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Vibrant gluten-free quinoa stuffed bell peppers with a colorful mix of vegetables. A satisfying and healthy meal option that is gluten-free.

Gluten-Free Quinoa Stuffed Bell Peppers

Craving a healthy, vibrant, and utterly delicious meal? These Gluten-Free Quinoa Stuffed Bell Peppers are bursting with flavor and packed with plant-based goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine gluten free, planted based
Servings 4
Calories 433 kcal

Ingredients
  

  • 4 medium-sized bell peppers about 600g total, any color
  • 1 cup 185g uncooked quinoa, rinsed well
  • 2 cups 480ml vegetable broth or water
  • 2 tablespoons 30ml extra virgin olive oil, divided
  • 1 medium yellow onion about 150g, diced
  • 2 cloves garlic about 6g, minced
  • 1 medium zucchini about 200g, diced
  • 1 cup 150g frozen or fresh corn kernels
  • 1 cup 170g cooked black beans, rinsed and drained
  • 1 cup 240g canned diced tomatoes, undrained
  • 2 tablespoons 30g tomato paste
  • 1 tablespoon 7g chili powder
  • 1 teaspoon 2g ground cumin
  • 1/2 teaspoon 1g smoked paprika
  • 1/2 teaspoon 1g dried oregano
  • Salt and black pepper to taste
  • Optional toppings: chopped cilantro avocado, sour cream (or vegan sour cream), shredded cheese (or vegan cheese)

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Cut the bell peppers in half lengthwise. Remove seeds and membranes. Rinse and arrange cut-side up in a lightly greased baking dish.
  • Cook quinoa in vegetable broth according to package instructions.
  • In a large skillet, heat 1 tablespoon olive oil. Sauté onion until translucent, then add garlic and cook for 1 minute.
  • Add zucchini, corn, black beans, diced tomatoes, tomato paste, and seasonings. Cook for 5–7 minutes.
  • Stir in cooked quinoa and adjust seasoning.
  • Fill each pepper half with the quinoa mixture.
  • Drizzle remaining olive oil over the peppers.
  • Cover with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes.
  • Serve with optional toppings.

Notes

You can prepare the filling ahead of time and refrigerate until ready to bake. Feel free to swap in seasonal vegetables or add a sprinkle of cheese before baking.