Go Back
+ servings
Vegan bean and quinoa stuffed bell peppers

Vegan Quinoa and Bean Stuffed Bell Peppers

This healthy stuffed bell peppers uses a bean and quinoa mix to make this a hearty and healthy meal.
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American, Mexican
Servings 4 peppers
Calories 109 kcal


  • 4 bell peppers
  • ½ tomato, chopped
  • ¼ onion, chopped
  • 1 can pinto beans, rinsed
  • 1 cup cooked quinoa
  • ½ vegetable boullion cube for making quinoa
  • 1 tsp coriander cumin powder
  • 2 tsp chili powder
  • 1 jalapeno, minced
  • 1 tsp minced garlic
  • ¼ cup salsa
  • chopped cilantro.


  • Cook quinoa on the stovetop. If you need assistance, here's a stovetop quinoa recipe.
  • Preheat the oven to 350°F.
  • While quinoa is cooking, cut the onion, tomato, jalapeño, and cilantro.
  • Cut tops off the bell peppers and remove seeds from the interior.
  • Place on a lined baking sheet.
  • Once the quinoa is cooked, measure out 1 cup and add to a large mixing bowl.
  • Add the chopped vegetables, cumin coriander, chili powder and garlic. Mix together.
  • Mix in the salsa and beans.
  • Spoon the filling into the bell peppers.
  • Any leftover filling can be baked on a separate pan and used for tacos or nacho topping.
  • Bake for 25 minutes.
  • Remove from the heat, garnish with cilantro, and serve.


You can also top with chopped avocado, cheese, guacamole, or any other toppings you'd like.


Serving: 1pepperCalories: 109kcalCarbohydrates: 21gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 147mgPotassium: 450mgFiber: 5gSugar: 7gVitamin A: 4370IUVitamin C: 159mgCalcium: 26mgIron: 1mg
Keyword stuffed bell peppers, vegan stuffed bell peppers
Tried this recipe?Let us know how it was!