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Quinoa and black bean stuffed peppers on a plate with toppings

Easy Quinoa Stuffed Peppers (Vegan)

Easy Quinoa Stuffed Peppers with mango and black beans is a healthy, protein-rich meatless main. These vegan stuffed peppers are perfect for meal prep or weeknight dinner.
Course Main Course
Cuisine tex mex
Diet Gluten Free, Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Calories 378kcal


  • Small saucepan with lid
  • 13x9-inch baking dish


  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 1/2 tsp. granulated garlic
  • 4 bell peppers, sliced in half from top to bottom (red, orange, or yellow)
  • 1 (15-oz.) can black beans, rinsed and drained
  • 1/2 cup prepared salsa (homemade or store-bought)
  • 1/2 cup fresh diced mango (optional)
  • 1/4 cup finely chopped cilantro leaves, plus more for garnish
  • 1 Tbsp. lime juice
  • 1 to 2 tsp. adobo sauce (from canned chipotle chiles) (sub hot sauce of choice)
  • 1/2 tsp. kosher salt
  • 1 ripe avocado, sliced
  • Optional toppings: Greek yogurt or sour cream (coconut yogurt if making vegan), extra salsa, cheese (dairy or plant-based)


  • Preheat oven to 400ºF. Combine quinoa, vegetable broth, chili powder, cumin, and granulated garlic in a small saucepan. Bring mixture to boil, reduce heat, cover, and simmer until quinoa is fluffy, about 12 to 15 minutes. Transfer quinoa to a large bowl.
  • While the quinoa cooks, prepare the bell peppers. Arrange the bell peppers cut side up in a 13x9-inch baking dish with ~1/4 inch of water in the bottom. Cover with foil and bake at 400ºF for 15 to 20 minutes, until fork-tender.
  • To the bowl with quinoa, add black beans, salsa, mango, cilantro, lime juice, adobo sauce, and salt; mix well to combine. Taste the mixture and adjust seasonings as needed.
  • Divide the filling evenly into each bell pepper half. Replace foil and place back in the oven for 15 to 20 minutes. Garnish with avocado slices and extra lime juice, if desired. Add extra toppings of choice (Greek yogurt/sour cream or coconut yogurt, extra salsa, nutritional yeast or cheese/queso).


To Make Ahead. Prepare the filling up to 3 days in advance, and store it in an airtight storage container in the refrigerator. When you are ready to cook, add it to the halved peppers, and bake as directed.
To Store. Store leftover stuffed peppers in an airtight storage container in the refrigerator for up to 4 days.
To Reheat. Reheat gently in the microwave or a 350ºF oven until warm. If microwaving, slice the peppers in half before reheating so that they warm evenly.
To Freeze. Freeze leftover peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 2pepper halves | Calories: 378kcal | Carbohydrates: 55g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Sodium: 880mg | Fiber: 12g | Sugar: 11g