Healthy Quinoa Vegetarian Stuffed Peppers
If you are a lover of easy, 30 minute meals – these delicious vegetarian stuffed bell peppers are for you. They are stuffed with quinoa, salsa, black beans, and yummy Tex-Mex seasoning. No fuss, no meat, and no bad ingredients.
Stuffed peppers can either be Italian or Mexican flavors – grew up with an Italian version, but I love the Tex-Mex flavors just as much.
How to Make Stuffed Peppers Vegetarian
Whenever making a recipe vegetarian, it’s important to choose ingredients that can help make up for the protein that meat brings into the classic stuffed pepper recipe. For plant-based proteins I used black beans and quinoa – you can also do cooked chickpeas or lentils if you prefer.
Tips for Making These Vegetarian Stuffed Bell Peppers
- If you prefer rice in this recipe, you can swap the quinoa with either brown or white rice.
- Don’t like black beans? No problem. Swap for garbanzo beans, cannelini beans, or lentils.
- This is an easy meal prep recipe – seal stuffed peppers in containers and store in refrigerator.
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Healthy vegetarian stuffed peppers with quinoa, black beans, and delicious tex-mex seasoning. So easy and a quick 30 minute meal!
- 4 peppers, cored and cleaned
- 1 1/2 cups cooked quinoa
- 2/3 cup corn
- 1 can black beans, rinsed and strained
- 1 cup salsa
- 2/3 cup cheese (divided)
- 1 Tbsp chili powder
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh cilantro, chopped
- sour cream
- lime wedges
- avocado slices
Preheat oven to 350F. Lay peppers in baking dish.
Use a rubber spatula to mix in bowl: quinoa, corn, black beans, 1/3 cup cheese, tex-mex seasoning, and salsa.
Spoon mixture into center of peppers. Bake for 25 minutes. Remove peppers - sprinkle 1/3 cup cheese over top each pepper and bake for 1 additional minute for cheese to melt.
Drizzle or dollop sour cream over peppers, sprinkle cilantro and lime juice on top. YUM!