Vegetarian Stuffed Bell Peppers Recipe


  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup cooked quinoa (about 1/2 cup uncooked)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite melting cheese)
  • Chopped fresh cilantro or parsley, for garnish (optional)
  • Salsa, sour cream, or guacamole, for serving (optional)

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Prepare a baking dish that can hold the bell peppers upright.

  2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes from inside. If needed, trim the bottoms slightly to help them stand upright in the baking dish. Set aside.

  3. Prepare the Filling: In a large mixing bowl, combine cooked quinoa, black beans, thawed corn, chopped onion, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to combine all ingredients.

  4. Stuff the Bell Peppers: Spoon the filling mixture into each bell pepper, pressing gently to pack the filling and fill the peppers to the top. Place the stuffed peppers upright in the prepared baking dish.

  5. Bake the Stuffed Peppers: Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes, or until the bell peppers are tender and the filling is heated through.

  6. Add Cheese and Bake Again (Optional): Remove the foil from the baking dish. Sprinkle shredded cheese evenly over the tops of the stuffed peppers. Return the dish to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

  7. Serve: Remove the stuffed bell peppers from the oven and let them cool slightly. Garnish with chopped fresh cilantro or parsley, if desired. Serve warm with salsa, sour cream, or guacamole on the side, if desired.

  8. Enjoy! Enjoy these delicious Vegetarian Stuffed Bell Peppers as a wholesome main dish for lunch or dinner.


  • Feel free to customize the filling with additional vegetables such as diced tomatoes, spinach, or zucchini.
  • Make it vegan by omitting the cheese or using vegan cheese alternatives.
  • Leftover stuffed peppers can be stored in an airtight container in the refrigerator for a few days. Reheat them in the microwave or oven before serving.
These Vegetarian Stuffed Bell Peppers are nutritious, flavorful, and satisfying. They're perfect for meatless meals and can be easily customized with your favorite ingredients. We hope you enjoy making and savoring this delightful dish! Let us know how it turns out for you. Happy cooking!