Quinoa Stuffed Bell Peppers — Damn Delicious

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Quinoa Stuffed Bell Peppers

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!

Stuffed bell peppers have been on my bucket list for at least a year and I’m so glad to finally cross it off my list.

Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness.

It’s incredibly filling and hearty, making it the perfect vegetarian option for Meatless Monday or any other day of the week!

Quinoa Stuffed Bell Peppers

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal!


  • 3 cups cooked quinoa
  • 1 (4-ounce) can green chiles
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup petite diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded


  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately.

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Omg these are yummy. Thank u so much for sharing!!

Awesome recipe! Even my meat loving boyfriend raved about it! Thanks and keep up the good work.

Your niece is adorable, Chung-Ah!

Quinoa Stuffed Peppers have been on my bucket list for a while. I’ve made vegetarian stuffed peppers and taco stuffed peppers but never quinoa stuffed peppers. I really need to get on the ball and make some. Your’s look great! Pinned!

I hope you get a chance to make it!

Your kids are adorable, and your photos are stunning! Plus I love quinoa in my stuffed peppers, great recipe!

Oh, I love that photo where Dad is putting makeup on your niece and little brother seems to be waiting for some too! All your photos are lovely and your recipes seem to be too. I can’t wait to start making some and I will start with this one! Thanks so much for sharing.

That’s my absolute favorite photo too – it’s priceless!

I loved these. My youngest isn’t much for anything with spice, so the pepper jack cheese was a bit much for him, but he just added a dollop of sour cream to his, and all was good! Thanks for a great recipe!

Looking forward to making these tonight for dinner! Cardiologist has me on a meat-free test run to see if it reduces inflammation factors, so I’ve been scouring the ‘net for tasty ideas!

Thank you for sharing and those kiddos are ridiculously cute. 🙂

Yum! So excited to try this and the quinoa chili. I purchased a bag of quinoa the other day and thought WHAT do I do with this but now I have two great options.

Let me know how they turn out!

What is a good side with this dish??

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

These look so pretty and tasty! Can’t wait to try! Does this recipe freeze well?

Unfortunately I haven’t tried freezing this yet. It didn’t last long enough to freeze!

I tend to parboil the peppers first, so if I have make more than I need, I can put them in Pyrex with sauce and pop then right into the freezer. They are just as good thawed and cooked in oven. Good luck!

Oh my gosh, I cannot wait to make these! Found these on Pinterest which led me to your site and ALL of your delicious looking recipes. Filled my recipe box with things to try this next week. Thanks!

Gosh, these were so damn delicious! 😉 My family loved them . Thanks for this meatless, delicious , easy to prepare, healthy meal.

Thanks to sharebthis recepies. I will try with rice tonight.

Made these tonight for my “it can’t be good if it’s healthy” family. My husband spent 10 minutes tryin to figure out what meat was in it! But both he and my teenage son loved them. Even after they found out what it was. Haha Found this on Pinterest which led me to your blog. Will be making many more of your recipes. Thank you!

These are absolutely fantastic! Great taste from the first bite and easy to make. My husband refuses to eat quinoa- anything, tasted this and said he really liked it and would like if I made it again. 5 out 5!

making these as I type….cant wait!

Let me know how it turns out!

Just found this… love your pics and love, love your recipes… great ones, I cannot wait to try…

Looking forward to making these this week. Stuffed peppers have been on my “to cook list” for quite some time. A couple of silly questions about them though: Do you serve anything with them or treat them as a side dish themselves? Do they refrigerate well to be eaten as leftovers?
Thanks for the great recipes. Several of your will be happening in my kitchen this week. So glad I found your site!

These stuffed peppers can be served as a main dish. As for the leftovers, we actually ate them so quickly we had nothing left over!

Thanks for the reply! I’ll see how it goes with leftovers (just feeding me and my husband)

I find if you don’t overlook the peppers the first time, they stay good in fridge for a couple days and reheat well!

These sound so delicious, I can’t wait to try making them tonight! Just wondering, what is the purpose of lining the baking dish with the parchment paper? Is 30 mins enough for the bell peppers to become tender? Would it help to add some liquid to the bottom of the dish?
Thanks for the great recipe idea!

Tina, I generally like to line my baking dish with parchment paper or foil to ensure that nothing sticks to the pan. 30 min is sufficient for the bell peppers to become tender but if you really want them softer than the norm, you can bake for an additional 15 minutes. Hope that helps!

Saw this last night & made them today. Yummy! I didn’t have any feta so I used so goat cheese anmil and mild Ro-tel tomato. Very visually appealing & tasty in the tummy.

Oh my gosh, those kids are absolutely beautiful! What a super fun day (why was i not invited). And I love quinoa so these are going to be made for my next week lunch!

