The stuffed pepper.
It’s a beautiful thing, no?
So, why had I never attempted it?
Things had to change.
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.
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
Hearty
Filling
Healthy
& 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!
Spanish Quinoa Stuffed Peppers
Ingredients
PEPPERS
- 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
- 1 ripe avocado (sliced)
- Fresh lime juice
- Hot sauce
- Cilantro (chopped)
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Instructions
-
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 9x13 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.
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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.
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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.
Notes
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 4)
- Calories: 311
- Fat: 3.4g
- Sodium: 498mg
- Carbohydrates: 59g
- Fiber: 11.5g
- Sugar: 8.2g
- Protein: 14.4g
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!
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!
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.
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!
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.
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!
These were absolutely fabulous!! I made a cashew based chipotle cream to drizzle on top, so yummy. Thanks for the great recipe.
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.
I did not use the whole packet, prob only 1/3 of it, did it to taste.
Thanks for sharing your modifications, Andrew!
Can you use frozen corn?Thx!
Yes that should work!
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:)
These are amazing and a regular at our house. Has anyone frozen the stuffing or prepared peppers? Has that worked out?
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.
Absolutely delicious! Have made this many, many times and is always a winner!
Thank you :)
Delicious!
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.
Yay!
Delicious!! I omitted salsa. I’m in heaven. I took the cutest picture but nowhere to post it.
Post to Instagram using the hashtag #MinimalistBaker, Tracie! We’d love to see what you cooked up :D
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!
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!
Yay! We are glad it was a hit, Linda!
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.
Smart! Thanks for sharing, Jen!
Wasn’t able to see the recipe due to the joy Normas add overlapping the instructions
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.
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!
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.
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.
Yum! Thank you for sharing your process, Kerstin! We are glad you’re adding it to the meal rotation :D
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
Yes we can! Check out our salsa recipe here!
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!
Yay! Thanks for sharing, Sarah!
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!
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!
I’ve made this twice now, it’s delicious. Kids and grandkids love it.
Thank you
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!!!
Thanks for sharing, Randolph!
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!
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!
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
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!
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!!
Yay! Glad you enjoyed these, Taz!
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.
Glad to hear it, Anne!:D
I made this, I topped it with a potato cream sauce. Very, very good! Will make again!
Yay! Glad you loved it, Maya!
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 :)
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.
Ah, my mistake! I didn’t click the button properly. Apologies :)
Can I grease the baking dish with the coconut oil rather than brushing it on the peppers?
Yes, that should work.
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.
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! :)
I’d like to make this but I can’t see the recipe for the salsa, can you provide it please? Thanks!
Hi Fiona! You can find the salsa recipe here.
These were delicious and super easy! Loved them!
Good side dishes to compliment?
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!
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!
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!
Hi there, do you use fresh salsa or a store bought one?? Thanks
I’m planning to try this tonight – very excited for the mix of flavors! To echo what a few people have said, I only wish you didn’t call is “Spanish” when this is clearly not a Spanish dish, if anything it skews as “Mexican-inspired”.
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.
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!
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!
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
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 :)
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!
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!!
Hi Robin! You could try portobello mushrooms!
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! :-)
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.
These look great! The title should definitely be changed to “Mexican” quinoa stuffed peppers, as there doesn’t seem to be anything “spanish” about the recipe?
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.
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
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.
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!
Made these tonight and they were delicious! Husband & son both said recipe was a keeper!
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!
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!
Made these tonight! So easy and taste great!
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 ?
Do the calories you calculated include the toppings or just the stuffing?
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?
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!
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!
Hi! About 15 mins should be good!
Super!! My man loved them and said we def need to do this one again! Thank you!
So delicious, healthy and pretty at the same time, perfect for guests! Thank you so much for this great recipe =)
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 !
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 !
This was EXCELLENT. Will definitely become part of the regular meal rotation.
How are they reheated? Id like to have them for dinner a couple nights this week. Is that possible?
Hi Ash! I would pop them back in the oven and cook till warm and they should be good!
These are the bomb! I make them every week and make sure there are enough leftovers for lunches the next day. Five stars
Great recipe!
