Vegan Quinoa and Black Bean Stuffed Peppers

Quinoa and Black Bean Stuffed Peppers

Servings: 4 – Estimated Calories: 300-350 calories per serving


  • 1 cup cooked quinoa (follow package instructions)
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn (fresh, canned, or frozen)
  • 1/2 cup diced tomatoes (fresh or canned)
  • 1/2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 4 large bell peppers, halved lengthwise and seeds removed
  • 1 cup marinara sauce
  • Optional: vegan cheese for topping


  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chopped cilantro, ground cumin, chili powder, salt, and pepper.
  3. Spread the marinara sauce on the bottom of a 9×13-inch baking dish.
  4. Stuff each bell pepper half with the quinoa and black bean mixture, packing it tightly. Place the stuffed peppers on top of the marinara sauce in the baking dish.
  5. If using vegan cheese, sprinkle it over the top of the stuffed peppers.
  6. Cover the baking dish with aluminum foil and bake for 30-35 minutes, until the peppers are tender and the filling is heated through.
  7. Remove the foil and bake for an additional 5 minutes to lightly brown the cheese, if using.
  8. Serve the stuffed peppers warm, spooning some of the marinara sauce from the baking dish over each serving.

This meal is high in plant-based protein and fiber, and include ingredients like quinoa and black beans, which contribute to a healthy brain and overall well-being

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