Quinoa Stuffed Bell Peppers

Colorful medley of cooked stuffed peppers in a baking dish with bubbly melted cheese and visible bits of corn and black beans. - 2

Quinoa Stuffed Bell Peppers come in handy when you are in a dinner crunch and they ALWAYS hit the spot.

This recipe uses pantry staples like canned beans, quinoa, and taco seasoning… because having ingredients already on hand makes everyone’s life a lot easier, am I right?? 🙂

These Quinoa Stuffed Bell Peppers are packed with plant-based protein and fiber making them perfect for anyone following a vegetarian diet or just looking to increase their veggie consumption. They can easily made vegan by omitting the cheese and leaving off the sour cream topping.

Close-up of a red bell pepper half filled with quinoa, beans, corn, and cheese, with visible seasoning and a rustic texture. - 3

blogger tawnie graham in a kitchen with an instant pot and several dishes of food - 4

Table Talk with Tawnie

These Quinoa Stuffed Bell Peppers are in regular rotation in our house, and for good reason! They’re quick to pull together on a busy night, loaded with plant-based protein from the quinoa and beans, and packed with bold, zesty taco flavor. I love that I can make them with mostly pantry staples and that the toppings are so easily customizable to each person’s likings. Whether you’re eating more vegetarian meals or just want a feel-good dinner that doesn’t take much effort, this one is always a winner!

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Flatlay of labeled ingredients for quinoa stuffed bell peppers, including: bell peppers, quinoa, black beans, garbanzo beans, corn, diced tomatoes, diced green chiles, white onion, Mexican blend cheese, jalapeño, taco seasoning, olive oil, and chicken broth. Ingredients are arranged around a light pink marbled surface. - 5

Bell Peppers : 5-6 bell peppers is about the right amount for the filling that this recipe yields. Feel free to use any color you prefer. I like doing a mix of red, orange, and yellow! ❤️🧡💛
Quinoa : You will cook the quinoa before adding it with the rest of the ingredients. Feel free to sub cooked rice if you prefer!
Canned goods : black beans, garbanzo beans, corn, diced green chiles, diced tomatoes
Taco seasoning : I like using a packet of taco seasoning just for quick ease. If you prefer to make a homemade mix, check out the “notes” in the recipe card for my homemade recipe.
Cheese : We love it with colby jack or a mexican blend shredded cheese on top but you can use pepper jack, mozzarella, or your favorite cheese. (If you’re wanting to make this recipe vegan, either omit the cheese or substitute in a vegan cheese option.)
Garnish ideas : cilantro, green onions, avocado, sour cream, jalapeno, lime

Close-up of a red bell pepper filled with hearty quinoa stuffing, with melted cheese and fresh green herbs on top. - 6

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

A white pot filled with vegetable broth and uncooked tri-color quinoa, sitting on a pink marble surface, next to an image of the same pot now filled with fully cooked, fluffy quinoa. - 7

Cook the quinoa.

Combine the quinoa and broth in a medium pot. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from the heat, keep the lid on, and allow the quinoa to sit for 5-10 minutes before fluffing with a fork.

Two side-by-side images: the left shows colorful bell peppers being sliced in half on a wooden board with a knife; the right shows the halved peppers arranged cut-side up in a white baking dish, seasoned with oil, salt, and pepper. - 8

Prep the bell peppers.

Cut each in half lengthwise. Remove and discard the seeds and membranes. Drizzle each half with olive oil and rub it on all sides to coat. Season with salt and pepper. Place the peppers cut side up in the 9×13 pan and bake for 15-20 minutes to soften. Remove from the oven and set aside.

Three-step collage showing the process of making the quinoa filling for stuffed peppers: sautéed onions and jalapeños in a white skillet, followed by a mixture of quinoa, chickpeas, black beans, corn, green chiles, and tomatoes, and finally a fully combined, colorful quinoa filling. - 9

Make the filling.

Heat olive oil in a large frying pan over medium heat. Once hot, add the onion and jalapeno (if using) and saute until the onions begin to soften, ~2-4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add in the cooked quinoa, diced tomatoes, black beans, garbanzo beans, corn, diced green chiles, taco seasoning, salt, and pepper. Cook for a few minutes until heated through. Taste filling and adjust any seasonings as desired.

A side-by-side photo of the bell peppers in a white baking dish: the left shows them filled with the quinoa and bean mixture, and the right shows them topped generously with shredded cheese before baking. - 10

Stuff the peppers.

