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stuffed peppers without rice

Southwestern Quinoa Stuffed Peppers

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

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 614kcal


  • 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