Filling and delicious, these southwestern-flavored quinoa stuffed peppers are the perfect meatless Monday meal. Bell peppers are stuffed with a mildly spicy mixture of quinoa, black beans, sweet corn, and Mexican cheese and baked to fork-tender.

If you’re a fan of southwestern flavors, check out my other recipes for Southwestern Taco Skillet, White Chicken Chili, and this tasty Tamale Pie.

 

I love the flavors of the southwest. Bold and earthy with just a little bit of heat, they make for a seriously tasty dinner. You know what else I love? A delicious, hearty, colorful stuffed pepper loaded with everything you need in a meal. These stuffed bell peppers hit both marks. Filled to the brim with black beans, veggies, protein-rich quinoa, and a glorious blend of herbs and spices, these meatless mains are the perfect all-in-one meal.

And if you’re looking for an appetizer to complement them, try my cream cheese stuffed peppers – they’re a flavorful, easy-to-make addition to any meal. You have to give them a try!

Why You’ll Love My Quinoa Stuffed Peppers

• A hearty vegetarian main. These stuffed bell peppers are filling and a complete meal despite having no meat in them. It’s our Meatless Monday fave!
• Loaded with southwestern flavor. I love the flavors of the Southwest packed into bell peppers. Black beans, sweet corn, Mexican cheese, and a little heat, what’s not to love?
• Great for meal prep. These stuffed peppers are a perfect make-ahead meal. They store well and reheat nicely. Make a big batch, store them in the fridge or freezer, and pop one in the microwave when you’re ready for a quick, easy lunch or dinner.

Recipe Ingredients

Colorful bell peppers, black beans, corn, and tomatoes are just a few simple ingredients you’ll need to make these easy quinoa stuffed peppers.

• Butter – The butter is used to grease the baking dish. You could use non-stick cooking spray instead.
• Bell peppers – I like using an assortment of colors, but use any color of bell peppers you like.
• Vegetable broth – Chicken broth or beef broth would also work.
• Quinoa – Feel free to swap the quinoa out for rice cooked per the package’s instructions.
• Olive oil – Used for sauteing the veggies.
• Yellow onion – You could use a red or white onion instead. Shallots would also work.
• Salt – To enhance the flavors of the filling.
• Canned sweet corn – Adds texture and freshness to the dish.
• Black beans – If you like, you can use pinto beans or even chickpeas instead.
• Grape tomatoes – Canned tomatoes, cherry tomatoes, or diced Roma tomatoes would also work.
• Seasoning – I use a delicious mixture of cumin, garlic powder, chili powder, paprika, cayenne pepper, dried parsley (or cilantro), salt, and fresh ground black pepper.
• Shredded 4-Cheese Mexican Blend – Shredded cheddar cheese would also do the trick.
• Plain yogurt or light sour cream for serving.

How to Make Southwestern Quinoa Stuffed Peppers

Here’s a quick overview of how to make these stuffed peppers with quinoa. It’s relatively easy – cut the peppers in half, cook the quinoa and aromatics, stuff the peppers, and bake!

1. Prep. Preheat the oven to 375°F and grease a baking dish with butter. Arrange the halved bell peppers cut side up on the baking dish.
2. Cook the quinoa. Combine vegetable broth and quinoa in a small saucepan, bring the mixture to a boil, lower the heat, and simmer for 15 minutes. Remove from the heat and fluff the quinoa with a fork.
3. Make the filling. Heat olive oil over medium heat. Add the onions, season with salt, and saute until translucent. Add the corn and beans and saute for 2 minutes. Stir in grape tomatoes, cooked quinoa, and seasonings.
4. Make it cheesy. Stir in 1 cup of cheese and cook until the cheese is melted. Turn off the heat.
5. Stuff the peppers. Pack an equal amount of filling into each pepper.
6. Bake. Bake for 30 minutes. Top with the remaining cheese, and bake for an additional 5 minutes.
7. Serve. Allow the stuffed peppers to cool for 5 minutes, top each with a dollop of plain yogurt or light sour cream, and serve.

Serving Suggestions

One of these stuffed peppers really is a complete meal in and of itself, but you can absolutely serve yours with a side or two if you’d like. I enjoy mine with a nice Green Goddess Salad and a cup of soup, such as my Broccoli Potato Soup. Craving some extra veggies? Cook up a batch of Crispy Air Fryer Roasted Broccoli or Oven Roasted Asparagus.

How to Store & Reheat Leftovers

• To store. Once the peppers have cooled to room temperature, seal them in a single layer in an airtight container. They will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the stuffed peppers to thaw in the fridge (if applicable) before arranging them in a single layer in a baking dish, covering them with aluminum foil, and baking at 350°F for 15-20 minutes or until warm. You could also reheat individual stuffed peppers in the microwave in 30-second intervals until warm.

More Stuffed Pepper Recipes To Try

There are so many ways to do stuffed peppers. Here are some of my other favorite renditions. Let me know which is your favorite!

• Jambalaya Stuffed Peppers
• Crockpot Stuffed Peppers
• Bolognese Stuffed Peppers Recipe
• Stuffed Poblano Peppers
• Stuffed Pepper Soup
• Easy Skillet Cheese Stuffed Peppers