Easy Vegetarian Stuffed Peppers with Beans

You are going to love these vegetarian stuffed peppers with beans! They have a Tex-Mex flair and are made with colorful bell peppers filled with plant-based protein and flavor. They are so hearty and satisfying that you won’t miss the meat.

The first time I made these vegetarian stuffed peppers, my family mistook the filling for meat, so I went along with it until they finished eating. They are so simple to assemble and a perfect weeknight meal that the entire family will love.

Peppers can be loaded with just about anything from ground meat and rice, cheese,  beans, and vegetables. If you prefer the traditional-style stuffed peppers, try this recipe for deconstructed stuffed peppers or these old fashioned stuffed peppers.

Here is what you will need

This is a brief summary of the ingredients needed to make this recipe and a convenient shopping list from my Instacart affiliate link. For a printable recipe card with exact measurements and detailed instructions, scroll down to the recipe card section.

As an Amazon Associate, I earn from qualifying purchases.

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 heat and add the onions and garlic; cook for a few minutes until they soften.

Step 2. Make the filling. 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.

Ingredient notes and substitutions

Peppers – Any variety of bell peppers will work in this recipe. I like to use a variety for a colorful presentation such as green bell peppers, red bell peppers, and orange or yellow peppers.

Tomatoes- I like to use fresh chopped tomatoes when they are in season and they can easily be substituted with an equal amount of low-sodium canned diced tomatoes or tomato sauce.

Add more veggies – Add a 1/2 cup of any combination of diced zucchini, bell peppers or corn to the stuffing mixture.

Cheese – The cheddar cheese in this recipe can be replaced with your favorite cheese. Try any combination of these: Monterey jack cheese, pepper jack cheese, cotija cheese, queso fresco, feta cheese or goat cheese.

Beans – I like to use black beans for the bean mixture in this recipe, and they can be substituted with pinto beans or red beans, lentils, white beans or kidney beans.

Quinoa – Can be substituted with an equal amount of your favorite whole grain such as brown rice, wheat berries, millet, farro, or barley.

Vegan stuffed peppers. 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 cook the peppers before stuffing them

This recipe will cook the peppers slightly and crisp them. If you prefer your peppers to be more and soft in texture, place them in the oven for about 10 minutes before stuffing them, or add them to a pot of boiling water for a few minutes. Remove them with a slotted spoon and dry them off 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!

How to store leftover stuffed peppers

Leftover stuffed 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 oven for approximately 10 to 15 minutes.

Freezing vegetarian stuffed peppers is not recommended since I have not frozen them.

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.   

You Might Also Like These Plant-Based Meals

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

Check out more of our Plant-Based Recipes Here!

Sign Up for Easy Recipes Straight in Your In-Box!