Vegetarian Stuffed Peppers With Quinoa And Black Beans
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Looking for a wholesome, delicious vegetarian meal that’s as beautiful as it is nutritious? These Vegetarian Stuffed Peppers with Quinoa and Black Beans are packed with flavor, color, and protein, making them perfect for a quick family dinner or meal prep for the week. With just a few pantry staples, you’ll have a filling, Mexican-inspired dish that’s gluten-free, loaded with fiber, and easy to adapt for a vegan diet.
These vegetarian stuffed peppers are loaded with quinoa and black beans for a delicious and healthy family meal. Made with a handful of simple ingredients they only require 5 minutes prep time and make a great family weeknight meal when served with your favorite sides.
Why You’ll Love Vegetarian Stuffed Peppers With Quinoa And Black Beans
- Bursting with Flavor: These stuffed peppers offer a delicious mix of flavors, from the zesty tomato sauce to the mild heat of chili powder and the creamy richness of melted cheese.
- Healthy and Satisfying: Packed with protein from black beans and quinoa, these peppers make a filling and nutritious meal that keeps you energized and satisfied.
- Quick and Easy: With minimal prep time and simple ingredients, this recipe is perfect for a busy weeknight when you want something wholesome without a lot of effort.
- Customizable for Different Diets: You can easily make these peppers vegan by swapping the cheese for a dairy-free version, and they’re naturally gluten-free, too!
- Meal Prep Friendly: These stuffed peppers reheat beautifully, so you can prepare them ahead of time or store leftovers for a quick, delicious meal later in the week.
These delicious stuffed peppers make for a colorful and easy vegetarian weeknight meal. Meat free and loaded with Mexican inspired flavors, this is a great recipe to include in your weekly meal rotation.
These stuffed bell peppers are vegetarian, gluten-free and loaded with protein, thanks to the quinoa and black beans. You can easily make them vegan by substituting the cheese with your favorite dairy-free alternative.
Ingredients to make quinoa and black bean stuffed peppers
You only need a few pantry staple ingredients for this recipe, most of which, I’d guess, you will already have.
- Quinoa – A protein-packed grain that adds texture and heartiness to the filling.
- Canned black beans – Provides plant-based protein and a creamy texture to the filling.
- Cheddar cheese – Adds a creamy, savory finish to each pepper; use dairy-free cheese if you prefer a vegan version.
- Tomato sauce – Adds moisture and brings together the flavors with a mild sweetness.
- Chili powder – Gives the filling a bit of a kick and a warm, smoky flavor.
- Olive oil – Used to sauté the ingredients for a richer flavor.
- Bell peppers – Choose your favorite colors for a visually appealing and sweet taste; they hold the filling perfectly.
Equipment to make the vegetarian stuffed peppers
These stuffed peppers are super simple to make and you don’t need any fancy equipment. You will need:
- Cooking pot – For cooking the quinoa to the perfect fluffy texture.
- Non-stick baking sheet – Ensures the peppers bake evenly without sticking.
- Parchment paper – Lining the baking sheet makes cleanup a breeze.
- Knife – To halve the peppers and prepare them for stuffing.
- Cutting board – Provides a stable surface for slicing the peppers.
- Can opener – Essential for opening the canned black beans.
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How To Make Vegetarian Stuffed Peppers With Quinoa And Black Beans
These stuffed peppers come together so quickly and easily, they are one of my go to’s for a family weeknight meal after a busy day. They are so delicious, you just have to try them!
Preheat the oven and line a baking sheet.
Cook the quinoa (see my recipes for cooking quinoa on the stove, quinoa in a rice cooker or quinoa in the Instant Pot) and bake the pepper halves in the oven.
Stir in the shredded cheese and remove from the heat.
Put the stuffed peppers with the oven and bake for 15 minutes, or until the cheese is melted.
What do you serve with stuffed peppers?
These vegetarian stuffed peppers are a great option for a meat free Monday. I love to serve them alongside a vegetable and potato side for a filling and nutritious family meal. Try them with:
- Air Fried Roasted Broccoli
- Mushrooms in the Air Fryer
- Oven Roasted Veggies
- Easy Roasted Potatoes
- Pressure Cooker Twice Baked Potatoes
Tips For Success
- Choose Sweet Bell Peppers: Red, yellow, and orange peppers are sweeter and create a lovely contrast with the savory filling. Green peppers can be used if you prefer a bit more bitterness, but for the best flavor balance, stick with the sweeter varieties.
- Cooking Quinoa Perfectly: If you’re new to cooking quinoa, rinse it well before cooking to remove any bitterness from the natural coating. Follow the package instructions or use a 1:2 quinoa-to-water ratio for fluffy results. You can also cook it in vegetable broth for extra flavor.
- Pre-Bake the Peppers: Baking the peppers before filling helps them soften slightly, which makes each bite tender and easy to eat. This step is key, especially if you prefer a softer texture.
- Cheese Melting Tips: Shredded Cheddar is ideal for that gooey, melted finish, but you can experiment with other cheeses if desired. For a vegan option, use a dairy-free cheese that melts well – some options include dairy-free mozzarella or cheddar-style shreds.
- Make Ahead for Busy Days: Prepare the filling up to two days in advance and store it in the refrigerator. When ready to serve, simply stuff the peppers, top with cheese, and bake. This way, you can have dinner ready in under 20 minutes!
