These vegan stuffed peppers are an easy, high-protein dinner made with quinoa, black beans and corn, all baked in a rich tomato sauce. Ready in just 45 minutes, they are perfect for meal prep — make a batch on Sunday and enjoy satisfying, plant-based lunches and dinners all week.
Stuffed peppers are one of those dinners that look impressive but are secretly simple. The filling comes together in one pan, the peppers soften beautifully in the oven, and the whole dish holds up well for days. Whether you are cooking for family or stocking the fridge for the week, this is a recipe you will come back to again and again.
Why You’ll Love These Vegan Stuffed Peppers
- High in plant-based protein and fiber thanks to quinoa and black beans
- Ready in 45 minutes with simple pantry ingredients
- Perfect for meal prep — reheats beautifully
- Naturally gluten-free and dairy-free
- Easy to customize with your favorite vegetables and toppings
Ingredients
- 4 large bell peppers, any color (red, yellow or orange work best)
- 1 cup quinoa, rinsed (185 g)
- 2 cups vegetable broth (480 ml)
- 1 can (400 g / 14 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen (150 g)
- 1 can (400 g / 14 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh cilantro and lime wedges, to serve
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the quinoa in vegetable broth according to package instructions, about 15 minutes, until fluffy. Set aside.
- While the quinoa cooks, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
- Heat olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until softened. Add garlic, cumin, smoked paprika and chili powder and cook for 1 minute until fragrant.
- Stir in the cooked quinoa, black beans, corn and diced tomatoes. Season with salt and pepper. Cook for 2-3 minutes until heated through.
- Spoon the filling evenly into each bell pepper, packing it in gently.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 5-10 minutes until the peppers are tender.
- Serve warm with fresh cilantro and lime wedges.
Tips for Perfect Stuffed Peppers
- Choose peppers that sit flat so they do not tip over in the dish. If needed, trim a tiny slice off the bottom to level them.
- Do not overcook the quinoa — slightly firm quinoa holds its texture better after baking.
- For extra flavor, add a spoonful of tomato sauce to the bottom of the baking dish before adding the peppers.
- Top with vegan cheese in the last 10 minutes of baking for a melty finish.
Meal Prep & Storage
These peppers are ideal for meal prep. Store them in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. To reheat, warm in the oven at 350°F (175°C) for 15-20 minutes, or microwave for 2-3 minutes.
Frequently Asked Questions
Can I make vegan stuffed peppers ahead of time?
Yes! Assemble the peppers up to a day ahead, cover and refrigerate, then bake when ready. Add 5-10 minutes to the baking time if baking straight from the fridge.
What can I use instead of quinoa?
Rice, couscous or farro all work well. Just cook according to package instructions before mixing with the other filling ingredients.
Are stuffed peppers gluten-free?
Yes, this recipe is naturally gluten-free. Just check that your vegetable broth is certified gluten-free if needed.
Can I freeze stuffed peppers?
Absolutely. Let them cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.