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!
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!
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!
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!
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!!!
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!!
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.
I have tried this recipe and it is easy and yummy ? Thanks a lot for the wonderful recipe!
Soooo good <3 !!
you can just save it for 2-3 days in the fridge? you can not eat it after that?
SPANISH QUINOA STUFFED PEPPERS
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!
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!
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!
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 ?
Thank you, Dana, for this excellent recipe. It is so easy to make.
These are absolutely amazing!!!!! Looking to incorporate more vegan food into my diet, and this was a home run.
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!
Hi there,
Do you have the nutritional values for this meal? It’s one of our go-to weeknight meals, we love it!
Hi! Its here on the page under Nutrition Information! :D
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!
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.
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.
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!
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!)
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!
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!
Made these! They were really nice, Thank you for the Recipe Dana! :)
I love these!! Made them twice and are easily one of my favourites at the moment.
The combination of garlic and sweetcorn is a bit dodgy, maybe because I used rice? Anyway, it wasn’t my finest culinary hour…
Hi Dana! I brought a double batch of these to a potluck dinner for my work. I just got the job and it was my first time meeting a lot of my colleagues. I wanted to bring something great, and the peppers were an absolute HIT! I could not have asked for a better outcome and I followed your recipe exactly. As someone who cares a lot of wellness and nutrition, these were truly the perfect choice! Your recipes are always spectacular and bring me a lot of joy (made your chickpea shakshuka last week and was in love!). Thank you so so much for all that you do… I am a huge fan :) Sending love your way.
Hi Dana! I’m thinking of serving these at a dinner party. What would you recommend serving with them to make a complete meal (or at least one that seems more complete to meat-eaters)? Thanks!
Hi there! I’d suggest this salad and these margs. Good luck!
” For softer peppers, bake 5-10 minutes more.”
Is this a typo?
Nope!
Great stuffed peppers! My husband even said, “These are good… much better than I thought they would be!” (This is coming from someone who believed stuffed peppers must have meat in them!)
I made a few modifications: I sauteed some onions and garlic for the filling. I also blanched the peppers in boiling water for 5 minutes or less, which made the baking time was only 35 minutes.
34 days into a 100% plant based diet and found this recipe tonight. I loved it.
Very good. As Halloween occured on Meatless Monday this year I needed a filling for my Jack ‘O Lantern carved orange peppers and this filled the bill.
I made this last night for a dinner date and it tasted great! I added a bit more salsa to make the filling juicier, as my oven tends to dry out dishes. The preparation is very easy and quick and the filled peppers make a great second day midday meal which can be eaten cold and with your hands. I’ve noted down this recipe for future use!
I had to modify- and I made jac-o-lanterns of orange peppers….but end results were cute and yummy! I set stuffed peppers in tray w/ chicken and sausage to roast. I modified ingredients a little but kept the overall theme. I’d do it again!!! Thanks.
Made these last night and they were delicious, filling and the presentation was so pretty and colorful. I used half quinoa and half brown rice, added some chopped zucchini (I microwaved briefly to soften) and oregano. Placed shredded Mexican blend cheese on top last 10 minutes of baking. These are definitely going to be made often! Thanks for sharing.
Easy to make & delicious!! We will be making this again!
This was the best. I will double the recipe next time. My family liked the lime, cilantro and salsa and cheese to garnish.
I absolutely loved these. My kids ate them without a single complaint (they aren’t super picky but usually don’t eat cooked peppers). I loved them with Trader Joe’s Cilantro Salad Dressing on top (and just a bit of extra salsa too). I loaded mine up with all of the toppings-so delish. I could eat these every week!
I literally just finished 2 halves of these and I’m in heaven!!!! Very well done once again Dana!
This recipe and your photos look awesome! Trying it out tomorrow!
Great recipe! Tried this tonight – added fresh garlic, some shredded cheese to the mix and a bit more on top during the last few minutes. Quick, easy and very yummy! Next time I might try it with some sour cream on the side. Glad I found your site I’m eager to try more recipes!
Easy to make ,very flavorful, Delishious and satisfying/filling!!
