Mexican Quinoa Stuffed Peppers

Always a good recipe to use up the peppers!

Delicious. Made them tonight. Just added some cilantro

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!!!

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.

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.

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.

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

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.

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!

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

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.

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.

I put cheese on top in the last part of cooking. Delicious!

Delicious! Thank you for another great recipe!

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 !

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!

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

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!

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

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!

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.

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 (https://minimalistbaker.com/quinoa-taco-meat/) are delightful. Now to search site for quinoa replacement for ground sausage that can hold up over pasta? maybe (:

Super delicious! Perfect for my family and I’s restrictive diet. Greatly appreciate it. THANKS <3

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 :)

Forgot to rate this recipe, see my review following

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.

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.

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.

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.

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.

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!

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

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.

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.

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

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

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 :)

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.

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.

This is THE BEST stuffed peppers recipe ever, that’s all I need to say, apart from MAKE THEM *******

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.

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!

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!

These peppers were delicious!! I loved them!

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,
Trina

These turned out very well! Yummy. Thank you!

Love this recipe,
Used a quinoa and rice blend,
Always a winner.
Thanks!

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!

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 ?

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!

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

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!!

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.

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!

This was awesome! Cant wait to try some others!

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!

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!

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!

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!

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

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!

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.

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

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

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.

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!

Delicious, have made them 3 times already. Highly recommend.

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!

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

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 :)

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.

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.

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!

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!!

Great Recipe!

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

Making these again today. Using small green peppers to stuff. Makes great snacks and lunchbox meals

I used brown basmati rice instead of Quinoa.
These are awesome

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!

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

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!

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!

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!

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!

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?

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.

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.

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.

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’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:)

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.

Delicious!! I omitted salsa. I’m in heaven. I took the cutest picture but nowhere to post it.

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!

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.

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!

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!!!

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!!

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.

I made this, I topped it with a potato cream sauce. Very, very good! Will make again!

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.

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! :)

These were delicious and super easy! Loved them!

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!

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!

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!

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.

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 ?

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!

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.

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!