Looking for a filling dinner that’s delicious and vegan? Try these cheesy quinoa stuffed peppers! It’s an easy dish that’s sure to be a family favorite.
It can be tough to find a hearty dinner recipe that’s both free of meat and dairy products. Many vegetarian dishes are very filling, but contain a lot of cheese or other dairy.
These cheesy quinoa stuffed peppers are really hearty and filling and they are so super simple to make. You can customize this recipe to suit your needs…use the milk of your choice, use rice instead of quinoa if you prefer, add a few more vegetables, use whatever cheese you like.
If you like quinoa, you may want to try this white bean quinoa chili and these chocolate quinoa crunch bars.
Top Tip
I like to bake the peppers for a little while without the filling, and then again once they are stuffed full of quinoa. I find that the pre-bake helps them soften up a bit more, without becoming mushy.
Ingredient Notes
- Peppers – I like to use red, orange, and yellow bell peppers to make stuffed peppers, but you can also use green bell peppers.
- Dairy Free Cheese – There are many different varieties of non-dairy cheese. You will need to research and find a brand that works for your specific dietary needs. I love the Daiya Jalapeno Havarti block of non-dairy cheese. It has a ton of flavor and gets really creamy when melted, and I would say it is very cheese-like.
- Beans – I used black beans, but you can use pinto beans or white beans if you prefer.
Step by Step Instructions
- Remove the tops and seeds from bell peppers. Place them in the oven to bake for a little while.
- Make the filling – cook the quinoa, then add the black beans, zucchini, and other ingredients.
- Place the filling inside each of the pre-baked peppers.
- Bake at 350 degrees F for 15-20 minutes.
Disclosure: This post contains affiliate links.
Recipe
Cheesy Quinoa Stuffed Peppers.
Ingredients
- 4 rainbow bell peppers seeded and cored
- 2 teaspoons olive oil
- 1 cup quinoa rinsed
- 1 sweet onion chopped
- 15 ounces black beans drained and rinsed
- 2 small zucchini chopped into small pieces
- ½ cup non-dairy milk
- 3.5 ounces Daiya Havarti Jalapeno cheese block diced
- 1 teaspoon sea salt
- ⅓ teaspoon pepper
- ½ teaspoon onion powder
- 2 teaspoons cumin
Instructions
- Preheat oven to 350 degrees F. Drizzle a little olive oil in the bottom of a glass baking dish. Prepare the peppers: Carefully slice off the tops and remove the seeds and trim the core off the tops if you want to serve them with the tops on. If the bottoms of the peppers are too bumpy, you may need to trim them down so they sit flat in the baking dish.
- Drizzle a little olive oil in each pepper and bake for about 20 minutes while you prepare the filling.
- Place the quinoa, the diced onion, and 2 cups water in a large pot with a lid. Bring to a boil, then reduce heat to low, cover, and cook on low for 15-20 minutes until quinoa is soft and fluffy.
- Add the zucchini, spices, and non-dairy milk and cook on low heat for a few minutes until the zucchini is tender but still bright green. Add the Daiya cheese and stir until melted.
- Remove peppers from oven and spoon filling into each pepper. Place tops on each pepper if desired.
- Bake stuffed peppers at 350 degrees F for 15 minutes.
- Let cool for a few minutes before serving. Add more salt and pepper if desired.
Notes
Nutrition
This post was originally published in November 2014. It has been updated with new tips.
Darryl
This is one of my favorite meals
Kristine @ Kristine's Kitchen
I love stuffed peppers and I enjoy making them with quinoa, too! I like how you get more protein in your meal that way. I hope your holiday season goes smoothly! This is such a busy time of year, I can’t imagine it being my busiest work time, too!
Ilona's Passion
They look yum! I have to start cooking more with quinoa:)
Sarah@WholeandHeavenlyOven
I totally love stuffed peppers! Now you’ve got me curious to try them stuffed with quinoa next time instead of the usual rice!
Kelly
Try it, I really like the texture!
Ali A
Good idea with the coconut milk :) I wish we had Daiya cheese in Australia…our vegan cheese options are limited here!
Kelly
Ooh, sorry about that! Maybe Daiya will be available there some day!
Arman @ thebigmansworld
You’ve inspired me to give quinoa another chance- especially seeing as you paired it with cheese! Pinning!
Kelly
Try it, it’s really good! :)
Natalie @ Tastes Lovely
This is a great weeknight meal. Love the colors of those stuffed peppers!
Kelly
Thanks, Natalie!
Alex Caspero MA,RD (@delishknowledge)
This is totally my kind of meal! I’ve had the Daiya shreds before but never tried the block.. need to get on it! Love the color of all the peppers!
Kelly
Thanks, Alex!
Julia
I didn’t realize you and your huberooski were musicians! I want to see you in concert! Did you know I played the Oboe for like 6 years? There’s nothing like playing music…it really is very therapeutic!
Sign me up for all colors of the rainbow peppers!
Kelly
I didn’t know you were an oboist! How fun!
Rebecca @ Strength and Sunshine
Loved stuffed peppers! Kelly these look amazing! I haven’t made stuffed peppers since I’ve been gluten-free and vegan! This recipe totally reminds me of the ones I used to make!
Kelly
Thanks, Rebecca!