Mexican Quinoa Stuffed Peppers

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Wood platter filled with gluten-free vegan Spanish Quinoa Stuffed Peppers

The stuffed pepper.

It’s a beautiful thing, no?

So, why had I never attempted it?

Things had to change.

Bowl of ingredients for making Spanish Quinoa Stuffed Peppers for dinner

This recipe was inspired by my ongoing love for Mexican food and my desire to create more plant-based, substantial entrees.

The trouble with eating less animal products is you can sometimes feel less full. But not so with these stuffed peppers! They’re hearty, filling and oh-so flavorful.

Origins of Stuffed Peppers

Stuffed peppers are enjoyed around the world- in places such as Spain, India, Tunisia, Hungary, Denmark, and more! In each of these places, they’re prepared with different ingredients and methods. You can learn more about the variations and history of stuffed peppers here.

Our recipe is a plant-based take on the concept, inspired by ingredients and flavors common in Mexican cuisine.

Baking sheet filled with protein-rich vegan Spanish Quinoa Stuffed Peppers
Wood platter filled with Spanish Quinoa Stuffed Peppers topped with sliced avocados

Bonus? They’re simple, requiring just 10 ingredients you likely have on hand right now.
The filling is so delicious on its own – loaded with quinoa cooked in vegetable stock, smoky spices, black beans and corn – but it becomes even more delectable once its stuffed into sweet bell peppers and roasted to perfection. Swoon!

I think you guys are going to LOVE these peppers! They’re:

SO easy to make
Super flavorful
& Versatile

We enjoyed these recently for breakfast, but they could really be great for any time of day! I think they’d be especially ideal for entertaining meat eaters and vegans alike, since they’re so filling and flavorful. You know they’re good when they’re hungry-husband approved (ftw)!

If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see. We LOVE seeing what you come up with. Cheers, friends!

Close up shot of our Spanish Quinoa Stuffed Peppers recipe with sliced avocados and red onion

Mexican Quinoa Stuffed Peppers

Amazing Mexican-inspired quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber, and entirely vegan and gluten-free!
Author Minimalist Baker
Cutting board of Spanish Quinoa Stuffed Peppers topped with avocado, cilantro, and onion
4.92 from 236 votes
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4
Course Entree
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 cup quinoa or rice (thoroughly rinsed and drained)
  • 2 scant cups vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow, or orange bell peppers (halved, seeds removed)
  • 1/2 cup salsa (plus more for serving)
  • 1 Tbsp nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce can black beans (drained // if unsalted, add 1/4 tsp sea salt per can)
  • 1 cup whole kernel corn (drained)

TOPPINGS optional


  • Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  • Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet.
  • Brush halved peppers with a neutral, high heat oil, such as avocado oil or refined coconut oil.
  • Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  • Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  • Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  • Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes.



*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 311 Carbohydrates: 59 g Protein: 14.4 g Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 498 mg Fiber: 11.5 g Sugar: 8.2 g
Big platter of our easy-to-make Spanish Quinoa Stuffed Peppers recipe

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My Rating:

  1. Brittany says

    These were absolutely phenomenal!!!!! For my toppings I uses sliced avocado, a squeeze of fresh lime juice, AND spicy queso Blanco style dip made by Good Foods. These are also fantastic with NO toppings. Amazing recipe. Thanks for sharing!!!

    • Support @ Minimalist Baker says

      Yay! So glad you enjoyed these peppers, Brittany. Thanks so much for the great review!

  2. Isabel says

    Made this recipe for myself and husband. Admittedly I was not sure about how it would taste. We’re not vegans but our daughter is. Well, it was so delicious that I used the extra filling in a wrap the best day. Husband also loved it. Thank u so much. Will check out your site again.

  3. Neill Blake says

    It is so hard to find an entree that works for a variety of food restrictions and this one does it!! It is really delicious and was so easy to do ahead – I refrigerated the filling and had the peppers prepped and oiled in a zip top bag. Also made the cilantro lime sauce (did one batch with parsley for the “cilantro averse”) along with all of toppings so everyone could customize to their taste. Rolled the filling into burritos for the preschoolers. My extended family of 22 including vegetarians, gluten-free and dairy-free folks plus small children – all loved it!! I tripled the recipe.

    • Support @ Minimalist Baker says

      We love your creativity in making it enjoyable for people with different preferences! Thank you for sharing, Neill!

  4. Kim says

    Delicious! I pre-baked the peppers while I cooked the quinoa to cut down on baking time. Added pinto beans along with 1/2 can black beans to my mixture, a bit more chili powder and ancho chili powder.

    • Support @ Minimalist Baker says

      Hi Nela, Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But it looks like another reader has tried it and reported success! Let us know if you give it a go!

  5. Kris says

    This was so good. I’m after low cholesterol meal ideas and wanted stuffed capsicums.
    It tastes deliciously Mexican.

    • Michelle says

      I’ve been making this recipe for a few years now and love it with the cilantro lime dressing! My toddler eats the filling before we can scoop it into the peppers so we always make a bit extra for him :) I make it without the corn to save on carbs and calories.

  6. Sonal says

    I regularly make this as part of my meal prep! I like crunchy pepper so I cook them for 10 min less and they don’t get soggy when I reheat them later in the week.

  7. Paula says

    I searched for a vegan stuffed pepper recipe and yours stood and and did not disappoint! Easy to make and no fussy ingredients. My husband and I LOVED them – can’t wait to warm one up for lunch tomorrow. I look forward to adding the cilantro lime dressing next time.

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you and your husband enjoyed them, Paula! Thank you for the lovely review! xo

  8. Annabel Geor says

    My boyfriend and I have been making this for nearly two years, it’s one of our go to recipes! I always look at ratings when I search new recipes and I realised I’ve never left one on this – it’s so yum and filling and nutritious, highly recommend! Only change is we do 3/4-1 teaspoon of the chilli powder as we’re aussies so ours a bit more spicey! We always top with avocado, extra salsa or hot sauce, pickled jalapeños, coriander, lime juice and chipotle aioli. Definitely make this recipe!

  9. Its me says

    This meal was fantastic and simple. Yes, it takes time but I meal prep so it takes me 2-3 hours on a weekend. I will most definitely make them again

  10. Teresa Davis says

    Have made this twice now without significant changes (used frozen instead of canned corn.) It’s delicious and makes enough for two dinners for my husband and me. FYI this freezes fine imo.

  11. Cheryl Kreller says

    This recipe is so delicious. My sisters and I have been doing a Zoom recipe night once a week since Covid started, where one of us picks a new recipe, shares it and we all cook it then eat it together on Zoom. This recipe is my favourite so far I now make it every chance I get for visiting friends and family.

    • Support @ Minimalist Baker says

      Yum! Thanks so much for the lovely review, Lorraine. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Caren says

      I made this for my family and we loved it. It was simple to make and flavourful. I added a grating of smoked vegan ‘cheese’ before baking as I had some spare. I highly recommend this recipe because every time I mention this is on our menu everyone is excited to eat it. Thanks for your super recipes!


    These were absolutely delicous! I wanted stuffed peppers without using rice or alternate meat products ( which I do use but like variety) . The taste was perfect and we enjoyed the left overs as well. This goes in the rotation !