Quick cleanup; always a Plus.
I made these tonight and they came out wonderful! My friend and I really enjoyed them. Going to make them for one of my private chef clients and think they will be a real hit. Easy to make and very tasty. Think the Cilantro Lime dressing may be the topper! Thank you for a nice recipe.
Hi just wondering do you cook the meat ,or stuff the it raw in bell pepper to cook
So, so delicious. I grilled my corn to give it some oomph and used some extra spices. I couldn’t help myself from eating it from the bowl as I stuffed my peppers :)
I want to make this tonight for my family of 6. I’m trying to get them to eat clean but i was wondering if you could help me for servings of 6-8 instead of 4. (I’m not so number smart) and what kind of vegan healthy sides i could make with this dish? Thank you ahead of time. This thing looks yummy!!!
I’m numbers challenged too but find simply doubling amount easy enough. In your case that might mean one or two left over which is a great lunch.
Amazing! Great vegetarian dish…clean and DEEELISH! I am making it again tonight I loved it so much.
I have never left a comment about a recipe before but I had to this time! This recipe was so easy to make and tasted amazing!!! My hubby and I loved it! I will definitely be making it again!
Lovely! Thanks Emma!
These turned out amazing! I made them last night and my entire family loved them. I’ve made around 5 of your recipes now (I’m 14) and they’re super easy. Excited to try more!
DELICIOUS! I added soy chorizo (vegetarian) from Trader Joe’s to for some flavor – it actually taste like chorizo it is amazing! I also added Mexican blend cheese on top during the last 15 minutes, and the cheese taste great with everything! Cannot wait for the leftovers tonight!
I am a carnivore, but this recipe is absolutely delicious. I think it would satisfy both meat eaters and vegetarians. It looks beautiful too, especially when topped with avocado and lime, and it is so easy to make. The only change I made was to parboil the peppers for a few minutes before stuffing them because I like them soft. Otherwise, I followed the recipe exactly. Thanks so much for sharing.
I cut this recipe in half last night and absolutely LOVED them. This was my first time making quinoa; it turned out just fine with the water I used. Now I am excited to use it in other recipes, too! But back to the stuffed bell peppers- I only had cream style corn, so I used that. All of the other ingredients I used were the same as stated in this recipe, just cut in half. Like others have said here in the comments, I will definitely incorporate this recipe in my week. Thanks for an amazing recipe Dana!
Used the recipe with slight modification: added finely chopped carrots and celery. The result was very flavorful and fresh tasting. My teenagers wanted seconds. Will be making these stuffed peppers again and trying other ingredients. Great recipe.
Made this with mini tri-colored peppers, which are sweeter than the regular size peppers.
Great for a party.
Modified this a bit but it was awesome!
This is the first recipe I’ve made from this site (which I’ve really fallen in love with) and it was absolutely incredible! I made it with the creamy cilantro dressing which paired perfectly with it. I think anybody would love this dish, vegan or not.
Changing to an all plant-based diet for nutritional reasons has not been easy, but Minimalist Baker has actually made me really excited to explore this new world– so thank you for that! I can’t wait to make more recipes from the website and the cookbook!
Whoop! Thanks for sharing!
What a delicious recipe! I did not have salsa so I used leftover tomato pasta sauce and it worked beautifully! I will definitely be making this again:)
Made these tonight, so delish! Omitted the corn and added 1/2 cup of chopped almonds instead. I also added 1/2 vegan daiya cheese slice after taking foil off, absolutely yum!
Oooh I didn’t think about daiya cheese… Does it melt well and reheat well?
Yes, I get the sliced American variety and love it cause it melts so well! Maybe even better than the real thing.
These have become a regular meal in our household. I do not make regular stuffed peppers any longer! Great recipe, HIGHLY recommend, even kid approved:)
Made ’em for my mom’s birthday lunch (I’m the only vegan in my family) and they were actually a huge hit with everyone, including both my all-American, “I won’t eat your rabbit food”, dad and my boyfriend!
