These delicious Vegan Quinoa Stuffed Peppers are so hearty and nutritious! They are filled with protein-rich quinoa, black beans, veggies, and a bold blend of Mexican-inspired flavors. Easily whip up this comforting meal for all to love!
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I have partnered with Simpli for this post.
This delicious dish has become a favorite staple in our house. I love how it includes so many scrumptious vegetables while also providing a complete plant-based protein with the quinoa.
The desert Southwest cuisine always has my heart because it reminds me of home, so of course I had to include smoky tomatoes and green chilies as well as some of my favorite Mexican spice staples.
These vegan stuffed peppers are so easy to whip up, they are so filling, and leftovers are just as incredible. They are also freezer-friendly making them great for meal-prep.
Quinoa is one of my favorite ingredients because it provides a complete form of protein for us vegans. It’s naturally gluten-free as well!
It has a naturally lovely, earthy flavor on its own, but I like to enhance it by cooking the grains with vegetable broth.
My preferred brand for quinoa is Simpli because all of their products support farmers, are sustainably sourced, and regenerative organic certified. You can purchase their products from Amazon and be sure to add the code SIMSERENE for 15% off!
If you’re looking for some complements for your dinner spread, be sure to check out my Roasted Ranchero Sauce, Habanero Salsa, Queso Fundido, Avocado Crema, Rotel Queso,
For more easy, yet satisfying vegan meals, you will love my Taco Casserole, Stuffed Pepper Soup, Burrito Bowls, Southwestern Black Bean Burgers, Enchilada Soup, Mexican Pizzas, Chimichangas, and Three-Bean Chili.
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Ingredient Notes
See the full list of ingredients below in the recipe card with exact measurements.
- Quinoa – I like tri-color quinoa made by Simpli here because it is absolutely delicious and I love that it’s sustainably sourced.
- Broth – Vegetable broth flavors the quinoa beautifully. Make sure to check the ingredients here if you’re gluten-free.
- Oil – Use olive, avocado, or any other favorite. You can make this oil-free by simply omitting it.
- Bell Peppers – I like red bell peppers because of their hint of sweetness, but any other color works, including green bell peppers.
- Aromatics – Yellow onion and freshly minced garlic are so flavorful here. However, you can skip the sautéing step by swapping these with onion powder and garlic powder.
- Seasoning – Cumin, dried oregano, chili powder, salt, and pepper give the pepper filling a mouthwatering southwestern flare.
- Fire-Roasted Tomatoes – A can of fire-roasted tomatoes adds a smoky flavor, chunky tomatoes, and moisture to the peppers as they bake.
- Green Chilies – A small can of roasted green chilies add the perfect touch here. Hatch chilies are my favorite, but any kind will do!
- Black Beans – Use canned or homemade.
- Corn – I use frozen corn for a pop of flavor and color in the filling.
- Vegan Cheese – Use your favorite vegan cheese. A Mexican blend or mix between cheddar and mozzarella are really tasty here. I like Violife, Daiya, and the Better Goods brand from Walmart.
How To Make Vegan Quinoa Stuffed Peppers
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Cook the quinoa in vegetable broth according to the package instructions.
Preheat your oven to 375°F and lightly grease a 9×13 casserole dish or medium-sized sheet pan.
Slice the bell peppers in half and clean out the seeds. Spread a little oil on them along with salt and pepper.
Roast them in the oven for 10-15 minutes to start to soften them.
Sauté the diced onion in a small skillet over medium-high heat. Once the onions are soft and slightly translucent, add in the garlic and seasoning. Let it cook for another minute before taking the pan off of the heat.
Add this sautéed onion mixture to the quinoa along with the black beans, fire-roasted tomatoes, corn, green chilies, and half of the cheese. Stir the filling ingredients together.
Stuff the pepper halves. Top them with the remaining vegan cheese.
Bake them for another 20-30 minutes or until the peppers are softened to your desired level of firmness.
Enjoy your vegan stuffed peppers with your favorite toppings!
Notes And Tips For Success
- Keep the stem on the bell pepper as much as possible to maintain their structure.
- It helps to slice a thin layer off the bottom of the peppers to keep them from wobbling.
- You can skip the initial roasting of the peppers if you prefer them to be more firm.
- There may be leftover filling depending on the size of your bell peppers. It would be delicious in tacos or burritos!
Storage and Reheating
Store the quinoa stuffed peppers in a covered container in the refrigerator for 4 days or in the freezer for 2 months. Reheat them in the microwave at 30-second intervals until heated through. Alternatively, heat them in the oven at 325°F for 15 minutes or 20 minutes if frozen.
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Vegan Quinoa Stuffed Peppers
Bonnie – Serene Trail
Equipment
- fine mesh strainer
- medium-sized baking sheet or 9×13 casserole dish
- small pot with fitted lid
- small skillet
Ingredients
- 1/2 cup tri-color quinoa, (90g)*
- 1 cup vegetable broth, (237ml)
- 1 tbsp olive oil, divided
- 4 medium bell peppers, halved, deseeded
- 1/2 small yellow onion, diced
- 2 garlic cloves, minced
- 1/2 tbsp cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 14 ounce can of fire roasted tomatoes, (411g)
- 4 ounce can of green chilies, (113g)
- 2/3 cup black beans, canned or homemade, (115g)
- 1/2 cup frozen corn, (75g)
- 1 cup vegan cheese shreds, cheddar, mozzarella, etc. (120g)
Instructions
- In a small pot, bring the quinoa and vegetable broth to a boil over high heat. Reduce the heat to low, cover the pot, and let it simmer until the liquid is absorbed (usually 12-15 minutes.) Let it cool down and then fluff it by stirring it.
- Preheat the oven to 375°F (190°C). Lightly grease a medium-sized sheet pan or 9×13 casserole dish. Spread 1/2 tbsp of oil onto the peppers. Sprinkle a little salt and pepper onto them and roast them for 10 minutes.
- Meanwhile, heat the remaining oil in a small skillet over medium-high heat. Add the onion and sauté it for 5 minutes. Stir in the seasoning and garlic. Cook this for 1-2 minutes as it becomes fragrant, then take it off the heat.
- Add the sautéed onion mixture to the quinoa along with the black beans, tomatoes, green chilies, corn, and half of the cheese. Stir everything together.
- Stuff the peppers with the filling. Top them with the remaining vegan cheese and bake them for 20 minutes or until the peppers are softened.
Video
Notes
- Keep the stem on the bell pepper as much as possible to maintain structure to the peppers.
- It helps to slice thin layer of the bottom of the peppers to keep them from wobbling.
- You can skip the initial roasting of the peppers if you prefer them to be more firm.
- The vegan cheese shreds can be replaced with 2 tbsp of nutritional yeast in the filling.
- A can of Rotel can work in place of the fire roasted tomatoes and green chilies.
- There may be leftover filling depending on the size of your bell peppers. It would be delicious in tacos or burritos!
Nutrition
The nutritional information provided is an estimate from third-party calculations.
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