How to Make Stuffed Peppers

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Creating a go-to dish that is healthy and satisfying is always a victory in the kitchen. And if you want to score a major win, vegetarian stuffed peppers fits the criteria for a nutritious and filling meal — plus, they take less than 25 minutes to prepare. Create this recipe as a side dish alongside the likes of cheesy enchiladas, or make it the centerpiece of your meal on its own, and you'll have a bold and savory creation that'll make you come back for seconds... maybe even thirds!


Image Credit: Abbey Rodriguez

Things You'll Need

  • 4 bell peppers

  • 4 cups quinoa, cooked

  • 2 tablespoons olive oil

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 1 cup black beans

  • 1 cup corn

  • 1 cup Italian tomato sauce

  • 1 cup shredded cheese

  • Square glass baking dish

Image Credit: Abbey Rodriguez

Step 1: Prepare the Peppers

Preheat your oven to 350 degrees Fahrenheit. Cook the quinoa per the directions on the package, if it's not already prepared. Cut off the tops of the peppers, and wash out the insides, making sure to remove all of the seeds. Dry thoroughly and set aside in glass dish.

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Image Credit: Abbey Rodriguez

Step 2: Cook the Stuffing

Heat the olive oil in a large skillet. Cook the onions on medium heat until fragrant. Add in the garlic, and cook for one more minute. Then, pour in the quinoa, black beans, corn and tomato sauce. Stir over low heat until warmed and mixed well.


Image Credit: Abbey Rodriguez

Step 3: Stuff Peppers and Bake

Stuff each pepper with one cup of the quinoa mixture, or until the mixture is brimming at the top of each pepper. Then, add 1/4 cup of cheese on top of each pepper. Next, pour about 1/4 cup of water into the bottom of the baking dish to help the peppers soften while baking. Cover with foil and bake on 350 degrees Fahrenheit for 30 minutes. Lastly, remove the foil and bake the dish for another 15 minutes, allowing the cheese to melt and brown. Serve while warm and enjoy!



For a vegan option, leave out the cheese or substitute with a vegan-friendly cheese.

Image Credit: Abbey Rodriguez


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