I used all the ingredients in the recipe except the nutritional yeast. I used Desert Pepper Corn Black Bean Red Pepper Salsa (medium) for the salsa and I regret nothing. It was great. Will def be making again.
Another great success! Suprisred by how easy these were to make! Very tasty. Will make these again! X
I’ve recently discovered your blog and love! Made the sloppy joes last week which were a big success, and going to make these tonight probably with some salad and sweet potato fries. My husband doesn’t like corn so just need to think of an alternative or will just leave it out!thanks so much for these amazing recipes x
Delicious and so very easy. I tweaked (as I am wont to do) reducing cumin to 1 tsp., upping chili powder to 2 tsp., adding 1/2 tsp. smoked paprika and (a decidedly non-vegan) 1/2 cup of cheese. I also rinsed and toasted the quinoa before cooking it in the rice cooker. I have eaten these almost every day for lunch or dinner. Extremely satisfying topped with salsa and (non-vegan) sour cream or plain yogurt.
Made this for dinner tonight. Omitted the cumin, garlic powder and corn. Boiled the peppers for a few so they didn’t take as long in the oven. They were AMAZING. I’ll be returning for new ideas! :)
Thanks for this phenomenal recipe! I made last night and absolutely loved! Will most certainly be a staple in my house. I substituted chipotle powder for the chili powder since its what I had on hand and it was fabulous!
This was delicious!! I made it with “path of life” premade quinoa mix to save prep time. It’s going on the weeknight rotation!
Do you think there’s a way to freeze these?
I looked in other recipes to get the answer to this question, because I was wondering the same thing. It appears you could do the full assembly and then freeze them. Cooking time would then depend on if you baked them from frozen or thawed state.
These were amazing and very flavorful – will absolutely make these again…and again…and again! Thank you
Made these last night and turned out great. I had relatively large peppers and wished that I had made a tad more filling. I also added some cayenne to the spice mixture for some heat. But the peppers came out nice and soft and the meal was delicious!
These peppers are the prefect radical self-love treat for yourself, or a decadent night with friends or family and comes together in no time (as long as you have everything prepared hehe)
Hi, I’ve been visiting your blog for about a month now, I can’t stay away, I love it. You do a beautiful job. It is a great thing for those of us who may need ideas or inspiration. Thank you!
I have tried your Banana GF Bread and it turned out really well! I can’t wait to try this one tomorrow. I don’t do the whole social media thing otherwise I’d be sharing your stuff everyday. Please keep at it!
I’ve been wanting to make these for a week now. Finally did tonight and I am so glad I did! However, I didn’t follow it exactly. I really did intend to (I like to do that first time through with recipes) but I cut the recipe in half and forgot…oops. Used 1/2 cup quinoa and full servings of beans, salsa, and corn. Still turned out great! I topped it with a vegan sourcream from “But I Could Never Go Vegan” by Kristy Turner and it complimented the peppers great. Will be making again.
These were absolutely amazing. Living in a semi-rural area, I love that they are made with ingredients I can find!
I have made these three times now with the recommended avocado dressing. These stuffed peppers are delicious with the dressing – the dressing’s flavors go far in complementing the peppers. My daughter said she would eat these every week and she is hard to please. When we make these we also make Herbed Polenta Fries from Epicurious. A great meal along with a salad.
Made this for dinner tonight and it was great!!! I added ground chicken so that my hubby wouldn’t snub his nose!!! It was delicious!!! Thank you!!
These were amazing and were so easy to make. My daughter was going to skip dinner, but once she smelled them cooking, she couldn’t resist. Thank you for such a great recipe!
These were yummy! I had to use kidney beans because I was out of black beans. Enjoyed red onion and salsa on top.
This recipe is the tits! I had it for dinner three nights last week and am making it again this week! Thank you :)
My carnivore best friend couldn’t get over just how delicious these vegetarian (I added shredded cheese to the top) peppers were! I was glad they make so many so we could both have leftovers. Incredible flavor and so easy to make. Definitely a recipe that will be in my usual rotation! Thank you for making it even easier to be a vegetarian. :) I did make it with basmati rice rather than quinoa because my friend doesn’t like quinoa, but it tasted just as yummy.
