Mexican Quinoa Stuffed Peppers

Fluffy quinoa, savory beans, and melty vegan cheese stuffed into roasted bell peppers – this Quinoa Stuffed Peppers recipe is pure comfort!

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 12

Cook Time 45

Resting Time 5

Total Time 1 2

Servings servings (1 stuffed pepper per serving)

Calories 635kcal

4 medium bell peppers (any color, tops cut off, seeds removed)
1 cup quinoa, rinsed (white or tri-color)
2 cups vegetable broth (or water)
1 tablespoon olive oil
1 cup chopped onions
4 cloves garlic , peeled and minced
3 cups cooked beans (if using canned, then drain the beans) (kidney beans, cannellini, or black beans)
15 oz can corn (substitute fresh or `frozen), drained
3 teaspoons taco seasoning
½ teaspoon smoked paprika
15 oz can fire roasted diced tomatoes, drained
1 ½ cups vegan cheddar shreds (plus more for topping)
Garnish: fresh cilantro and lime wedges

Preheat Oven: Preheat your oven to 375°F/190°C. Lightly grease a baking 9x13 baking dish.
Cook Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
Combine Ingredients: To the skillet, stir in the beans, corn, seasonings, salt, and pepper. Cook for 3-4 minutes, until the mixture is well combined.
Stir in the cooked quinoa and diced tomatoes. Mix until everything is evenly incorporated.
Stir in some of the cheese.
Stuff Peppers: Spoon the quinoa and black bean mixture evenly into the prepared bell peppers. Place the stuffed peppers upright in the baking dish. Top each pepper with a bit more vegan cheddar cheese.
Bake: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.

Prepare Quinoa: Follow the stovetop instructions to cook the quinoa as detailed in the main recipe. Set it aside.
Prepare Filling: In a large skillet, heat the olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened. Add garlic and cook for another minute until fragrant. Stir in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Add in the cooked quinoa, diced tomatoes (if using), and vegan cheddar cheese, stirring everything together until well combined.
Stuff Peppers: Spoon the quinoa and black bean mixture evenly into the prepared bell peppers.
Slow Cooker Setup: Place the stuffed peppers upright in the slow cooker. You don’t need to add extra liquid, as the moisture from the peppers and the filling will suffice.
Cook: Low setting: Cook on low for 5-6 hours, or High setting: Cook on high for 3-4 hours until the peppers are tender.
Add Toppings: About 30 minutes before the cooking time is done, sprinkle additional vegan cheddar cheese on top of each pepper. Cover and let the cheese melt.

Serve: Garnish with fresh cilantro and lime wedges for added flavor. Serve warm!
Storage: Store leftovers in an airtight container for up to 4 days. You can freeze the stuffed peppers for up to 3 months. To reheat, thaw and bake at 350°F/175°C for 20-25 minutes.

For a more melty vegan cheese, I recommend using vegan cheese sauce.