Name: Vegetarian Stuffed Peppers with Quinoa and Black Beans
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 bell peppers; 2 cups cooked quinoa; 1 tablespoon olive oil; 1/2 cup diced onion (approximately one small onion); 1 clove garlic chopped; 1 cups diced tomatoes (Fresh or canned); 1 cups black beans (canned and rinsed or cooked); 1 tablespoon chili powder; 1 tablespoon fresh chopped cilantro; 2 teaspoons fresh chopped oregano; 2 tablespoons fresh lime juice; 1/2 cup cheddar cheese (pepperjack, colby, mozzarella or queso fresco all work too)

Prep Time 15

Cook Time 20

Total Time 35

Jump to Recipe

These vegetarian stuffed peppers with quinoa are made with bell peppers stuffed with a hearty quinoa, black bean, and tomato filling, seasoned with chili powder and fresh lime juice, then topped with melted cheddar or pepperjack. The lime keeps the filling bright while the chili powder adds warmth, so every bite has some contrast.

vegetarian stuffed peppers with melted cheese on a shite plate with a salad and lime wedges

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Quinoa stuffed peppers come together in about 40 minutes, and between the quinoa and the black beans, they make a good source of protein for a meatless dinner. It’s naturally gluten-free too, so if you’re cooking for a mixed table, everyone eats off the same pan.

Recipe Highlights

Vegetarian stuffed peppers are filled with quinoa, black beans, tomatoes, onion, garlic, chili powder, lime juice, and cilantro.
The peppers take about 40 minutes to prepare and bake at 375°F.
Quinoa and black beans add plant protein, making these peppers a filling meatless dinner.
The filling can be made ahead, frozen for up to three months, or reused in tacos, salads, and burrito bowls.
The recipe is naturally gluten-free and can be made vegan by skipping the cheese.

a picture of the ingredients needed to make vegetarian stuffed peppers: bell peppers, chili powder, lime juice cilantro, oregano, black beans, cheese, onions, tomatoes

Ingredient Notes

Olive oil: avocado oil or your favorite cooking oil works fine here.
Bell peppers: any color works. Yellow, orange and red bell peppers are sweeter than green if you want less bitterness.
Quinoa: swap in any cooked whole grain you have on hand: brown rice, farro, wheat berries, or millet all work in the same amount.
Black beans: pinto or kidney beans work just as well.
Diced tomatoes: canned or fresh, whatever’s easier. If using canned, drain off excess liquid so the filling doesn’t get watery.
Onion: all-purpose yellow onion is what I use, but sweet or red onion works too.
Fresh garlic: fresh is best, but if don’t have any, use 1/4 teaspoon garlic powder per clove.
Fresh cilantro: If you don’t like cilantro or don’t have any, it can easily be swapped for fresh parsley.
Lime juice: bottled works in a pinch, but fresh makes a real difference here since it’s the only acid in the dish.
Cheese: Cheddar or pepperjack cheese are my first choice, but you can use whatever you have on hand.

How to Make Vegetarian Quinoa and Bean Stuffed Peppers

Cook the quinoa according to the package instructions
Cut the bell peppers in half lengthwise and remove the seeds and membrane. Cut a small flat spot off the pepper bottoms so they don’t tip over in the pan.
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat, add the onion and garlic, and cook until softened
Stir in the cooked quinoa, diced tomatoes, black beans, chili powder, and cilantro
Add the lime juice and mix until everything is combined
Spoon the filling into the pepper halves and place them on the baking sheet
Top with cheddar or pepperjack cheese
Bake for 20 minutes, until the peppers are tender and the cheese is melted

Meal prep tip! Cook the quinoa a day or two ahead for an even quicker dinner.

a collage of pictures showing how to make vegetarian stuffed peppers, cooking in a pan, stuffing and filling the peppers

Make it Your Way

Once you make this dinner, you’re not locked into this exact filling the next time you make it. Swap out any piece, and it’s another dinner. Here are some quick swap suggestions for variety:

Base: Bell peppers are the obvious choice, but this formula works with any vegetable sturdy enough to hold a filling: zucchini boats, portobello caps, even hollowed-out acorn squash.

Protein/filling: Quinoa and black beans are what I use most, but any cooked grain plus any bean works. Lentils and brown rice, farro and white beans, whatever’s already in your pantry. You can also add more veggies to the filling like chopped zucchini, olives, or frozen corn.

Stuffing Flavor: Chili powder, cilantro, and lime give this one a Mexican flavor; you can even add more Mexican spices like smoked paprika and ground cumin. Swap in basil and oregano with white beans for an Italian flavor, or cumin and mint with chickpeas for something more Mediterranean. Shredded cheese on top is always a good addition; choose any cheese that you enjoy. Some good choices are Parmesan, cotija, gruyère, or mozzarella cheese.

Want it vegan? Skip the cheese and stir in 2 tablespoons of nutritional yeast instead, or top with a vegan cheese.

If you are cutting carbs, swap the quinoa for cauliflower rice.

I usually make a double batch of the filling when I make these stuffed peppers. Then I add it to salads or make tacos or a burrito bowl.

If you like building dinner this way, base plus protein plus flavor, my dinner builders can help with that. Read about it here.

A close up of a stuffed pepper with melted cheese on a white plate

How to Store Leftover Stuffed Peppers

Leftover stuffed peppers keep in the refrigerator for up to four days in an airtight container. Reheat in the microwave, or cover with foil and warm in a 350°F oven for 10 to 15 minutes.

I haven’t tried freezing the assembled peppers, and my guess is the peppers themselves would turn watery once thawed.

What I do freeze is the filling on its own; it holds up fine for up to three months. Thaw it and stuff fresh peppers, tacos or salads.

What to serve with vegetarian stuffed peppers

Garnish vegetarian stuffed peppers with chopped fresh cilantro and serve with a big green salad, arugula salad, kale and brussels sprouts salad, or spinach salad.

Top the peppers with a dollop of Greek yogurt or sour cream, a spoonful of homemade guacamole, sliced green onions, or sliced jalapeños on the side.