These were delicious! I added a little extra of each of the spices and added some ground chicken for extra protein. Theses are a great healthy dinner and easy to heat up for leftovers or meal prep. Be sure to add the avocado and cilantro. Yum!
Hey thanks for the recipe! We loved it! My neighbor gave us a huge box of bell peppers so this helped! My only sister’s name is Dana by the way! My boyfriend and I are vegetarians and have started to go vegan lately. Great idea to use the vegetable stock! We used rice also. Loved the spices. Topped it with dairy-free mozzarella “cheese”. Plus the avacado and lime are an amazing addition. Fabulous!
Finally made these for dinner tonight. Fantastic! Had enough filling left over for a casserole – my peppers must have been on the small side. Topped with savory cashew cream for a little tanginess. Will definitely make again.
Excellent! Even my carnivorous family members liked them. I cooked them exactly as directed in the recipe, except used 1/2 brown rice and 1/2 quinoa. Cooked them for dinner and still smelled them again the next morning….because my son was reheating another one for breakfast. Thank you for this recipe.
I have tried a lot of your recipes and I have to say, this is probably one of the most tastiest AND easiest to make. Thank you!
I made these during the snow storm last night in Ct. They were delicious and really easy to make! My husband and daughter (who is a vegetarian) loved them. Next time, I might add ground turkey for my husband. I strongly recommend making this recipe. Thanks for sharing!
This was amazing! , I just love the quinoa by itself too
Looks so great, but hard to print out. Printed about 20 pages (comments and all). Any way you can make it more printer friendly?
This was waaaaay better than the stuffed peppers I’ve made in the past. I think the dressings elevated the recipe. One change I made – and I have no idea if it made a difference, but it’s what my old mother used to do – I boiled the hollowed out peppers ahead of time to make the skin soft.
I made these yesterday. So easy, so quick. I had filling left over, so next time I won’t use as much quinoa, or simply add another pepper. I forgot to take a picture. They are delicious. I added some salsa and half an avocado to mine.
For someone who lives alone and only cooks for one, I hate cooking, but this recipe was fast and easy and I will definitely make these again.
Thanks
Wondering if I can bake halfway and finish at the potluck or should I do all baking there?
That should work! However, I would probably just suggest baking them entirely there so they’re freshest!
Does the nutritional information include the creamy dressing?
No, it doesn’t.
I’m stuffed! lol These were delicious! I had a little more stuffing than peppers, so I warmed it up in the microwave and snacked on it with some chips while the peppers were baking. It makes a great dip, too! I’ll definitely be making this again! Thank you!
I woke up at 6am to make this recipe before I go to work and surprise my husband (who is currently sleeping) and working afternoons. He’ll bake it when he gets up, but my mouth is watering and I can’t wait to have it for dinner when I get home :) Helped myself to the filling which is amazing! I used rice this time since he prefers it over quinoa, but I will definitely try it with quinoa next time!
Thanks Dana :))
Ohhh I love these so much!! The filling is delicious. I’ve actually had them twice in the last week.
I made them for my boyfriend tonight and he said they tasted like a “treat”.
We had tonight with sweet potato wedges.
Had an acorn squash I needed to use, and used your quinoa filling, substituting cannellini for black beans, and added a chopped, sautéed portobello and a large handful of chopped sautéed peppers. The salsa contrasted nicely with the sweetness of the squash. Thanks for the inspiration! Happy Thanksgiving!
Made these for dinner tonight! I added some vegan cheese and black olives! It was super yummy!
These were amazing! I made them as directed ( did not use the yeast) and they were perfect! Very yummy! They were good as leftovers too!
Made this for dinner last night and the boyfriend approved…greatly :) Your recipes are the best Dana.
So kind! Thanks Heidi!
In the oven now! Can’t wait!
What kind of salsa do you use? I live in a country where salsa is a bit hard to find (they don’t sell it at the grocery store, at least) so I usually make it myself. Would love to try to this recipe but am afraid that without the salsa altogether it might be too bland? Thanks!
I use a chunky red mild salsa!
