This quinoa stuffed peppers recipe is a wholesome, satisfying, and colorful dish that’s packed with plant-based protein. I use fluffy quinoa, black beans, and sweet corn for a hearty filling, then top it with gooey melted cheese for the perfect finish. It’s the kind of meal that makes me feel full, energized, and happy—without being heavy.

Why You’ll Love This Recipe

I love that these stuffed peppers strike the perfect balance between healthy and comforting. The quinoa and beans give me plenty of protein, while the bell peppers add natural sweetness and vibrant color. I also appreciate how versatile they are—I can swap in different grains, beans, or toppings depending on what I have on hand. Plus, they make great leftovers and freeze beautifully, so I can cook once and enjoy multiple meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 medium bell peppers, tops cut off and cores removed
1 cup uncooked quinoa, rinsed and drained
2 cups low sodium vegetable broth
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans, drained
1 cup frozen corn, thawed
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded Monterey Jack cheese
Chopped cilantro, diced avocado, sour cream (optional toppings)

Directions

I start by cooking the quinoa in vegetable broth until all the liquid is absorbed, then let it rest for a few minutes before fluffing. While that’s happening, I preheat the oven to 375°F and prepare the peppers by cutting them in half lengthwise and removing the seeds and membranes. I place them cut side up in a baking dish with just enough water to cover the bottom.

In a large skillet, I heat olive oil over medium heat, sauté onions until softened, then add garlic until fragrant. I stir in the cooked quinoa, diced tomatoes, black beans, and corn, seasoning with cumin, paprika, salt, and pepper. After letting the mixture simmer for about 5 minutes, I spoon it into the pepper halves and top with cheese. They bake uncovered for 30–35 minutes, until the peppers are tender and the cheese is perfectly melted.

Servings And Timing

This recipe makes 6 servings (each serving is 2 pepper halves).
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: about 55 minutes

Variations

I sometimes swap quinoa for brown rice, farro, or cauliflower rice for a lighter option. To make this dish vegan, I simply skip the cheese or use a plant-based alternative. I also enjoy changing the flavor profile—adding chili powder for a Tex-Mex feel, or using feta and olives for a Mediterranean twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in a 350°F oven for about 15 minutes or microwave until hot. For longer storage, I freeze them for up to 3 months, thawing in the fridge overnight before reheating in the oven.

FAQs

1. Can I Make The Filling Ahead Of Time?

Yes, I often make the filling up to 5 days in advance and store it in the fridge. When I’m ready, I just stuff the peppers and bake.

2. Do I Need To Cook The Peppers Before Stuffing?

Not necessarily. I like them with a bit of bite, but if I want them softer, I boil the pepper halves for 5 minutes before filling.

3. Can I Freeze These Before Baking?

I can, but I prefer to bake first, then freeze. This keeps the texture better when reheating.

4. Can I Use Other Beans Instead Of Black Beans?

Absolutely. I’ve used kidney beans, pinto beans, and even chickpeas with great results.

5. How Can I Make This Spicier?

I add chopped jalapeños to the filling or sprinkle crushed red pepper flakes on top before baking.

Conclusion

These quinoa stuffed peppers are one of my go-to meals when I want something hearty, healthy, and versatile. I love how easily they adapt to my mood and pantry, and they never fail to satisfy. Whether I’m cooking for myself or a crowd, they’re always a colorful, flavorful hit on the table.