- Freezing Tips: If you want to freeze the stuffed peppers, assemble them but don’t bake. Place the filled peppers on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. When ready to cook, bake directly from frozen at 350°F for 45 minutes or until heated through.
- Add Extra Veggies: Feel free to add extra vegetables like corn, chopped tomatoes, or even spinach to the filling. This adds variety and an extra nutritional boost.
Variations And Substitutions
- Make It Vegan: To make these stuffed peppers vegan, simply swap out the Cheddar cheese for a dairy-free alternative that melts well. There are many options available that will still give you that satisfying melted cheese texture without any dairy.
- Add a Protein Boost: If you’d like extra protein or if someone in your family prefers a bit of meat, ground turkey, chicken, or even crumbled tofu can be cooked and added to the filling. Simply cook the meat or tofu in a skillet before adding the black beans and quinoa mixture.
- Switch Up the Grains: While quinoa offers a great texture and is packed with protein, you can substitute it with other grains like brown rice, farro, or even couscous for a different taste and texture. Just be sure to adjust the cooking method and time according to the grain you choose.
- Spice It Up: Add a little more heat by mixing in some diced jalapeños, red pepper flakes, or a dash of hot sauce to the filling. This gives the peppers a bit of a kick without overpowering the other flavors.
- Change the Seasoning: For a twist on the Mexican-inspired flavors, you can substitute the chili powder with Italian seasoning or herbs like basil and oregano, which pair beautifully with tomato-based sauces and cheese.
- Use Mini Peppers for Appetizers: If you’re looking to make this dish as an appetizer, try using mini bell peppers instead of full-sized ones. They make a perfect handheld snack for parties and gatherings and can be prepared in the same way, just reduce the baking time slightly.
- Go Low-Carb: For a keto-friendly version, you can skip the grains and add more black beans and veggies to the filling. Bell peppers are naturally low in carbs, and with a few tweaks, this dish becomes a delicious low-carb meal.
Storage and Reheating
- Refrigerator Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. This makes them a great option for meal prep or quick lunches throughout the week.
- Freezer Storage: You can freeze unbaked stuffed peppers for up to 3 months. Simply stuff the peppers and place them on a baking sheet in the freezer until frozen solid. Then, transfer them to a freezer-safe bag or container.
- Reheating from the Refrigerator: To reheat, place the stuffed peppers in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave them for a quicker option, but the cheese may not stay as melty.
- Reheating from Frozen: If baking from frozen, place the stuffed peppers in a preheated 350°F oven and bake for about 45 minutes, or until the peppers are heated through and the cheese is melted.
Can you make stuffed peppers ahead of time?
There are several ways you can make these peppers ahead of time, they are a great option for meal prep!
- You can make the filling ahead of time and keep it covered in the fridge. It will keep well for up to 5 days.
- You can stuff the cooked peppers and keep them covered in the fridge the day before you plan to cook them.
- Leftovers can be stored in an air tight container in the fridge for up to 4 days (click here for my favorite storage containers).
Can you freeze quinoa stuffed peppers?
Yes! You can freeze the unbaked stuffed peppers. Stuff the bell peppers with the quinoa mixture and then freeze them on a baking sheet. Once solid you can transfer the to a freezer bag or safe container.
Can you bake stuffed peppers from frozen?
Yes, you can bake the peppers right from frozen without having to defrost them in advance! Just put frozen stuffed peppers in the pre-heated 350F oven and bake for about 45 minutes, or until heated through and cheese is melted.
Can you use any colored bell peppers for this recipe?
Of course! I prefer to use red or yellow peppers as they are sweeter, but if you prefer the slight bitterness of green peppers you can use those. You can also use this filling to stuff mini peppers for a fun and colorful appetizer!
Can you add meat to these bell peppers?
I wanted to keep these stuffed peppers as a vegetarian main, but if you prefer you can add in some ground meat to the filling. Turkey, beef and lamb all work really well.
Cook the ground meat in the skillet until it is cooked through and then add in the beans, tomato paste and chili, and continue on with the rest of the recipe.
More Vegetarian Main Meals
Vegetarian Stuffed Peppers With Quinoa And Black Beans
Ingredients
- 1 cup quinoa
- 15 oz canned black beans drained
- 8 oz shredded Cheddar cheese
- 8 oz tomato sauce
- 1 tbsp chili powder
- 1 tbsp olive oil
- 4 bell peppers
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Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Cook quinoa according to package directions (or see my recipes for cooking quinoa on the stove, quinoa in a rice cooker or quinoa in the Instant Pot).
- While quinoa is cooking, cut bell peppers in half and remove the seeds and stem. Put bell pepper halves on a baking sheet and bake for 20 minutes.
- Once quinoa is done cooking, heat the oil in a large non-stick frying pan over medium-high heat. Add black beans, tomato sauce and chili powder and mix until combined. Cook, stirring, for 2 minutes.
- Add quinoa and 1 cup of shredded cheese to the bean mixture and mix until combined. Cook, stirring, for 2 minutes, then remove from heat.
- Divide the mixture between bell pepper halves. Sprinkle stuffed peppers with the remaining shredded cheese.
- Put stuffed peppers with the oven and bake for 15 minutes, or until the cheese is melted.
Notes
Nutrition
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