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Vegan Stuffed Bell Peppers

These vegan stuffed bell peppers are packed with quinoa, beans, corn, and spices. They are loaded with flavor, prepped in 25 minutes, and make a great healthy meal for any night of the week. 
Course Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 peppers
Calories 176kcal
Author Sara


  • 4 bell peppers (your choice of colors)
  • 1 cup dry quinoa
  • 2 cups vegetable broth (see notes)
  • 1 cup frozen sweet corn, thawed
  • 1 can black beans, drained and rinsed
  • ¾ cup salsa
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • ¼ tsp. fine sea salt (plus more to taste)


  • Cook quinoa in vegetable broth according to package directions (use the same amount of broth as you would water).
  • Preheat oven to 400.
  • Prepare the peppers by cutting them in half lengthwise. Then carefully remove the seeds and whitish membranes. Place pepper halves face up in a 9x13 baking dish.
  • In a large bowl, add the cooked quinoa, corn, black beans, salsa, chili, cumin, garlic, and salt. Stir until ingredients are fully combined. Taste filling and add additional salt, and/or spices, as needed.
  • Scoop the quinoa mixture evenly among the 8 pepper halves.
  • Cover with foil and bake for 50 minutes, or until pepper edges are beginning to brown and filling is fully heated.
  • Serve with toppings such as cilantro, sour cream, onions, and/or avocado/guacamole.
  • Enjoy!


  • Most packaged quinoa calls for 2 cups liquid for each cup of broth. Check package directions to see how much water the quinoa calls for; use the same amount of broth for cooking the quinoa.
  • If you don't have broth on hand, you can cook the quinoa in water. I like the broth as it adds some extra flavor. 
  • When cutting the peppers, you can remove the stems as well if you'd prefer. 
  • If you want to add some shredded cheese, you could add ¼-1/2 cup in the quinoa mix before filling the peppers. Additionally, you could top the peppers off with shredded cheese or add at the end of baking and turn the broiler on to quickly melt. 
  • Depending on how big your peppers are, you may end up with some extra filling. I recommend just piling it on top of each pepper. As a last resort, you can just keep any extra filling and heat up later to add to your cooked peppers.


Calories: 176kcal | Carbohydrates: 33g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 493mg | Potassium: 529mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2478IU | Vitamin C: 78mg | Calcium: 40mg | Iron: 3mg