Vegetarian Stuffed Peppers With Quinoa

The cooked and cheese topped peppers fresh out of the oven on a lined baking sheet.

5 from 4 votes

Packed with nourishing vegetarian proteins like quinoa, black beans, and cheese, these vegetarian stuffed peppers are the perfect filling and nourishing dinner for you and your family.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: Servings

Calories: 240kcal

Author: Meredith

Equipment

Ingredients

¾ Cup dry quinoa (white, or tri-colored blend)
1.5 Cups water
4 medium bell peppers, stem and seeds removed, cut into halves (any color)
1 Tablespoon olive oil
15 ounce can of black beans, rinsed and drained
1 ounce taco seasoning
1 Cup fresh spinach, cut into ribbons
5-6 ounces cheese (pepper jack or other spicy cheese, cheddar, colby jack, etc.)

Instructions

Cook the quinoa with the water per package directions.
While the quinoa cooks, preheat the oven to 400°F, line a baking sheet with parchment paper.
Rub the outside of the peppers with the olive oil and place onto the baking sheet.
Mix together the cooked quinoa, black beans, taco seasoning, spinach, and 4-5 ounces of the shredded cheese.
Divide the filling between the peppers, gently pushing the filling in,
Bake the filled peppers for 20 minutes.
Remove the peppers from the oven and turn on the broiler.
Top the peppers with an additional 1-2 ounces of cheese, and then broil the cheese-topped peppers for a few minutes (keeping a close eye on them) until the cheese is nice and melty.
Serve and enjoy!

Notes

Recipe Variations and Substitutions

Use a different grain. If preferred, replace the quinoa with brown or white rice.
Use vegetable broth or vegetable stock to cook the quinoa instead of water.
Add diced tomatoes to your filling. Want even more veggies? Drain a can of your favorite diced tomatoes and toss it in your quinoa filling too.
Add onion if preferred. Sauté onion in olive oil until translucent and starting to brown, then add it to your filling.

Possible Dietary Restrictions?

This recipe is vegetarian and gluten free as written. One small modification is needed to turn this into a dairy-free and vegan stuffed peppers recipe: replace the standard cheese one-for-one with your favorite vegan cheese.

Storage & Reheating

Store cooled peppers in an airtight container in the refrigerator for 4-5 days. Reheat leftover stuffed peppers in the microwave or in a baking dish in the oven at 350°F until your desired temperature is reached.

Nutrition