Delicious & Healthy Vegan Stuffed Bell Peppers: Easy Quinoa & Black Bean Recipe

Welcome to your new favorite plant-based meal! These incredibly flavorful vegan stuffed bell peppers are a game-changer for weeknight dinners and meal prep alike. Bursting with a hearty filling of fluffy quinoa, robust black beans, sweet corn, and a vibrant medley of Southwest-inspired spices, these peppers offer a satisfying and wholesome dining experience. Prepped in just 25 minutes, they deliver maximum flavor with minimal effort, making them a perfect healthy choice for any day of the week.

This vegetarian and vegan Mexican stuffed peppers recipe takes the classic comfort food and elevates it with nutritious ingredients and a vibrant flavor profile. The star filling combines protein-rich quinoa, fiber-packed black beans, and sweet corn, all beautifully tossed with your favorite salsa and a blend of aromatic Southwest spices. The result is a deliciously simple, easy-to-prepare meal that’s full of character and goodness.

If you love the bold flavors of the Southwest, you’ll definitely want to explore more of our recipes! Don’t miss our Southwest Chicken Chili, our super convenient Oven-Baked Fajita Bowls, or our refreshing Southwest Quinoa Salad.

Why You’ll Love These Vegan Stuffed Bell Peppers

There are countless reasons to add this amazing vegan stuffed bell pepper recipe to your regular meal rotation. Here are just a few of the top benefits that make them a standout dish:

• Perfect for Meal Prep: These stuffed peppers are incredibly versatile for meal planning. You can prepare the filling in advance, stuff the peppers, and bake them when ready. They also freeze exceptionally well, making it easy to have healthy, homemade meals on hand for busy days.
• Effortlessly Easy: With only 25 minutes of active preparation time, this recipe is designed for simplicity. It’s an ideal choice for busy weeknights when you want a nutritious meal without spending hours in the kitchen. The steps are straightforward, making it accessible for cooks of all skill levels.
• Wholesomely Vegan: Whether you’re a long-time vegan, participating in Meatless Monday, or simply looking to incorporate more plant-based meals into your diet, these stuffed peppers are a fantastic option. They are entirely free of animal products, focusing on the incredible flavors and textures that plants have to offer.
• Naturally Gluten-Free: This recipe utilizes naturally gluten-free ingredients, including quinoa (a pseudo-grain), black beans, corn, and bell peppers, ensuring a delicious and safe meal for those with gluten sensitivities or celiac disease. You won’t have to compromise on flavor or satisfaction.
• Packed with Nutrients: Beyond being delicious, these peppers are loaded with essential vitamins, minerals, and fiber. Bell peppers are rich in Vitamin C, while quinoa and black beans provide complete protein and complex carbohydrates, making this a truly balanced meal.
• Customizable Flavor: The base recipe is fantastic, but it’s also highly adaptable. You can easily adjust the level of spice, swap out vegetables, or add your favorite toppings to suit your taste preferences.

Key Ingredients for Flavorful Stuffed Peppers

Creating these delightful vegan stuffed bell peppers requires a simple list of readily available ingredients. Each component plays a crucial role in building the incredible taste and texture of this dish:

Detailed Ingredient Notes & Tips

Here are some specific notes and tips to help you get the most out of your ingredients, ensuring the best possible outcome for your vegan stuffed bell peppers:

