Tasty Mexican inspired Quinoa Stuffed Peppers with black beans are super filling and ultra nutritious for an easy dinner any night of the week – great for meal prep too!
Today I share with you a recipe for easy, vegan Quinoa Stuffed Peppers! These Tex-Mex inspired stuffed bell peppers are filled with a mixture of quinoa, black beans, corn, pico de gallo and warm spices, then baked in the oven to perfection. It’s a beautiful thing, both in flavor and nutrition, not to mention they are quite delicious looking as well!
If you follow this blog, you’ll know that quinoa is one of my favorite grains. Quinoa is rich in fiber and protein, and is a great substitute for the traditional rice used to stuffed peppers. Combine the protein from the quinoa and black beans and you have yourself a fairly well-balanced meal.
This quinoa stuffed peppers recipe comes along easily, and will be ready to serve in about in about 45 minutes from start to finish. They make for a healthy lunch or dinner, and are perfect for weekly meal prep. Pair them with fresh cilantro, sliced avocado and vegan cream sauce, and get ready to fall in love!
This Quinoa Stuffed Peppers was originally posted in June 2016, and has been updated with new photos and helpful tips in June 2019. The recipe has stayed the same and is just as wonderful today as it was 3 years ago!
Quinoa Stuffed Peppers Ingredients
- Bell Peppers: I love a mix of colored bell peppers, it’s colorful and fun. But if you have a favorite, use any color/s you like.
- Quinoa: It’s usually recommended to rinse your quinoa before using, but I always skip this step and have never had a cooked quinoa that was bitter tasting from not rinsing. But just in case, you may like to rinse your quinoa under cool running water using a fine mesh sieve before cooking to remove any kind of dust residue.
- Black Beans: Black beans add heartiness and protein. Feel free to sub with pinto beans or chickpeas if you prefer.
- Spices: We’ll be using warm spices such as chili powder and cumin, along with a little garlic powder. This will be added to the quinoa when cooking for a super flavorful base.
- Corn: I used canned corn for ease and convenience, I happen to find a fire roasted corn that was delicious! Freshly shucked corn is great too, using about 1 to 1 1/2 cups.
- Pico De Gallo: For the pico de gallo, you can use a prepared one from the grocery store which is what I did. Or make your own, it’s super easy and only requires a few extra ingredients. Also, you could try subbing with a chunky salsa for the pico de gallo. Start with a small amount, adding more as you like.
- Optional Garnish: Adding chopped fresh cilantro, sliced avocado and optional vegan cheese sauce will complete the stuffed bell peppers nicely! It’s great with any of these homemade, non-dairy condiments: Sriracha Cashew Cheese Sauce, Vegan Cashew Sour Cream or Chipotle Tahini Dressing!
How To Make Quinoa Stuffed Peppers
- Cook the quinoa along with the spices. Cooking the quinoa will take about 25 minutes, and your home is going to start smelling good.
- While quinoa is cooking, cut the bell peppers in half lengthwise, remove the seeds.
- Once quinoa is ready, add in the beans, corn and pico de gallo. The mixture is delicious and you’ll be tempted to eat more than just a tasting bite.
- Stuff each half with the quinoa mixture, and place on a lined rimmed baking sheet, and bake in the oven for 20 minutes, or until peppers are nearly soft. I like my peppers al dente, cook 5 – 10 minutes little longer for softer peppers.
- Once pulled from the oven, let your freshly baked stuffed peppers cool a few minutes. Serve with chopped cilantro, sliced avocado and creamy cheese sauce.
How To Store Stuffed Peppers
Store stuffed peppers in an airtight container for up to 4 – 5 days in the refrigerator. These peppers are great to make ahead for meal prep!
Can I Freeze Stuffed Peppers?
Absolutely, stuffed peppers can be stored in the freezer, in a freezer safe container or wrapped, for up to 3 months. When ready to eat, bake them straight from frozen at 350 degrees until they are thawed and warmed through, about 20-30 minutes.
I hope you LOVE these easy vegan stuffed peppers as much as I do! They’re:
- Easy Vegan Weeknight Dinner
- Mega flavor
- Low-fat & Oil free
- Gluten free
- Great for meal prep
- & So delicious!
These quinoa stuffed peppers with black beans are going to be on your menu rotation. I’ve found myself making this easy recipe again and again. It’s seriously one of those recipes that I can make over and over again, and it never gets old!
If making this recipe for two, you’ll have plenty of leftovers. Leftovers are great for meal prepping and will store in the refrigerator for up to 5 days.
More Tex-Mex Vegan Dinners
- 30-Minute Portobello Fajitas
- Spicy Black Bean & Quinoa Freezer Burritos
- Tex-Mex Quinoa Soup
- Black Bean, Roasted Corn & Tomato Salad
- Black Bean Fajitas
- See all Tex-Mex recipes on TSV!
If you try this quinoa stuffed peppers recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
QUINOA STUFFED PEPPERS
Colorful and easy to make, these Tex-Mex Quinoa Stuffed Peppers are delicious, and great for lunch, dinner and meal prep!
- Prep Time: 10 min
- Cook Time: 35
- Total Time: 45 minutes
- Yield: Serves 6, 1 stuffed pepper per serving
- Category: Entree
- Cuisine: Vegan
- 1 cup dried quinoa
- 1 3/4 cup water or vegetable broth
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- good pinch pink salt
- 1 can (14 oz) corn, drained
- 1 can (14 oz) black beans, drained and rinsed
- 1 cup pico de gallo, plus more as needed
- 6 medium bell peppers, use your favorite color/s
- cilantro, to serve
- avocado, to serve
Preheat oven to 375 degrees F.
Quinoa: In a medium size pan, add water/broth, quinoa, chili powder, cumin and salt, bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Remove from heat, let cool about 5 – 7 minutes. Add in corn, black beans and pico de gallo, mix to combine. Add extra pico de gallo as you like, I used about 1 1/2 cups. Taste for seasoning adding salt or other spices to your liking.
Prep: Slice bell peppers in half and remove seeds.
Assemble: Place peppers on a baking sheet lined with parchment paper or a silpat. Fill each half with quinoa. Place sheet in oven on middle rack and bake for 20 minutes, or until peppers are just al dente and nearly soft.
Serves 6 – 1 bell pepper per person
Instead of using pico de gallo, sub in salsa or 1 can (14 oz) diced tomatoes with green chilies, drained.