Quinoa and Vegetable Stuffed Peppers Easy Healthy Dinner Recipe

The first time I pulled a tray of quinoa and vegetable stuffed peppers out of the oven, my whole kitchen smelled like summer—earthy, sweet, and a little smoky. Honestly, I can’t help but think of lively family dinners when I make these. There’s something so inviting about a bubbling pan of colorful bell peppers, each one filled to the brim with a hearty, wholesome mix of fluffy quinoa and vibrant veggies. It’s a simple meal, but it feels like a celebration every time.

I started making this recipe years ago, when I was desperate to bring more plant-based meals into our weeknight rotation. My picky kiddo was suspicious of anything “too green,” and my husband—well, let’s just say he was firmly in the “meat and potatoes” camp. But these quinoa and vegetable stuffed peppers surprised everyone. The peppers get perfectly tender, the filling is a cozy blend of flavors, and you get that satisfying, fork-and-knife kind of meal without any heaviness.

What I love most? This dish is the ultimate healthy dinner recipe for busy folks. You can prep it ahead, swap in whatever veggies you’ve got, and sneak in extra nutrition without anyone noticing. Plus, it’s naturally gluten-free, super high in fiber, and packed with protein thanks to the quinoa. If you’re looking for something that’s as easy as it is beautiful (hello, Pinterest-worthy dinner!), these quinoa and vegetable stuffed peppers are about to become your new weeknight staple. I’ve tinkered with this recipe so many times—sometimes adding black beans, other times tossing in a little feta for a salty punch—and it just never disappoints.

Why You’ll Love This Quinoa and Vegetable Stuffed Peppers Recipe

• Quick & Easy: You can have these quinoa and vegetable stuffed peppers on the table in under an hour, start to finish. Most of the work is hands-off, so you’re not stuck in the kitchen all night.
• Simple Ingredients: No fancy specialty store runs required! Everything you need is probably already hanging out in your pantry and fridge—think quinoa, bell peppers, carrots, zucchini, and some spices.
• Perfect for Meal Prep: These reheat like a dream, so you can make a big batch on Sunday and enjoy healthy dinners or lunches all week long.
• Crowd-Pleaser: Even the most veggie-wary folks in my house devour these. The filling is hearty and flavorful, and the peppers hold up beautifully (no soggy messes here!).
• Unbelievably Delicious: The flavors are bright and fresh with little pops of sweetness from the corn and bell peppers, a bit of umami from the tomato, and that nutty, wholesome quinoa. It’s the kind of comfort food that doesn’t weigh you down.

What makes my quinoa and vegetable stuffed peppers stand out from all those other recipes? It’s the way the quinoa is cooked—fluffy but never mushy—and the mix of veggies that keeps every bite interesting. I like to roast the peppers just until they’re soft enough to cut with a fork but still hold their shape. That way, you get texture and a bit of that roasted flavor, instead of limp, overcooked peppers.

Plus, this recipe is endlessly customizable. Swap the veggies for whatever’s in season, add a sprinkle of cheese if you want something extra, or go all-in on herbs for a fresh punch. There’s a reason these stuffed peppers make a regular appearance on our table: they’re simple, satisfying, and—let’s face it—they just look so darn pretty! When you serve these, it feels special, even if it’s just a Tuesday night.

If you’re after a healthy dinner recipe that’s both nourishing and downright craveable, you won’t want to miss these quinoa and vegetable stuffed peppers. Trust me, this is the kind of meal that will have everyone asking for seconds.

What Ingredients You Will Need for Quinoa and Vegetable Stuffed Peppers

This recipe keeps things straightforward—wholesome, everyday ingredients come together for loads of flavor and a satisfying bite. I love that you can riff on the veggies, depending on what’s in season or what’s left in your fridge. Here’s what you’ll need:

• For the Peppers:
  • 4 large bell peppers (any color, tops sliced off, seeds removed)
• For the Quinoa Filling:
  • 3/4 cup (135g) dry quinoa (rinsed well under cold water)
  • 1 1/2 cups (360ml) vegetable broth (for extra flavor; water works too)
  • 1 medium carrot (finely diced; adds natural sweetness and crunch)
  • 1 small zucchini (finely diced; brings moisture and color)
  • 1/2 cup (80g) corn kernels (fresh or frozen—adds a pop of sweetness)
  • 1/2 cup (80g) cherry tomatoes (quartered, or 1 medium tomato, diced)
  • 1/4 cup (30g) red onion (finely chopped; adds a savory bite)
  • 2 cloves garlic (minced; gives depth of flavor)
  • 1/2 teaspoon smoked paprika (for that subtle smoky kick)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper (to taste)
  • 2 tablespoons (30ml) olive oil (divided; for sautéing and drizzling)
  • 1 tablespoon tomato paste (optional, for added umami richness)
  • 1/4 cup (10g) fresh parsley or cilantro (chopped, for a fresh finish)
• Optional Toppings:
  • Crumbled feta cheese (use vegan feta for dairy-free)
  • Sliced avocado
  • Extra fresh herbs (parsley, cilantro, or basil)
  • Hot sauce or chili flakes (for a spicy kick)

