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!
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.
This quinoa stuffed peppers recipe requires just 8 ingredients, plus salt and pepper.
There are plenty of ways to adapt this versatile meatless stuffed peppers recipe, including:
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.
You can lightly oil/grease the pan to avoid sticking if preferred.
Alternatively, you can save this leftover mixture in the fridge to enjoy it with another meal.
When cooking stuffed peppers in an air fryer, it’s better to do it as whole peppers rather than halves (for space).
You could also try brown rice or wild rice, couscous, orzo, farro, etc. For a lower-carb option, you could use cauliflower rice.
You may need to add an extra few minutes to the baking time for whole quinoa stuffed bell peppers.
Technically, no. However, we’ve tried these quinoa stuffed peppers with and without this step, and we prefer the more melt-in-the-mouth tenderness you achieve after steaming them. We’ve also found that pre-cooking the peppers helps avoid them becoming soggy. Experiment without this step if preferred, though.
You can stuff several vegetables, including large tomatoes, eggplant, and even zucchini. However, the methods will vary.
Tomatoes: Slice the top off and scoop out the middle (add it to the quinoa stuffing). There’s no need to pre-cook them.
Eggplant: Slice the eggplant in half, score and salt, then bake until tender. Scoop out the middle (add to the stuffing), then fill and bake.
Zucchini: Use small zucchinis and core the center (chop it up and add to the filling). Then stuff with the quinoa filling and bake.
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.
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.
Stuffed peppers with quinoa are a hearty meal alone. However, there are several side dishes you could choose from, including:
Or browse through our entire list of budget-friendly vegan quinoa recipes!
Photos by Alfonso Revilla
Michelle says
Excited to add these to my lineup of recipes!
Teodora says
Great recipe! Everyone in the house loved it!
Andrea White says
So glad to hear that! Love a good stuffed recipe!
Amanda says
Yum, these look so good!
Andrea White says
So filling and delicious!
Jacqui says
The perfect week night dinner - these were so good!
Andrea White says
Right?! Such a flavorful and nutritious way to end the day!
nancy says
i made these for dinner tonight and I'm thinking of making it again for tomorrow
Andrea White says
Nice!!! They're the best. So glad you're enjoying them 🙂
Cindy says
Incredibly delicious and I love how nutritious they are, too!
Andrea White says
Right?! Packed with flavor and yummy nutrients!
Janaye says
These stuffed peppers look soo good! Love the flavours in it!
Andrea White says
Love a good stuffed recipe too! So filling!
Gina H. says
So yummy! This is a favorite family dish!
Andrea White says
It's an easy one to be loved by everyone!
Tina says
Love this take on stuffed peppers! Sounds like a great weekend dinner to me!
Andrea White says
Right?! So delicious and packed with nutrition!
nancy says
perfect veggie meal that is filling and super tasty!
Andrea White says
Yes! So wholesome and tasty!
Andrea White says
Love how flavorful these stuffed peppers are!