Vegetarian Stuffed Peppers

Simple stuffed peppers vegetarian style are filled with plant based protein and flavor. They are so hearty and satisfying, you won’t miss the meat. But if you do, there’s an option to add some meat.

Recipe Highlights

• A healthy and easy recipe that can be made ahead of time (see make ahead instructions)
• Vegetarian & gluten-free with an option to add meat (see add meat)
• An adaptable and versatile recipe (see recipe variations)

Here is what you will need

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• Bell Peppers of any color or mix and match them. I like a variety for a colorful presentation.
• Cooked quinoa Red or white quinoa will work.
• Olive oil
• Onion
• Fresh Garlic
• Diced tomatoes – Fresh taste best if you have them. If not canned organic diced tomatoes will work
• Black Beans
• Chili powder
• Fresh cilantro
• Fresh oregano
• Lime Juice from a lime
• Shredded pepper jack cheese, queso fresco or cotija cheese

Estimated Time To Make This Recipe: 35 to 45 Minutes

A quick and easy meatless dinner

Bell peppers can be stuffed with just about anything from ground meat and rice, cheese,  beans, vegetables or any combination above. This recipe is one of our favorites, it is vegetarian with a Southwest flair. They taste great with a side salad and a dollop of fresh, homemade guacamole on the side.   

The ingredients list may be a long one, but this recipe comes together quickly. The quinoa and beans add protein, and when they are cooked with tomatoes the texture resembles ground meat. If you prefer meat in your stuffed peppers, there are instructions below for adding meat. 

Make Ahead Instructions

This recipe is perfect for meal prep. It can easily be made ahead of time and stored in the refrigerator without adding the cheese for up to 2 days. When it’s time for dinner, add freshly shredded cheese and pop them in the oven for a quick 20 minutes.  Be sure to make extra for leftovers because vegetarian stuffed peppers are so easy to re-heat in the microwave.

Storage Instructions

Leftover stuffed peppers can be stored in the refrigerator for up to four days in an airtight container. They can be reaheated in the microwave or cover them and place them in a preheated 350 oven for approximately 10 to 15 minutes.

Recipe Variations

Make it Vegan

Leave out the cheese and add 2 tablespoons of nutritional yeast to the filling for a cheesy flavor.

Add Meat

Brown a quarter to one half pound of ground beef, chicken or turkey to the stuffing mixture and reduce the quinoa to 1 to 1 ½ cups.

Make an Italian version

Skip the chili powder, cumin, cilantro and black beans. Add 1 tablespoon chopped basil, 1 cup white beans, an extra clove of chopped garlic and top them with mozzarella cheese.

Change up the whole grains

Any type of whole grain can be used in place of quinoa in this recipe. Try an equal amount of cooked brown rice, farro, wheatberries, millet, couscous or barley.

You Might Also Like these Plant Based Meal Ideas

• Veggie Burrito Bowls
• Eggplant Meatballs
• Mushroom Veggie Burger
• Mushroom Stroganoff with Tofu