Mexican Quinoa Stuffed Peppers
Savory, cheesy, and easy-to-make Quinoa Stuffed Peppers! Perfect for weeknights, these peppers are packed with plant-based goodness.
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If you’re craving an easy, cheesy dinner, these Quinoa Stuffed Peppers are the simple, satisfying comfort food you’ve been waiting for! Packed with plant-based protein and so easy to make, they’re ready to spice up your meal routine with a burst of flavor.
Quinoa has become my go-to for adding plant-based protein to dishes, and these stuffed peppers are one of my favorite ways to use it.
I’m a big fan of dinners that feel a little extra, and there’s just something so satisfying about a cheesy stuffed pepper! These are my happy plate, bursting with flavor and just the right balance of protein, veggies, and cozy vibes.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Bell Peppers: Use any color for variety!
- Quinoa: Some quinoa requires rinsing before cooking so be sure to follow the package instructions. Rinsing quinoa is essential to prevent bitterness.
- Beans: Black, kidney, or cannellini beans add heartiness and protein.
- Cheese: For extra melty results, try a vegan cheese sauce instead of shreds.
How to Make Quinoa Stuffed Peppers (It’s a Breeze)
- Preheat & Prep: Preheat your oven, lightly grease a baking dish, and prepare your peppers by cutting off tops and removing seeds.
- Cook the Quinoa: In a saucepan, boil vegetable broth (or water), then add rinsed quinoa. Cover and simmer for 15 minutes, fluffing once it’s tender.
- Sauté the Good Stuff: In a skillet, heat olive oil over medium heat, add onions and cook until softened. Toss in garlic, and beans.
- Keep the Ingredients Coming: Next, add the quinoa and tomatoes, stirring well.
- Get Cheesy: Stir in some of the cheese with the quinoa mixture.
- Mix & Stuff: Combine cooked quinoa, tomatoes, and vegan cheddar with the skillet mixture. Spoon this into each pepper, topping with more cheese if you like.
- Bake to Perfection: Cover with foil and bake for 30 minutes, then uncover and bake another 10-15 minutes until tender.
What Makes This Recipe Shine?
- Effortlessly Delicious: Simple ingredients, big flavor, and just a few steps to your perfect plate!
- Nutritious & Satisfying: Protein-packed quinoa and beans make this a hearty meal that keeps you full.
- Cheesy Comfort: Melty vegan cheddar gives that classic comfort food vibe – but plant-based!
Serving Suggestions
Top freshly baked peppers with chopped cilantro, a squeeze of lime, or sliced avocado. These peppers pair perfectly with a simple side salad, roasted veggies, or a bit of salsa on the side for added zest.
Here are some of my favorite stuffed pepper sides:
- Easy Kale Salad: The fresh crunch of kale is a perfect match for these hearty peppers.
- Cheesy Corn Casserole: Add a side of cozy, creamy corn casserole for extra indulgence.
- No-Knead Bread: Warm, crusty bread completes any meal, and it’s fantastic for scooping up every last bite!
Slow Cooker Instructions
You can make quinoa stuffed bell peppers in the slow cooker. Here’s how you do it:
- Cook the Quinoa: Follow stovetop instructions to cook the quinoa, then set aside.
- Prepare the Filling: In a skillet over medium heat, sauté the onions in olive oil for about 5 minutes until softened. Add the garlic and cook for another minute until fragrant. Stir in the beans, corn, taco seasoning, smoked paprika, salt, and pepper. Add the cooked quinoa, tomatoes, and vegan cheddar cheese, mixing until everything is combined.
- Stuff the Peppers: Spoon the mixture into each prepared bell pepper, then place them upright in the slow cooker.
- Cook on Low or High: Set the slow cooker on low and cook for 5-6 hours, or on high for 3-4 hours, until the peppers are tender.
- Add Extra Cheese: About 30 minutes before the peppers are finished cooking, sprinkle additional vegan cheddar cheese on top of each pepper and cover to let it melt.
Storage Tips
Refrigerate in an airtight container for up to 4 days. Freeze in individual containers for easy meal-prep dinners, and reheat in the microwave or in the oven at 350°F (175°C) for 20-25 minutes. Note: Leftovers will gather liquid at the bottom of the container. Simply drain this liquid before reheating.
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Main Meal Favorites
Ready for more stuffed main meals? Try this Mexican Spaghetti Squash recipe for low-carb inspiration! If you love this recipe for Stuffed Quinoa Peppers, be sure to try my vegan stuffed bell peppers, and here are more main meal favorites to try:
Mexican Quinoa Stuffed Peppers
Ingredients
- 4 medium bell peppers (any color, tops cut off, seeds removed)
- 1 cup quinoa, rinsed (white or tri-color)
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 cup chopped onions
- 4 cloves garlic , peeled and minced
- 3 cups cooked beans (if using canned, then drain the beans) (kidney beans, cannellini, or black beans)
- 15 oz can corn (substitute fresh or `frozen), drained
- 3 teaspoons taco seasoning
- ½ teaspoon smoked paprika
- 15 oz can fire roasted diced tomatoes, drained
- 1 ½ cups vegan cheddar shreds (plus more for topping)
- Garnish: fresh cilantro and lime wedges
Instructions
Oven-Baked Peppers
- Preheat Oven: Preheat your oven to 375°F/190°C. Lightly grease a baking 9×13 baking dish.
- Cook Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Combine Ingredients: To the skillet, stir in the beans, corn, seasonings, salt, and pepper. Cook for 3-4 minutes, until the mixture is well combined.
- Stir in the cooked quinoa and diced tomatoes. Mix until everything is evenly incorporated.
- Stir in some of the cheese.
- Stuff Peppers: Spoon the quinoa and black bean mixture evenly into the prepared bell peppers. Place the stuffed peppers upright in the baking dish. Top each pepper with a bit more vegan cheddar cheese.
- Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.
Slow Cooker Stuffed Peppers
- Prepare Quinoa: Follow the stovetop instructions to cook the quinoa as detailed in the main recipe. Set it aside.
- Prepare Filling: In a large skillet, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Add in the cooked quinoa, diced tomatoes (if using), and vegan cheddar cheese, stirring everything together until well combined.
- Stuff Peppers: Spoon the quinoa and black bean mixture evenly into the prepared bell peppers.
- Slow Cooker Setup: Place the stuffed peppers upright in the slow cooker. You don’t need to add extra liquid, as the moisture from the peppers and the filling will suffice.
- Cook: Low setting: Cook on low for 5-6 hours, or High setting: Cook on high for 3-4 hours until the peppers are tender.
- Add Toppings: About 30 minutes before the cooking time is done, sprinkle additional vegan cheddar cheese on top of each pepper. Cover and let the cheese melt.
Serving:
- Serve: Garnish with fresh cilantro and lime wedges for added flavor. Serve warm!
- Storage: Store leftovers in an airtight container for up to 4 days. You can freeze the stuffed peppers for up to 3 months. To reheat, thaw and bake at 350°F/175°C for 20-25 minutes.
Recommended Equipment
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Notes
Nutrition
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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