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Rachel White

quinoa vegetarian stuffed peppers recipe

A vibrant quinoa vegetarian stuffed peppers recipe that delivers hearty texture and balanced flavor with minimal effort. This easy dish combines simple ingredients into a satisfying, nutritious meal perfect for busy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Pepper Base
  • bell peppers halved and seeded
Quinoa Filling
  • cup quinoa cooked
  • cup black beans
  • cup corn
  • cup tomatoes diced
  • cup onion chopped
  • tbsp olive oil
  • tsp cumin
  • tsp salt
Optional Topping
  • cup cheese shredded
  • tbsp parsley chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Saucepan
  • Knife
  • Cutting Board
  • Spoon

Method
 

  1. Preheat oven to 375°F and arrange halved peppers on a baking sheet.
  2. Mix cooked quinoa with beans, corn, tomatoes, onion, oil, and seasoning.
  3. Fill each pepper generously with the quinoa mixture, pressing lightly.
  4. Top with optional cheese for added richness and texture.
  5. Bake until peppers are tender and filling is heated through.
  6. Garnish with parsley and serve warm for best flavor and presentation.

Notes

Bake longer for softer peppers or less for firmer texture. Do not overfill to prevent spilling. Freeze stuffed peppers before baking for convenience. Adjust spices or fillings for variation. Store leftovers refrigerated up to four days and reheat gently.