Fresh, vibrant, and satisfying—Quinoa-Stuffed Bell Peppers are a wholesome and colorful dish that brings nourishment and celebration to your Earth Day table. Each pepper is filled with a savory blend of quinoa, beans, vegetables, and herbs, baked until perfectly tender and bursting with flavor. This plant-based recipe makes a filling lunch or dinner that’s packed with fiber and easy to customize.
Stuffed vegetables are a beloved tradition in cuisines across the world, from Mediterranean dolmas to Middle Eastern mahshi. This version brings that tradition into the modern kitchen using whole grains and plant-based proteins. Quinoa, a nutrient-dense seed, pairs beautifully with beans and fresh herbs, making this dish a nod to global culinary wisdom and modern mindful eating.
Quinoa serves as the protein-rich base of the stuffing, while black beans or chickpeas add heartiness and fiber. Colorful bell peppers act as edible serving bowls, becoming tender and sweet as they bake. Fresh parsley or cilantro brightens the filling, and a touch of lemon juice enhances all the savory elements. Optional toppings like vegan cheese or avocado add creaminess and flair.
The key to success is pre-cooking the quinoa and mixing it while warm with the beans and aromatics, allowing flavors to meld. Par-baking the hollowed-out peppers before stuffing helps them become fork-tender without overcooking the filling. Baking them covered traps moisture for even cooking, while removing the foil for the final minutes allows the tops to brown slightly.
Colorful bell peppers filled with a savory mixture of quinoa, beans, and herbs. This fiber-packed, plant-based recipe is perfect for a nourishing Earth Day meal.
Cook quinoa according to package instructions and let cool slightly.
Slice off the tops of the bell peppers and remove the seeds and membranes. Rub lightly with oil if desired. Place upright in a baking dish.
In a large bowl, combine cooked quinoa, beans, tomatoes, onion, herbs, lemon juice, cumin, paprika, salt, and pepper. Mix well.
Fill each pepper generously with the quinoa mixture, pressing down lightly. Cover the dish with foil.
Bake at 375°F (190°C) for 25–30 minutes, covered. Remove foil and bake for an additional 5–10 minutes to slightly brown the tops.
Serve hot, topped with avocado slices, vegan cheese, or a sprinkle of nutritional yeast.
Quinoa-Stuffed Bell Peppers are a celebration of color, flavor, and nourishment—just the kind of dish to make Earth Day meals feel meaningful and satisfying. Whether you’re feeding a crowd or prepping for the week, this recipe delivers wholesome comfort.
Pair with a citrus-dressed arugula salad, roasted vegetables, or a light soup. They also go well with a dollop of plant-based yogurt or tahini sauce.
Store cooled stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Share your Earth Day creations with us! Tag your quinoa-stuffed pepper photos online or leave a comment with your favorite twist—maybe roasted corn or pesto?