Easy Quinoa Stuffed Peppers (Vegan) (2024)

This post may contain affiliate links. Please read our disclosure policy.

Easy Quinoa Stuffed Peppers with mango and black beans is a healthy, protein-rich meatless main. These vegan stuffed peppers are perfect for meal prep or weeknight dinner.

Why You’ll Love these Quinoa Stuffed Peppers

Quinoa, black beans, mango, and all the Tex-Mex flavors you crave. These vegan stuffed peppers truly have it all. Plus, they’re super simple, make-ahead friendly, and perfect for meal prep lunches. Enjoy on repeat for protein- and fiber-rich meals and they’ll keep you full for HOURS.

These stuffed peppers are every bit as hearty as their meat-filled counterparts. Between the quinoa, black beans, and lively spices, they’re one of the most satisfying vegetarian dishes. Plus, they lean on mostly pantry staples, like canned beans, jarred salsa, and dry grains.

Top them with your favorite salsa, yogurt, and avocado, and they’ll become a weekday staple.

Recipe Ingredients and Substitutions

• Bell Peppers: Colorful, nutrient-rich, and the perfect vessel for stuffing. You can use any color you like, however I prefer the sweetness of red, orange, or yellow for this recipe. (It complements the zesty spice deliciously!).
• Quinoa: This gluten-free pseudo-seed is one of the only plant-based sources of complete protein. It adds hearty texture to the filling, and makes these vegan stuffed peppers super satiating. Feel free to use white, red, or tri-colored quinoa for this recipe.
• Black Beans: Just one humble can of black beans adds a one-two punch of protein and fiber. However if you don’t have any on hand, pinto beans also work well here!
• Salsa: You can either use jarred/store-bought or fresh, homemade salsa for this recipe. One of my favorite brands are Frontera, which makes an amazing roasted tomato variety.
• Mango: Ripe mango adds the perfect dose of sweetness to these vegetarian stuffed peppers. Though if you’re not able to find it out of season, it’s fine to omit it.
• Spices: For extra flavor in every spoonful, I use a lively combination of chili powder, cumin, and garlic powder. You can also add some smoked paprika, onion powder, and/or cayenne to the mix.
• Toppings: See some yummy suggestions below.

Step-by-Step Instructions

Step 1: Cook the Quinoa

Combine quinoa, vegetable broth, and spices in a small saucepan. Bring mixture to boil, reduce heat, cover, and simmer until quinoa is fluffy, about 12 to 15 minutes. Transfer the quinoa to a large bowl.

Step 2: Bake the Bell Peppers

While the quinoa cooks, prepare the bell peppers. Arrange the bell peppers cut side up in a 13×9″ baking dish with a little water in the bottom. Bake at 400ºF for about 15 to 20 minutes, until fork-tender.

Step 3: Prepare Filling

To the bowl with quinoa, add black beans, mango, salsa, adobo sauce, lime juice, cilantro, and salt; mix well to combine. Taste the mixture and adjust seasonings as needed.

Step 4: Stuff Bell Peppers

Divide the filling evenly into each bell pepper half. Cover the pan with foil, and place back in the oven for 15 to 20 minutes. Lastly, garnish with your toppings of choice and DIG IN.

Top Your Vegan Stuffed Peppers

These vegetarian stuffed peppers are plenty flavorful and satisfying on their own. However, if you want to gussy them up further, here are my favorite toppings:

• Cheese: If you’re not making these vegan, top the peppers with your favorite shredded cheese: mozzarella, pepper jack, or Monterey jack, for example. If you are making them vegan, sprinkle some cashew cheese or nutritional yeast overtop. They’re also INSANELY delicious with a drizzle of Vegan Queso — just saying!
• Avocado:At minimum, this recipe calls for some cool, creamy slices of avocado. Alternatively, add a generous dollop of homemade or store-bought guac on top.
• Greek Yogurt, Sour Cream, or Coconut Milk Yogurt. For a dollop of creaminess, you can’t go wrong with yogurt or sour cream.

Meal Prep and Storage Tips

• To Make Ahead. Prepare the filling up to 3 days in advance, and store it in an airtight storage container in the refrigerator. When you are ready to cook, add it to the halved peppers, and bake as directed.
• To Store.Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days.
• To Reheat. Reheat gently in the microwave or a 350ºF oven until warm. If microwaving, slice the peppers in half before reheating so that they warm evenly.
• To Freeze. Freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

• Ceramic Baking Dish: One of my most-used baking dishes, this beautiful piece is so versatile.
• Small Saucepan with Lid: Inexpensive, reliable, and a kitchen staple! This pot is perfect for cooking the quinoa.
• Non-Slip Cutting Board: My go-to for slicing and dicing all of the filling ingredients. This cutting board rarely leaves my countertop.

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealthon Instagram so I can see your creations. Also, follow along onFacebookandPinterestfor the latest recipe updates!