    • Support @ Minimalist Baker says

      Hi Jenni! We haven’t tried these on the grill ourselves, but we think it would work! We’d suggest still using some foil to help them steam, but they might work directly on the grill. Let us know how it goes! xo

  13. Isaac says

    I made these last minute for a small impromptu group dinner, and we were all blown away by how delicious and satisfying these were! I made them as written, topped with extra salsa, queso, sliced green onion, chopped cilantro, and a bit of thinned out greek yogurt. Will definitely be adding this recipe to my rotation!

  14. Amy says

    Great recipe! So easy to make, all ingredients I had on hand, turned out delicious. We topped it with your roasted jalepeno queso. Yum!!

  15. Kristen says

    Loved these stuffed peppers topped with salsa and avocado for breakfast! I made them one night with the shorter end of the cooking time and then reheated them for 20 minutes in the morning for an easy breakfast! Tasted great all week. Highly recommend!

  16. Karen says

    I just finished eating these! Delish. I can’t wait to try another recipe — thinking of your Sweet Potato Shepards Pie! Thank you.

    • Support @ Minimalist Baker says

      Hi Liz, Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But if you try it, let us know how it goes!

  17. Leisha Eastergard says

    I have rarely, if ever, been disappointed by a Minimalist Baker recipe. This one is no exception. The filling is delicious. My guy makes a delicious spiced ground Seitan thing that I added to this recipe. It was fantastic. The only issue I had, and am open to suggestions to remedy, is that the peppers seemed to weep a lot on the inside when cooking, would I do better to cook less time covered and more time uncovered? Should I wash, dry off and let the peppers air dry for an hour or so before stuffing?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s one option. You can also dab them dry before adding any filling ingredients. Or cook for a bit longer to dry out.

  18. Mary says

    Another great, versatile recipe. I was short on time so I microwaved the peppers for a few minutes and heated the filling on the stovetop before filling the peppers. Cut the baking time by 2/3rds for my hangry eaters. Perfect!

  19. Emily says

    I can’t believe how easy this recipe was but how delicious and filling it turned out to be! I used the salsa recipe linked in the ingredients and it was delicious – I added a chipotle pepper to it and it really ramped up the flavour. The peppers were fantastic with some crumbled feta and more of the salsa spooned on top. They were just as good hearted up in the microwave the next day. Will definitely make again.

  20. John says

    Excellent, satisfies any Mexican craving! If, as leftovers, peppers become a little soggy, I just slice’em up right into soft/hard taco shell and yum. Again this and taco meat from MB ( are delightful. Now to search site for quinoa replacement for ground sausage that can hold up over pasta? maybe (:

  21. Bella says

    So tasty! Easy to make and customizable- I added some chopped up spinach. Perfect lunch or dinner (or both- they’re that good!) will def be making again :)

  22. Doug Brown says

    This is a fantastic recipe. We doubled the filling and froze it in small bags so that we just thaw it and pop into some fresh peppers and back as instructed.
    Of note to spice it up a bit more, we added some more chili powder, and some chipotle chili powder. We also added some fresh diced cherry tomatoes and doubled the beans, but it’s not necessary – it is good as is too.

    • Support @ Minimalist Baker says

      Brilliant! Thanks for sharing, Doug! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Nita Lanning says

    I love this recipe.
    I do find it is freezer friendly. The pepper may get a little meh. However it is still better than the store bought freezer section stuffed pepper I use to buy before going plant based.

  24. Heather says

    Made this last night and it was excellent. I needed to bake them 15 min longer to get the peppers super soft and roasted but my family said they were some of the best stuffed peppers I have made. (I make a different style every time I make this dish.) This recipe will be a keeper.

    • Jenny says

      These were so delicious!!! Would absolutely make again. I used a store bought blend of brown rice and quinoa which was perfect. I found the cooking time spot on using fan bake. Once I uncovered the baking tray after the initial 30 mins, I topped them with grated cheese. They turned out so good! Served them with authentic mexican corn chips, guacamole and remaining salsa. Thanks for this great recipe!

  25. Al Kadar says

    This is a very good recipe. Mine ended up being a casserole due to the peppers on hand. I halved, length wise, lunch box peppers and placed them in the baking dish then spread the mixed ingredients on top. I used beluga lentils instead of black beans because that is what I had in the pantry. I crumbled goat cheese on top before baking because that’s what was in the refrigerator. Obviously this is a very versatile recipe. I tried it with various salsas and hot sauces and all paired well with this dish. I also like that this is healthy, low sodium and I feel like I can eat as much as I want. Thank you for an excellent recipe.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Al! Thanks so much for the lovely review and for sharing your modifications! xo

  26. Barbara Havrot says

    Delicious! Had vegans over for dinner and was looking for something tasty that could swing both ways (as in adding cheese! 🤣). I think the creamy cilantro lime dressing took it over the top! I made a green side salad and put the dressing on it as well. I did make the filling the day before, stuffed them early afternoon and it made for an easy meal with quick cleanup.

  27. Selena says

    I made this for me and my boyfriend and it was delicious! Instead of chili powder, I added red pepper flakes and oregano, along with the rest of the ingredients. It was so easy to make and I would definitely make it again!

  28. LynzieWho says

    I love your recipes, I always look at Minimalist Baker first when I want to try something new. But honestly they almost always take an extra 30 mins to an hour than is listed. I still do them, but I know I can’t make plans around my favorite sites recipes bc idk how long they’ll actually take. I’m not bad at prepping as I have a 10yr background in foodservice, but I’m by no means a professional, so to me these times seem like time time is almost based on a pro with a fully stocked and prepped kitchen that has already made this recipe before and has all the ingredients measured and laid out (which I think should be part of the prep time). So maybe put a second estimated time for newbies. Love your work. <3

    • Support @ Minimalist Baker says

      Thanks for the honest feedback! We don’t typically include time to get out ingredients in the prep time. We’ll take your thoughts into consideration on future recipes.

  29. Olivia says

    This recipe sounds delicious and I am planning to make it tonight for dinner. Question- my boyfriend doesn’t like beans… do you have a suggestion for a replacement for them?

    Thank you!

    • Abril Rodriguez says

      Although this recipe looks really tasty, I think it might be helpful to know that it’s more Tex-mex inspired, than Mexican-inspired. It’s a common mistake a lot of people from the US make, they know tex-mex food as Mexican food. I write this with no means to offend, I just want to inform. I am Mexican, I was born and raised here and Mexican cuisine is soooo diverse and rich, it’s amazing.

      • Support @ Minimalist Baker says

        Thanks Abril! We appreciate you sharing your insight and will take that into consideration for future naming of recipes.

  30. Elizabeth says

    This looks delicious, but the timing is nowhere near correct. I wish I’d read the instructions before making! With boiling (10 minutes), then cooking the quinoa (20 minutes) baking the peppers (30 minutes + 15-20 minutes + another 5-10 for softer peppers), not to mention the time spent stuffing (5 minutes+) Much closer to 1.5 hours than 1. This is a deal-breaker, though the recipe is well-written.

  31. Kaitlyn F. says

    These were fantastic! just the recipe i was looking for but i dont really cook my grains in a pot ( i have and insta pot) so when I was cooking the quinoa i didn’t realise you have to stir it and burnt the bottom layer. Oops.