A few ingredient tips from the trenches: Red, yellow, and orange bell peppers turn out a bit sweeter and roast up beautifully, but green peppers work great if that’s what you’ve got. I’m partial to organic quinoa when I can find it, and I always rinse it well—otherwise, it can taste a little bitter. If you don’t have cherry tomatoes, diced Roma tomatoes are a solid stand-in. And for a protein boost, toss in some black beans or chickpeas.

Short on time? Use frozen mixed veggies instead of chopping fresh ones—nobody will notice. If you’re gluten-free, you’re already good to go. For dairy-free, just skip the cheese or swap for your favorite vegan crumble.

Honestly, you can go wild with the filling: spinach, mushrooms, even leftover roasted vegetables. Sometimes I’ll add a handful of chopped kale or a sprinkle of pine nuts for crunch. This recipe is all about working with what you’ve got!

Equipment Needed

• Baking Dish: A 9×13-inch (23x33cm) glass or ceramic baking dish works perfectly for holding all the stuffed peppers upright. If you don’t have one, use a rimmed sheet pan and nestle the peppers close together so they don’t tip.
• Medium Saucepan: For cooking the quinoa. I use a nonstick pan for easy cleanup, but any sturdy pot will do.
• Large Skillet: You’ll want something roomy to sauté the veggies and mix the filling. Cast iron holds heat well, but stainless steel or nonstick is fine.
• Sharp Knife and Cutting Board: For prepping all your veggies. A good chef’s knife makes dicing quick and safe.
• Mixing Bowl: Useful for combining veggies and quinoa before stuffing the peppers.
• Measuring Cups and Spoons: For accuracy—especially with the quinoa and broth.
• Aluminum Foil: For covering the peppers while they bake to keep them moist (parchment works too).

If you don’t have a proper baking dish, I’ve used a deep cake pan in a pinch—just line it with a bit of parchment for easier cleanup. Pro tip: Keep your knives sharp and always wash them right after chopping acidic veggies (like tomatoes) to prevent dulling.

If you’re tight on space, try a multi-purpose pan that can go from stovetop to oven. And don’t feel like you need fancy gadgets—my favorite stuffed peppers were made in a battered old skillet and a thrift store baking dish!

How to Make Quinoa and Vegetable Stuffed Peppers

1. Prep the Peppers (10 minutes):
   Slice the tops off 4 large bell peppers and scoop out the seeds and membranes. If they don’t sit flat, trim a tiny bit off the bottom (careful not to make a hole). Place peppers upright in your baking dish and lightly brush or spray with olive oil. Set aside.
2. Cook the Quinoa (15 minutes):
   Rinse 3/4 cup (135g) quinoa under cold running water for about 30 seconds (this removes bitterness). In a medium saucepan, combine rinsed quinoa and 1 1/2 cups (360ml) vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Sauté the Veggies (8 minutes):
   While the quinoa cooks, heat 1 tablespoon (15ml) olive oil in a large skillet over medium heat. Add 1/4 cup (30g) chopped red onion and sauté for 2 minutes, until softened. Add 2 cloves minced garlic, 1 medium diced carrot, and 1 small diced zucchini; cook another 4-5 minutes, stirring often, until veggies start to soften. Stir in 1/2 cup (80g) corn, 1/2 cup (80g) cherry tomatoes, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried oregano. Cook for 1-2 more minutes. If using, add 1 tablespoon tomato paste and cook until fragrant. Season with salt and pepper.
4. Make the Filling (3 minutes):
   In a large bowl, combine the sautéed veggies with the cooked quinoa. Add 1/4 cup (10g) chopped parsley or cilantro. Taste and adjust seasoning—sometimes I add a little more salt or a squeeze of lemon for brightness.
5. Stuff the Peppers (5 minutes):
   Spoon the quinoa-veggie mixture into the prepared peppers, packing gently but not too tightly (they need room to steam). Place the filled peppers upright in your baking dish. If you have leftover filling, scatter it around the peppers in the dish for extra goodness.
6. Bake (30-35 minutes):
   Drizzle the peppers with the remaining 1 tablespoon (15ml) olive oil. Cover the dish with foil and bake at 375°F (190°C) for 25 minutes. Remove the foil and bake for another 8-10 minutes, until the peppers are just tender and the tops are golden.
7. Finish and Serve:
   Let the peppers cool for 5 minutes before serving. Top with feta, avocado, or extra herbs if you like.

