organic bell peppers- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice

Vegan Quinoa & Black Bean Stuffed Peppers

This Vegan Quinoa & Black Bean Stuffed Peppers recipe is a straightforward, nutritious meal that highlights the simplicity and satisfaction of plant-based ingredients. It's perfect for anyone looking to incorporate more vegetables and whole grains into their diet without compromising on flavor or texture.

Bell peppers serve as the colorful vessels for a hearty filling of quinoa and black beans, bringing together a blend of spices and textures that make this dish a delightful option for dinner. The recipe is flexible, encouraging you to tweak it based on what you have on hand or your personal taste preferences.

Whether you're fully vegan, trying out Meatless Mondays, or simply curious about incorporating more plant-based meals into your routine, this recipe is a great starting point. It’s designed to be easy to follow, making it accessible for cooks of all levels, and it’s packed with ingredients known for their health benefits.

So, if you're in the mood for something wholesome, tasty, and a bit different, give these stuffed peppers a try. They're a wonderful way to make your meals more plant-centered, one delicious bite at a time.

organic stuffed bell peppers- O2 Living blog makers of organic cold-pressed fruit and vegetable Living Juice


  • 4 large organic bell peppers, halved and seeds removed
  • 1 cup organic quinoa, rinsed
  • 2 cups organic vegetable broth
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 (15 oz) can organic diced tomatoes, drained
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/2 cup organic chopped fresh cilantro
  • 1 organic avocado, diced
  • Juice of 1 lime
  • Vegan cheese (optional), for topping


Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Place the halved bell peppers in a baking dish, cut-side up.

  2. Cook the Quinoa: In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is fluffy and the liquid is absorbed. Remove from heat.

  3. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, chili powder, garlic powder, salt, and pepper. Stir in the chopped cilantro and the juice of 1 lime.

  4. Stuff the Peppers: Evenly divide the quinoa mixture among the halved bell peppers. Top with vegan cheese, if using.

  5. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly browned.

  6. Serve: Let the stuffed peppers cool for a few minutes before serving. Garnish with diced avocado and additional fresh cilantro, if desired.


  • Customization: Feel free to add or substitute ingredients based on preference or availability. Mushrooms, spinach, or zucchini make great additions to the filling.
  • Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Enjoy this wholesome, vibrant vegan dish that's perfect for a healthy dinner or as a show-stopping side.

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