Vegan Stuffed Bell Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Colorful bell peppers filled with quinoa, black beans, and corn, baked until tender with a hint of cumin and chili. This american-inspired vegan ready in about 65 minutes pairs bell peppers, quinoa, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 25 min Cook: 40 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Cut 4 large bell peppers in half lengthwise, remove seeds and membranes, and place cut side up in a baking dish.
  2. Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat. Add 1/2 cup diced onion and 1/2 cup diced red bell pepper, sautéing 5 minutes until softened.
  3. Step 3: Stir in 1 cup cooked quinoa, 1 can rinsed black beans, 1 cup corn kernels, 1/2 cup tomato sauce, 1 teaspoon cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 3-4 minutes until heated through.
  4. Step 4: Spoon the filling evenly into pepper halves, pressing gently to fill.
  5. Step 5: Bake covered with foil for 25 minutes, then uncover and bake 10-15 minutes until peppers are tender and filling is bubbling. Sprinkle with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does Vegan Stuffed Bell Peppers take to make?

Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegan Stuffed Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bell peppers from drying out.

Can I substitute ingredients in Vegan Stuffed Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegan Stuffed Bell Peppers for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegan Stuffed Bell Peppers?

American vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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