Spoon the filling into each prepared bell pepper cavity. Sprinkle with cheese on top.

Two side-by-side images: on the left, baked quinoa stuffed bell peppers with melted cheese in a white baking dish; on the right, plated stuffed peppers topped with sour cream, jalapeños, cilantro, and green onions, served with lime wedges. - 11

Bake. Garnish. Serve!

Bake, uncovered, for 15 minutes, or until the peppers are tender, filling is heated through, and cheese is melted. Add any additional toppings, serve right away! 😍

Overhead view of a colorful plate with quinoa stuffed bell peppers topped with sour cream, jalapeño slices, green onions, and fresh cilantro, served with lime wedges on the side. - 12

Expert Tips

Baking dish size : The filling in this recipe makes enough for 5-6 bell peppers. Buuuuut, 5-6 bell peppers cut in half don’t fit in a 9×13 pan. You can either bake the peppers in two 9×13 pans, or use a larger 4.8 quart pyrex to fit them all. (That’s what I use in my video below!)
Pepper tops : Some people prefer to slice the top off the peppers and then cut in half. This cuts down on baking time and is a bit easier to eat! If you do this method, save the bell pepper from the top and mix into the filling, or munch on it while you cook. #ZeroFoodWaste
Whole peppers: If you don’t want to slice your peppers in half and you want to make them upright, use a muffin tin to help keep them stacked up.
Make ’em meaty : These Quinoa Stuffed Bell Peppers are vegetarian if you follow the written recipe. But if you have leftover ground turkey, ground beef, or chicken these are a great way to use up those leftovers! Just mix them in with the rest of the filling ingredients.
Drain well : Make sure to drain the canned beans and corn (if you use canned) very well to avoid excess moisture in the filling. (You DON’T want to drain the diced tomatoes though – we want the tomato juice to mix with the other flavors in the filling.)
Homemade taco seasoning: If you’d rather make your own taco seasoning mix instead of using a premade packet, this is my homemade taco seasoning recipe that makes the amount you need for this recipe: 1 Tbsp. chili powder, 1/4 tsp. garlic powder, 1/4 tsp. onion powder, 1/4 tsp. red pepper chili flakes, 1/4 tsp. dried oregano, 1/2 tsp. paprika, 1 tsp. cumin, salt and pepper to taste
Leftover filling : If for some reason you end up with leftover filling, it is a great topping for salads, in burrito bowls, or as a taco filling!

A baking dish filled with roasted red, yellow, and orange bell pepper halves stuffed with quinoa mixture, topped with shredded cheese ready to be melted. - 13

What do I eat with stuffed bell peppers?

You can eat them as is or you can pair with a dinner salad, roasted vegetables such as cauliflower or broccoli, sweet potato fries or your favorite French fry, garlic bread, sautéed mushrooms, asparagus etc.

Which color bell pepper has the most flavor?

I think that this comes down to personal preference. This recipe is flexible and you can use a variety of colored bell peppers red, green, yellow, or orange. If you have a preference of bell pepper go ahead and use your favorite!

Can I freeze stuffed bell peppers?

Yes you can! Allow the bell peppers to cool completely and then place them in the freezer. Freeze for 1-2 hours, then transfer to a plastic freezer bag and store in freezer for up to 3 months. To bake, thaw completely in your refrigerator (this will take about 24 hours). Then, bake for ~30 minutes or until warm.

How do I cook quinoa?

About 3/4 cup dry quinoa will yield enough for the quinoa mixture. Pour dry quinoa into a small sauce pan with 1 1/2 cups water or chicken broth. Bring to a boil, cover with a lid, reduce heat to simmer and cook for 15 minutes. Fluff with a fork.

Summer Savory Series

On the hunt for more fresh, flavorful recipes perfect for warm weather days? Whether you’re looking to beat the heat with no-cook meals, whip up crowd-pleasing pasta salads for your next BBQ, or dig into light and refreshing dishes, this series has you covered. Let’s keep the oven off and the vibes high!

Side angle of a baked red pepper overflowing with a colorful quinoa filling, garnished with a scoop of sour cream and sliced green onions. - 14

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This recipe was originally published in October 2021. The recipe was adjusted slightly and updated with new photos and additional tips and tricks in July 2025.

📸 Photography by Creating Kaitlin