  32. Frances says

    I would like to make this on the BBQ. Would I keep it in the BBQ for the same amount of time (30 minutes, then 15 minutes) assuming that its at the desired temperature. Is the purpose of baking to get everything warm and to cook the peppers? sorry, newbie here :)

    Also, what would you serve as a side to this? I was thinking BBQ corn but there is corn in there already. Would Sweet potatoes on the BB work?

    Thanks (fyi your recipes are great!)

    • Support @ Minimalist Baker says

      Hi Frances, we’ve never tried that and aren’t sure on timing, but yes, the goal is to warm the filling and cook the peppers. BBQing would likely require less time. BBQ corn is great! We think a salad would also be nice. Perhaps this one? Hope that helps!

  33. Nicole says

    Made these last night & they were fantastic! So easy! Sprinkled a little cheese on top before the last stretch in the oven and it was heavenly.
    I realize the peppers themselves would not freeze well, but do you think the stuffing on it’s own would? Just to make it even quicker & easier I would like to have a batch of stuffing ready to go for future use.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Nicole! Oh, that might work! We haven’t tried it though- let us know if you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Peppers generally don’t freeze and reheat well (they take on a lot of liquid and get soggy when reheating). But if you try it, let us know how it goes!

  34. Karen Tesoriero says

    I made this for me and my boyfriend for dinner and it was absolutely delicious!!!! It was easy to make and I can’t wait to make it again.

    • Megan Beretta says

      2 thumbs up from my non vegan parents who loved this dish and said they didn’t even miss the meat. Super flavorful and the extra charredness of the pepper really sent the dish over the edge. Will definitely be making this again soon=)

      I halved the recipe since it was just for the 3 of us and we ate half a pepper each and that was the perfect amount! Thanks for the awesome recipe😁

  35. Annette says

    Made this for dinner last night. Was super easy and delicious! Will be a staple item in my house for future dinners.

  36. Kaitlyn says

    I loved this recipe. It’s so easy and quick for a weeknight. I have been buying the pre-cooked quinoa cups (super lazy) and I also added a single Mexican spiced chicken sausage in to the mix (my BF cringes at the word vegetarian, I’m working on it.) Since all the ingredients are pre-cooked I can just dump it into a bowl and mix it. I also top it with cheese when they are done

    • Support @ Minimalist Baker says

      We’re so glad you enjoy this recipe, Kaitlyn! And way to be creative with the shortcuts. Thanks so much for the lovely review!

  37. Katie says

    I had never cooked quinoa in vegetable broth before and I won’t be going back to water now!! Instead of using salsa I used some fresh chopped tomato cooked in a pan with kidney beans and mushrooms and a little tomato paste (with no added salt as the broth in the quinoa gives it all that flavour!) It’s my new favourite dish! I also did my peppers under the grill so it’s charred in about 10mins, great for a fast filling meal :)

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed it, Katie! Thanks so much for the lovely review!

  38. Sabrina says

    I made these tonight, scaling up to 1.5 times the recipe to use up a Costco bag of 6 bell peppers. I didn’t have corn on hand, so I omitted it and added in a 1.5 lb bag of power greens, sautéed with garlic and olive oil. I used 2 whole cans of black beans rather than leaving behind half a can, and topped them with some grated sharp cheddar cheese once stuffed. They were really delicious! My kids don’t normally like cooked peppers, but they loved these. I served them with a big green salad, which made for a veggie-full, nutritious, and filling dinner. My household of 8 (5 adults, 2 teenagers, and 1 preteen athlete) left the table satisfied, and there were still two halves left over.

  39. Manjot says

    If I was to make this with rice would I still follow the same instructions or should I make the rice in the broth or make the rice first then follow the recipe

  40. Nicole says

    Made this last night for my meat eating bf and his friend. Split up the quinoa mix and threw in some ground beef in for them. Topped mine with vegan cheese, avo, and salsa and theirs had the same extra with real cheese. They loved it and I received girlfriend brownie points which is a big deal because I pretty much cook the same thing every night since I’m not much of a cook and am also a creature of habit. Given that I’m not quick in the kitchen this ended up taking me more like 2 hours because my prep took forever ha. But still delicious and would make again. The filling was also great as a dip alone.

    • Support @ Minimalist Baker says

      We haven’t tried it that way, but we think it would work! Let us know if you try it!

  41. Beryl Skog says

    This was an excellent recipe. I changed a few things but the basis was delicious. I used vegetarian meatless crumbles and decreased the amount of quinoa. I also added reduced fat mexican blend shredded cheese. I used red kidney beans instead of black beans. The results were really good. Definitely a keeper recipe.

  42. Laurie says

    This was a super easy and delicious recipe! Very easy to make and my whole family liked it. I ate part of the filling as a snack while preparing it. My filling got a little overdone and dried out. I probably cooked it too long; the full hour. Maybe next time I would leave it covered longer or watch closely at the end so it doesn’t dry out. Still, very tasty and satisfying! I’m glad I discovered this website! Thank you, Dana!

  43. Leigh Ann says

    This was delicious! As always, minimalist baker to the rescue!
    I made this with a few additions/substitutions from what we had on hand during the quarantine.
    I “pre cooked” the pepper for 5 minutes while my pressure cooker was finishing up with the quinoa in order to attempt to cut down on time later on in the recipe…I think it worked. I ended up baking 20 min on 375 and then 10 min on 400 and the pepper had a little bite (as we like).
    We added tempeh to the stuffing mix and threw some meltable vegan cheese on top at the point you instructed to cover with tinfoil and raise the oven temperature to 400. Unfortunately no avocado in the house, but the lime, extra salsa, and cilantro trio worked. Thanks again!

  44. Trina says

    I made this for dinner tonight, along with your “green gold” creamy cilantro dressing. Wow, what a delicious dinner! Have leftover filling will be using this to make burrito bowls for lunch.
    The creamy cilantro is a must for this recipe.
    Thank you,

  45. Tressa says

    I made this and added some chopped onions into the mix before baking. My husband and I loved the stuffing and he didn’t miss the meat at all. It’s great all on its own and we’ll be chopping up leftovers to put into flautas tonight. We topped with vegan sour cream, avocado, salsa, and hot sauce.

    I can’t wait to make this again for some friends!

  46. Linda says

    I made this and used Poblanos and Bell. We all liked the Poblanos better as it was “less meaty” than the Bells. I paired it with roasted sweet potatoes and regular potatoes as we have so many and needing to use them. Served it with the Cilantro Dressing. My family loved it! I will be making it again tomorrow for my husband’s party. 5 ?

    • Support @ Minimalist Baker says

      We don’t think so. They will likely be very mushy. But if you try it, let us know how it goes!

  47. Valerie says

    I made this last night to use up leftover quinoa and it was amazing! I didn’t have creamy dressing or avocados for the top, so I added marble cheese prior to baking. Then a dollop of salsa & sour cream after it was baked. So good!

    I only had 2 small peppers on hand, but the leftover “stuffing” is delicious on it’s own!

  48. Kristin says

    Delicious! Lots of flavor and so easy to make (especially if you already have cooked rice or quinoa in the fridge). Thanks for sharing!

