Go Back Email Link
–+ servings
a half of red bell pepper stuffed and topped with melted cheese on a plate with lettuce

Simple Stuffed Peppers

Simple Stuffed peppers are made with quinoa and beans for a hearty vegetarian dinner.
Print Recipe Add to Collection Add to Shopping List
Prep Time: 15 minutes
Cook Time: 20 minutes

Click on serving size to scale this recipe

Course: Dinner Recipes
Cuisine: American/Mexican
Keyword: Vegetarian stuffed bell peppers
Servings: 4
Calories: 317kcal
Author: Anne

Simple Stuffed Peppers

Scale this Recipe 4

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
US Customary - Metric
Find an Ingredient Substitute

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.
  • Add  1 tablespoon of olive oil to a saute pan and the garlic and onions - cook until they begin to soften.
  • Add the quinoa, tomatoes, beans, chili powder, and cilantro; mix well.
  • Next, stir in the lime juice mix until all ingredients are combined.
  • Spoon the stuffing mixture into each pepper half and top with cheese.
  • Place the peppers into a preheated oven and bake for 20 minutes until heated through and the cheese is melted.

Notes

Substitutions
Cheese – cheddar cheese  can be replaced with any type of cheese.  Try any combination of: Monterey jack, pepper jack, cotija, queso fresco, feta or goat cheese.
Beans –  can be substituted with pinto beans or kidney beans.
Quinoa – an equal amount of any cooked whole grain will work. Try:  brown rice, wheat berries, millet, farro, or barley.
Need a Substitute? Try this ingredient swap assistant!
How To Store Leftovers:
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.
Serving Suggestions
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.   

Nutrition

Serving: 2halves | Calories: 317kcal | Carbohydrates: 44g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 144mg | Potassium: 779mg | Fiber: 11g | Sugar: 8g | Vitamin A: 4559IU | Vitamin C: 162mg | Calcium: 184mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

Tried this recipe?Leave a comment and a star rating to let us know how it was!