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 (any color); 1 cup cooked quinoa or rice; 1 cup corn kernels (fresh or frozen); 1 cup black beans, rinsed and drained; 1 cup diced tomatoes; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Clean Healthy Meals Inspiration

I absolutely love making Baked Veggie Stuffed Peppers as they bring together vibrant flavors and a colorful presentation. Each time I prepare them, I'm reminded of how easy it is to pack a hearty meal with healthy ingredients. The combination of various vegetables and spices makes each bite interesting, and baking allows the flavors to meld beautifully. They’re not just delicious; they’re also a great way to use up any leftover veggies I have. Plus, they make for a perfect meal prep option for the week ahead!

Created by

Grace Walker

Last updated on 2026-01-21T18:46:36.736Z

When I first decided to try Baked Veggie Stuffed Peppers, I was amazed by how versatile they could be. I experimented with various fillings, from quinoa to rice, ensuring that the textures complemented each other perfectly. One detail I always keep in mind is to pre-cook the filling slightly, which enhances the flavors and ensures everything is cooked through by the end.

Another aspect I love is the layering of spices, which really brings the dish to life. By roasting the peppers until they are tender, I find that they get a slight sweetness that balances the savory fillings beautifully. It’s truly a satisfying dish to prepare and enjoy, whether for a family dinner or meal prep.

Why You'll Love This Recipe
Colorful and nutritious ingredients come together for a hearty meal
Easy to customize with your favorite veggies and grains
Great for meal prep, making weeknight dinners a breeze

Choosing the Right Peppers

When it comes to selecting bell peppers for this recipe, size and freshness are key. Look for large, firm peppers that feel heavy for their size. Vibrant colors also suggest ripeness, and you can mix colors for a visually stunning effect. If you prefer a bit of heat, consider substituting one or two of the bell peppers with jalapeños or poblano peppers. Just be careful with the amount, as the spice can easily overpower the dish if not balanced with the other ingredients.

Before stuffing, cutting the tops off not only gives you an entry point for filling but also creates a visually appealing “cap” when served. If you have an abundance of peppers, you can easily double the recipe, as they freeze well after baking. Just be sure to place them in an airtight container to prevent freezer burn.

Filling Variations

The beauty of stuffed peppers lies in their versatility. While the base recipe features quinoa and black beans, feel free to swap them for bulgur, farro, or lentils for a distinct flavor profile. Swap corn for sautéed mushrooms or zucchini if you prefer a heartier filling, and throw in herbs like oregano or basil to enhance the taste. These substitutions can also play well with different cheese options, like feta for a tangy twist or a dairy-free cheese for a vegan version.

If you're looking to increase the protein content, you can mix in some cooked ground turkey or chicken into your filling. Alternatively, for a plant-based powerhouse, incorporate chopped kale or spinach, which will cook down nicely during baking, adding on nutrients without compromising the flavor.

Ingredients

Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa or rice
1 cup corn kernels (fresh or frozen)
1 cup black beans, rinsed and drained
1 cup diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Feel free to adjust the ingredients based on your tastes or what you have at hand!

Instructions

Cooking Instructions

Prepare the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds. Place them upright in a baking dish.

Make the Filling

In a large mixing bowl, combine the cooked quinoa or rice, corn, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it down gently. If using cheese, sprinkle it on top.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil in the last 5 minutes to allow the cheese to melt, if using.

Serve

Garnish with fresh cilantro before serving and enjoy your delicious stuffed peppers!

These stuffed peppers can be paired with a salad or guacamole for a complete meal!

Pro Tips

Feel free to mix in other vegetables such as zucchini or mushrooms for added flavor and texture.

Storage and Reheating

These stuffed peppers make fantastic leftovers! Once baked, allow them to cool completely before storing in an airtight container in the fridge for up to 4 days. When you're ready to enjoy them again, you can reheat in the microwave for about 2-3 minutes, or bake them in the oven at 350°F (175°C) for 10-15 minutes until heated through. If you've made a large batch, consider freezing some; they maintain good quality for up to 3 months.

For best results when freezing, wrap each cooled pepper individually in plastic wrap, then place them in a freezer bag to minimize exposure to air. When you're ready to eat, thaw the peppers in the refrigerator overnight and reheat as mentioned above.

Serving Suggestions

Your baked veggie stuffed peppers can be served as a main dish or as a side. Pair them with a simple green salad topped with a zesty vinaigrette to complement the hearty flavors. You can also serve them with some avocado slices or guacamole to bring creaminess and additional nutrition to the plate.

For a delightful twist, drizzle a chipotle crema or plain yogurt over the stuffed peppers before serving to add a refreshing kick. This not only enhances the flavor but also adds a creaminess that balances the dish beautifully. Enjoy your creation hot from the oven or at room temperature for a picnic-friendly option!

Questions About Recipes

→ Can I use different types of peppers?

Yes, you can use any bell pepper or even poblano peppers for a spicier kick.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze stuffed peppers?

Absolutely! You can freeze them before baking. Just wrap them tightly and bake them directly from frozen, adding extra time.

→ What can I substitute for cheese?

You can use nutritional yeast or omit it altogether for a dairy-free option.