Quinoa Stuffed Bell Peppers (Vegetarian, Gluten-Free)

A Vibrant Plant-Based Dinner: Quinoa Stuffed Bell Peppers (Gluten-Free + Vegetarian)

If you're looking for a hearty, nourishing dinner that's both gluten-free and vegetarian, these Quinoa Stuffed Bell Peppers are the perfect solution. Packed with fiber-rich quinoa, flavorful black beans, and smoky spices, they're satisfying enough for meatless Monday and delicious enough to win over any skeptics at the table.

This dish is a weeknight staple in our house because it’s simple, customizable, and loaded with good-for-you ingredients. The quinoa and black beans bring plant-based protein to the party, while the cumin and smoked paprika give the filling a warm, savory kick. And if you’re dairy-free, a sprinkle of nutritional yeast or your favorite vegan cheese adds that perfect umami finish.

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These peppers bake beautifully in the oven—tender but still holding their shape, and they make a gorgeous presentation on the plate. Serve them with a drizzle of avocado crema, a side salad, or just enjoy them on their own for a complete meal.

The best part? You can prep the filling ahead of time, making this a great go-to for busy weeknights or meal prep Sundays.

Ingredients (Serves 3–4):

• 4 large bell peppers, tops sliced off & seeds removed
  
• 1 tbsp olive oil
  
• 1 small onion, diced
  
• 2 cloves garlic, minced
  
• 1 cup cooked quinoa
  
• 1 cup black beans (optional for protein)
  
• ½ cup diced tomatoes (fresh or canned, drained)
  
• 1 tsp cumin
  
• ½ tsp smoked paprika
  
• Salt & pepper to taste
  
• ¼ cup chopped cilantro (plus extra for garnish)
  
• Optional: ¼ cup nutritional yeast or dairy-free cheese
  

Instructions:

1. Preheat oven to 375°F (190°C).
   
2. In a skillet, heat olive oil and sauté onion until soft. Add garlic and cook 1 min more.
   
3. Stir in quinoa, beans, tomatoes, and spices. Cook until warmed through.
   
4. Remove from heat and stir in cilantro (and cheese if using).
   
5. Spoon mixture into bell peppers and place upright in a baking dish.
   
6. Add a little water (about ¼ cup) to the bottom of the dish. Cover with foil.
   
7. Bake for 30–35 minutes, uncover for last 10 mins if you want a golden top.
   
8. Garnish with fresh cilantro or avocado slices.