Baked Veggie Stuffed Peppers

Name: Baked Veggie Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish (optional)

Highlighted under: Golden Cooking

I always look forward to making Baked Veggie Stuffed Peppers, especially during the warmer months when fresh vegetables are abundant. The combination of roasted bell peppers filled with a savory mixture of grains, beans, and spices creates a dish that’s not only nutritious but also incredibly satisfying. These peppers are versatile, allowing me to mix and match the fillings based on what I have on hand. Serve them as a main course or a colorful side, and you'll see how they light up any meal!

Created by

Camille Norwood

Last updated on 2026-01-21T21:41:35.592Z

When I first experimented with Baked Veggie Stuffed Peppers, I wanted to create a dish that delighted both the eyes and the palate. I remember choosing vibrant colors of bell peppers, and the aroma of baking vegetables filled the kitchen beautifully. A great tip I discovered was to pre-cook the filling slightly. This not only enhances the flavors but ensures everything is perfectly cooked by the time the peppers are tender.

As I dove into various fillings, I learned that using a mix of quinoa, black beans, and spices adds an exciting twist to the classic stuffed pepper. It’s incredible how just a few spices can elevate the taste, making these peppers a flavorful and comforting dish that impresses family and friends alike!

Why You'll Love This Recipe
Bursting with fresh and vibrant flavors
A colorful dish that's as nutritious as it is delicious
Easily customizable based on your favorite ingredients

Choosing the Right Bell Peppers

When selecting bell peppers for this recipe, opt for large ones that are firm and have a vibrant color. The sweetness of red, yellow, or orange peppers will enhance the flavor of your stuffing, while green peppers offer a more bitter profile. If you're concerned about wrinkling, avoid any that have blemishes or soft spots. The variety you pick can change the overall taste of the dish, so don't be afraid to experiment with different colors in each batch!

It’s also helpful to understand that thicker-skinned peppers will hold their shape better when baking, providing a sturdier vessel for your filling. If you can, choose peppers that stand upright—this helps in holding the stuffing without tipping over in the baking dish.

Flavor Enhancements and Variations

To elevate the flavor of your stuffed peppers, consider adding ingredients like diced tomatoes or chopped jalapeños to the filling mixture. Adding a splash of lime juice right before serving can also brighten the flavors and add a zesty kick. If you prefer a creamier filling, try mixing in some cream cheese or Greek yogurt before stuffing the peppers.

Feeling adventurous? You can customize the beans used in the recipe. Black beans are a great choice, but kidney or pinto beans can also work well, each lending a unique flavor profile. If you're looking for a plant-based protein boost, add in crumbled tofu or tempeh. Just remember to sauté them with your garlic and onion at the beginning to meld the flavors before mixing them into the filling.

Make-Ahead and Storage Tips

If you're planning for a busy week, these stuffed peppers are a fantastic make-ahead option. You can prepare the filling a day in advance and store it in the refrigerator, making it quick to assemble when you’re ready to bake. You can also stuff the peppers and store them in an airtight container before cooking, keeping them fresh for up to 24 hours.

For longer storage, consider freezing the baked stuffed peppers. Allow them to cool completely, then place them in a single layer in a freezer-safe container. They can last up to three months in the freezer. When ready to enjoy, thaw them overnight in the refrigerator and reheat in the oven at 350°F (175°C) for about 20-30 minutes until they are heated through.

Ingredients

Gather all your ingredients to make the preparation smoother and more enjoyable.

Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

Once you have everything prepared, you're all set to start cooking!

Instructions

Take your time to follow each step carefully for the best results.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly drizzle the outsides with olive oil and place them in a baking dish.

Make the Filling

In a skillet, sauté the onion and garlic over medium heat until soft. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well and cook for about 5-7 minutes until heated through.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it in. If desired, top with shredded cheese.

Bake

Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the tops are golden.

Serve

Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro if desired before serving.

Enjoy your delicious stuffed peppers!

Pro Tips

To enhance the flavor, feel free to add some diced tomatoes or your favorite herbs into the filling. You can also grill the peppers for a smoky flavor before stuffing them.

Common Troubleshooting

Sometimes the stuffing may come out too dry; if that happens, consider adding a bit of vegetable broth or even salsa to the mixture before stuffing the peppers. This will keep everything moist and flavorful during the baking process. Additionally, if your peppers are not cooked through at the end of the baking time, cover them with foil and continue baking for an additional 10 minutes, checking periodically for doneness.

If you notice your peppers browning too quickly, you can place a sheet of aluminum foil loosely over the tops to prevent burning while the insides finish cooking. This will allow for even cooking without sacrificing flavor or texture.

Serving Suggestions

Baked Veggie Stuffed Peppers make for a vibrant centerpiece at any table. To serve, pair them with a light green salad dressed with a simple vinaigrette to balance the hearty filling. A side of avocado slices or guacamole complements the dish beautifully, adding creaminess and a fresh element to the meal.

For additional flavor and presentation, drizzle a bit of sour cream or a vegan alternative over the stuffed peppers just before serving. This could also be a good moment to sprinkle some chopped green onions or fresh parsley for added color and flavor, making your dish not just delicious but visually appealing as well.

Questions About Recipes

→ Can I make these stuffed peppers in advance?

Yes! You can prepare the filling and stuff the peppers a day ahead. Just bake them before serving.

→ What can I substitute for quinoa?

You can use rice, couscous, or even lentils as substitutes in the filling.

→ Can these be frozen?

Absolutely! You can freeze the uncooked stuffed peppers. Just bake them directly from frozen, adding a little extra cooking time.

→ How can I make them spicier?

Add diced jalapeños or red pepper flakes to the filling for an extra kick!