  49. Olga says

    Love this! Taste like it actually has meat, not much difference! The only modification I made, I didn’t cook grain beforehand, but used raw and instead of baking, cooked it in a pot of stock and tomato souse. My guests loved it!!

  50. evelyn herrera says

    Skipped the chillar powder to make it pleasant for my teen son. Also skipped oil on bell peppers. Still very flavorful and delicious. Removing foil for last 5 minutes made the stuffing nice and roasted. Everyone said this recipe is a keeper.

  51. Michelle says

    I love regular stuffed peppers with beef but have recently wanted to try more a more plant based diet. I was a little nervous making this but I am so glad I did. This recipe was so simple and AMAZING!!! My mother whom usually stays away from plant based meals loved this. It was so light, and filling. I topped it with tomato sauce and guacamole and it turned out amazing. Thank you so much for this fantastic recipe, I cant wait to make it again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Gail. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Angelic Green says

      I am currently a new vegan. And this dish was a hit for my nine year old daughter, who has trouble adjusting to the vegan lifestyle. My boyfriend’s roommates who aren’t vegan loved them! I just left out the salsa for my daughter and I added vegan cheese on top. It was so delicious and easy and healthy! It was a hit! Thank you!

  52. Kim says

    We LOVE this recipe!
    I add a box of crushed tomatoes or a can of fire roasted tomatoes depending what I have on hand. I also like to use roasted frozen corn when I can find it.
    We always use quinoa and use the filling as a nacho topper, for huevos rancheros on top of corn tortillas with eggs on top, or just on it’s own with a dollop of guac. It’s so good, quick, easy and super satisfying.

    When we have friends over, the filling is perfect to put in a big bowl with chips. More filling than just chips and salsa and everyone loves it!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kim. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Jen Overturf says

    I made these on Saturday and they came out delicious! I had some chipotle powder, so I swapped that out for the regular chile powder. I am vegetarian working on WFBP, and my husband is not, lol. The nice thing about doing the cooking is that he is eating cleaner also. He commented the texture of the quinoa was a good substitute for ground beef… it did have a nice bite to it. The addition of creamy avocado in the bowl made it creamy, slightly spicy, with great flavor and texture. Thank you! I am learning to cook with your recipes!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed this recipe! Yay for learning to cook =) Thanks so much for sharing!

  54. Susan Kools says

    Not for a post– just a comment/question. Seems like I am getting overwhelmed with ads that are hard to close on your site. Very frustrating. Any ideas? Susan

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Susan, sorry for any inconvenience. We’ll give them a look to see if we can make any improvements. User friendliness is always our highest priority.

  55. Jodi says

    I am just starting to turn our menu to a more plant-based diet. I was looking for a simple dish to make and this was a great alternative to how I have made stuffed peppers in the past. My husband and son loved these so much that they did not notice the beef was missing. I did sprinkle the tops with cheese, but other than that, I made them exactly as the recipe above. I will definitely make these again!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jodi. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  56. Maddie says

    Love this recipe! My go-to for feeding friends and family over for dinner, with plenty to go around. I always make the filling the same day as baking the peppers, but am wondering if it’s just as good making the filling the day before and storing overnight in the fridge to bake the next day?? Would totally save on prep time for our next gathering!

  57. Jen says

    Excellent recipe! I’d been a cheese loving vegetarian for 30 years and recently developed a severe lactose intolerance and was looking for a cheese free version to replace my old recipe which relied on pepper jack and cheddar. I was SUPER happy that you do not use vegan cheese product in this recipe and just rely on spices and whole ingredients! I’m just not a fan of the fake meat and cheeses and prefer to go without. I did not have any salsa so I made a mix of fire roasted tomatoes and green chilies. I also toasted the dry quinoa before boiling in water with some onion powder, garlic salt, and paprika rather than using stock. The timing and cook temps were spot on with a very nice texture to the pepper and a crunchy quinoa top layer. My meat loving husband was equally happy (his got a topping of cheese of course). Chili dusted sweet potatoes were a perfect side dish. Definitely will make again!

  58. Jessica says

    Absolutely loved this recipe! Used some left ofter chilli that I had in the freezer (instead of the beans and salsa) and it worked perfectly! Thank you so much

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Jessica! Thanks so much for the lovely review and for sharing your modification! xo

  59. Kaylyn says

    My roommates and I are vegan and are always looking for simple recipes! This one is delicious! I topped it with vegan shredded cheese and it’s AMAZING!

  60. Jasmine Williams says

    I made this using the brown rice option. I also used regular “taco” toppings (lettuce, onion, tomatoe). It taste just like a taco. The rest of my family loved it too and they love their meat. Definitely making again.

  61. Pamela Nanku says

    Absolutely Delicious!! Topped it with some homemade chipotle mayo and served it with roasted sweet potatoes. AMAZING!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Pamela. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  62. Stephen Zielinski says

    AWESOME!!! Added some roasted Hatch green chile and some “meatless” ground meat. Also used fresh roasted corn that I cut off the cob. I HATE canned corn. SUPER WONDERFUL. Thanks

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Stephen. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  63. Dylan says

    I find the chilli powder in a lot of these recipes a l it the overpowering. I’m writing from Australia, does anyone know if there is a difference between chilli powder and ground chilli in Australia? Thank you

    • Support @ Minimalist Baker says

      Hi Dylan, chili powder is a blend of spices where as ground chili is just the chilies. So that makes sense that you are finding it overpowering. We would recommend getting chili powder blend for best results!

  64. Angie says

    I have made these and they are delicious. Here’s my question.
    I want to Dice up the peppers and add them to it with maybe some chopped baby portobellos or spinach and sautéed onion and make this in the crockpot. Has anybody tried this? But I just need to add maybe some fire roasted tomatoes or tomato sauce to keep it from drying out? And any clue how long I would have to cook LOL

  65. Christine says

    Really enjoy making this recipe. It’s a great make-ahead recipe where I can put together a number of stuffed peppers, store them in the refrigerator, and then have dinner mostly made for later in the week. Have also used the stuffing as a side next to a salad. Used the stuffing recently to stuff roasted sweet dumpling squash and then topped it with Pickled Jalapeno Ranch dressing which was fabulous.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, usually peppers tend to take on moisture and get soggy if frozen. But we haven’t tried it that way and it might work! Let us know if you do!

  66. Becky J says

    I added fire roasted tomatoes with green chiles in lieu of the salsa, also a few sprinkles of onion powder to the mixture. Baked per recipe instructions and everything turned out absolutely delicious. This is a fantastic recipe, thanks for posting!

  67. Lauren says

    I made this today and it came out delicious! My meat-eating boyfriend even loved them ?I had some chestnut mushrooms that I needed to get rid of so to add more flavor I sautéed them with onion, garlic and chilli and then omitted adding the powered garlic. It made a bit more mixture so I just added an extra pepper to stuff. Followed everything else perfectly and they came out amazing. Thank you for this wonderful recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lauren. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  68. Ali says

    Amazing!!! We used spicy taco seasoning in addition to the other seasonings. Also added jalapeños to the mix & topped with shredded mexican cheese!

