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4.9 from 177 votes

Easy Vegetarian Stuffed Peppers

Easy to make Vegetarian stuffed pepper made with beans, corn, quinoa, topped with cheese, and baked to perfection.

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 8
Calories: 341 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 Large bell peppers sliced in half and seeds removed
  • 2 tablespoons olive oil
  • kosher salt and pepper, to taste
  • 1 Medium onion diced
  • 2 garlic cloves minced
  • ¼ teaspoon red pepper flakes optional
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • 15 ounces diced tomatoes one can
  • 15 ounces black beans drained and rinsed, one can
  • 15 ounces red beans drained and rinsed, one can
  • 3 Cup vegetable broth
  • 1 Cup Fresh/Frozen or Canned Corn
  • 1 Cup quinoa
  • ½ Cup shredded Monterey jack cheese
Optional toppings
  • Avocado, cilantro/parsley, sour cream, and/or lime wedges

Instructions

    Cup of Yum
  1. Preheat oven to 400°F and line a baking tray with parchment paper. Thoroughly wash the bell pepper and pat the excess moisture with a paper towel.
  2. Carefully slice each of the 4 Large Bell Peppers halfway, through the stems. Discard the ribs and seeds, and place them on the prepared baking tray.
  3. Spray with a bit of cooking oil spray and sprinkle with Kosher salt and pepper, to taste. Bake for 8-10 minutes.
  4. Meanwhile, heat 2 tablespoons Olive Oil in a heavy skillet over medium-high heat. Add 1 Medium Onion (diced) and 2 Garlic Cloves (minced), and sauté until onion is translucent.
  5. Stir in 15 ounces Diced Tomatoes, 15 ounces Black Beans, 15 ounces Red Beans , and 1 Cup Fresh/Frozen or Canned Corn. Add ¼ teaspoon Red Pepper Flakes , 1 teaspoon Ground Cumin, 1 teaspoon Smoked Paprika, salt, and ½ teaspoon Cayenne Pepper (optional), and cook, stirring constantly for 2-3 minutes. Stir in the 1 Cup Quinoa and 3 Cup Vegetable Broth, and reduce the heat to low.
  6. Cover and let it simmer until quinoa is cooked through about 12-15 minutes. Once done, remove from the heat and carefully spoon the mixture into the roasted peppers.
  7. Generously sprinkle ½ Cup Shredded Monterey Jack Cheese on top, then place back into the oven and cook for 6-8 minutes (until cheese is melted and peppers are tender).
  8. Once done, remove from the oven and garnish with Avocado, cilantro/parsley, sour cream, and/or lime wedges. Or Serve with your favorite toppings and enjoy.

Notes

  • You can make the stuffing/filling ahead or the day before and then bake when ready.
  • Use Fresh peppers. If you like the peppers well done and soft, consider baking them for 10 minutes before stuffing them and bake again.
  • You may use rice or barley in place of quinoa.
  • Add more of your favorite veggies to the filling if you like.
  • Store leftovers in an airtight container and place in the fridge for up to 5 days. Reheat in microwave or oven when ready to eat.
  • You may freeze for up to 3 months.

Nutrition Information

Calories 341kcal (17%) Carbohydrates 53g (18%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 6mg (2%) Sodium 476mg (20%) Potassium 892mg (25%) Fiber 13g (52%) Sugar 6g (12%) Vitamin A 3065IU (61%) Vitamin C 113mg (126%) Calcium 121mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 341

% Daily Value*

Calories 341kcal 17%
Carbohydrates 53g 18%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 476mg 20%
Potassium 892mg 19%
Fiber 13g 52%
Sugar 6g 12%
Vitamin A 3065IU 61%
Vitamin C 113mg 126%
Calcium 121mg 12%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.