Vegetarian Stuffed Peppers
These Vegetarian Stuffed Peppers are made with mini rainbow peppers and stuffed with a quinoa mixture with pinto beans, aromatic seasoning, and spicy jalapeno.
It costs approximately $7.58 to make these stuffed peppers. The recipe makes seven servings for about $1.08 per serving.
These stuffed peppers go great with this Cilantro Lime Cauliflower Red Rice, Simple Guacamole Recipe, and Easy Mexican Salsa.
These peppers are stuffed full of meatless goodness. They have a Mexican flare and are simple to make.
The meatless peppers are protein-packed with beans and quinoa. You won’t even miss the rice and meat typically found in stuffed peppers because of all the added flavors used in this recipe. Follow my step-by-step instructions for a delicious weeknight meal.
Here are a few reasons why I love to make these stuffed peppers:
- Put them in the freezer and enjoy them later.
- Get the kids involved by helping you stuff them.
- Then, eat them for lunch or dinner.
- Enjoy as many as you want because they are gluten-free, dairy-free, and contain no meat. Yay!
Ingredients and Estimated Cost:
- 1 pound mini multicolored peppers – $5.16
- ⅓ cup onion – $0.23
- ½ cup pinto beans – $0.14
- ½ cup quinoa – $0.19
- 1 jalapeno – $0.20
- ⅓ cup cilantro – $0.45
- 1 lime – $0.25
- ½ teaspoon garlic powder – $0.01
- 1 teaspoon oregano – $0.05
- ½ teaspoon cumin – $0.01
- ½ teaspoon chili powder – $0.24
- ¼ teaspoon coarse black pepper – $0.04
- 1 teaspoon kosher salt – $0.02
- 1 Tablespoon extra virgin olive oil – $0.11
- ¼ cup tomato paste – $0.48
- ¾ cup water – $0.00
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2023.
How To Make Vegetarian Stuffed Peppers
***For complete recipe instructions, see the recipe card below.
- First, cut the tops off the muffins and remove the seeds and ribs inside each pepper.
- Then mix the pinto beans, quinoa, cilantro, spices, lime juice, and olive oil. Set the bowl aside.
- Preheat the oven to 400 degrees F.
- Next, stuff the quinoa mixture into each pepper and set it in the baking dish.
- Top each pepper with its cut-off top. Then whisk together the tomato paste, water, and salt.
- Pour the sauce over the peppers and cover the dish with foil.
- Bake for forty-five minutes.
- Finally, remove the foil and cook on low broil for three to five minutes before serving.
Storage Tips
SERVE: Make this recipe for dinner in a snap; make stuffed peppers in the morning, and keep them in the refrigerator until you’re ready to bake them. You can leave these out for about 2 hours before they need to be covered and refrigerated.
STORE: Cover and place the stuffed peppers in the refrigerator for 2-3 days.
FREEZE: It’s best to freeze the peppers before they are cooked. Once they are filled, cover the baking pan with two layers of plastic wrap and foil. Freeze for 3-4 months.
BAKE FROM FROZEN: You can bake these from frozen. Just add 5-10 minutes to the initial bake time.
Are mini sweet peppers the same as bell peppers?
The taste of mini peppers is sweeter and can contain fewer seeds. However, you can enjoy mini peppers like any regular bell pepper.
Now, let’s talk about what we will stuff these peppers with.
More Gluten-Free Dinners
- Sheet Pan Chicken and Vegetables
- Mediterranean Lamb Stew
- Stuffed Sweet Potatoes
- Easy Baked Chicken and Zucchini Recipe
- Ginger Chicken Skewers
- Gluten-Free Pasta Salad with Artichoke
- Best Nourishing Chicken Soup with Quinoa
- Gluten-Free Chicken Meatballs
- Greek Chicken with Lemon and Feta
- Polloa Asado – Paleo Recipe
Vegetarian Stuffed Peppers
Equipment
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- mixing bowls
- Wooden mixing spoon
- baking dish
- Whisk
Ingredients
- 1 lb. 20-23 mini multicolored peppers
- ⅓ cup finely chopped onion
- ½ cup cooked unseasoned pinto beans unsalted
- ½ cup cooked quinoa, unseasoned unsalted
- 1 jalapeno seeds and ribs removed, finely chopped
- ⅓ cup finely chopped cilantro loosely packed
- 1 lime
SPICES
- ½ tsp garlic powder
- 1 tsp oregano
- ½ tsp cumin
- ½ tsp chili powder or smoked paprika
- ¼ tsp coarse black pepper or to taste
- ¾ tsp kosher salt
- 1 tbsp extra virgin olive oil
SAUCE
- ¼ cup tomato paste
- ¾ cup water
- ¼ tsp kosher salt
Instructions
Prep the peppers
- Cut off the tops of each pepper. Remove the seeds and ribs of each pepper. Be organized. Place the top of each pepper next to its owner. You will use the tops of the pepper as a “lid”. Set aside.
Make the stuffing
- In a large bowl, add the pinto beans, quinoa, cilantro, spices, the juice of the lime, and the olive oil. Mix until well combined. Set aside.
Putting it all together
- Preheat the oven to 400 ° F
- Stuff the quinoa mixture into each pepper. Transfer each one to an oven-safe baking dish. Repeat the process until all of the peppers are filled. Top each pepper with their “lid”. Now let’s make the sauce to pour over them.
- To make the sauce simply, add the tomato paste, water, and salt into a mixing bowl, and whisk until a tomato-sauce-like mixture forms.
- When ready, pour the sauce all over the peppers. Know that each one may not be coated with the sauce. This liquid is merely to keep the stuffed peppers moist during the baking process.
- When ready, cover the baking dish with foil, and transfer into a preheated oven set at 400 ° F and bake for 45 minutes.
- Optional: uncover the foil and bake the peppers on a low-broil for 3-5 minutes just until the edges are nicely golden brown.
- Enjoy with warm buttery rice, fluffy quinoa, or simply on its own.
Notes
Nutrition
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