  69. doug says

    this was so delicious, it’s going on the regular list for sure. i made a couple of changes, only because i didn’t have all the ingredients. for the dressing on top i used baba ghanouj, used a fresh salsa, and i threw in some beefless ground. i had just picked up fresh peppers at the farmers market, which made it extra tasty. thanks for this :)

  70. Vandy says

    Was excited to try this due to the high rating. Unfortunately, at least for us, this was a little too bland. The spices may need to be doubled for the amount of quinoa. Cilantro dressing didn’t help.

    • Support @ Minimalist Baker says

      Hi Vandy, sorry to hear that! Is it possible that your spices weren’t fresh? That could definitely impact the flavor. Otherwise, feel free to adjust to taste next time!

  71. Susan Hood says

    Wonderful recipe, great flavor.
    I made the stuffed peppers last night intending to reduce it by 1/2. I made half the quinoa and added half of the salsa. Then I opened and drained the beans and corn and started adding spices. I got side tracked and forgot to cut ingredients in half – used the entire can of beans, 1 cup corn and full amount of spices. We loved it! Not too spicey at all.
    Next time, I’ll add a little chopped onion or onion powder.
    This is certainly a “keeper” recipe.
    Looking forward to trying more.

  72. Sara says

    I made these with my boyfriend last night and they were delicious! We used quinoa and orange bell peppers with avocado on top and didn’t have any substitutions – I had all ingredients on hand. This recipe will be a keeper to put into dinner rotation – I’m already happy to have leftovers tonight!

  73. Jacki says

    Awesome recipe. The first time I made with quinoa and the second time I made with rice. Have to say I prefer the rice. Next time, in addition to rubbing olive oil, I’ll rub in a little salt. The mixture is so perfectly seasoned but the pepper feels a little bland by comparison. I stuffed the peppers a day in advance and put in the fridge, then had them ready to bake when I got home from work. We topped with your chipotle ranch dressing and it was heaven!!

  74. Jessica says

    Great Recipe!

    I added 2tbsp of hummus and a couple pinches of crushed red pepper flakes for added heat. Delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  75. sita says

    I ordered your book all the way to Israel last year and I LOVE your recipes!
    ABOUT the 1 15-ounce can black beans in this recipe…
    we use grams here and I KNOW THAT OUNCE IS 28 GRAMS but i don’t understand what 1 15 mean.. thanks

    • Support @ Minimalist Baker says

      Hi! Thanks so much for your support! “1 15-ounce can” is equivalent to “a 15-ounce can” or “one 15-ounce can.” In metrics, that would be one 425-g can. Hope that is more clear!

  76. Susan Mckernan says

    Great. I have tried several “stuffed pepper” recipes, but this one is a winner. I try to eat vegan, plus oil free and these peppers work!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Susan. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  77. Tina and Bob says

    We didn’t have all the ingredients but did some substitution.
    Black eyed peas for Black beans etc.
    The recipe was excellent and filling.

  78. Tiffany says

    My husband was so excited for this meal when he sat down and saw what I had made. It was 5 star and easily could become a regular meal. Such beautiful flavours. Thank you for the recipe!

  79. Tneisha B says

    The idea for this recipe is genius and it turned out really great with some adjustments. I hate long cooking times and hard peppers so I didn’t want to risk it. I boiled the peppers for a few mins and popped them in the oven for about 5 mins on the broil setting to get the skinned charred just a tad. I made the filling as is minus corn and added roasted jalepenos that I charred with the peppers in the oven (YUMMY _ OMG!) I only had fire roasted tomatoes vs. salsa and it worked perfectly.

    For the topping I made some vegan sour cream (hemp seeds, pine nuts and lime juice), added ciliantro, with the suggested alvacado and lime.

    Even my kids at this which is a huge accompliment! Thanks so much for this recipe!

    • Support @ Minimalist Baker says

      So glad to hear everyone enjoyed these! Thanks so much for the lovely review! xo

  80. Linda Moore says

    I made this with Path of Life All Natural Southwest Quinoa, just toss the bag in the microwave and heat for 4 minutes, then added the other ingredients. It was delicious and easy! Thanks!

  81. Meghan says

    This is my favorite recipe! It’s always my go to when I’m cooking for a large crowd with vegetarian guests or when I’m out of ideas of what to make for dinner. I have even taken a batch of the filling to a party as a bean dip and it was a hit! Thank you!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Meghan. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  82. Gail says

    I made these and added a little sautéed onion, fresh garlic and red pepper, I omitted the cumin.
    Delicious, second time I maxed them.
    Does anyone know if I can freeze the?

    • Support @ Minimalist Baker says

      Hi Gail, We don’t think these would freeze well as there would be too much moisture and it would make them soggy. But another reader mentioned success with freezing the filling only. If you give it a try, let us know!

    • Chrissy says

      I froze these… I made the stuffing, stuffed the peppers and frozen them upright on a baking sheet then transferred them to a ziploc bag. I bake them a little longer and they were just as good. I popped one in the oven this morning as I was getting ready for work, packed it and eating it right now for lunch (microwaved for 3 minutes)

  83. Brendy says

    I’ve made this as is and with modifications and it’s always good!! The modifications that work well for me: taco seasoning instead of the spice combo, add some garlic, ginger, and hot peppers.

  84. Nancy Somit says

    This is one of my go to recipes. I have even frozen the left over peppers without the toppings and enjoyed them at a later date.

  85. Darlene says

    I made these stuffed peppers for our dinner tonight & they were delicious! I didn’t have any salsa in the house, so I used 2/3 cup fire roasted canned tomatoes instead. They were filling & loved the spice combination, had homemade cornbread on the side.

  86. Emma says

    I am not a frequent comment leaver but this one was a big win! We used a multi grain rice. I think the addition of lime squeezed on top alongside avocado after cooking really won me over. My non-vegan boyfriend added mozzarella to melt on top during the last bit of cooking. We have lots of leftover filling. Definitely could’ve done at least another whole pepper. A yummy leftover, though. Thanks, Dana!

  87. Ann says

    I’m not vegan but these are by far my families favorite stuffed peppers. We have them at least once a month…usually when I realize I need to use up several peppers soon. I toss some Daiya chedder shreds in with the filling to make it a heartier texture, maybe 1/2 cup. Have added chopped zucchini if I need to get rid of those as well. Otherwise its made exactly as described and absolutely has fantastic flavor. Thanks for posting these!

  88. Christy says

    This is recipe has all my favorite spices & I loved it! I also loved the combo of the Creamy Cilantro dressing and Hot Sauce toppings.

  89. Lindsey says

    This recipe is so delicious and easy! I cut the recipe in half and it was the perfect amount for two. I also made the “stuffing” the night before so my partner could just pop these in the oven when I was still at work. Tip if you don’t have fancy pans: I used a bread pan to bake these and it was absolutely the perfect size for two peppers. Thanks for the great recipe- this will for sure be a regular in our dinner rotation!

  90. Kay says

    This was so delicious and easy! We do meat in our house, so I cooked a pound of ground turkey with some taco seasoning and mixed that into the filling and topped it all with a little cheese. This will be a part of our dinner rotation, for sure.

  91. Nia says

    This is a golden meal right here. I didn’t have salsa on hand, so I sauteed some onions before adding the beans, and then when that was mostly cooked, I added a can of crushed tomatoes, the corn, quinoa, and I substituted the written seasonings for two teaspoons of garam masala, plus garlic and peperoncino. It did take me longer than an hour and 15 minutes, because I let the filling cook for a while to really incorporate the flavors, but it was spectacular. I will definitely be making this again!

