Meatless stuffed peppers? That taste good?!

Mhmm they are vegetarian and they are GOOD and FILLING!!  I get asked a lot if I miss some of my favorite meat-based meals since adopting a more plant-based lifestyle.  Sometimes I do.  BUT most recipes can still be made by replacing the meat, or just getting creative without it!  Example: these quinoa stuffed peppers! I was inspired by a recipe I saw by The Minimalist Baker to stuff ’em up with some quinoa!  Even some of my family members who are a little tough to sell on meatless meals tried and LOVED these!




  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • 2 cups (460 ml) vegetable stock or water (for cooking quinoa or rice)
  • 4 large bell peppers, halved, seeds removed (I got one color of each)
  • 1/2 cup (120 g) salsa, plus more for serving
  • 2 tsp taco seasoning (or cumin)
  • 1 1/2 tsp chili lime seasoning from Trader Joe’s
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained


  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
  2. Preheat oven to 375 degrees F (190 C) and lightly grease a 9×13 baking dish or rimmed baking sheet OR grab some parchment paper and line the bottom of the pan.
  3. Add cooked quinoa to a large mixing bowl and add remaining ingredients – salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices to taste.
  4. Stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  5. Bake for 30 minutes covered. Then remove foil, increase heat to 400 degrees F (204 C), and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  6. Serve with desired toppings (I used cheddar cheese and some red onion) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven until warmed through – about 20 minutes



If you try this recipe I’d love to hear how you liked it! Snap a pic and tag me on Instagram @erica_hijinks OR put #healthnhijinks in the caption!


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