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These vegan Quinoa Stuffed Peppers burst with smoky Tex-Mex flavors, offering a hearty, wholesome meal that’s simple to make and highly customizable. Perfect for any occasion, these colorful peppers are sure to become a family favorite.
I love all-in-one meals—they’re easy, require minimal cleanup, and make feeding a crowd a breeze. These Quinoa Stuffed Peppers check all those boxes and then some! They’re hearty, flavorful, and perfect for a fuss-free meal that everyone will love.
Why you’ll love these stuffed peppers
- Simple: From stove to oven, this dish comes together easily—perfect for busy nights.
- Make It Your Own: Top them with your favorites such as vegan sour cream, delicious vegan nacho cheese, or tangy quick pickled red onions.
- Meal Prep Friendly: Got leftovers? The filling is amazing in tacos, salads, or even as a breakfast side.
- All-in-one-meal: These Quinoa Stuffed Peppers are as complete as it gets, so you won't need to dirty any more pots and pans.
Ingredients + Swaps
- Quinoa - Make sure to rinse or use pre-rinsed to avoid bitterness. Swap with rice, farro, or couscous (adjust cooking time and liquid as needed).
- Bell Peppers - Red, yellow, and orange are sweeter; green adds a bitter edge—try poblanos for spice.
- Onion - Yellow or red works here.
- Mushrooms - If you don't like them, you can use plant-based ground.
- Garlic - Fresh is best—use garlic powder if needed.
- Tomato Paste - Deepens flavor. You can omit if you don't have it or use 2 tablespoons of tomato sauce.
- Spices - Chili powder, smoked paprika, ground cumin, dried oregano, and smoked paprika. Use taco seasoning in a pinch but check for salt.
- Vegetable Broth - Low sodium or regular will work. Adjust salt in recipe if needed.
- Corn - Frozen is easy—no thawing needed, or swap with peas.
- Black Beans - Canned pinto, kidney beans, or lentils will work too.
Pairing Suggestions
These stuffed peppers are a complete meal, but if you want to go a little extra, they pair nicely with my vegan ceviche, a simple green salad or my Mexican corn salad recipe. If you have leftover filling, you can serve it with a tofu scramble and breakfast potatoes for a hearty morning meal.
More quinoa recipes to try
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Quinoa Stuffed Peppers
Ingredients
- 1 cup dry quinoa , rinsed well or use pre-rinsed
- 6 large bell peppers , assorted colors
- 2 tablespoons avocado oil (or preferred oil) + more for brushing
- 1 medium onion , diced
- 8 ounces mushrooms , chopped
- 3-4 cloves garlic , minced
- 1 tablespoon tomato paste
- 2 teaspoons chili powder
- ¾ teaspoon smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon sea salt , more to taste
- fresh cracked pepper to taste
- 2 cups vegetable broth , low sodium
- 1 cup corn , fresh or frozen
- 15 ounces canned black beans , rinsed and drained
Recommended Equipment
- Medium Pot
Instructions
To Prepare Peppers:
- Preheat oven to 400°F. Halve peppers lengthwise, keeping stems intact if present (to help maintain their shape) and remove seeds and membranes. Brush insides with oil, season with salt and pepper, and place cut-side up on a baking sheet. Roast for 15 minutes until slightly tender, then remove and set aside.
To Prepare Stuffing:
- While peppers roast, prepare stuffing. In a medium pot, cook quinoa in 2 cups of low-boiling water with a pinch of salt, covered, until water is absorbed and quinoa is fluffy, about 15 minutes. Fluff with a fork and set aside.
- In a large skillet, heat oil over medium-high heat, sauté onion until translucent and golden, 4-5 minutes
- Add mushrooms and cook until tender and browned, 4-6 minutes.
- Turn heat to medium, add the garlic and sauté for 30-60 seconds until fragrant.
- Add the tomato paste and spices, sauté for 30-60 seconds until fragrant.
- Add the vegetable broth and bring to a simmer. Mix in cooked quinoa, beans, and corn, adjusting seasoning as needed, and cook uncovered for 5-8 minutes until liquid reduces, stirring often. Remove from heat.
