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 (any color); 1 cup cooked quinoa; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 tsp cumin; 1 tsp chili powder; 1/2 tsp garlic powder; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Modern Cooking

I love to create meals that bring vibrant colors and flavors together, and these Baked Veggie Stuffed Peppers do just that! The combination of fresh vegetables, grains, and spices makes for a deliciously satisfying dish that is also quite healthy. The best part is that they're easy to make and can be customized to include your favorite fillings. Whether it's a family dinner or a cozy night in, these stuffed peppers will surely impress anyone at the table.

Created by

Saskia Morton

Last updated on 2026-01-19T21:09:34.374Z

When I first made these Baked Veggie Stuffed Peppers, I was amazed at how simple yet flavorful they turned out. I filled them with a mixture of quinoa, black beans, corn, and spices, and let me tell you, the aroma wafting through my kitchen was irresistible. The natural sweetness of the peppers really complements the savory filling.

One tip I found crucial during my adventures with this recipe is to pre-roast the peppers for just a few minutes before filling them. This ensures they have a perfectly tender texture that contrasts beautifully with the hearty filling. Plus, they turn a brilliant color that makes this dish visually stunning!

        Why You'll Love This Recipe
        Packed with nutritious vegetables and wholesome grains
Vibrant colors make for a visually appealing meal
Easy to customize with your favorite ingredients

      

Choosing the Right Peppers

When selecting bell peppers for this recipe, look for ones that are firm and free from blemishes. Vibrant colors like red, yellow, or orange not only provide visual appeal but also offer sweetness that complements the savory filling. Each pepper should stand upright, so check for evenness at the bottom to ensure they won’t tip over in the baking dish.

If you're feeling adventurous, consider using poblano or Anaheim peppers for a smokier flavor. Just keep in mind that they may add a touch of heat to your dish, which can be a delightful twist if you enjoy spiciness.

Making the Filling Versatile

The filling for these stuffed peppers is highly adaptable. Substituting quinoa with brown rice or farro works wonderfully if you want a different texture. Additionally, feel free to mix in other vegetables like diced zucchini or spinach; just adjust the cooking time slightly if they contain more moisture.

If you want to add more protein, consider incorporating chopped cooked chicken or sautéed mushrooms. Just ensure that any added ingredients are either pre-cooked or quick to cook, as the peppers will bake for a limited time.

Serving and Storing Leftovers

These Baked Veggie Stuffed Peppers are incredibly versatile when it comes to serving. You can enjoy them as a main dish or slice them in half for a colorful and healthy side. Pair them with a light salad or a dollop of sour cream or Greek yogurt on top for added creaminess.

If you have leftovers, store the peppers in an airtight container in the fridge for up to three days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil until heated through. For longer storage, you can freeze the stuffed peppers before baking; just thaw and bake when you’re ready to enjoy them again.

Ingredients

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp chili powder
1/2 tsp garlic powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Feel free to add any other veggies or proteins you like!

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly roast the peppers in the oven for about 10 minutes to soften them slightly.

Make the Filling

In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined.

Stuff the Peppers

Carefully spoon the filling into each pepper until they are filled to the top. If using cheese, sprinkle it on the top of the filling.

Bake the Peppers

Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the tops are golden brown.

Serve

Remove the peppers from the oven, let them cool for a few minutes, and garnish with fresh cilantro before serving.

Enjoy your colorful and nutritious meal!

Pro Tips

Experiment with different ingredients for the filling, such as ground turkey or lentils. You can also top with avocado or a dollop of sour cream for added richness.

Ingredient Spotlight: Black Beans

Black beans are a star ingredient in this recipe, providing not only a protein boost but also fiber, which can keep you feeling full longer. Their creamy texture complements the crunch of the pepper and the fluffiness of quinoa beautifully. Rinsing and draining the beans is essential to remove excess sodium and prevent a mushy texture in your filling.

For a more flavorful twist, consider using spiced black beans or even refried beans, though be mindful of the moisture level to maintain the right consistency in your stuffing.

Cheese Choices

Cheese can elevate the flavors in these stuffed peppers, but the choice of cheese matters. Cheddar and Monterey Jack melt nicely and add a mild creaminess, while feta or goat cheese can introduce a tangy note. If you’re looking for a lower-fat option, consider using part-skim cheeses or a vegan cheese substitute that melts well.

For a really decadent touch, mix in some crumbled cheese into the filling before spooning it into the peppers. This method ensures every bite is flavorful and cheesy without the top overloading with too much cheese.

Troubleshooting Common Issues

If your peppers come out with tough skins, they may not have been roasted long enough initially. Lightly roasting them for the 10 minutes helps to soften the skins, making them easier to eat. Ensure your oven is truly preheated, as an inconsistent temperature can lead to uneven cooking.

On the other hand, if your filling seems too dry, adding a splash of vegetable broth or a bit of olive oil can help bring moisture back into the stuffing. Mix it well before filling to avoid any patches of dryness.

Questions About Recipes

→ Can I make these peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover them and store in the fridge until you're ready to bake.

→ What other proteins can I add?

Feel free to include grilled chicken, ground beef, or tofu for an extra protein boost.

→ Are these peppers gluten-free?

Yes, as long as you use gluten-free grains like quinoa, this recipe is naturally gluten-free.

→ Can I freeze the stuffed peppers?

Absolutely! You can freeze the uncooked stuffed peppers for up to 3 months. Just bake them frozen, adding a bit more time to the cooking process.