Just made these last night and they are SOOOO yummy! Will definitely be making this a staple. I had a bag of quinoa that I bought and had no idea what to do with it haha Thanks for sharing!! 🙂

Just found this recipe and it looks so good! I have been wanting to try making stuffed peppers for a while. I’ve also been wanting to try quinoa and this would do both!
I also wonder about reheating as it’s just me and my hubby and I doubt he’d eat these (though you never know!)

Kristen, unfortunately, we didn’t have any leftover to reheat. I would hate to give you the wrong suggestions so I recommend using your judgement on the best method of reheating.

I am going to try these tonight! This may be a dumb question, but when you say petite diced tomatoes, do you mean from a can?

Not a dumb question at all – yes, this recipe requires canned petite diced tomatoes.

I was curious about that too. Do you think it would taste just as good with fresh, diced cherry toms or are the canned tomatoes required due to how “liquidy” they are?

Yes, the canned tomatoes provide a nice liquid base to these stuffed peppers. You can certainly use fresh diced cherry tomatoes but please remember that by using a substitution, I cannot speak for how much this will change in the overall taste or texture of the dish. I recommend using the specified ingredients listed in the recipe whenever possible for optimal results.

These are amazing!! I used chopped onions instead of onion powder for more texture and flavor.

Just threw mine in the oven! Fingers crossed that they will taste just as good as they looked 🙂 I used no beans or tomatoes, since I’m not a huge fan of either. I added red onion to the mixture. I also used cooked white rice because my grocery store had no quinoa…

These were delicious! I served with a side of Cajun seasoned sauteed tilapia, because my boyfriend always has to have some fish or chicken with a vegetarian dish, and similarly seasoned shrimp with the leftovers. Both were perfect accompaniments to this yummy dish. Will definitely make again and again. Thanks for sharing the recipe.

These were seriously delicious. I have been in a rut for recipes and was looking for health and taste. These surely hit the spot. I used a can of rotel tomatoes instead of the diced tomatoes and green chiles it called for. I also didn’t have cumin so I used taco seasoning in it’s place. Finally I used the entire can of black beans. I will definitely be making these again.

Thank you for sharing!

OK, this will be the third thing from your site that I try. The first two (one pot andouillle sausage skillet pasta and one pot zucchini and mushroom pasta) were absolutely incredible. I love how easy and simple most of your dishes are (in terms of ease putting them together and limited number of ingredients). This one seems one of the more complex in terms of needing a lot of items (although the preparation is still super simple), but it sounds absolutely delicious and my mom (the vegetarian in the family) loves stuffed peppers. So, this should make her happy.

OMG So yummy! So far I have tried this, Greek yogurt egg salad sandwiches (on homemade GF bread),cauliflower chowder (with GF flour, vegetable stock and no bacon cause I’m vegetarian) and the 1 dish Mexican quinoa casserole (which I posted to FB and everyone raved about). All dishes are exceptional! Love the healthy section – keep em coming!

can the filling for these be frozen? They seem like a good meal to make ahead of time.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

This looks great but im not a fan of pepper jack cheese. Do you think monterey jack would fit the bill?

Yes, Monterey Jack would be a great substitute!

These stuffed peppers were so delicious! Thank you for sharing! I didn’t have feta cheese so I substituted ricotta cheese. still very yummy!

These looks absolutely amazing! Thanks for sharing 🙂

If I wanna add onions to the mix, should I add them raw to the mix, or should i caramelize them first?

I recommend caramelizing first.

Hey, Chungah, who had the most fun – you grown ups or the kids? I love watching the little ones play and laugh. Oh, yes! I think I should mention, I just love the recipes you post. I am 80 years old and still cooking. LOL

Can you use cumin seeds or does it need to be powder?

Julia, it is best to use ground cumin.

Your photos are SO ADORABLE 🙂
I’m going to try this recipe tonight!

These look awesome! Question – have you made this with any meat any the mixture, like ground turkey? Going to make these this weekend for a dinner party…can’t wait!!

It should work just fine adding your desired protein (ground beef, turkey, chicken, sausage, etc.) – but I recommend adjusting the other ingredients to compensate for this addition.

Making these today! Like another comment mentioned, I usually parboil my peppers before filling them. Seems like your recipe is perfect as posted so going to try it without cooking peppers first. Thank you from the bottom of my heart for making meals more interesting while being easier than ever. I use recipes from your site at least 3-4 times a week and after each one of your meals (after every plate is literally licked clean, even the 11, 9 and 6 year olds) they always say, “this is from our favorite website, isn’t it!”

Oh! And quinoa in rice cooker!? Genius!

