Baked Veggie Stuffed Peppers

Name: Baked Veggie Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 cup cooked quinoa; 1 can black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 tsp cumin; 1 tsp paprika; 1/2 tsp garlic powder; 1 cup diced tomatoes; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Oven Kitchen

I can’t get enough of these baked veggie stuffed peppers! They are incredibly satisfying and bursting with flavor, making them perfect for a weeknight dinner or a cozy weekend meal. Each pepper is loaded with a delightful mixture of quinoa, beans, and spices that create a vibrant, healthy dish. Plus, they’re super easy to customize based on whatever veggies I have on hand. I love how they turn out tender yet still retain a slight crunch, keeping every bite interesting and delicious.

Created by

Maribel Hawthorne

Last updated on 2026-01-21T18:58:37.407Z

When I first tried baked veggie stuffed peppers, I was amazed at how such a simple dish could pack so much flavor. I didn’t even realize how nutritious they could be! Experimenting with different fillings led me to this quinoa and black bean combination, which is now a family favorite. I usually make a big batch that we can enjoy throughout the week.

One tip I found helpful is to pre-cook the quinoa slightly before mixing it with the other ingredients – this not only saves time but also helps in delivering a consistently fluffy texture in the final dish. Trust me, it makes a world of difference!

Why You'll Love This Recipe
A colorful and nutritious meal that’s easy to prepare
Customizable to your pantry staples or seasonal vegetables
Perfect for meal prep and leftovers can be reheated easily

Choosing the Right Peppers

When selecting bell peppers for this recipe, opt for large, firm peppers that feel heavy for their size. Colors like red, yellow, and orange are sweeter and will lend a nice contrast to the savory filling, while green peppers add a slightly bitter note. Make sure the peppers are free from blemishes and soft spots; this will ensure they hold up during baking. The skin should be shiny, indicating freshness. You can mix colors for a visually appealing dish.

Another consideration is the size of your baking dish. If using particularly large peppers, ensure your dish can accommodate them without overcrowding. This not only aids in even cooking but also prevents the peppers from steaming instead of roasting. If necessary, adjust the placement by using a muffin tin to keep them upright, which helps retain their shape and allows for better caramelization.

Flavor Enhancements and Customization

This stuffed pepper recipe is a fantastic base for experimentation. You can enhance the flavor profile by adding spices like chili powder for heat or dried oregano for an herbaceous twist. If you have fresh herbs, such as cilantro or parsley, fold them into the filling for brightness before stuffing the peppers. Check your pantry for additional ingredients like olives or capers that can amplify the dish’s savory depth.

For those looking to incorporate more veggies, diced zucchini, spinach, or shredded carrots can be great additions, just ensure they are finely chopped to maintain a consistent texture. If you're vegan or lactose intolerant, skip the cheese or substitute it with a plant-based cheese alternative, which will melt nicely and still give you that satisfying topping without dairy.

Ingredients

Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
1 cup diced tomatoes
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Prepare the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the peppers and remove the seeds. Place them cut-side up in a baking dish.

Make the Filling

In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix well.

Stuff the Peppers

Spoon the filling into each pepper, packing it tightly. If using cheese, sprinkle it on top of the stuffed peppers.

Bake

Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender.

Pro Tips

Experiment with different spices or add fresh herbs to elevate the flavor even further. You can also substitute the quinoa with rice or couscous based on your preference.

Make Ahead and Storage Tips

These stuffed peppers are excellent for meal prep. You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. If you choose to stuff the peppers beforehand, it's best to bake them right before serving. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or oven at 350°F (175°C) until warmed through, about 15-20 minutes.

For longer storage, consider freezing the stuffed peppers. After baking, allow them to cool completely, then wrap individually in plastic wrap and store in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat directly in the oven for the best texture.

Serving Suggestions

To elevate your meal, consider serving these stuffed peppers alongside a refreshing salad or some crusty bread. A simple lemon vinaigrette-drizzled arugula salad can add a peppery bite that complements the savory filling. If you're hosting, cut the peppers in half to create small bites, perfect for sharing.

For an added dimension, drizzle a homemade avocado crema or a zesty salsa on top just before serving. This not only enhances the visual appeal but also adds fresh flavors that brighten the dish. Serve with a side of quinoa or brown rice for a wholesome, filling meal that satisfies all appetites.

Questions About Recipes

→ Can I prepare the stuffed peppers ahead of time?

Absolutely! You can assemble them a day in advance and store them in the fridge before baking.

→ Are there any good vegetarian substitutes for the cheese?

Yes! Nutritional yeast or vegan cheese are great alternatives for a dairy-free option.

→ What can I serve with stuffed peppers?

They pair well with a side salad or some crusty bread to soak up any juices.

→ Can I freeze baked stuffed peppers?

Definitely! After baking, let them cool and then freeze them in an airtight container. They can be reheated right from frozen.