Loaded Vegan Stuffed Peppers with Quinoa and Black Beans
These stuffed peppers are my go-to when I want a vegan dinner that feels like a full meal, no sides needed. The filling is a mix of fluffy quinoa, black beans, and corn, all spiced with cumin and smoked paprika.
They bake until the peppers turn soft and sweet, while the inside stays hearty and a little smoky. It is the kind of dish that makes you forget there is no meat or cheese in it.
What Makes These Stuffed Peppers So Satisfying
The quinoa and beans create a filling that holds together on its own, with just enough tomato sauce to keep it moist without getting soggy. Nutritional yeast brings a subtle savory note that rounds everything out.
The peppers themselves get tender in the oven and their natural sweetness balances the spiced filling. I always make extra because the leftovers are even better the next day.
Ingredients
- 4 medium bell peppers, any color: red, yellow, or orange will be the sweetest.
- 1 cup quinoa, rinsed: white or red quinoa both work.
- 2 cups vegetable broth: low sodium so you can control the salt.
- 1 tbsp olive oil: or any neutral oil.
- 1 small yellow onion, diced: about 1 cup.
- 2 cloves garlic, minced: fresh is best here.
- 1 tsp ground cumin: gives the smoky backbone.
- 1 tsp chili powder: mild or medium, whichever you keep on hand.
- ½ tsp smoked paprika: adds a subtle campfire depth.
- 1 (15 oz) can black beans, drained and rinsed: or 1 ¾ cups home-cooked beans.
- 1 cup frozen corn kernels, thawed: canned corn drained well is okay too.
- ½ cup tomato sauce: plain, not seasoned pasta sauce.
- 2 tbsp nutritional yeast: optional but it adds a mild cheesy taste.
- ½ tsp salt: adjust to your broth and beans.
- ¼ tsp black pepper: freshly ground if you have it.
- ¼ cup fresh cilantro, chopped: for finishing, though you can skip it.
Variations and Swaps
- Use lentils: brown or green lentils cooked until just tender can replace the black beans.
- Swap the grain: cooked brown rice, farro, or even bulgur work if you already have some.
- Add heat: a diced jalapeño sautéed with the onion brings a nice kick.
- Skip the oil: sauté the onion in a splash of vegetable broth instead.
- Lime finish: a squeeze of fresh lime juice over the finished peppers brightens everything.
Creamy Vegan Green Bean Casserole makes a perfect side for these stuffed peppers.
How to Make Loaded Vegan Stuffed Peppers with Quinoa and Black Beans
Step 1: Cook the Quinoa
Bring the 2 cups vegetable broth and the rinsed 1 cup quinoa to a boil in a small saucepan over high heat. Once it is bubbling, cover the pot, drop the heat to low, and simmer for 15 minutes.
When the time is up, the quinoa should have absorbed all the liquid and look fluffy. Move it off the heat and let it sit covered while you start the filling.
Step 2: Build the Filling
Warm the 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring now and then, for about 5 minutes, until it turns translucent and soft. Toss in the minced garlic, 1 tsp cumin, 1 tsp chili powder, and ½ tsp smoked paprika, and stir for another minute until the spices smell fragrant.
Stir in the drained black beans, the 1 cup corn, the ½ cup tomato sauce, 2 tbsp nutritional yeast, ½ tsp salt, and ¼ tsp black pepper. Fold in the cooked quinoa and mix until everything is coated and warm. The filling will look thick and deeply seasoned.
Step 3: Fill the Peppers
Slice the tops off the 4 bell peppers and pull out the seeds and any white ribs. If a pepper wobbles on the counter, shave a thin sliver off the bottom so it sits flat. Spoon the quinoa mixture into each pepper, pressing it down gently with the back of the spoon so the filling is snug but not packed solid.
Nestle the stuffed peppers upright in a baking dish that fits them without too much extra space. If you have a little leftover filling, pack it around the peppers in the dish or save it for later.
Step 4: Bake Until Tender
Preheat the oven to 375°F (190°C). Pour about 2 tbsp of water into the bottom of the baking dish, just enough to create a bit of steam. Cover the dish with foil and slide it into the oven. Bake for 30 minutes.
After 30 minutes, the peppers should be soft when you poke them with a fork, and the filling will be hot all the way through. If you like your peppers with more bite, check them at the 20-minute mark.
Step 5: Finish with Cilantro and Serve
Pull the dish from the oven and take off the foil. Sprinkle the ¼ cup chopped fresh cilantro over the peppers, scoop any loose filling back on top, and serve them right away while they are still steaming.
The peppers will be blistered in spots and sweet from the long bake, and the filling inside stays creamy and smoky. A spoonful of any juices from the bottom of the dish over each one is never a bad idea.
A Few Tips Before You Start
- Pick peppers with flat, even bottoms so they stand upright without help.
- Do not pack the filling in too tightly, or the peppers can split as the quinoa swells a little more in the oven.
- Nutritional yeast gives a mild cheesy flavor, but you can leave it out or swap in a handful of vegan shredded cheese instead.
- If you want to meal prep, make the filling up to a day ahead and stuff the peppers just before baking.
Bake times for your preferred pepper texture:
| Texture | Time |
|---|---|
| Slight crunch | 20-22 mins |
| Tender but holding shape | 25-30 mins |
| Very soft, almost collapsing | 35-40 mins |
Storing and Reheating Leftovers
- Refrigerate: Cool the peppers, then store them in an airtight container for up to 4 days.
- Reheating: Warm them in the microwave in 1-minute bursts, or cover and heat in a 350°F oven for about 15 minutes until hot through.
Frequently Asked Questions
Can I make these oil-free?
Yes. Sauté the onion in a splash of vegetable broth instead of oil, adding a little more broth if the pan looks dry.
Can I freeze stuffed peppers?
Yes. Assemble the peppers in a freezer-safe dish without baking them, wrap tightly, and freeze for up to 3 months. Bake straight from frozen, adding about 15 minutes to the covered bake time.
Do green bell peppers work?
They do, but they are less sweet and have a slightly bitter edge. I stick with red, yellow, or orange for a mellower flavor, but use what you have.
Loaded Vegan Stuffed Peppers with Quinoa and Black Beans Recipe
Ingredients
Method
- Bring broth and quinoa to a boil, cover, reduce heat, and simmer 15 minutes until fluffy.
- Sauté onion in oil over medium heat for 5 minutes. Stir in garlic, cumin, chili powder, and smoked paprika for 1 minute. Add beans, corn, tomato sauce, nutritional yeast, salt, and pepper, then fold in the quinoa.
- Slice tops off peppers, remove seeds, and shave bottoms flat if needed. Spoon filling into each pepper and stand them in a baking dish.
- Pour 2 tbsp water into the dish, cover with foil, and bake at 375°F (190°C) for 30 minutes, until peppers are tender.
- Remove foil, top with cilantro, and serve hot.
Notes
