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Southwestern Quinoa Stuffed Peppers are a flavorful and fantastic choice if you’re searching for healthy vegetarian stuffed peppers without rice.

This easy and healthy dinner recipe also make a great make ahead lunch option for the work week. If meal planning helps keep you on track, you’ll want to save this recipe!

Southwestern Quinoa Stuffed Peppers are a flavorful and fantastic choice if you're searching for healthy vegetarian stuffed peppers without rice.

Why this recipe works:

Southwestern Quinoa Stuffed Peppers were a surprisingly easy and satisfying meal. I never been the kind of person to make stuffed peppers, let along quinoa stuffed peppers. In fact, I can only think of one other recipe I’ve made using quinoa. Note to self: make more quinoa recipes!

A couple weeks ago I made some Classic Stuffed Peppers, but I wanted to try another healthy stuffed pepper recipe, but this time I wanted to make stuffed peppers without rice. Turns out quinoa is a great alternative!

I knew these quinoa stuffed peppers needed to be packed full of flavor, but I still wanted to be able to call them healthy stuffed peppers. That’s why I went with Southwestern flavors. Nothing like some black beans, corn, cheese and salsa to make anything taste good!

quinoa stuffed peppers

How to make this recipe:

  • Start by par-baking the peppers
  • I chose to make the quinoa using chicken broth, but these can easily be made into vegetarian stuffed peppers by cooking the quinoa in either water or vegetable broth. You can even go a step further and make them vegan stuffed peppers by either omitting the cheese or using a vegan replacement. Either way, you’re looking at a healthy choice.
  • Mix in the remaining ingredients with the quinoa and then stuff the par-baked peppers
  • Top with cheese and continue cooking until heated through.

Reasons to cook with quinoa:

  • Did you think quinoa was a grain? I did. Quinoa is actually a seed, but can be prepared like whole grains such as rice or barley. This makes quinoa a great choice for people on a grain free diet.  Quinoa is a gluten free paleo-friendly complete protein.  It’s somewhat rare for a plant food to have the complete profile of all 20 amino acids, including the 10 essential acids our body doesn’t produce on its own, which quinoa has. Using quinoa makes extra healthy stuffed peppers. The more you know…
  • The taste and texture of quinoa is a bit like brown rice crossed with oatmeal. It’s fluffy, creamy, crunchy and somewhat nutty, all rolled into one. It’s versatile and can be prepared several ways. Quinoa stuffed peppers can really take on any flavor depending on the ingredients you choose to pair with the quinoa.
  • It’s easy to enjoy vegetarian stuffed peppers when using quinoa. So many stuffed pepper recipes call for using ground beef. By using quinoa, you not only add the protein and complex carbs to help keep you full longer, but it’s a fantastic choice for vegetarians, especially those who prefer to make stuffed peppers without rice.
stuffed peppers without rice

Love stuffed bell pepper recipes? Well, then you must try these favorites:

If you love healthy vegetarian recipes, you’ll also love my chickpea salad and my buffalo cauliflower bites!

Southwestern Quinoa Stuffed Peppers

Prep20 minutes
Cook30 minutes
Total50 minutes
Servings 6
Southwestern Quinoa Stuffed Peppers are a flavorful and fantastic choice if you're searching for healthy vegetarian stuffed peppers without rice.


  • 6 whole bell peppers any color
  • 1 cup quinoa
  • 2 cups chicken broth
  • 15 ounce can black beans, drained
  • 15 ounce can corn drained
  • 1 zucchini diced
  • 1 cup salsa
  • salt and pepper to taste
  • 8 ounces pepper jack cheese grated
  • cojita and cilantro for garnish


  • To prepare the peppers, slice the tops off and remove any veins or seeds inside. Do not discard tops as you will use any remaining pepper attached to the stem.
  • Add peppers to a casserole dish, fill with about 1/2 inch of water, cover with aluminum foil, and bake in a 425o F oven for 20 minutes in order to steam, or parbake, the peppers.
  • While the peppers are steaming, cook the quinoa in the chicken broth over high heat until fluffy, about 10 minutes. Remove from heat and stir in black beans, corn, zucchini, salsa, and salt and pepper.
  • Once peppers are done, remove from oven, discard water, and return peppers to casserole dish. Fill each pepper cavity with the quinoa filling until all of the peppers have been evenly filled. Top with pepper jack cheese and cojita, if using. If making ahead, store in airtight container in the refrigerator until ready to heat and serve.
  • Return peppers to oven and cook until heated through and cheese has melted. This should only take a few minutes.


To make these quinoa stuffed peppers vegetarian, replace chicken broth with water or vegetable broth. To make them vegan, do the same and either omit the cheese or use a vegan cheese.
Canned corn can be replaced with fresh corn, if in season.


Calories: 614kcal, Carbohydrates: 89g, Protein: 34g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 808mg, Potassium: 1918mg, Fiber: 18g, Sugar: 12g, Vitamin A: 4490IU, Vitamin C: 168.1mg, Calcium: 416mg, Iron: 6.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally created in October 2017 and has been updated with more info for your viewing pleasure!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    Oh, wow..these look so flavorful!! I love the idea of adding whatever you want in them, to change it up.