I’ve never been a fan of spending time in the kitchen, but am a “faux foodie” for sure. When I was 22, I had a boyfriend whose mother told me that I shouldn’t learn how to cook because if I did, then it would be expected of me. I took that advice to heart and at 36 am just now taking an interest in preparing my own food. Being a vegetarian and not that skilled in the kitchen, your recipes have been a real treat. I’m finding delicious meals that I can actually prepare myself, with limited experience in the kitchen. I made these last night for my boyfriend and myself- delicious. Absolutely wonderful. I added nothing extra, and left nothing out (I did add a little more of the spices because I love full flavor) and would recommend to anyone else trying this out to not skip on the avocado. It made the entire meal “buttery”. This recipe was another win for me, at 36 years old and still fairly new to cooking anything outside of the very basics. Thank you so much!!!
I love this recipe!!
I usually add some sauteed mushrooms and onions to the stuffing(:
Hi!
These look amazing! I will be trying them tonight.
I was wondering what I could replace cumin with, not a big fan. Can I use fresh cilantro or ground coriander? And would adding oregano throw it off?
Thanks!
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Hey i am having trouble with the vegetable stock part!
Is it just like chicken broth cubes? Do i find them at the store in the same aisle?
This is an absolutely delicious recipe – I did not change a bit! However, since my stomach is used to having stuffed peppers with sour cream, i put a dollop on top of each pepper-half – and boy, was it phenomenal! My husband, the BBQ lover, devoured 4 halves)) Thank you!
Nice! So glad you enjoyed these, Olga! Thanks for sharing!
Hi there! Wondering if these freeze well and if so the cooking instructions. Thank you!
I have frozen the filling on its own before and it was fine. I defrosted it overnight in the fridge then stuffed fresh peppers and roasted as normal. It turned out fine. :)
Delicious and so easy to make !
These were awesome and sooo easy! I didn’t realize I was out of quinoa so I substituted lentils (and cooked them the same way you did) and the peppers were a huge hit for my family. I served ours topped with red onions, avocado, and pico. I will definitely be making these again and am already excited for leftovers tonight. Thank you for the recipe!
Oh great! Thanks for sharing, Elizabeth! So glad you enjoyed them.
I made these for dinner tonight and they were fantastic. Very good recipe!
I’m 2 for 2 with MB recipes this weekend (second was Grillable BBQ Veggie Burgers- yum!) and this one was a big hit too! Instead of the cilantro dressing, I added Daiya shredded cheese on top and that gave it the finishing creamy component. Not only were the flavors spot on, but the presentation was amazing! I think the filling itself would make a great meal, if you’re short on time and opting for a “bowl” entree. Thanks for another great recipe!
Thanks for sharing, Grace!
Made this tonight for dinner and it was inhaled by my husband! So delicious….. I actually added the cilantro to the mixture before I cooked the peppers and it was awesome. Thanks for the blog!
Made these tonight and loved it! It was a big hit with my 15m old daughter who got a kick out of being able to eat out of the pepper!
Whoop! Thanks for sharing, Tricia!
Thus was great! I sauteed some onion and zucchini and mixed it with the quinoa and bean mixture. Then I crock potted it and added a can of low sodium tomato soup. Thanks!
Made these tonight and they were AMAZING! I used 93/7 ground beef, paprika instead of chili powder, fresh tomato and minced garlic. Thank you so much for this recipe!
Hi! I’m so excited to try these stuffed peppers! Do you think I could prepare the stuffing the night before so that all I have to do when I get home from work is stuff them and put them in the oven? I try to do as much prep as I can to save time after work. :)
Yes! That would totally work.
I just made these tonight for my family and they were AMAZING! My parents are very traditional when it comes to food and they hate trying new things, especially when they aren’t fried or smothered in butter. But they really enjoyed these stuffed peppers! Next up are the falafels
The quinoa stuffed peppers were excellent. Very easy to make and the author was right: it was filling. Thank you. Keep the vegan recipes coming, please!
Thanks Juliet! Glad you enjoyed it.
I’m a novice at cooking but had stuffed peppers on my mind when I came across your recipe. Do you think it would go well with green peppers instead of red? Trying to use what’s already in my fridge.
