Quinoa Stuffed Peppers (vegetarian)

The inside of a stuffed quinoa bell pepper to show the layers and filling components.

Quinoa Stuffed Peppers (vegetarian)

These vegetarian quinoa stuffed peppers feature roasted bell pepper halves stuffed with a spiced mix of quinoa, black beans, and fire roasted tomatoes. They are topped with cheese, chopped cilantro, and a squeeze of lime juice!

Course Appetizer, Side, Main

Cuisine Tex-Mex, Vegetarian, Mexican inspired

Keyword quinoa stuffed peppers, vegetarian stuffed peppers

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 221kcal

Author Jamie

Ingredients

4 large bell peppers halved with stems and seeds removed
2 tablespoons avocado oil or vegetable oil, divided
½ medium yellow onion or white onion, roughly chopped
3 cloves garlic minced
1 tablespoon taco seasoning
1 14-ounce can fire roasted tomatoes or diced tomatoes, drained
1 14-ounce can black beans drained and rinsed
2 cups cooked quinoa
1 cup shredded mexican cheese or vegan shredded cheese
¼ cup chopped cilantro to garnish
1 medium lime cut into wedges for serving

Instructions

Pre-bake bell pepper halves: Preheat the oven to 400 degrees F. Lightly brush the outsides of the peppers with oil and lay skin side up on a lined baking sheet. Roast on a middle oven rack for 12-15 minutes or until softened.
4 large bell peppers
Onion + garlic: Meanwhile, heat a large skillet over medium-high heat. Add the remaining oil and onion. Cook, stirring on occasion, until the onion softens and turns translucent (about 3-5 minutes). Then add the garlic and taco seasoning and and cook, stirring frequently, for 1-2 minutes until the garlic begins to turn golden.
½ medium yellow onion, 3 cloves garlic, 1 tablespoon taco seasoning
Finish the filling: Add the drained fire roasted tomatoes and black beans. Simmer for 5 minutes to evaporate excess liquid and meld the flavors. Meanwhile, use a fork to gently smash about half of the beans and tomatoes to make it saucy.
1 14-ounce can fire roasted tomatoes, 1 14-ounce can black beans
Fill the peppers: Add the cooked quinoa to the skillet and mix everything together. Turn off the heat. Distribute the filling amongst the bell pepper halves with a spoon and press lightly to compact. Top with cheese and bake for 6-8 minutes until the cheese is starting to melt. Then broil on high for up to 2 minutes to fully melt the cheese (watch carefully to prevent burning).
2 cups cooked quinoa, 1 cup shredded mexican cheese
Serve: Sprinkle with chopped cilantro and serve with lime wedges. Drizzle with lime juice as desired. Add salt and pepper as needed.
¼ cup chopped cilantro, 1 medium lime

Notes

Storage: Store leftover quinoa stuffed peppers in an airtight container in the refrigerator for up to 4 days. You can also freeze the peppers for up to 3 months.

Prepping the peppers: I like to halve the peppers lengthwise (through the stem) so that you can pick more than one pepper color to try and more evenly spread the cheese. You can also cut just the top off the pepper for a pumpkin-like appearance or halve the other way (but filling may fall out the stem hole). Adjust baking times as needed if you change the orientation.

Bell pepper colors: My family preferred orange and yellow peppers. Red peppers are the sweetest and green bell peppers are the least sweet -- we liked a happy middle sweetness.

Extra cheesy: Have a home full of cheese lovers? Mix ½ cup of shredded cheese into the filling before stuffing. Then add the 1 cup of cheese sprinkled across the top too!

Quinoa: Any color of quinoa will work. I highly recommend pre-cooking the quinoa since this recipe already includes two cooking steps. Cook the quinoa in broth with a bay leaf for best flavor.

Nutrition