These quinoa stuffed peppers are a fun, colorful, and quick vegetarian dinner.

We fill them with cooked quinoa, black beans, broccoli, spinach and shallot, and mix in some creamy cashew-based “nacho cheese” sauce (I use a jar of Siete Foods Nacho Cheese to make it easy). They bake for about 40 minutes, and the result is a delicious vegetarian dinner that even non-vegetarians will love.

The filling has a shortcut built in. You can make cashew cream at home and add some nutritional yeast, but a jar of Siete Foods Nacho Cheese Sauce (it’s cashew-based and vegan) makes it creamy and cheesy with no sauce to cook. Top the peppers with shredded cheese, or leave it off for a vegan version.

This is a fun variation of my Turkey Stuffed Peppers, but these ones are completely meatless. Quinoa and black beans bring the protein and fiber, and there’s a whole lot of broccoli and spinach packed into the filling. Both are easy weeknight dinners, so it’s nice to have one of each in your back pocket.

Why You’ll Love These Quinoa Stuffed Peppers

• They’re meatless but filling, thanks to quinoa and black beans.
• Finely chopped broccoli and spinach blend right into the filling, so you get a lot of vegetables in every bite.
• The nacho cheese sauce makes the filling creamy without making a sauce from scratch.
• A little water in the bottom of the baking dish helps the peppers cook evenly and turn soft.
• It’s a great way to use up leftover quinoa. You need 1 ½ cups cooked.

Quinoa Stuffed Peppers Ingredients

• Bell peppers (I like one each orange, yellow, red and green)
• Cooked quinoa
• Black beans
• Broccoli crowns and baby spinach (or any leftover veggies you want to use up)
• Shallot or onion
• Siete Foods Nacho Cheese Sauce (cashew-based)
• Extra virgin olive oil, sea salt and black pepper
• Shredded Mexican blend cheese, for topping (optional)

I call these “light on the dairy” because I use the cashew-based cheese but top them with the shredded Mexican blend regular cheese. You can use vegan cheese to top them to make them completely vegan.

Quinoa Stuffed Peppers Ingredient Notes

Bell Peppers

A colorful mix of peppers makes the pan look so pretty, but any color works.

Slice each pepper in half the long way, right through the stem, then remove the seeds and white parts. Leaving the stem on is just for looks, but it makes them really pretty. Each half becomes a little boat that holds plenty of filling.

Quinoa

You need 1 ½ cups of cooked quinoa, which is about ¾ cup dry. Cook it ahead or use leftovers. Here’s how to make fluffy quinoa if you need a refresher.

Nacho Cheese Sauce

This recipe uses half a jar of Siete Foods Nacho Cheese Sauce, which is made with cashews and is vegan. It coats the quinoa, beans and veggies so the filling holds together and tastes cheesy, even before any shredded cheese goes on top. Or, make homemade queso using homemade cashew cream.

I buy pantry staples like quinoa, canned black beans and olive oil on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

How to Make Quinoa Stuffed Peppers

1. Preheat and prep: Preheat the oven to 375°F. Coat the bottom of a baking dish that fits all of the peppers with a little olive oil. A 9 x 13-inch dish works great for 8 halves.
2. Prep the peppers: Slice the bell peppers in half through the stem, remove the seeds and white parts, and lightly coat each half with olive oil, inside and out.
3. Mix the filling: Combine the quinoa, black beans, broccoli, spinach, shallot, nacho cheese sauce, olive oil, salt and pepper and mix well. Taste and adjust the salt if needed.
4. Stuff generously: How much fits depends on the size of your peppers. Aim for at least ½ cup of filling in each half, and it’s great to have a little extra packed on top.
5. Add the cheese: Sprinkle about 2 tablespoons of shredded cheese over each pepper, or leave it off some or all of them.
6. Bake: Arrange the peppers in the baking dish and pour ½ cup of water into the bottom of the dish, in between the peppers. Bake for about 40 minutes, until the peppers are soft and the cheese is melted and slightly browned. If the cheese starts to brown too much, cover the dish with foil about 20 to 25 minutes in.

See the full recipe and tips in the printable recipe card below.

Ideas to Serve with Quinoa Stuffed Peppers

• A simple green salad, or my Healthy Avocado Salad with Lime Dressing.
• Sliced avocado or guacamole on top
• Homemade salsa and tortilla chips on the side

Storage & Reheating

• Store leftover stuffed peppers in an airtight container in the fridge for up to 4 days.
• Reheat them covered with foil in a 350°F oven until hot all the way through, or in the microwave.
• You can also freeze cooled stuffed peppers for up to 3 months. Thaw them overnight in the fridge before reheating. The peppers will be a little softer after freezing.

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Quinoa Stuffed Peppers FAQs

Do you cook the quinoa before stuffing peppers?

Yes. This recipe uses 1 ½ cups of cooked quinoa. There isn’t enough liquid in the filling to cook dry quinoa in the oven, so cook it first (or use leftovers).

Do you have to cook bell peppers before stuffing them?

No. The raw pepper halves bake right in the oven, and the ½ cup of water in the bottom of the dish helps them turn soft in about 40 minutes.

How long do you bake stuffed peppers at 375°F?

About 40 minutes, until the peppers are soft and the cheese is melted and slightly browned. If the cheese browns too quickly, cover the dish with foil for the rest of the bake.

Can I make quinoa stuffed peppers vegan?

Yes. The Siete nacho cheese sauce is cashew-based and vegan, so just skip the shredded cheese on top.

Are quinoa stuffed peppers gluten-free?

They can be. Quinoa is naturally gluten-free (here’s more on why quinoa is gluten-free), and so are the other filling ingredients. Just check the labels on your cheese sauce and shredded cheese.

If you make these quinoa stuffed peppers, let me know how you liked them in the comments!