Quinoa Stuffed Bell Peppers
Bell peppers baked until tender and slightly charred, filled with a quinoa, black bean and corn mixture. A colourful, make-ahead dinner that reheats well.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 3large bell peppers, halved lengthwise and deseeded
- 3/4 cupquinoa, rinsed
- 5 cupsvegetable stock
- 1 cupcooked black beans
- 1/2 cupsweetcorn
- 1/2 cupsalsa, plus more to serve
- 1 tspground cumin
- 1 tspsmoked paprika
- 2 tbspfresh coriander, chopped
- 1 tbspolive oil
- 1/2 tspsalt
Cookware
- Saucepan
- Baking dish
- Mixing bowl
Method
Read each step end-to-end before starting.
- 01
Cook the quinoa
Simmer the rinsed quinoa in the vegetable stock, covered, for 15 minutes until the liquid is absorbed. Rest 5 minutes off the heat, then fluff. Cooking it in stock rather than water builds in the first layer of flavour.
- 02
Pre-bake the peppers
Heat the oven to 200°C / 400°F. Rub the pepper halves with the olive oil and a little salt, place cut-side up in a baking dish, and bake for 15 minutes to soften them before stuffing — raw peppers won't cook through in the time the filling needs.
- 03
Make the filling
Mix the cooked quinoa with the black beans, corn, salsa, cumin, smoked paprika, salt and half the coriander.
- 04
Stuff and bake
Spoon the filling generously into the pre-baked pepper halves, mounding it up. Return to the oven for 20 minutes until the peppers are tender and the tops are lightly charred.
- 05
Serve
Scatter with the remaining coriander and serve with extra salsa, or a spoon of guacamole or plant yoghurt on the side.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free.