Troubleshooting tips: If your peppers are still a bit firm after baking, just return them to the oven for another 5-10 minutes. If your filling looks dry before stuffing, add a splash of broth. If you want a bit of char, broil the peppers for 2 minutes at the end—but watch closely!

I always prep the filling while the quinoa cooks—saves time and keeps things efficient. The finished peppers should be fork-tender but not collapsing. Trust your nose; when the kitchen smells amazing, you’re almost there!

Cooking Tips & Techniques

• Perfect Quinoa Every Time: Rinse your quinoa thoroughly. I learned the hard way that skipping this step can lead to a slightly bitter taste. Let it rest off the heat for a few minutes after cooking and fluff with a fork for the best texture.
• Don’t Overstuff the Peppers: If you cram in too much filling, your peppers can split during baking. Fill gently and leave a tiny bit of space at the top.
• Pre-bake for Softer Peppers: If you like really tender peppers, bake the empty shells for 10 minutes before stuffing. I do this when using thicker-walled peppers.
• Keep an Eye on Moisture: If your filling looks dry, add a splash of broth or a drizzle of olive oil before stuffing. Too much liquid, though, and the peppers can get soggy.
• Customize the Spices: The base recipe is mild, but you can totally add cumin, chili powder, or crushed red pepper if you like more heat.
• Multitasking: Start sautéing your veggies while the quinoa simmers. That way, everything comes together right on time. I usually have my cutting board out and chop as I go—makes the process way less overwhelming.

I’ve definitely had a few peppers tip over in the oven. If yours aren’t standing up, slice a little off the bottom for a flat surface, or tuck crumpled foil around them to keep them upright. And don’t worry if the filling spills a bit—those crispy bits at the bottom of the pan are a hidden treat!

Above all, trust your senses. When the peppers are glossy and the filling is piping hot, you’re good to go. If you want a little extra browning, a quick broil at the end works wonders—just don’t wander off, or you’ll go from golden to burnt in seconds (been there!).

Variations & Adaptations

• Protein Boost: Stir in a cup of cooked black beans, chickpeas, or shredded rotisserie chicken to the filling for extra staying power. I love black beans for a Tex-Mex vibe.
• Cheesy Comfort: Mix 1/2 cup shredded mozzarella or vegan cheese into the quinoa filling before stuffing. Or, top the peppers with cheese for the last 10 minutes of baking.
• Spicy Southwest: Add 1 teaspoon cumin, 1/2 teaspoon chili powder, and a handful of chopped fresh cilantro to the filling. Top with avocado and salsa after baking.

You can also swap in cooked brown rice or farro for the quinoa if that’s what you have on hand. During summer, I sometimes toss in diced grilled zucchini or roasted corn instead of the standard mix. In the fall, butternut squash and kale make a cozy twist.

Allergen swaps are simple: for nut allergies, skip any nut toppings. For dairy-free, use vegan cheese or just leave it off—the filling is still super flavorful. And for gluten-free, you’re already set since there’s no wheat in the base recipe.

My favorite personal riff? I once added chopped sundried tomatoes and a sprinkle of pine nuts to the filling—game changer! The touch of tang and crunch really brought the dish to life.

Serving & Storage Suggestions

Stuffed peppers are best served warm from the oven, when the filling is hot and the peppers are still a little firm. I love to plate them with a handful of fresh greens and a drizzle of olive oil. For a heartier meal, serve alongside a green salad or a bowl of tomato soup.

To store leftovers, let the peppers cool completely before placing them in an airtight container. They’ll keep in the refrigerator for up to 4 days. For longer storage, wrap each pepper in foil and freeze in a zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, place peppers in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 20–25 minutes, or until hot. You can also microwave individual peppers on medium power for 2–3 minutes. The flavors actually deepen after a day or two, so leftovers are extra tasty!

If you want to jazz things up, top with a dollop of Greek yogurt or drizzle with tahini before serving. These peppers also make a great lunchbox option—just slice in half and pack with a side of fruit or a simple salad.

Nutritional Information & Benefits

Each stuffed pepper is packed with wholesome goodness—roughly 240 calories, 8g protein, 6g fiber, and only about 5g fat (without cheese). Quinoa brings a complete protein punch, making this dish super filling for a vegetarian meal.

Bell peppers are loaded with vitamin C and antioxidants, while carrots and zucchini add beta-carotene and potassium. If you’re watching carbs, you can reduce the corn or use more low-carb veggies like spinach. The recipe is naturally gluten-free and can be dairy-free or vegan with a couple of tweaks.

Allergens to note: If you add cheese, there’s dairy; otherwise, this is allergy-friendly for most. As someone always trying to boost my family’s veggie intake, these quinoa and vegetable stuffed peppers are a delicious way to sneak in more plants—without any complaints!