  92. Lisa A. Lande says

    These were absolutely fabulous!! I made a cashew based chipotle cream to drizzle on top, so yummy. Thanks for the great recipe.

  93. Andrew says

    Turned out awesome. My mods:

    – I used a spice packet from the supermarket for chili (one without a bunch of additives) and most likely contained chili powder and garlic powder
    – I pressure cooked the pepper halfs for about 8 minutes. After stuffing the peppers, I just warmed it up for 30s in the microwave. Kept everything nice and moist.

    Found that the avocado and lime really made the difference to even out the flavour.

  94. TJ says

    I’ve never really cared for stuffed peppers. They sound good. They look good. But they’re usually not good. Just bland disappointment. I wanted to try these since they look so amazing and I love every recipe of yours that I’ve tried. I didn’t really make stuffed peppers though. I realized when I got to the baking part that I didn’t have any foil, or a covered baking pan (I just moved…). I was thinking about how I should bake them and tasted the quinoa mixture. I couldn’t stop eating it. I finally got a giant bowl of greens, added chopped bell pepper, 1/4 of the quinoa mix, avocado, cilantro and a chopped chipotle pepper. I drizzled it with lime juice and blended salsa. It. Was. Divine. I’ll call it unstuffed pepper salad:)

    • Meredith says

      You know what they say about necessity being the mother of invention! That sounds great, and I may try it that way.

  95. Loren Gebo says

    These are amazing and a regular at our house. Has anyone frozen the stuffing or prepared peppers? Has that worked out?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Loren! Glad you enjoyed these. As far as freezing goes we haven’t tried that yet. I wouldn’t recommend freezing the bell peppers and then baking because they likely would turn out soggy. However the filling could be made ahead and frozen if you’d like. Hope that helps.

    • Meredith says

      I’ve frozen other stuffed peppers after they’re all assembled and cooked, and they were a little soggy, but the flavors blended together nicely. I’m planning on freezing a few of these after I make them for meal prep and can let you know how it goes.

  96. Don says

    These are AMAZING!! I make them all the time and have leftovers to eat during the week. One of my All time favorite recipes!! None of your recipes ever disappoint.

    • Support @ Minimalist Baker says

      Post to Instagram using the hashtag #MinimalistBaker, Tracie! We’d love to see what you cooked up :D

  97. Bridie says

    I made this topped with your Easy Chimichurri sauce for an oil-free vegan dinner….and it was a DREAM!!! Will be in regular rotation at my house!

  98. Linda says

    Made this using green bell peppers ( abundance from garden), and they were delicious. I did add a little fresh grated shatp cheddar on top after baking.
    Even my picky grandson ate one. Will definitely make again.
    Thanks for a fabulous healthy recipe!

  99. Jen says

    I made this but changed up the cooking method. I hollowed out the peppers and stuffed them , rather than cutting them in half. I covered them with tomato sauce and cooked them in a slow cooker, rather than baking them. They were delicious! I look for ways to use a slow cooker often, due to my busy schedule. I had leftover ingredients that I froze and will use in another recipe, such as burritos.

    • Support @ Minimalist Baker says

      Sorry to hear that, Peter! If you can let us know what device and browser you’re viewing the site it, we’ll take a look at how those ads are showing up.

  100. Serena says

    I absolutely loved how this turned out, although I didn’t quite follow the recipe. I added ground turkey, used different seasonings, used chicken broth, didn’t use salsa, and used green bell peppers (only because I had green on hand); topped with pepperjack cheese, cilantro and lime juice.

    Regardless, it has become an official favorite that I can’t wait to try again. Next time I make it, I do want to try it with red/yellow/orange peppers to see the taste difference. What got me to try the recipe were the instructions on how to make the quinoa and the logistics involved in temperature and timing. I would have never thought to add stock instead of water for the quinoa and it completely changed how I view quinoa.

    Thanks for a great recipe!

  101. James Kerr says

    I’ve made this a bunch of times now, and love it, but honestly the best part for me is having leftovers and using it for breakfast wraps.

    Stops being vegan in my case, I just fry it up with a couple eggs, peppers, throw it in a wrap with avocado, siracha and a little Chipotle mayo.

    Overall though, however it’s used it’s a great recipe, super easy weekday after work food.

  102. Kerstin says

    Have made this recipe twice now and serve it with guacamole and also sour cream for the non vegans at home. I use a whole tin of corn (400g) as I didn’t have a small tin on hand and didn’t want to waste the rest of the corn. Also added a bit more salsa for flavour and reduced the chilli powder as I’m not a fan of spicy food and 1/4 of a teaspoon was plenty for me. I have to add that my husband smothered it in sriracha as he prefers his food spicy. :-)
    This will definitely be a regular in my meal planning.

    • Support @ Minimalist Baker says

      Yum! Thank you for sharing your process, Kerstin! We are glad you’re adding it to the meal rotation :D

  103. J says

    Hi – this recipe looks great and I’d love to give it a go. Although, the salsa’s that I see in the stores seem to have a lot of not-so-pleasant ingredients in them which I would like to avoid. What can you recommend as a home-made alternative? TIA x

  104. Sarah says

    I wanted something easy to make after work. Easy, healthy and delicious – how is that even possible!! I had all the ingredients in my cupboard although adapted it slightly by leaving out the beans and corn and adding more veg. Have passed this recipe onto all my friends. I have a feeling this will be a go to dish. Thank you!

  105. Beth says

    I made these for dinner today and WOW!!!! They were phenomenal!!! Even my omnivore husband was totally impressed! I used vegan beef flavored broth instead of the veggie broth and homemade chili powder, and I did opt to add the nutritional yeast. Definitely will be making these again!! Easy, healthy, and scrumptious!

  106. Jacki says

    Solid recipe and perfect for a warm summer night. I made the filling the night before to cut down on meal prep time after work. Carnivore hubs loved it as did I–so bright and flavorful!

  107. Randolph says

    This offering was a HIT with the vegan-guest at our BBQ. My modifications included: sauteed onions and garlic, oregano, starting the peppers in the oven and finishing on the grill to impart a delicious smoky flavor. THEY TURNED-OUT DELICIOUS!!!

  108. Alison Thibodeau says

    I am wanting to prep a full week of meals and want to incorporate this dish as its so easy and makes a nice quick meal, do these freeze well? thanks!

    • Support @ Minimalist Baker says

      Hmm, I don’t think this would freeze well. There would be too much moisture and it would make them soggy. But if you give it a try, let me know!

  109. Carol says

    I made these per the recipe (minus the nutritional yeast since I didn’t have any) and they were wonderful! I also made the creamy cilantro dressing and that was fabulous – I can see putting that on all manner of things, not just these peppers. I think it would go great on your black bean & corn burgers (which are also fabulous btw, and sooo easy) but I digress.
    Have you tried making these in an IP? I figured I’d give it a go next time I make them

    • Renee says

      Can you give me the black bean corn burger recipe? It sounds like something I would love. Making the peppers now. They smell delicious baking!

