• 6) Add the drained diced tomatoes, salsa, and garlic, stir well, and cook for 20 minutes, stirring occasionally.

• 7) When the quinoa has finished cooking, set it to one side until the above tomato veg mixture is ready. Then fold the cooked quinoa into the pan.

• 8) Scoop the mixture into the bell pepper halves. This should use around ¾ of it. Next, mix the remaining filling with the drained tomato juice, and then pour it around and on top of the stuffed bell peppers.

Alternatively, you can save this leftover mixture in the fridge to enjoy it with another meal.

• 9) Bake in the oven for 35 minutes, until tender and bubbly. Enjoy!

Air Fryer Stuffed Peppers

When cooking stuffed peppers in an air fryer, it’s better to do it as whole peppers rather than halves (for space).

1. Keeping the peppers whole, follow steps 1 through 7 above. Then fill the peppers to the top and drizzle inside with a spoonful of the leftover tomato juice.
2. Transfer them to your air fryer basket (spray it with a bit of oil first), ensuring they aren’t touching. Most air fryers will allow you to cook four of these meatless quinoa stuffed peppers at a time.
3. Air fry at 360F/180C for 12-14 minutes until tender. Enjoy your air fryer stuffed peppers!

FAQs

Top Recipe Tips and Notes

• To enhance the quinoa flavor: Lightly toast it in the pan/skillet until fragrant before cooking it. Also, cook it in vegetable broth rather than salted water.
• If a pepper won’t lie flat: Use a sharp knife to slice off a very small piece from the bottom to help it stand upright.
• For smokier bell peppers: Slightly char the peppers under the broiler before stuffing them.
• Experiment with the filling: The stuffing is super versatile. Experiment with different veggies, seasonings, and even grains, depending on what you have in your pantry and fridge.

How to Make Ahead and Store?

You can cook the quinoa filling up to 2 days in advance and store it in an airtight container in the refrigerator. Then, add it to the peppers and bake when ready.

Once baked, allow the quinoa stuffed peppers to cool, then store any leftovers in an airtight container in the fridge for 4-5 days.

We recommend reheating the meatless stuffed peppers in a microwave for 2-3 minutes or in the oven for 15-20 minutes at 350F/180C.

Can you freeze stuffed peppers?

Freezing stuffed peppers is incredibly simple. First, allow them to cool entirely, then wrap them individually in foil or plastic wrap. Flash freeze, then transfer to a large Ziplock/Stasher bag.

Freeze for up to 3 months. Then, allow them to thaw in the fridge overnight before enjoying chilled or reheating.

How to Serve?

Stuffed peppers with quinoa are a hearty meal alone. However, there are several side dishes you could choose from, including:

• With a simple green salad
• Veggie salads like this Rainbow Coleslaw
• With additional roasted/grilled veggies
• With some garlic bread or flatbread
• With your choice of protein. i.e., tofu, marinated or BBQ tempeh, etc.

More Vegan Quinoa Recipes

• Southwest quinoa salad
• Mediterranean quinoa salad
• Quinoa tater tots
• Kale and quinoa soup
• Chickpea quinoa burgers
• Orange cinnamon quinoa porridge
• Quinoa and sweet potato chili

Or browse through our entire list of budget-friendly vegan quinoa recipes!

Photos by Alfonso Revilla