Baked Veggie Stuffed Peppers

Name: Baked Veggie Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 can black beans, rinsed and drained; 1 cup corn (frozen or fresh); 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Oven Recipes

I love making Baked Veggie Stuffed Peppers because they are not only colorful and inviting but also incredibly versatile. I can easily customize the filling based on what I have on hand, making it a perfect dish for using up leftover vegetables. The combination of quinoa, black beans, and spices creates a filling that's both nutritious and satisfying. Plus, they look beautiful on the table, making them a great centerpiece for any meal!

Created by

Rosalyn Whitfield

Last updated on 2026-01-21T20:02:37.182Z

Baked Veggie Stuffed Peppers have become one of my favorite go-to meals. The aroma of the peppers roasting in the oven is simply irresistible, and it brings a sense of comfort and nourishment. I love experimenting with different grains like quinoa or farro, which not only offer a nutty flavor but also pack a punch of protein.

When making the stuffing, I always add a dash of cumin and smoked paprika; this elevates the flavor profile incredibly! It’s a great way to incorporate various vegetables, and the leftovers are fantastic for lunch. I find that the longer they sit, the more the flavors meld together deliciously!

Why You'll Love This Recipe
Vibrant colors that brighten up your plate
Packed with protein and fiber for a satisfying meal
Easy to customize based on seasonal veggies or pantry staples

Preparation Tips

When preparing the bell peppers, make sure to choose large, firm ones that can hold the stuffing without collapsing. For an extra touch, you can roast the pepper tops with a drizzle of olive oil for about 10 minutes while the filling is being made. This adds a depth of flavor to your dish. Always have a sharp knife on hand; it will make cutting the tops off the peppers a breeze.

If you're short on time, consider using pre-cooked quinoa or even microwaveable options. This can cut down your prep time significantly. Additionally, if you find that your filling is a bit dry, don't hesitate to mix in a tablespoon of water or vegetable broth before filling the peppers. This will ensure your mixture stays moist while baking.

Baking Insights

Covering the stuffed peppers with foil during the first part of baking helps to trap moisture, resulting in tender peppers. To check if they’re done, use a fork; it should easily pierce the flesh without resistance. If you like your cheese golden and crispy, remove the foil for the last 5 to 10 minutes of baking, keeping an eye on it to prevent burning.

Baking time can vary based on the size of your peppers, so if you’re using smaller or larger ones, adjust accordingly. Generally, you want the peppers to be tender and their skins slightly wrinkled to indicate they’ve cooked through. This will typically take about 30–35 minutes in total.

Ingredients

Gather these fresh ingredients to create your delicious stuffed peppers:

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn (frozen or fresh)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Make sure to wash all produce thoroughly before use, and feel free to modify the ingredients based on your preferences!

Instructions

Follow these steps to create your own Baked Veggie Stuffed Peppers:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

Make the Filling

In a large skillet over medium heat, sauté the onion until translucent, then add the garlic and cook for another minute. Stir in the cooked quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for about 5 minutes or until heated through.

Stuff and Bake

Spoon the filling into each pepper until they are heaped full. If using, sprinkle cheese on top. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5–10 minutes until the cheese is bubbly and the peppers are tender.

Serve

Garnish with fresh cilantro before serving. Enjoy your deliciously stuffed peppers!

Let them cool slightly before serving, as the filling will be very hot. Enjoy!

Pro Tips

To add more flavor, consider roasting the peppers before stuffing them. This can enhance their sweetness and overall taste.

Substitution Suggestions

Feel free to substitute black beans with other legumes such as kidney beans or chickpeas for a different flavor and texture. If you’re looking to make this dish gluten-free, ensure that your quinoa and any additional seasonings are certified gluten-free. You can also make this recipe vegan by omitting the cheese or using a plant-based cheese alternative.

For a bit of a kick, consider adding chopped jalapeños or a dash of hot sauce to the filling. You can also enhance the flavor profile by using fresh herbs like oregano or basil instead of dried spices, which can add a brighter taste to your stuffing.

Serving Suggestions

Baked Veggie Stuffed Peppers make a delightful presentation, so feel free to serve them directly in the baking dish surrounded by a colorful salad or a grain bowl. A drizzle of lime juice or a side of guacamole can elevate the dish, providing a fresh contrast to the rich filling.

These peppers can also stand alone as a main dish or can be paired with grilled meats or tofu for a complete meal. If you have leftovers, they are perfect for lunch the next day—simply store them in an airtight container in the refrigerator for up to three days. You can reheat them in the oven at 350°F (175°C) for about 15 minutes to enjoy them again.

Questions About Recipes

→ Can I use different grains instead of quinoa?

Absolutely! Brown rice or couscous would work well too.

→ How do I store leftovers?

Store them in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze stuffed peppers?

Yes, you can freeze them before or after baking. Just ensure they are well-wrapped.

→ What can I substitute for cheese?

Nutritional yeast or a dairy-free cheese alternative can be used.