Conclusion

If you’re searching for a healthy dinner recipe that doesn’t skimp on flavor or satisfaction, these quinoa and vegetable stuffed peppers are a must-try. They’re colorful, comforting, and so easy to make your own. Whether you follow the recipe to the letter or toss in your favorite odds and ends, you’ll end up with something both nourishing and craveable.

I love how this dish brings everyone to the table—picky eaters, veggie lovers, even meat-and-potato traditionalists. Give it a go, then put your own spin on it. I’d love to hear what you add or swap!

If you make these quinoa and vegetable stuffed peppers, please leave a comment below or share your photos on Pinterest! Your feedback makes my day, and it helps others find new ways to enjoy healthy, homemade dinners. Happy cooking, friends!

FAQs About Quinoa and Vegetable Stuffed Peppers

Can I make these quinoa and vegetable stuffed peppers ahead of time?

Absolutely! Prep the filling and stuff the peppers, then cover and refrigerate for up to 24 hours before baking. You may need to add 5–10 minutes to the baking time if starting from cold.

What’s the best way to reheat leftover stuffed peppers?

Place them in a baking dish, cover with foil, and reheat in a 350°F (175°C) oven for 20–25 minutes. Or, microwave on medium power for 2–3 minutes per pepper.

Can I freeze these stuffed peppers?

Yes! Once cooled, wrap each pepper in foil and freeze for up to 2 months. Thaw in the fridge overnight and reheat as usual.

What other grains can I use instead of quinoa?

Cooked brown rice, farro, or couscous all work well. Just make sure they’re fully cooked before adding to the filling.

How can I make this recipe vegan?

Easy! Just skip the cheese or use your favorite vegan cheese alternative for topping. The filling is already 100% plant-based.

Quinoa and Vegetable Stuffed Peppers

---

• Author: Marcus
• Total Time: 1 hour
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

These quinoa and vegetable stuffed peppers are a colorful, healthy, and satisfying dinner packed with fluffy quinoa, vibrant veggies, and bold flavors. Naturally gluten-free and easily made vegan, they’re perfect for meal prep and family dinners.

---

Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color, tops sliced off, seeds removed)
• 3/4 cup dry quinoa (rinsed well under cold water)
• 1 1/2 cups vegetable broth (or water)
• 1 medium carrot, finely diced
• 1 small zucchini, finely diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup cherry tomatoes, quartered (or 1 medium tomato, diced)
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 2 tablespoons olive oil, divided
• 1 tablespoon tomato paste (optional)
• 1/4 cup fresh parsley or cilantro, chopped
• Optional toppings: crumbled feta cheese (or vegan feta), sliced avocado, extra fresh herbs (parsley, cilantro, or basil), hot sauce or chili flakes

---

Instructions

1. Prep the Peppers: Slice the tops off 4 large bell peppers and scoop out the seeds and membranes. If needed, trim a tiny bit off the bottom so they sit flat. Place peppers upright in a baking dish and lightly brush or spray with olive oil. Set aside.
2. Cook the Quinoa: Rinse 3/4 cup quinoa under cold running water. In a medium saucepan, combine rinsed quinoa and 1 1/2 cups vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until fluffy and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. Sauté the Veggies: While quinoa cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add red onion and sauté for 2 minutes. Add garlic, carrot, and zucchini; cook another 4-5 minutes, stirring often. Stir in corn, tomatoes, smoked paprika, and oregano. Cook for 1-2 more minutes. If using, add tomato paste and cook until fragrant. Season with salt and pepper.
4. Make the Filling: In a large bowl, combine sautéed veggies with cooked quinoa. Add chopped parsley or cilantro. Taste and adjust seasoning.
5. Stuff the Peppers: Spoon the quinoa-veggie mixture into the prepared peppers, packing gently. Place filled peppers upright in the baking dish. Scatter any leftover filling around the peppers.
6. Bake: Drizzle peppers with remaining 1 tablespoon olive oil. Cover dish with foil and bake at 375°F for 25 minutes. Remove foil and bake another 8-10 minutes, until peppers are just tender and tops are golden.
7. Finish and Serve: Let peppers cool for 5 minutes before serving. Top with feta, avocado, or extra herbs if desired.

Notes

For softer peppers, pre-bake empty shells for 10 minutes before stuffing. Customize the filling with seasonal veggies, black beans, or chickpeas for extra protein. To make vegan, skip cheese or use vegan cheese. If peppers are still firm after baking, return to oven for 5-10 more minutes. Broil at the end for a bit of char if desired.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 240
• Sugar: 8
• Sodium: 420
• Fat: 5
• Saturated Fat: 0.7
• Carbohydrates: 41
• Fiber: 6
• Protein: 8

Keywords: stuffed peppers, quinoa, vegetarian, healthy dinner, gluten-free, meal prep, plant-based, easy recipe, bell peppers, weeknight dinner