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–+ servings
Vegetarian stuffed peppers on a sheet pan.
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5 from 1 vote

Vegetarian Stuffed Peppers Recipe

These Vegetarian Stuffed Peppers are easy to make and so delicious! They have a delicious Mexican-inspired quinoa and black bean filling.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, tex mex
Servings: 4 servings
Calories: 465kcal
Author: Taylor Stinson

Ingredients

  • 4 bell peppers any colour
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 (540mL) can black beans
  • 1 cup corn
  • 1 cup salsa
  • 1 cup cheddar cheese grated
  • 1/4 cup cilantro for garnish

Quinoa

  • 1 cup water
  • 1/2 cup quinoa

Instructions

  • Cook quinoa in a rice cooker or pot on the stove until liquid has absorbed.
  • Preheat oven to 375 F. Cut peppers in half and remove the white pithy parts of the peppers plus the seeds. Drizzle with olive oil and season with salt and pepper and cook in oven, with tin foil covering pan, for 20 min.
  • Meanwhile, heat olive oil in large frying pan and add onions and garlic, cooking for 3-4 min until fragrant. Add chili powder, cumin, salt and pepper, black beans, corn and salsa, cooking another 2 minutes. Stir in cooked quinoa until well combined.
  • Add filling to peppers, then top with cheese. Bake for 10 minutes until cheese is melted. Remove from oven, garnish with cilantro if desired, then serve and enjoy!

Notes

Make the filling a couple days ahead of time and store it in the fridge in an airtight glass container.
For a vegan option, leave off the cheese or swap it out for a vegan cheese of your choice.
Serve with a side of crispy green bean fries, pea salad or sweet potato salad.
Store the leftovers in the fridge for 5 days. Reheat in the microwave for 1-2 minutes or in the oven for 30 minutes at 375° F.
Freeze this recipe for up to 3 months. Defrost in the fridge then reheat in the oven as normal.

Nutrition

Calories: 465kcal | Carbohydrates: 62g | Protein: 23g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 948mg | Potassium: 1101mg | Fiber: 16g | Sugar: 11g | Vitamin A: 5100IU | Vitamin C: 159mg | Calcium: 291mg | Iron: 5mg