I have made at least 6 different meals on your site and my family loves them. Tonight my four year old helped me make the peppers. We loved it. I think i am going to parboil the peppers ahead of time like i do with my usual stuffed pepper recipe. Even at 30 minutes they were still a little firm. I also like a little more tomato flavor so i will add more of the diced tomatoes. Overall it was awesome and the hubby liked it too!

I made these this evening and they were fantastic! The only changes I made were: I used only 3 peppers as that is all I had, which I parboiled first-personal preference. I did make the full recipe of the stuffing because I do like extra stuffing. The only change I made was to use Rotel diced tomatoes with diced chilies as again that’s what I had. I still added the can of chilies. I will definitely be making these again. Great flavor without being to strong. Thanks for sharing the recipe.

Holy heat batman. I may be a wuss (but I’ve eaten carolina reaper pepper flakes before), but these were blazinggggg. I couldn’t even eat half. Clue — don’t use the green chiles (esp not the whole can). Besides that, delish. I subbed the can out entirely and they were immaculate. Just a heads up!!

Made these for dinner last night and they were fantastic! Everyone really enjoyed the flavors. Made as directed – no substitutions.

Thanks! I’ll definitely make this again.

I’ve been making these for several months now and we LOVE them. It’s one of my go-to recipes when I can’t think of what to make, as it always pleases. Thank you for sharing!

Do u cook the quinoa first?

Yes, as indicated in the recipe under the ingredients, you will need 3 cups cooked quinoa.

Making these tonight for my wife. My mom said she wants to try them so I’m making giving her the extras. Great reviews so it has to be good!!

Just curious could you make these in the crock pot. What would you suggest, times, duration, setting, etc?

Unfortunately, it is very difficult to give exact conversion information to translate a recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.

OK thanks. I would be curious if anyone had tried this with your recipe. -Holly

This recipe looks so delicious I would love to make it someday. I love colored bell peppers and I would love to stuff them with tuna or crab meat with shrimp unbaked.

Just put this together for my vegetarian daughter. I put in real onions, garlic, and added shredded carrots. Cooked that down in some butter until brown and gooey. Then mixed in everything else. I chose not to add the canned green peppers because some of the kids would not have eaten them. Did kick up with a little more chili spice. Put it all in red peppers and topped with a little cheese. Served with some hummus and zucchini slices. Yum was shouted by all.

these were listed as vegan – clearly they are not as they have feta. Easy to leave it out but annoying to finally get to the recipe after going thru all the uninteresting stuff and see they are incorrectly listed under vegan recipes in Pinterest.

Marie, I completely understand your frustrations. However, Pinterest creates those nutritional labels automatically, and sometimes, incorrectly. Please feel free to contact Pinterest for further support on this issue.

Do you have nuttitional info for these? Calories in one pepper? Thanks so much–can’t wait to try these!! 🙂

Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.

Hi Chungah! I made these tonight and I’m not sure what I did, but they seem really under-salted or lacking flavor. The only thing I didn’t have was onion powder – could it have made that much of a difference? Do you have any suggestions for more flavor?

Yes, omitting the onion powder may have altered the taste a bit. You can certainly increase the amount of spices as needed to suit your preferences, and I highly recommend adding salt and pepper, to taste. You’d be amazed as to how a little bit of seasoning can make all the difference in the world.

This was fantastic and made exactly as written. I did mix the color bell peppers which made the dish pretty. Thanks for another great recipe!

Holy crap, these are amazing. I did add some lime juice into the quinoa mixture, which for me took it up a notch! Instead of tomatoes I diced up some avocado and that is really hitting the spot! Thanks for this!

Thanks for the recipe, I made this tonight. It was quite yummy. Cheers!

I come from the UK, not sure what “Shredded pepper jack cheese ” is? Your recipe looks really lovely. Thank you for sharing this with us.

Pepper jack is a type of cheese that includes spicy hot peppers for flavor. You can shred or grate it using a cheese grater. Hope that helps!

Made these tonight and they were a huge hit with the family! A friend of mine shared your website with me after seeing her left-overs that she brought for lunch. Fantastic flavors! Thank you for sharing your recipes!

I’d love to feature your stuffed bell peppers recipe in a stuffed veggie roundup I’m doing for Parade Magazine – if you’re cool with that would I be able to use one of your gorgeous photos with a link back to your original post (https://damndelicious.net/2013/06/03/quinoa-stuffed-bell-peppers/)

Yes, absolutely. Thank you for the share! 🙂

These were so delicious and easy to make! I used cheddar cheese instead of feta since that’s what I had on hand, and they were still amazing. I added a little extra chili powder for some extra kick too. A great hit – even with the meat eaters of the family! Definitely will go in my list of go-to recipes.

The recipe cold stink but I’d still rate it 50000 stars because of the cutest pictures I’ve seen in ages. The kids are awesome. I’m still smiling. Thanks for making an old lady so happy.

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