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Quinoa Stuffed Peppers (Vegan + Easy)

Tasty Mexican-inspired Quinoa Stuffed Peppers with black beans are filling and ultra nutritious, making them easy dinners any night of the week—and great for meal prep, too!

top down view of quinoa stuffed colored bell peppers on a serving dish topped with vegan cashew cheese sauce.

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 in stuffed peppers.

Combine the protein from the quinoa and black beans and you have yourself a fairly well-balanced meal. Pair with fresh cilantro, sliced avocado, and vegan cream sauce, and get ready to fall in love!

Why We Love This Recipe!

These easy quinoa stuffed peppers are:

This recipe is easy to follow and is ready to serve in about 45 minutes from start to finish. It’s seriously one of those recipes that I can make over and over again, and it never gets old!

If you prefer an Italian style, take a look at these Vegan Stuffed Peppers!

side by side photo of the process of making the tex-mex quinoa in a pot.

Ingredients You’ll Need

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!

Here is everything you’ll need:

  • 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 use 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: You can use a prepared one from the grocery store or make your homemade pico. You can also try subbing with a chunky salsa.
top down view of colored bell peppers cut in half and seeds removed on a baking sheet.

How To Make Quinoa Stuffed Peppers

  • Cook the quinoa along with the spices. It will take about 25 minutes, and your home will start smelling good. If you have an Instant Pot, this Instant Pot Quinoa is foolproof!
  • While the quinoa is cooking, cut the bell peppers in half lengthwise, and 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, place on a lined, rimmed baking sheet, and bake in the oven for 20 minutes, or until the 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 for a few minutes.

And now your stuffed peppers are ready to enjoy!

top down view of quinoa stuffed colored bell peppers on a rimmed baking sheet.

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in an airtight container for 4 – 5 days in the refrigerator. These peppers are great to make ahead for meal prep!
  • Freezer: 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 for about 20 – 30 minutes.
  • Reheat: Warm in the oven at 350 degrees for 10 – 15 minutes until warmed through. Alternatively, reheat thawed stuffed peppers in the microwave using 30 – 60-second intervals until warmed through.
side angle view of quinoa stuffed colored bell peppers on a serving dish topped with vegan cashew cheese sauce.

Serving Suggestions

More Tex-Mex RECIPES!

top down view of 2 halves of roasted bell pepper stuffed with tex-mex quinoa and avocado on the side on a white plate with black rim and fork and knife.

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.



5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

Colorful and easy to make, these Tex-Mex Quinoa Stuffed Peppers are delicious, and great for lunch, dinner and meal prep!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: Serves 6, 1 stuffed pepper per serving 1x
  • 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. If you have an instant pot, this Instant Pot Quinoa is foolproof!

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.

Serve with sliced avocado and a sprinkle of chopped cilantro. Would be great with a drizzle of this Sriracha Cashew Cheese Sauce or Cilantro-Lime ‘Sour Cream’ over top too!

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.

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  1. My husband, 11yr daughter, and I loved these. I appreciate how easy it is to make.

  2. Kailin Weeks says:

    This meal is so delicious and full of flavor! I followed all the steps, I just simply added half a lime. Will definitely be making this again!!

  3. This was sooo fun! I made this tonight with some salsa and added green onion to garnish. I soaked some avocado with lime juice and put it on top. Served with cucumber to cleanse the palette! My partner loved it!

  4. These were awesome! My dad, who is not vegan, said it was perfectly filling and tasted great. I ended up with more filling than needed but not mad about it! Will definitely be bookmarking this recipe to make again.

  5. I love eating healthy. As for my family, not so much. They are picky eaters. I’ve just learned to make recipes and tell them what’s in it later. When my husband asked, ” What kind of meat is in here? It tastes just like tacos!!” I. Died. Laughing. Then I died laughing some more!!! Quinoa is quite a hit at my house now ? Thanks for the healthy recipes and the laughter!!

  6. They look amazing!
    I will defiantly have to try them :)

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