Baked Veggie Stuffed Peppers

Name: Baked Veggie Stuffed Peppers
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large bell peppers (red, yellow, or green); 1 cup quinoa, cooked; 1 can (15 oz) black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 tsp cumin; 1 tsp paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish (optional)

Highlighted under: Baking & Desserts

I absolutely love making Baked Veggie Stuffed Peppers for a healthy and satisfying meal. These vibrant peppers are not only bursting with flavor but also packed with nutritious vegetables and grains. Preparing them is a delightful experience as I can customize the stuffing to my family’s tastes. Plus, they look stunning when served at the table, making them perfect for any occasion. Whether as a main dish or a side, these stuffed peppers never fail to impress, and I often find them disappearing quickly!

Created by

Chelsea Payne

Last updated on 2026-01-15T14:04:21.924Z

When I first tried making Baked Veggie Stuffed Peppers, I was pleasantly surprised at how delicious they turned out. I began experimenting with different fillings, ultimately landing on a combination of quinoa, black beans, corn, and spices that truly elevates the dish. Every time I make these, the aroma fills my kitchen, making my family eager to dig in.

I discovered that roasting the peppers slightly before stuffing them creates a nice tender texture, allowing the flavors to meld beautifully while ensuring that the peppers hold their shape. A sprinkle of cheese on top enhances the dish, adding a little indulgence that everyone loves!

        What You'll Love About This Recipe
        Colorful and visually appealing, perfect for entertaining
Nutritious and customizable to suit your taste
Simple to prepare and great for leftovers

      

Choosing the Right Peppers

Selecting the perfect bell peppers is crucial for a successful dish. When choosing your peppers, look for ones that are firm and have vibrant, glossy skin. Avoid any that have blemishes or soft spots, as these can indicate spoilage. I prefer using a mix of colors for a visually appealing presentation, but any variety will work. Red, yellow, or green peppers each bring their own unique sweetness, so feel free to choose based on your family’s preferences.

If you're looking for a twist, you can also try poblano or Anaheim peppers for a mild, smoky flavor. These types are a bit spicier but add a depth of flavor that complements the quinoa and vegetable filling beautifully. Just keep in mind that the size and shape may vary, which could affect baking time. Adjust accordingly to ensure that the filling is fully heated through.

Perfecting Your Filling

The combination of quinoa, black beans, and corn in the filling not only provides a hearty texture but also a fantastic nutritional profile, rich in protein and fiber. Quinoa adds a light nuttiness and fluffy texture that contrasts nicely with the creaminess of black beans. Make sure your quinoa is fully cooked and chilled before adding it to the mixing bowl; this prevents the filling from becoming too mushy and helps maintain the peppers' structure when baked.

If you're looking to customize the filling, consider adding diced tomatoes, chopped spinach, or even cooked ground meat for an extra layer of flavor. A squeeze of lime juice can brighten the filling and balance its richness. Just be sure to adjust the seasoning according to any new ingredients added; taste as you go for the best results.

Ingredients

Gather the following ingredients for your stuffed peppers:

For the Stuffed Peppers

4 large bell peppers (red, yellow, or green)
1 cup quinoa, cooked
1 can (15 oz) black beans, drained and rinsed
1 cup corn, frozen or canned
1 tsp cumin
1 tsp paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish (optional)

Feel free to add any other ingredients you like, such as tomatoes or onions!

Instructions

Follow these steps to make your delicious stuffed peppers:

Prepare the Peppers

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

Make the Filling

In a large bowl, mix together the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper until well combined.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it in gently. If using cheese, sprinkle some on top of each filled pepper.

Bake

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes until the peppers are tender and the cheese is bubbling.

Serve

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Enjoy these stuffed peppers warm for a hearty and healthy meal!

Pro Tips

Try adding some chopped tomatoes or onions to the filling for extra flavor. Feel free to use whatever grains or proteins you have on hand!

Make-Ahead and Storage

These stuffed peppers are perfect for meal prep! You can prepare them a day in advance by stuffing the peppers and storing them in the refrigerator overnight. Simply cover the baking dish tightly with plastic wrap to keep them fresh. When you're ready to bake, remove the plastic wrap and allow them to sit at room temperature for about 15 minutes before placing them in a preheated oven.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to four days. Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or in the microwave for 2-3 minutes until heated through. However, reheating in the oven will help retain the peppers’ texture.

Troubleshooting Tips

In case your peppers are still firm after the suggested baking time, simply cover them with foil and continue baking for an additional 10-15 minutes. The foil will help to steam them and soften their skins. Checking for doneness can be done by piercing the peppers with a knife; they should be tender but still hold their shape.

If you find your filling is too dry, consider adding a bit of vegetable broth or a splash of olive oil while mixing to enhance moisture and flavor. Alternatively, adding more cheese on top before the final bake can add a creamy element that complements the existing flavors and helps bind the filling together.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the peppers and the filling in advance. Just assemble them and refrigerate until ready to bake.

→ What other vegetables can I use in the stuffing?

You can use zucchini, mushrooms, or spinach in the filling to add more nutrients and flavor.

→ Can these be frozen?

Absolutely! Just stuff the peppers, wrap them well, and freeze before baking. You can bake them directly from frozen, but increase the baking time slightly.

→ What type of cheese works best?

I find that cheddar or Monterey Jack melts beautifully and adds great flavor, but feel free to use your favorite cheese.