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; 1 cup cooked quinoa; 1 cup black beans, rinsed and drained; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 cup corn kernels (fresh, frozen, or canned); 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Simple Recipes

I absolutely love making Baked Veggie Stuffed Peppers because they’re an excellent way to use up leftover vegetables and grains. Each pepper is like a little package bursting with flavor, and they’re so customizable! Whether I add brown rice, quinoa, or beans, the flavors meld perfectly with spices and herbs. Plus, they’re colorful and appealing, making for a delightful presentation on the dinner table. They’re not just tasty; they’re a wholesome meal that everyone in my family enjoys.

Created by

Kitty Lawrence

Last updated on 2026-01-21T18:34:35.808Z

When I first decided to create Baked Veggie Stuffed Peppers, I wanted to add my favorite seasonal vegetables to elevate the dish. I experimented with different spices, and found that a sprinkle of cumin and smoked paprika really brought the filling to life. Cooking the filling before stuffing the peppers ensures that all the flavors meld together beautifully. Each bite bursts with freshness!

This recipe is a fantastic way to sneak in extra veggies for a nutritious meal. Baking the peppers actually makes them sweeter and more tender, enhancing their natural flavors. I also love how they store well, so I can enjoy leftovers for lunch all week!

        Why You'll Love This Recipe
        Vibrant and colorful presentation makes dinner exciting
Easy to customize with your favorite vegetables and grains
Healthy and satisfying meal option for any day of the week

      

Perfecting Your Stuffed Pepper Technique

When preparing your bell peppers, selecting the right size and shape is crucial. I recommend using large, sturdy peppers to hold the filling without tearing. Look for bell peppers that are firm and have a vibrant color, indicating freshness. If you're unsure about the cooking time, you can parboil the peppers for 3-5 minutes before baking. This helps them soften slightly and ensures they’re tender by the end of the baking process.

An important aspect of stuffing the peppers is ensuring the filling is not too wet. If your quinoa or beans were cooked with a lot of liquid, be sure to drain them well before mixing. A cohesive, slightly sticky filling helps it adhere better, preventing it from falling out during baking. Keep an eye on the moisture content; you want it to be just right, not overly soggy.

Customizing Your Filling

Feel free to get creative with your filling ingredients! If you have leftover veggies such as zucchini, spinach, or mushrooms, chop them finely and sauté them with the onion and garlic for added flavor and nutrition. You can also substitute cooked rice for quinoa, or use lentils for a different protein source. These swaps maintain the dish's hearty nature while keeping it truly yours.

If you're looking for a kick, consider adding diced jalapeños or hot sauce. For those following a dairy-free diet, skip the cheese or try a plant-based cheese substitute. Another delicious addition could be fresh herbs like cilantro or parsley, added right before serving to bring a freshness that elevates the sweetness of the peppers.

Storing and Reheating Leftovers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to four days. They make for an easy lunch or quick dinner option. To reheat, simply place them in the oven at 350°F (175°C) for 15-20 minutes covered with foil, ensuring they heat evenly without drying out. Alternatively, the microwave works well; just be sure to check every minute to avoid overcooking, which can make the peppers too mushy.

If you're prepping in advance, you can assemble the stuffed peppers and store them unbaked in the fridge for up to a day. Just keep in mind that the longer they sit, the more moisture the ingredients can release, so you may want to adjust the cooking time accordingly. Freezing is also an option—store uncooked stuffed peppers in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag. They can be baked straight from the freezer; just increase the baking time by about 10-15 minutes.

Ingredients

Stuffed Peppers

4 large bell peppers
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 small onion, finely chopped
2 cloves garlic, minced
1 cup corn kernels (fresh, frozen, or canned)
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)

Instructions

Steps

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly brush the outer sides with olive oil and place them upright in a baking dish.

Make the Filling

In a pan over medium heat, sauté the onion and garlic until translucent. Add the quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper. Stir until combined, then let heat through for about 5 minutes.

Stuff the Peppers

Spoon the filling mixture into each prepared pepper. If using cheese, top with shredded cheese before proceeding.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted.

Enjoy!

Pro Tips

Feel free to use any combination of vegetables and grains you have on hand. You can also top the stuffed peppers with salsa or avocado for extra flavor.

Flavor Pairings to Consider

To elevate the flavors of your Baked Veggie Stuffed Peppers, consider serving them with a dollop of sour cream or a splash of avocado crema. A fresh, zesty salsa or a sprinkle of lime juice can really brighten the dish, balancing the richness of the stuffing. Additionally, a simple side salad with a tangy vinaigrette complements the peppers nicely, adding a refreshing contrast.

For a heartier meal, pair your stuffed peppers with crusty bread or a grain-based salad, such as tabbouleh or farro salad. These additions create a well-rounded dinner that satisfies both hunger and cravings for variety.

Exploring Different Cheese Options

When it comes to cheese, you have plenty of choices! Cheddar, Monterey Jack, or Pepper Jack can all provide a delicious melting quality and flavor when sprinkled on top. If you're looking for something a bit tangier, feta cheese works wonderfully mixed into the filling. For a dairy-free alternative, try nutritional yeast sprinkled on top before baking, or use a cashew-based cheese for a creamy texture.

Make sure to add cheese in moderation; too much can lead to a greasy filling. A light sprinkle over the stuffed peppers before baking is enough to create that delightful melty layer without overwhelming the other flavors.

Seasonal Variations

This recipe is incredibly versatile and lends itself well to seasonal variations. In the fall, you can incorporate roasted butternut squash or pumpkin into your filling for a warm, comforting element. During summer, zucchini or grilled vegetables can add a nice charred flavor that enhances the overall taste of the peppers.

Consider adding seasonal spices as well; a pinch of cinnamon or nutmeg can transform the filling into a cozy dish perfect for autumn. In spring, fresh herbs like dill or mint can brighten the dish and add a unique twist that changes with the seasons.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the filling and stuff the peppers a day in advance. Just bake them when you're ready to serve.

→ What if I don't have quinoa?

You can substitute it with rice, couscous, or even lentils for a different texture.

→ Can I freeze the stuffed peppers?

Absolutely! Just wrap them tightly and store them in the freezer. Bake from frozen, adding extra time.

→ What can I serve with stuffed peppers?

They pair well with a simple green salad or some crusty bread to soak up any juices.