Quinoa Stuffed Peppers

These quinoa stuffed peppers are a delicious plant-based meal that is so flavorful and simple to make.

These are such a hearty main dish that is just so good. These would be great to make ahead and meal prep.

How to make quinoa stuffed peppers

First, gather your ingredients.

Ingredients

For tastiest results, always use the best quality ingredients you have access to.

To make this quinoa stuffed peppers recipe, you will need the following:

• bell peppers – any colors
• olive oil
• salt & pepper
• zucchini
• mushrooms
• onion
• corn
• garlic
• oregano
• basil
• cumin
• chili powder
• canned black beans
• cooked quinoa
• avocado
• cashew cheese sauce – optional for serving
• Chopped fresh parsley or cilantro for garnish – optional

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Bake the peppers

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
Slice the bell peppers in half, lengthwise and remove and discard the seeds.

Place the peppers in a single layer with the cut side up onto the baking sheet. Drizzle them with a little olive oil and season them with a pinch of salt and pepper. Cook the peppers in the oven for 5 minutes.

Making the filling

Meanwhile, you can make the filling. Heat a sauté pan to medium heat, add 1 tablespoon of olive oil to the pan and toss in the zucchini, onion, mushrooms and corn. Stir that all together and let it all cook for 5-6 minutes, until the onions are translucent and the zucchini and mushrooms are slightly brown.

Add the salt and pepper and garlic along with the oregano, basil and chili powder. Stir all the spices in with the veggies and let it all cook for 2-3 more minutes. Then stir in the black beans and quinoa. Turn off the heat and let it all cook for a few minutes.

Assemble and bake the quinoa stuffed peppers

Once the peppers are done, remove them from the oven and let them cool for a few minutes. Evenly distribute the quinoa filling among the peppers.

Place the peppers back into the oven and cook them for 15 minutes until the peppers are nice and al dente and lightly brown around the edges.

Serve warm topped with avocado, parsley, lime and drizzle of vegan cashew cheese sauce.

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Quinoa Stuffed Peppers

These quinoa stuffed peppers are a delicious plant-based meal that is so flavorful and simple to make.

Course Main Course

Cuisine American, Vegan

Keyword quinoa stuffed peppers, quinoa stuffed peppers recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6 servings

Calories 246 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 6 bell peppers – any colors
• 1 Tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 medium zucchini – diced into small pieces
• 1 cup sliced mushrooms
• ¼ cup diced onion – yellow or white is fine
• 1 cup corn – you can use frozen corn that has been thawed or fresh corn
• 2 cloves of garlic – peeled and minced
• 1 teaspoon oregano
• 1 teaspoon dried basil
• ¼ teaspoon cumin
• ½ teaspoon chili powder
• 1 15 ounce can black beans – drained and rinsed
• 4 cups of cooked quinoa
• Sliced avocado – for servings
• cashew cheese sauce – optional for serving
• Chopped fresh parsley or cilantro for garnish – optional

Instructions

1. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Set aside.
2. Slice the bell peppers in half, lengthwise and remove and discard the seeds. Place the peppers in a single layer with the cut side up onto the baking sheet. Drizzle them with a little olive oil and season them with a pinch of salt and pepper. Cook the peppers in the oven for 5 minutes.
3. Meanwhile, you can make the filling. Heat a saute pan to medium heat, add 1 tablespoon of olive oil to the pan and toss in the zucchini, onion, mushrooms and corn. Stir that all together and let it all cook for 5-6 minutes, until the onions are translucent and the zucchini and mushrooms are slightly brown.
4. Add the salt and pepper and garlic along with the oregano, basil and chili powder. Stir all the spices in with the veggies and let it all cook for 2-3 more minutes. Then stir in the black beans and quinoa. Turn off the heat and let it all cook for a few minutes.
5. Once the peppers are done, remove them from the oven and let them cool for a few minutes. Evenly distribute the quinoa filling among the peppers. Place the peppers back into the oven and cook them for 15 minutes until the peppers are nice and al dente and lightly brown around the edges.
6. Serve warm topped with avocado, parsley, lime and drizzle of vegan cheese sauce.

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Nutritional info does not include cashew cheese.

Nutrition Facts

Quinoa Stuffed Peppers

Amount Per Serving

Calories 246 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Sodium 409mg18%

Potassium 684mg20%

Carbohydrates 42g14%

Fiber 7g29%

Sugar 9g10%

Protein 9g18%

Vitamin A 3923IU78%

Vitamin C 160mg194%

Calcium 50mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.