• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Huggs
  • Home
  • Search
  • Recipes
  • About Me
  • Sign up!
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact Me
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact Me
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » All Recipes » Dinner

    Quinoa Stuffed Peppers

    March 16, 2025 By Melissa Huggins / 48 Comments

    • Facebook
    • Reddit

    This post contains affiliate links. Read my disclosure policy here.

    Jump to Recipe

    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.

    overhead view of quinoa stuffed peppers on a comal.

    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.

    closeup view of a quinoa stuffed pepper.

    More quinoa recipes to try

    • One-Pan Mexican Quinoa
    • Mediterranean Quinoa Salad
    • Quinoa Breakfast Bowl

    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!

    ⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes. 

    Recipe

    side view of quinoa stuffed peppers on a comal.
    Print Recipe Pin Recipe Rate this Recipe
    4.96 from 24 votes

    Quinoa Stuffed Peppers

    Looking to spice up your weeknight menu? These Vegan Stuffed Peppers will do just the trick. They are savory, smoky, subtly sweet and satisfying!
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Total Time1 hour hr
    Course: Main Course
    Cuisine: American
    Servings: 6 people
    Calories: 336kcal
    Author: Melissa Huggins

    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

    • Large Rimmed Baking Sheet
    • Large Skillet
    • Medium Pot
    Prevent your screen from going dark

    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. 
     

    Nutrition

    Serving: 1Pepper | Calories: 336kcal | Carbohydrates: 57g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 354mg | Fiber: 14g | Sugar: 2g
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

    Vegan Huggs Weekly Newsletter

    Receive the tastiest vegan recipes straight to your inbox! Join now and get my Fan Favorites ebook FREE!

    More Vegan Dinner Recipes

    • a bowl of vegan chickpea curry with rice on the side.
      Easy Vegan Chickpea Curry
    • portobello vegan fajitas on a plate.
      Portobello Vegan Fajitas
    • a bowl of lemon chickpea orzo soup with a spoon on the side.
      Lemon Chickpea Orzo Soup
    • gochujang chickpeas in a white bowl.
      Creamy Gochujang Chickpeas and Lentils
    • Facebook
    • Reddit
    melissa

    About Melissa

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

    Reader Interactions

    Comments

      4.96 from 24 votes (11 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Katie

      April 17, 2025 at 6:02 am

      This is one of the best things I have ever eaten. I subbed rice for quinoa bc I'm broke. I first found this recipe years ago back when I was vegan and lost it, despite searching frantically for it. I'm glad to be reunited with my favorite stuffed bell pepper recipe once again. Thanks for creating this recipe. No other stuffed bell peppers have sated my hunger since I tasted this once.

      Reply
      • Melissa Huggins

        May 05, 2025 at 4:16 pm

        Hi Katie, I'm so happy you found it again! It's one of my favorite recipes, too. Thank you for sharing this wonderful feedback. 🙂

        Reply
    2. Spingarn Family

      October 23, 2022 at 4:26 pm

      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!

      Reply
      • Melissa Huggins

        November 01, 2022 at 7:23 am

        I am glad it worked out still! 🙂 You are welcome.

        Reply
    3. V1

      March 30, 2022 at 5:14 pm

      5 stars
      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.

      Reply
      • Melissa Huggins

        April 01, 2022 at 1:48 am

        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. 🙂

        Reply
    4. Don Jordan

      May 14, 2021 at 9:39 am

      5 stars
      Easy to make. Even I didn't mess it up! Delish too!

      Reply
      • Support @ Vegan Huggs

        May 21, 2021 at 10:04 am

        Hi Don! We are so happy to hear that you found the recipe easy and delicious 🙂 Thanks for stopping by!

        Reply
    5. Annie

      June 30, 2020 at 10:19 am

      5 stars
      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!

      Reply
      • Melissa Huggins

        July 07, 2020 at 11:35 pm

        I'm so glad you liked the recipe. Thank you so much! 🙂

        Reply
    6. Rodica

      June 29, 2020 at 8:51 pm

      5 stars
      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!

      Reply
      • Melissa Huggins

        August 10, 2020 at 3:25 pm

        Yay! I'm so glad you liked them! They sound delicious with the zucchini and jalapeño. Thank you for sharing 🙂

        Reply
    7. Rebeca Steinberg

      April 24, 2020 at 12:31 pm

      5 stars
      Hey! I just made the recipe, it’s sooooo delicious, spicy, healthy! Well, my family loved it 🥰
      Thank you 🙏

      Reply
      • Melissa Huggins

        April 26, 2020 at 5:37 pm

        Hi Rebeca, I'm so glad your family loved it. Thank you for giving it a try. 🙂

        Reply
    8. Evelyn Baron

      December 22, 2019 at 1:42 am

      5 stars
      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

      Reply
    9. Sandra

      October 06, 2019 at 3:40 am

      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.

      Reply
      • Melissa Huggins

        October 06, 2019 at 11:23 am

        Hi Sandra, yes, it will absorb and cook down. Thank you for giving it a try! 🙂

        Reply
    10. Elle

      September 30, 2019 at 4:21 pm

      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.

      Reply
      • Melissa Huggins

        November 16, 2019 at 4:36 pm

        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. 🙂

        Reply
    « Older Comments

    Primary Sidebar

    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too!

    More about me →

    • vegan huggs facebook
    • vegan huggs Instagram.
    • vegan huggs pinterest
    • YouTube

    My Most Popular

    • Vegan crab cakes on a white serving plate. Topped with tartar sauce, green onion and paprika.
      Vegan Crab Cakes
    • One slice of vegan quiche on a white plate. Tomatoes in a bowl on the side with full quiche.
      Easy Vegan Quiche
    • closeup view of sesame cauliflower in a bowl.
      Sticky Sesame Cauliflower
    • Horizontal photo of two bowls of vegan potato leek soup.
      Creamy Vegan Potato Leek Soup
    • vegan-cauliflower-casserole-6a-340x340.jpg
      Cheesy Vegan Cauliflower Casserole
    • overhead view of two portobello mushroom steaks on a white plate. Asparagus and potatoes on the side.
      Grilled Portobello Mushroom Steaks

    Footer

    SEEN ON

    ^ back to top

    About

    • About Me
    • Privacy Policy
    • Recipe Index

    Newsletter

    Sign Up! for emails and updates

    Contact

    • Contact
    • Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Vegan Huggs

    We use cookies to ensure that you have the best experience possible on our website. By continuing on the site you agree to the use of your cookies by www.veganhuggs.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.