• Bell Peppers: While any color bell pepper will work wonderfully, I personally love using a mix of red, yellow, and orange peppers. These varieties tend to be sweeter and less bitter than green bell peppers, which enhances the overall flavor of the dish. For a substantial meal, opt for the largest peppers you can find, as they will hold more of the delicious filling. Make sure to choose firm, vibrant peppers without any blemishes.
• Quinoa: This ancient grain is the heart of our stuffing. It’s a complete protein, offering a fantastic texture and nutritional boost. You’ll need dry quinoa, which you’ll cook before mixing with the other ingredients.
• Vegetable Broth: Cooking your quinoa in vegetable broth instead of plain water is a simple yet powerful trick to infuse a tremendous amount of savory depth into your filling. The broth adds a foundational layer of flavor that water simply can’t provide. However, if you don’t have vegetable broth on hand, don’t worry! Cooking the quinoa in water will still yield a delicious result; just be sure to season the filling generously.
• Salsa: The salsa is a key component for that authentic Southwest flavor. I prefer using a mild salsa as I’m not a big fan of intense spice, but feel free to choose your favorite variety. Whether you like it chunky, smooth, mild, or fiery hot, any good quality salsa will be a fantastic addition to these vegan stuffed peppers. Consider a roasted tomato salsa for extra depth!
• Corn: Frozen sweet corn is my go-to for convenience, as it’s readily available and consistently sweet. Just make sure it’s thawed before adding it to the mixture. Canned corn is also a great alternative; simply drain and rinse it thoroughly before use. Fresh corn cut off the cob during peak season would be an exceptional choice too!
• Black Beans: Canned black beans are a super convenient source of protein and fiber. Always remember to drain and rinse them well before adding to the filling. This removes excess sodium and any starchy liquid.
• Spices: Chili powder, ground cumin, and garlic powder are the essential trio that brings the warm, earthy, and aromatic Southwest flavors to life. Don’t skip these! Fine sea salt enhances all the flavors; adjust to your personal preference.

Tips for Sourcing Clean & High-Quality Ingredients

For those mindful of food quality and potential contaminants, here are specific recommendations to help you choose the cleanest ingredients for these vegetarian Mexican stuffed peppers. Please remember, even without these specific recommendations, the recipe will still be incredibly delicious and healthy. These are simply extra steps for those who prioritize them.

Peppers – While bell peppers are not typically found on the Environmental Working Group’s (EWG) “Dirty Dozen” list, they do appear on their “dirty dozen plus” list due to pesticide residues. To minimize exposure, I recommend purchasing organic bell peppers whenever possible.

Salsa – When selecting your salsa, always read the ingredient label carefully. Look for brands that contain only recognizable vegetables (like tomatoes, onions, peppers) and spices, mimicking what you would use to make it from scratch. Crucially, avoid any salsa that lists added sugars or artificial ingredients. Furthermore, because tomatoes are often ranked high in pesticide residue by the EWG, opting for organic salsa is a great way to ensure a cleaner product.

Vegetable Broth – The quality of your vegetable broth can significantly impact the overall healthfulness of your meal. Scrutinize the ingredient list to ensure it primarily contains water, vegetables, and seasonings, with no added sugars, artificial flavors, or excessive sodium. Choosing an organic vegetable broth is always a good practice. I personally find the Pacific brand to be an excellent, clean option.

Step-by-Step Guide to Crafting Perfect Stuffed Peppers

Follow these simple steps to create a batch of these mouthwatering vegan stuffed bell peppers. You’ll be surprised how easy it is to achieve such a satisfying and flavorful meal!

STEP 1: Cook the Quinoa
Begin by cooking the quinoa according to the package directions. For an extra burst of flavor, use vegetable broth instead of water. This simple swap makes a big difference in the richness of your filling.

STEP 2: Prepare the Bell Peppers
While the quinoa is cooking, preheat your oven to 400°F (200°C). Then, take your bell peppers and cut each one in half lengthwise, from stem to base. Carefully scoop out and discard the seeds and any whitish membranes inside. This creates a clean cavity for your filling. Arrange the bell pepper halves face up in a 9×13 inch baking dish. If they wobble, you can trim a tiny bit off the bottom to help them sit flat, but be careful not to cut through the pepper wall.

