Easy Vegetarian Stuffed Peppers with Beans – Gluten-Free
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Make dinner easy and delicious with these vegetarian stuffed peppers. Each colorful pepper is filled with beans, quinoa and fresh veggies for a meal that’s high in protein and full of flavor. This recipe is quick to prepare, naturally gluten-free, and perfect for meal prep. It’s a healthy family favorite that you will want to make again and again.
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Recipe Highlights:
Here is what you will need
Ingredient List
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How to make vegetarian stuffed peppers with beans
Prepare the ingredients: chop the onions, garlic, tomatoes, cilantro, and oregano. Squeeze the lime juice and shred the cheddar cheese.
Heat the olive oil in a large skillet over medium to high heat and line a baking sheet with parchment paper.
Step 1. Once the oil is hot, reduce the heat to medium and add the onions and garlic; cook for a few minutes until they soften.
Step 2. Add the quinoa, tomatoes, beans, chili powder and cilantro to the skillet and mix well.
Step 3. Stir in the fresh lime juice and mix everything together.
Step 4. Fill the peppers. Use a spoon to fill the bell pepper halves with the filling, and place them on a baking sheet.
Step 5. Sprinkle on the cheese and bake for 20 minutes until the peppers become tender and the cheese melts.
Tips
- Use baby peppers and serve these as an appetizer.
- Cut off a small portion from the underside of the peppers to keep them stable in the pan.
- The peppers will be slightly crisp. If you prefer them softer, place them n the oven for about 10 minutes before stuffing them.
How to make vegetarian stuffed peppers ahead of time
These peppers are perfect for meal prep. You have two options: you can either make the entire recipe and assemble the peppers without the cheese topping up to two days ahead of time, or you can cook the quinoa and prepare the filling, as well as the bell peppers, ahead of time and store them in separate containers for two to three days. When you’re ready to serve, assemble the peppers, top them with grated cheese, bake for 20 minutes, and enjoy!
Recipe variations
Vegan – Replace the cheese with 2 tablespoons of nutritional yeast or vegan cheese.
Italian – Skip the chili powder, cumin, cilantro, and black beans. Instead, add 1 tablespoon chopped basil, 1 cup white beans, 1 cup cooked rice, farro or orzo, an extra clove of chopped garlic, and top them with mozzarella cheese.
Lower carb – Replace the quinoa with cauliflower rice.
How to store leftover stuffed peppers
Leftover cooked stuffed peppers can be stored in the refrigerator for up to four days in an airtight container.
Reheat leftover vegetarian stuffed peppers in the microwave or cover and place in a preheated 350°F oven for approximately 10 to 15 minutes.
Though I have not tried it personally, you can freeze leftovers. Once they reach room temperature, place them in the freezer where they will last for up to 3 months.
What to serve with vegetarian stuffed peppers
Vegetarian stuffed peppers taste great with a big green salad like an arugula salad, kale, and brussels sprouts salad, or spinach salad for a balanced meal.
Top the peppers with a dollop of Greek yogurt, sour cream or fresh, homemade guacamole, sliced green onions, or jalapeno peppers on the side.
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Simple Stuffed Peppers
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 crumbled queso fresco or shredded pepper jack cheese
Instructions
- Prepare the ingredients: Chop the onions, garlic, tomatoes, cilantro, and oregano. Squeeze the lime juice and shred the cheese. Preheat the oven to 375 degrees f.
- Cut the stems off of the peppers and slice the peppers in half vertically. Remove the membrane and set them aside.
- Spoon the stuffing mixture into each pepper half and top with cheese.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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Thanks for posting! I’m always looking for new vegetarian recipes to work into rotation! This looks great! Thanks!