  110. Barb says

    This is a regular in our dinner rotation. I bake the peppers, inside down, for about 20 minutes while preparing the quinoa (prefer red). Then bake for 30-40 minutes with the filling. Also include a pinch of cinnamon with the spices. The first time was an accident, but turned out pretty good. Delish!

  111. Taz Daya says

    I have made these twice and followed the recipe for the most part! Each time they were outstanding especially with the cilantro avocado dressing. Love your recipes! I’ve shared them with friends and they have been a big hit!
    A huge Thank you for all your recipes!!

  112. Anne Reynolds says

    I printed this out ages ago and made it tonight for dinner. Delicious! And we only had 2 peppers, so I have leftover quinoa to snack on for lunch tomorrow. Thank you, so good.

  113. Sophie says

    Wonderful! Thank you for this gorgeous GF & Vegan recipe it’s delightful! Why anyone would want to spoil it with animal products is beyond me! I’d like to follow you on Instagram what’s the name?

    Thanks again :)

  114. Heather says

    These are amazing. I have made them several times and serve them every time we have vegetarian friends come for dinner as a side dish . My son who is not vegetarian said this was the best dish at our Christmas dinner. My family and guests were eating the left overs for breakfast the next day. If you haven’t tried them I would highly recommend it. I usually cut the peppers in 1/2 if I can’t find small ones and stuff them. My daughter will eat the stuffing just by itself. Thank you for a lovely recipe.

  115. Janet A Latko says

    I am 9 days in as a vegetarian so have been searching for easy to make vegwtarian meald. This recipe is pwrfect and they look absolutely yummy. I plan on making these tonight. Nervous and excited at the same time.

  116. Karen says

    Thank you so much for this recipe! I have been making stuffed peppers for years… when we went plant based, I just left out the meat and cheese… always used rice. Let me tell you, I made this recipe last night and it was amazing!!! I roasted the red peppers just a bit before stuffing, baked and then in the hotter oven to crisp up… the quinoa really does get crispy and it’s SO good!!! so glad there are leftovers for tonight! :)

  117. Brandy Elliott says

    I’m so happy I found your website while searching for, “vegetarian stuffed peppers” we made this tonight, it’s still in the oven but the mix was delicious! (I had to sample!) I didn’t change anything except we only had green bell peppers. Tomorrow I’m trying your jerk eggplant. So many recipes I’m definitely going to try. These are all our kinds of recipes and I’m so happy I found you! We have pretty much everything on hand for all your recipes. Super excited!

  118. Audrey says

    Hi there! So excited to try these peppers this week. I’ll have to come back and let you know how it goes for sure. I’m also excited to check out more of your recipes! I am wondering if you think I could meal prep these though? I would just like to make 4-5 days worth. I have prepped lots of things, but never stuffed peppers! I have been missing these from my life lol! Thanks in advance!

  119. Rachel says

    So tasty! I just made this and it was de-lish! I had way more of the filling than for the 4 peppers, but it won’t go to waste. I also added in chopped red onion and jalapeño’s in the filling. Thanks for the recipe!

  120. Boyan Minchev says

    I’ve eaten similar to this dish in Spain this summer. I will definitely try to cook this stuffed peppers they look delicious :) Thank you for sharing this recipe with us.

  121. Amanda says

    These were pretty good! think they could have used a bit more flavor, but were helped along by some guac and pickled jalapeños! I used thawed Birdseye C&W Ultimate Southwest Blend (corn, black beans, poblanos and roasted onion) in place of the beans and corn. I used a mild salsa with pickled peppers, next time I think a medium would give the flavor I was hoping for. Great base recipe!

  122. Anna says

    I just finished devouring this and it was amazing! I used quinoa and added vegan mince for some more extra protein. I also ran out of garlic powder so I added a bit of fajita spice mix and it turned out incredible.
    Will definitely be making this over and over again!

  123. Suzanne says

    I make these stuffed peppers regularly! We absolutely love them. I add one can of green chilis and serve them with refried beans. In fact we’re having these tonight! Thanks for the great recipes! Sb

  124. Michelle says

    Just made these and they’re incredible!! Served with cilantro avocado cream. One thing is I used more salsa and i had enough filling to stuff 7 peppers (14 halves). A pleasant surprise :)

  125. Lauren says

    Oh, Dana. Thank you for your wonderful recipes. :) We tell everyone we know about your website and cookbook; Both have made our vegan dinners so much easier!

    These peppers were great! I made a double batch and had some filling leftover. After a few days sitting in the fridge, I decided to heat it up in some vegan cheese (Earthbalance, nooch, paprika, garlic, cayenne,salt), and it was the most amazing thing ever. Drizzled it on some tortilla chips and then licked the bowl clean.

    Thanks for all you do!

  126. Robin says

    I LOVE bell peppers. Unfortunately, my husband doesn’t. Any suggestions on using something other than bell peppers? Zucchini, maybe? Mushrooms? Anything else? I’m not sure how those changes would affect (if any) the cooking temps/times?

    Keep all these AWESOME recipes coming!!

  127. Jodie Mulford says

    My husband stumbled upon this yesterday and we decided to have it for dinner the same day! We we’re so very pleased with how it turned out AND how filling it was (adjusted the recipe for two).
    I already had some pre-cooked quinoa in the refrigerator so we didn’t require the vegetable stock, none the less, a delicious recipe! I will be posting this to my site and tagging #minimalistbaker all over the place~ Thanks for sharing! :-)

  128. Ashley says

    So good! We topped the second serving with Trader Joe’s vegan cream cheese to give a bit of a sour cream kick and because it was here, and it really worked. Will definitely make again.

  129. Patricia says

    Made these last night for dinner! So easy and so yummy! Even better for today’s lunch. Will be making these on a weekly basis now that the chilly temps have set in.

  130. nicole says

    Very flavorful! I cooked the quinoa in “Better than Bouillon” which was an amazing choice. I would recommend tasting as you add the chili powder, it was WAY spicy. I could tolerate it but I would have preferred a bit less.
    Beware of the Chili Powder!!

    Thanks for the recipe

  131. Jennifer Murov says

    Tonight was the third time I made these and I did so because my family asked for them. My 16-year-old took a selfie and put it on Instagram. I make it exactly as stated and it is a amazing every time. I will make it again and again.

  132. Jackie H says

    oh my goodness, I made these last night for dinner ‘cos I had bought peppers and was uninspired about what to do with them – holy peppers it was goooood! I am eating the leftovers for lunch right now. This is definitely a new favourite recipe and will be made again and again. So easy, tasty and nutritious at the same time. Thanks, Dana!

  133. Rachel says

    I’m addicted to this recipe! I had never made stuffed peppers before this recipe. I actually cooked up black beans using a recipe, and used some pico de gallo that I had sitting around. The results were fantastic. I can’t wait to make this again. I want to become vegan, and now I have a staple recipe. Thank you!

  134. Cynthia G. says

    Made these stuffed peppers and they were great. I also topped with the Cilantro Dressing which is also awesome. My daughter and I ate the leftover dressing with raw veggies. Thanks Dana!

  135. Jenn says

    I made this thinking “my kids hate quinoa. They’re never gunna go for this”. Guess what? They LOVED it! Asked for a second helping, even! So tasty! And apparently I used peppers on the smaller side, so I had a lot of filling left over, so we all fought over who was going to eat the leftovers the next day for lunch. Good stuff! Thanks so much ?

