Delicious Vegan Stuffed Bell Peppers with Quinoa

So I’ve been playing around in the kitchen (you know me, always experimenting!), and these stuffed peppers I made? LIFE. CHANGING.

These Stuffed Bell Peppers with Quinoa check all the boxes. And get this – they’re totally keto-friendly if you watch your portions! I know, right? Mind blown! Oh and their also vegan, gluten-free, and oh-so-delicious.

Whether you are making a quick dinner on a weekday or meal-prepping for the week, these peppers are a wholesome and satisfying choice.

What You’ll Need:

• Bell Peppers: 4 large peppers, any color of your liking (red, yellow, and orange are especially sweet).
• Quinoa: 1 cup, rinsed and cooked according to package instructions.
• Vegetables: 1 small onion (diced), 2 cloves of garlic (minced), 1 cup of diced zucchini, and 1 cup of cherry tomatoes (halved).
• Beans or Lentils: 1 cup of cooked black beans or lentils. Optional, but great for adding protein.
• Seasonings: 1 tsp smoked paprika, ½ tsp cumin, ½ tsp chili powder, salt, and pepper to taste.
• Fresh Herbs: ¼ cup chopped cilantro or parsley.
• Nutritional Yeast: 2 tbsp for a cheesy, umami flavor (optional).
• Olive Oil: 4 tbsp (2 tbsp for sautéing and 2 tbsp for drizzling on the peppers).
• Toppings: Avocado slices, vegan sour cream, or shredded vegan cheese (optional but recommended!).

Why You’ll Love This Recipe:

These stuffed peppers aren’t just beautiful to look at — they’re packed with plant-based goodness. The quinoa provides a fluffy, protein-rich base, while the veggies add crunch and flavor. Plus, this recipe is:

• Perfect for any diet: low-carb, keto-friendly, vegan, vegetarian, gluten-free, and plant-based. You name it, it’s literally a meal for anyone.
• Meal-Prep Friendly: Make them ahead of time and reheat for a quick, healthy dinner.
• Customizable: Swap in your favorite veggies or spices to make it your own.

How to Make Stuffed Bell Peppers with Quinoa:

Step 1: Prepare the Bell Peppers

• Preheat your oven to 375°F (190°C).
• Slice tops off peppers, and take out seeds and membranes. If you want, you can save the tops for lids-a pretty addition to your dish.
• Lightly drizzle 2 tbsp of olive oil over the peppers and place them upright in a baking dish.

Step 2: Make the Filling

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
• Stir in the zucchini, cherry tomatoes, and any other veggies you’re using. Cook for another 5 minutes until softened.
• Add the cooked quinoa, black beans or lentils (if using), smoked paprika, cumin, chili powder, salt, and pepper. Mix everything together and let it cook for 2-3 minutes.
• Remove from heat and stir in the nutritional yeast and fresh herbs.

Step 3: Stuff and Bake

• Fill each bell pepper generously with the quinoa mixture, packing well.
• Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10-15 minutes, until the peppers are tender and slightly charred on the edges.

Step 4: Serve and Enjoy

• Top the peppers with your favorite garnishes like avocado slices, vegan sour cream, or shredded vegan cheese.
• Serve hot with a side salad or steamed greens for a complete, healthy dinner.

Storage Tips & Meal Prep Ideas:

• Refrigeration: Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave.
• Freezing: These peppers freeze beautifully! Wrap each pepper individually in foil or plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Make the filling ahead of time and stuff the peppers just before baking. This cuts down on prep time during busy evenings.

Nutritional Information (Per Serving):

• Calories: ~325
• Protein: ~19g
• Net Carbs: ~25g (moderate for keto in the right portions!)
• Fat: ~12g

FAQ:

Q: Can I make this recipe keto-friendly?

A: Of course! For an even more keto version of these stuffed peppers, you can use cauliflower rice instead of the quinoa and omit the beans. It keeps the carbs super low and yet full of flavor and nutrition.

Q: Can I use other grains instead of quinoa?
A: Sure thing! If you’re not following a gluten-free diet, couscous or farro would be great. For another gluten-free option, try millet or rice.

Q: Are these stuffed peppers spicy?
A: Not at all! The seasoning is flavorful but mild. If you like a kick, add some crushed red pepper flakes or diced jalapeños to the filling.

Q: Can I add cheese?
A: Of course! If not vegan, mozzarella or cheddar, shredded, works great. For vegan use, your favorite dairy-free cheese.

Get ready to make your weeknight dinners a little more exciting with these Stuffed Bell Peppers with Quinoa.

I love how pretty they look! All these amazing colors on my plate – I feel like such a fancy chef! And the flavors? Don’t even get me started!

So here’s the deal – whether you’re doing that low-carb thing or living that vegan life (hey there, plant-based besties!), these are gonna rock your world!

And wait till you see all my other vegan dinner ideas! Been on this total cooking spree lately and discovered some recipes that are just… next level amazing!

Yield: 4 Servings

Stuffed Bell Peppers with Quinoa

Print

Savor the flavors of Stuffed Bell Peppers with Quinoa, a healthy and delicious dinner option.

This low-carb, keto, and gluten-free recipe is perfect for a plant-based diet, providing a nutritious and satisfying meal.

Enjoy the benefits of a vegan and vegetarian lifestyle with this tasty dish.

Prep Time 20 minutes

Cook Time 40 minutes

Ingredients

• 4 large bell peppers (any color of your liking)
• Quinoa: 1 cup
• 1 small onion (diced)
• 2 cloves of garlic (minced)
• 1 cup of diced zucchini
• 1 cup of cherry tomatoes (halved).
• 1 cup of cooked black beans or lentils.
• Optional, but great for adding protein.
• 1 tsp smoked paprika
• ½ tsp cumin
• ½ tsp chili powder
• salt, and pepper to taste.
• ¼ cup chopped cilantro or parsley.
• Nutritional Yeast: 2 tbsp for a cheesy, umami flavor (optional).
• Olive Oil: 4 tbsp (2 tbsp for sautéing and 2 tbsp for drizzling on the peppers).
• Toppings: Avocado slices, vegan sour cream, or shredded vegan cheese (optional).

Instructions

Step 1: Prepare the Bell Peppers

1. Preheat your oven to 375°F (190°C).
2. Slice tops off peppers, and take out seeds and membranes.
3. If you want, you can save the tops for lids-a pretty addition to your dish.
4. Lightly drizzle 2 tbsp of olive oil over the peppers and place them upright in a baking dish.

Step 2: Make the Filling

1. Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
2. Stir in the zucchini, cherry tomatoes, and any other veggies you’re using.
3. Cook for another 5 minutes until softened.
4. Add the cooked quinoa, black beans or lentils (if using), smoked paprika, cumin, chili powder, salt, and pepper. Mix everything together and let it cook for 2-3 minutes.
5. Remove from heat and stir in the nutritional yeast and fresh herbs.

Step 3: Stuff and Bake

1. Fill each bell pepper generously with the quinoa mixture, packing well.
2. Cover the baking dish with foil and bake for 25 minutes.
3. Then, remove the foil and bake for another 10-15 minutes, until the peppers are tender and slightly charred on the edges.

Step 4: Serve and Enjoy

1. Top the peppers with your favorite garnishes like avocado slices, vegan sour cream, or shredded vegan cheese.
2. Serve hot with a side salad or steamed greens for a complete, healthy dinner.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 326Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 230mgCarbohydrates: 41gFiber: 15gSugar: 9gProtein: 19g

This data was provided and calculated by Nutritionix