I do! I prefer red for a sweeter taste, but that should work!
This was amazing I’m in love with it, the avocado and red onions really added a nice touch
This one is a winner! Great for company. It is beautiful and tasty.
Whoop! Yay! Thanks for sharing, Shanon!
my red/yellow peppers are in the oven right now….can’t wait to eat them !!!!
instead of black beans I used chickpeas….I’ll let you know the result on Instagram with a photo !
Very yummy! I also added some sauteed onion which was a nice touch, along with a bit more salsa than it calls for. If you enjoy Mexican spices and flavours, definitely give this a go.
Thanks Hannah! xo
Happy to report, these came out beautifully! Thanks so much!
Wonderful! Thanks for sharing, Ripley! Love your name, btw
This looks amazing!!! I will make tonight… cooking vegetarian/vegan meals for my meat loving husband over the past year (told him if he wants meat he can buy and make himself). Hopeful this will be added to the “keeper” file! Thank you.
These look delish! One question, why not green bell peppers?
Go for it! I like the other ones better ;D
Miam! :p
Made these last night! Added a pound of ground turkey and extra of everything else (Quinoa, corn, salsa). Topped with fresh lime, avocado, and more salsa. Would have been great with some pepperjack or Mexican cheese melted on top at the end too!! We made 8 stuffed peppers and had leftover filling, which will be great over salad.
So great! thanks for sharing Abby!
Made these this past weekend. Seriously – SO.FREAKIN.GOOD. And SUPER filling. We only ate one half of a pepper with a side of veggies and were totally full. We had leftovers a couple of times. I made a cilantro-lime sauce to drizzle over the top and I could not stop saying how impressed I was with the whole meal!
Next time I’m going to try freezing some of the leftovers and see how they reheat, hopefully it works! These would be the best quick-reheat-frozen-dinner – so much better than a packaged dinner from the market!
Thanks for this! Will definitely be adding this to our dinner rotation!
So wonderful! Thanks for sharing!
So delish! I’ll be making this tomorrow. Since I’m making it for just little ole me, does anyone having any suggestions for freezing? Do y’all think it would it work? If so, freeze before or after cooking?
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!
Yummy!!!! Looks delicious x
This post is SO PRETTY! Wow. Nice work with the colors and presentation.
Now that this image is burned into my brain, I will remember to come back and make these! :)
Oh my gosh, I’m so glad I stumbled upon your website! I’m a vegetarian and am trying to switch to a completely vegan diet. Finding recipes to fix throughout the week using the ingredients I regularly have on hand was becoming quite stressful for me. Your recipes sound amazing and incorporate only a few new ingredients I haven’t tried before. I can’t wait to test them out tonight!! Thank YOU!!
Yum! I love to put tuna salad into raw bell pepper cups it’s so fresh and crunchy!
Danika Maia
I made these last week! It’s a perfect recipe! A little worried my meat-eating, cheese loving, family wouldn’t like them but they loved them so much they’ve already begged me to make them again.
Super easy recipe and great flavor. Love the idea of using quinoa instead of meat. I had a little extra quinoa mixture which made great left overs on its own and also mixed it in some greens for a quick salad! But the combo with the peppers is just perfect.
Thank you so much!
So wonderful! Thanks for sharing!
ran out of quinoa yesterday, so i’m going to have to wait to make these great looking peppers? you mentioned breakfast — put an egg on top?
Good thing I have all the ingredients on hand to make these quinoa peppers – they look super delicious and perfect for summer time!
I was wondering, I have zucchini from my garden I’d love to use in place of the peppers Do you think if I cut the zucchini into sections I can still cook them for the same amount of time? I plan to hallow them out a bit, where the seeds are plus a little flesh. I was just curious if the same temp and cooking time would work.
It was delicious, and baked up perfectly! Very filling and beautiful. Thank you!
I made this tonight and used rice instead of quinoa and zucchini instead of corn. It was great! Also I put cheese on top.
So wonderful! Thanks for sharing!
This looks wonderful! Congrats to a very deserving cook