  136. Renee says

    I love this recipe and have been making it to bring to friends’ homes as an alternative to the “lasagna” comfort food for a family after surgeries, babies being born, etc. Do you have any advice for me to share on freezing if a friend was not able to eat it right away?

  137. Tee says

    Just made this the other day and it turned out great! I was missing a couple ingredients so I used kidney beans instead of black beans and I had no salsa so I used a very mild bruschetta and pepper paste instead and it turned out delicious!

  138. Kassondra says

    How long should I bake them for if I use mini bell peppers?

    Btw you are a HUGE reason why I had such a lovely diet transition to veganism! I can easily follow the instructions because of how clear you are. Thank you for doing this!

  139. Gloria says

    So delicious, healthy and pretty at the same time, perfect for guests! Thank you so much for this great recipe =)

  140. Jennifer says

    I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

  141. Jennifer Annan House says

    I went out on a huge limb (for me) and made this dish for my book club – full of smart, foodie women. Oh my, we all loved them, including my husband (acting as waitstaff) who wondered what kind of meat I used. My cardiologist has recommended two meat free days a week, as a way to bolster our HDL and lower our LDL painlessly, and these delicious stuffed peppers will be in the rotation. Changes – I doubled the recipe, used two ears of fresh corn, didn’t use any of the cilantro (wasn’t sure who didn’t like it so thought it better to leave it off). Wonderful, easy, fun to make recipe. Thank you !

    • Support @ Minimalist Baker says

      Hi Ash! I would pop them back in the oven and cook till warm and they should be good!

  142. Cole the part time Vegan says

    These are the bomb! I make them every week and make sure there are enough leftovers for lunches the next day. Five stars

  143. Lonnie Facchina says

    Hi Dana… I made these a few nights ago and finished them tonight. They were delicious each night and didn’t lose any flavour in being reheated. I made vegan sour cream (soaked cashews, lemon juice, apple cider vinegar and garlic powder) and – from Oh She Glows cookbook, a walnut taco meat (walnuts, oil, cumin, chili powder salt and cayenne) to put on top of the stuffed peppers and thought it was such a good combo that I had to share! Love your recipes… thank you for sharing!

  144. Cat says

    I needed lunch and hadn’t gone grocery shopping, but luckily had most of these ingredients! These are great. Used green peppers, omitted nutritional yeast, and added some cumin-flaked gouda that was sitting around and needed to be eaten. Topped with fresh tomatoes, served with tortilla chips. Delicious, easy, nutritious, and a great way to use quinoa. Thanks!

  145. Meg says

    I really look forward to trying this recipe… do you think I could make them a day ahead before baking in the oven? Instead of reheating as leftovers with the fear they could dry out? Thanks!

  146. Emily says

    Loved this recipe! I used fresh garlic instead of garlic powder, and sautéed it with onion before adding it to the quinoa mixture. I also melted non-dairy cheese on top after removing the foil. So good and so easy, and my whole (non-vegan) family loved them too!

  147. Sonia says

    I made this recipe today. Oh my God!! It was delicious!! I used rice instead of quinoa cause I had leftovers, but it was a hit. I also made guacamole to combine… glorious!! Thank you!!!

  148. Erica says

    Made this last night for guests and got RAVE reviews!! Love all of the recipes I’ve ever made from your site. Keep up the great work!!

  149. Emilie says

    I made this recipe with slight modifications and it was good. I boiled 2 spicy Italian sausages and chopped them into quarter pieces. I cooked them in olive oil, then added the black beans and corn (I would have added some onion if I had any). Then, I added the spices, and the salsa (I ended up using the whole jar). Added the quinoa and cilantro.

    Final result: a success. Thanks for the recipe.

  150. Support @ Minimalist Baker says

    Hi Abbe, The recipe is just best in that time frame, but should keep for up to a week in the fridge. Hope that helps!

  151. Giselle says

    These are amazing. We are meat-eaters and I usually make stuffed peppers with ground beef, but this is better. I will add this to the supper rotation!

  152. Anthony says

    This is a delicious recipe, full of flavor. I like to add some chopped chipotle peppers in adobo sauce for extra flavor and more kick. I usually use the filling for tacos!

  153. trinda says

    Loved this recipe, really simple ingredients and easy to put together and cook. I was missing the corn, avacado and cumin, which I promptly went out and purchased. I have to say smelling the cumin got me all excited to try it again with everything ?

  154. Marissa Santos says

    These are absolutely amazing!!!!! Looking to incorporate more vegan food into my diet, and this was a home run.

  155. Debbie Fournier says

    I made this and it was awesome… I believe the calorie count is for 8 servings rather than 4 however.

    Thank you for posting this!

  156. Rebecca T White says

    Hi there,

    Do you have the nutritional values for this meal? It’s one of our go-to weeknight meals, we love it!

  157. Genevieve L says

    I just made this recipe and they were amazing!! Very delicious and easy to make.
    I used black eyed peas since I didn’t have black beans and the result was wow!

  158. Frank Carvella says

    Made these for dinner last night and they were AWESOME. I did have more stuffing than needed to do fill the peppers. The creamy cilantro dressing suggested in the toppings section was an excellent topping.

  159. Darla Pickles says

    These were awesome! Very delicious and super filling. I hate cooking but my husband loves it. Another bonus of this recipe is that I was able to help despite my aversion to the kitchen. I cooked the quinoa and mixed it with the other ingredients so when my husband came home, he only had to stuff them and bake them. I got major points for finding the recipe and prepping the meal.

  160. Brynn says

    I’ve made these twice already! So good! Both times I added soyrizo (and skipped the spices since it adds a lot of flavor). They were great! Thanks for the recipe!

  161. Katie says

    So I’ve made this twice so far (it’s actually in the oven right now!) and have loved it every time. Its a very versatile recipe because you can add what you have in the fridge – this time I didn’t have corn, but I had mushrooms I wanted to use up, so I sautéed them and added them to the mix.

    For people who eat dairy, I recommend mixing some cheese into the mixture. It works better than putting it on top (otherwise the cheese slides off when you try to eat it!)

    I do have one question – I have run out of quinoa but have lots of other grains on hand. I know rice would be an easy substitute, but what about other grains? I have pearl barley, millet, and wheat berries that I need to use in more recipes… which one would you recommend? (I realize this is an older post, but I’d love your opinion!)

    • Support @ Minimalist Baker says

      Hi Katie! So glad to hear that you’ve found a recipe favorite! I have not tried substituting here, but think that pearl barley and wheat berries should work just fine! If you give it a try, let me know how it goes!

  162. Cathy Gardner says

    Made this tonight, exactly per recipe, w/o optional nutritional yeast. It was superb – really fresh, very flavorful, great texture and on the table in a little over an hour! We are developing a new list of go to recipes as we continue to transition from a largely meat/chicken centered diet to a majority of vegetarian meals. We are finding that it takes just a bit more time and planning to prepare vegetarian dinners, but they are equally or more flavorful and healthier too!! Thank you for this new favorite!

  163. Clare says

    The combination of garlic and sweetcorn is a bit dodgy, maybe because I used rice? Anyway, it wasn’t my finest culinary hour…