STEP 3: Assemble the Flavorful Filling
Once your quinoa is cooked and fluffy, transfer it to a medium-sized mixing bowl. Add the thawed corn, drained and rinsed black beans, your favorite salsa, chili powder, ground cumin, garlic powder, and a quarter teaspoon of fine sea salt. Use a spoon or spatula to mix all the ingredients thoroughly until everything is well combined and evenly distributed. Taste the filling and adjust the seasoning as needed; you might want a pinch more salt or a dash more spice!

STEP 4: Stuff the Peppers Generously
Evenly scoop the prepared quinoa mixture into each of the bell pepper halves. Don’t be shy – really pack the filling into each pepper, especially if you’re using larger ones. The goal is to get as much of that delicious, hearty filling into every bite. If you have extra filling, simply pile it on top or save it as a side dish.

STEP 5: Bake and Enjoy!
Cover the baking dish tightly with aluminum foil. Bake the stuffed bell peppers in your preheated oven for approximately 50 minutes, or until the peppers are tender and the filling is thoroughly heated through and bubbling slightly. The edges of the peppers should start to soften and brown slightly. Once baked, remove from the oven, top with your desired garnishes, and savor these incredible vegan stuffed bell peppers!

Recipe Frequently Asked Questions

Chef’s Notes & Expert Tips for Success

Here are some additional tips and tricks to ensure your vegan stuffed bell peppers turn out perfectly every time, along with ideas for customization:

• Managing Extra Quinoa Filling: Depending on the size of your bell peppers, you might find yourself with a bit of leftover quinoa filling. Don’t let it go to waste! My favorite solution is to simply pile any extra filling generously on top of the stuffed peppers in the baking dish. It will bake alongside the peppers and become delightfully crispy. As a last resort, you can save any excess filling in an airtight container and heat it up later to serve as a side dish or to top your cooked peppers.
• Adding Some “Cheesy” Goodness (Optional): If you’re not strictly vegan or want to add a plant-based cheese alternative, these peppers are fantastic with cheese! You can stir ¼ to ½ cup of shredded cheese (dairy or plant-based) directly into the quinoa mixture before stuffing the peppers for an extra creamy texture. Alternatively, sprinkle some shredded cheese on top of the stuffed peppers during the last 10-15 minutes of baking, or even after baking with a quick broil, to achieve a beautifully melted, golden-brown topping.
• Efficient Reheating: For quick reheating, individual stuffed pepper halves can be warmed in the microwave. To ensure even heating and prevent cold spots, I recommend cutting each pepper into quarters before microwaving. This allows the heat to penetrate more thoroughly and quickly. You can also reheat them in a conventional oven at 350°F (175°C) until warmed through, which will help maintain their texture.
• Creative Serving Suggestions: These vegan stuffed bell peppers are wonderful on their own, but they truly shine with a few complementary toppings and sides:
  • Whip up some fresh guacamole for a creamy, zesty topping.
  • Add an extra dollop of your favorite salsa for a burst of fresh flavor.
  • A sprinkle of fresh cilantro not only adds vibrant color but also a wonderful herbaceous note.
  • If you enjoy a creamy finish, a spoonful of plant-based sour cream (or dairy sour cream if preferred) is a fantastic addition.
  • Serve alongside some crispy tortilla chips for scooping up any runaway filling.
  • For a complete meal, a simple side salad or a bowl of refried beans (vegan, of course!) would be perfect.
• Yield and Portions: This vegan stuffed peppers recipe is designed to make 8 half peppers, which typically equates to 4 generous servings. Adjust the recipe quantities if you’re feeding a larger crowd or planning for extensive meal prep.

More Delicious Recipes You’ll Love

If you enjoyed these vegan stuffed bell peppers, be sure to check out some of our other popular recipes that offer similar flavors and ease of preparation:

If you make this amazing Vegan Stuffed Bell Peppers recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. Your feedback helps others discover and enjoy these recipes. And don’t forget to share a photo of your delicious creation on Instagram or Facebook and mention @CleanPlateMama! We love seeing your culinary masterpieces.

Eat Clean. Be Well!
-Sara