Vegan Stuffed Bell Peppers

Clean Plate Mama
by Clean Plate Mama
8 peppers
1 hr 15 min

These vegan stuffed bell peppers are packed 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.

We love any Mexican or southwest inspired dishes in our house. All the spices, beans, avocado… you just can’t go wrong. And these vegetarian Mexican stuffed peppers fit the bill!

I'm loving these because they are easy, great for food prep (can be made ahead of time and are perfect for freezing), and are a tasty way to enjoy a meatless meal. And if cheese is your thing, go ahead and throw in some shredded cheese for some additional flavor and gooey goodness.

Be sure to check these out and give them a try! And read my post for additional ways to customize and tips for making these perfectly!

Love Mexican inspired dishes? Check out my Southwest Chicken Chili - another favorite of mine!

Vegan Stuffed Bell Peppers
Recipe details
  • 8  peppers
  • Prep time: 25 Minutes Cook time: 50 Minutes Total time: 1 hr 15 min
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  • ▢ 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
  • ▢ 3/4 cup salsa
  • ▢ 2 tsp. chili powder
  • ▢ 1 tsp. ground cumin
  • ▢ 1 tsp. garlic powder
  • ▢ 1/4 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 9×13 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 filling fully heated.
Serve with toppings such as cilantro, sour cream, onions, and/or avocado/guacamole.
  • 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.
Clean Plate Mama
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  • Emilcie Cortes Emilcie Cortes on Jan 01, 2021


  • Rose Rose on Jan 28, 2022

    My son is a vegetarian and he will love these. Any with cauliflower? He loves cauliflower mostly

    • Clean Plate Mama Clean Plate Mama on Jan 28, 2022

      Oh I'm sure he will love them! You could replace the quinoa (half of it or all of it) with riced cauliflower. Just cook the cauliflower rice on the stove and follow the direction with the rest of the recipe. If you do try the cauliflower, let me know how it turns out! Thanks!