- Stuff peppers evenly with mixture, packing it down, and arrange upright on a baking sheet with space between each. Bake until quinoa is lightly browned and crispy on top, 15-20 minutes.
Notes
- Topping Ideas: vegan sour cream, fresh-cut cilantro, squeeze of lime, hot sauce, salsa, avocado, and diced red onion.
- If you'd like the peppers to be more tender, let them cook 10 minutes longer. Cook less if you'd like a crisper texture.
- You may have filling leftover and this all depends on the size of the peppers you used. You can save it for wraps, burritos, tacos, salads, a breakfast side, or for more stuffed peppers. It will last in the fridge for 5-6 days or in the freezer for 2-3 months.
Spingarn Family
We missed buying vegetable broth. Used a can of corn and didn’t drain it. They were still a big hit. Very tasty and satisfying!
Thanks!
Melissa Huggins
I am glad it worked out still! 🙂 You are welcome.
V1
Delicious! I eliminated step 5 (add 2 cups veg broth) as I did not see the need. I put shredded pepper jack cheese on top before baking.
Melissa Huggins
Hi Viki, I'm so glad you made it work for you. Thank you for making it and sharing your modifications. Have a great weekend. 🙂
Don Jordan
Easy to make. Even I didn't mess it up! Delish too!
Support @ Vegan Huggs
Hi Don! We are so happy to hear that you found the recipe easy and delicious 🙂 Thanks for stopping by!
Annie
Great! I have had guests over and served this with salad on the side and optional pepper jack cheese for vegetarians. Thank you for another great recipe!
Melissa Huggins
I'm so glad you liked the recipe. Thank you so much! 🙂
Rodica
The best stuffed peppers I ever had! I added zucchini as well one jalapeño to it as well! Delicious!! I will definitely make this recipe over and over again! Thank You for the recipe!
Melissa Huggins
Yay! I'm so glad you liked them! They sound delicious with the zucchini and jalapeño. Thank you for sharing 🙂
Rebeca Steinberg
Hey! I just made the recipe, it’s sooooo delicious, spicy, healthy! Well, my family loved it 🥰
Thank you 🙏
Melissa Huggins
Hi Rebeca, I'm so glad your family loved it. Thank you for giving it a try. 🙂
Evelyn Baron
This is better than my version and it would help if I could see what I am writing. I love this recipe; the filling gave me great ideas; inspired. It's the marinara that gets scooped up; frankly for this I double up; roast a couple of peppers and peel them; my brother in law has a fail safe marinara which is the same as yours; a bit more natural sweetness; I smash some walnuts, judiciasly, and whatever fresh herb -- you know what I am trying to replicate my mum's paprikash; ok I would add paprika in the marinara forget Italy ; tomato paste natural sweetness …. I would use small amouts of rosremary and mint; and vegan sour cream on top later-- not much.
My mom's chicken paprikash was the last meal she cooked ; who cares of I'm vegan; dismember a chicken, skin off bake in Eva's paprika sauce; not a secret ; fluffy dumplings. I miss her more than I can say
Sandra
Hi Melissa. I'll be trying this recipe soon, but I just wanted to query the 2 cups of stock you're meant to add. I'm thinking this would make the filling really very runny? Or does the already cooked quinoa soak up most of it? Thanks in advance for your reply.
Melissa Huggins
Hi Sandra, yes, it will absorb and cook down. Thank you for giving it a try! 🙂
Elle
Just tried your stuffed Santa Fe Peppers. I made changes due to lack of mushrooms and a spicey palate preference.
Substituted tofu (didn't have mushrooms in the pantry)
Increased the chili powder to 2-tablespoons (like the rich spicy element)
Added three hot yellow peppers for a bit more kick (left over from take-out)
IT WAS GREAT! I'll make it again. Good addition to my usual meals.
Melissa Huggins
Hi Elle, I'm so glad you liked them! Thank you for sharing your feedback and modifications.Sounds delish with the tofu and hot peppers. 🙂