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    Home » Dinner » Vegetarian Stuffed Peppers

    Vegetarian Stuffed Peppers

    Published: Jun 23, 2020 · by Anne · This post may contain affiliate links · 1 Comment

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    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.

    vegetarian stuffed eppers on a plate with a salad and lime wedge

    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

    The ingredients on a board, bell peppers, chili powder, cilantro and oregano, lime, shredded cheese, black beans, onions, cooked quinoa and tomatoes

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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. 

    An overhead view of stuffed peppers on a baking pan with melted cheese

    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.

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

    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.

    Two stuffed peppers on a plate with a salad and a fork

    You Might Also Like these Plant Based Meal Ideas

    • Veggie Burrito Bowls
    • Eggplant Meatballs
    • Mushroom Veggie Burger
    • Mushroom Stroganoff with Tofu
    Continue to Content
    a half of red bell pepper stuffed and topped with melted cheese on a plate with lettuce

    Simple Stuffed Peppers

    Yield: 4

    Simple Stuffed peppers are made with quinoa and beans for a hearty vegetarian dinner.

    Ingredients

    • 4 bell peppers
    • 2 cups cooked quinoa 
    • 1 tablespoon olive oil
    • ½ 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
    • ½ cup crumbled queso fresco or shredded pepper jack cheese

    Instructions

    1. Cut the stems off of the peppers and slice the peppers in half vertically. Remove the membrane and set them aside.
    2. Add  1 tablespoon of olive oil to a saute pan and ad the garlic and onions - cook until they begin to soften.
    3. Add the quinoa, tomatoes, beans, and chili powder and cilantro; mix well 
    4. Next, stir in the lime juice  mix until all ingredients are combined
    5. scoop the mixture into each pepper half top with cheese and bake at 350 for 20 minutes until heated through.

    Notes

    Variations

    Vegan - omit the cheese and add 2 tablespoons nutritional yeast
    Meat - add ¼ to ½ pound organic/sustainable ground meat of choice and reduce quinoa to 1 cup

    Nutrition Information:
    Yield: 4 Serving Size: 2 halves
    Amount Per Serving: Calories: 333Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 294mgCarbohydrates: 45gFiber: 10gSugar: 7gProtein: 15g

    Nutrition information is provided by an online calculator and is meant to be used for informational purposes only. Even though I try to provide accurate information, these figures should still be considered as estimates.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Anne
    Category: Dinner
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      Comments

      1. Alison Kelly

        June 25, 2020 at 2:59 pm

        Thanks for posting! I’m always looking for new vegetarian recipes to work into rotation! This looks great! Thanks!

        Reply

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