Vegetarian Stuffed Peppers

Cozy comfort food alert! These Vegetarian Stuffed Peppers are easy to make and delicious. Tender roasted bell peppers stuffed with a smoky, cheesy black bean and quinoa filling.

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vegetarian stuffed peppers on a plate.

Celebrate Meatless Monday with this tasty Vegetarian Stuffed Peppers recipe. We also love these Cheesy Veggie Enchiladas and this Lentil Lasagne.

IN THIS POST: Everything you need to make Vegetarian Stuffed Bell Peppers

vegetarian stuffed peppers on a plate.

Ingredients

  • bell peppers
  • quinoa
  • olive oil  
  • onion  
  • garlic cloves  
  • chipotle peppers in adobo
  • black beans  
  • enchilada sauce
  • cheese

Instructions to make this recipe

First, cut the bell peppers in half and remove the seeds. Rub the peppers with olive oil and place them in a baking dish.

Pop the dish in the oven to roast.  

bell peppers in a baking dish.

Meanwhile, get started in the filling!

First, cook the quinoa. If you have an Instant Pot check out our Easy Instant Pot Quinoa recipe. This pressure cooker is so handy for meal prep.

The stovetop method works great too!

quinoa in a pot.

Next, warm olive oil in a large skillet over medium heat. Add the onions and sauté until softened. 

diced onions being sauteed in a pan.

Then, add in the chopped chipotle. I love the smoky flavor!

diced chipotle peppers being stirred into sauteed onions in a pan.

Next, stir in the black beans with the onion mixture.

black beans being stirred with diced onions and chipotle peppers.

Then to give it that southwestern-style flavor that goes hand in hand with the chipotle, I add some homemade enchilada sauce to the mixture along with the cooked quinoa.

enchilada sauce in a jar.

By now the peppers that have been roasting and will be ready for the stuffing! Add equal parts of the chipotle quinoa mixture to the bell peppers shells. 

Sprinkle with a blanket of shredded cheese and pop back into the oven for the cheese to melt.

vegetarian stuffed peppers topped with cheese in a baking dish.

FAQs, Tips, and Substitutions

  • What’s a good side for stuffed peppers? We love pan-fried corn, a nice salad with a homemade vinaigrette dressing, and a sliced multigrain baguette. 
  • Experiment with different toppings like sour cream, avocado, red pepper flakes, tomato salsa, and fresh cilantro or basil.
  • Make this a vegan stuffed peppers recipe by substituting vegan cheese. Daiya shreds are highly recommended.
  • Substitute different grains if you don’t have quinoa. Brown rice, white rice, barley, and lentils are all lovely. TIP! Cook the grains in vegetable broth for extra flavor.
  • This dish can also be enjoyed as a side dish itself with some grilled protein. If you eat meat, this recipe also works with ground beef! Simply stir the cooked beef with the quinoa mixture.
vegetarian stuffed peppers on a plate.

More gluten-free dinner recipes

vegetarian stuffed bell peppers on a plate.

For a vegan version of stuffed peppers try this delicious Vegan Stuffed Capsicum recipe from Plant Based Folk.

*This recipe was originally posted on August 18, 2016, updated on June 4, 2019, and updated again on October 17, 2022, with recipe notes, writing, and new photos.*

If you’ve tried our Vegetarian Stuffed Peppers, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  🙂

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vegetarian stuffed bell peppers on a plate.

Vegetarian Stuffed Peppers – Healthy + Gluten Free

Sharon Rhodes
Cozy comfort food alert! These Vegetarian Stuffed Peppers are easy to make and delicious. Tender roasted bell peppers stuffed with a smoky, cheesy black bean and quinoa filling.
5 from 8 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4
Calories 459 kcal

Ingredients
  

Instructions
 

  • Preheat your oven to 400.
  • Place your peppers in a 9×9 baking dish and drizzle them with 1 tablespoon of olive oil. Rub it in to coat them well. Season with sea salt and pepper and arrange them with the cut sides up. Roast in the oven for 30 minutes.
  • Meanwhile, cook your quinoa according to the package instructions and set aside.
  • Warm a tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté until softened, about 5-7 minutes. Stir in the garlic and cook, stirring, for another minute. Add in the chopped chipotles and stir until they are fully incorporated.
  • Add the beans to the skillet, stir, then add the quinoa, stirring again. Lastly, stir in the enchilada sauce.
  • Remove the peppers from the oven and reduce the heat to 375.
  • Evenly distribute the quinoa mixture into each pepper, topping with the cheese.
  • Return to the oven for an additional 15 minutes or until the cheese is melted.
  • Serve warm.

Video

Notes

  • What’s a good side for stuffed peppers? We love pan-fried corn, a nice salad with a homemade vinaigrette dressing, and a sliced multigrain baguette. 
  • Experiment with different toppings like sour cream, avocado, red pepper flakes, tomato salsa, and fresh cilantro or basil.
  • Make this a vegan stuffed peppers recipe by substituting vegan cheese. Daiya shreds are highly recommended.
  • Substitute different grains if you don’t have quinoa. Brown rice, white rice, barley, and lentils are all lovely. TIP! Cook the grains in vegetable broth for extra flavor.
  • This dish can also be enjoyed as a side dish itself with some grilled protein. If you eat meat, this recipe also works with ground beef! Simply stir the cooked beef with the quinoa mixture.

Nutrition

Calories: 459kcalCarbohydrates: 51gProtein: 20gFat: 19gSaturated Fat: 7gCholesterol: 29mgSodium: 823mgPotassium: 707mgFiber: 11gSugar: 4gVitamin A: 705IUVitamin C: 52.9mgCalcium: 272mgIron: 4.4mg
Keyword vegetarian stuffed peppers
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6 Comments

    1. How did I miss that?! So sorry. It’s one cup. Thanks for noticing and letting me know. I’ve updated it. 🙂 Happy Easter!

  1. I love these stuffed peppers with all this cheese….oh….my…..goodness….that…cheese!!
    You’re amazing Sharon, over 300 recipes! I have to get caught up, I’ve had my head so stuck in the books lately I can’t even figure out my own recipes..so these stuffed peppers may become my next dinner. 😉

    1. I knew the cheese would suck you in. 🙂 Congrats with buckling down with school! I need an extension due to my slacking. Well, slacking with school and working on the website instead. 😉

  2. I like the new pan! The white is better for photographs too. 😉

    These peppers look yummy. And I love that it reuses the enchilada sauce you made. I love finding new ways to use recipes that I’ve made so that I don’t end up throwing them out!

    1. Right? It definitely takes a bit of organizing to get everything used up! Especially with just two of us. The cat hasn’t been pulling his weight. 😉

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