Vegetarian Stuffed Peppers

Spicy quinoa stuffed rainbow mini peppers that are vegetarian. Each one filled with fluffy quinoa, pinto bean, aromatic seasoning, and spicy jalapeno.

mini peppers stuffed with quinoa. A meet-free recipe.

Furthermore, these stuffed peppers are perfect because you can:

  • Put them in the freezer and enjoy later.
  • Get the kids involved by helping you stuff them.
  • Eat them for lunch or dinner.
  • Enjoy as many as you want because they are gluten-free, dairy-free, and contain no meat. Yay!

C’mon, what more can you ask for?

Are mini sweet peppers the same as bell peppers?

The taste of mini peppers are sweeter and can contain fewer seeds. Excitingly enough, you can enjoy mini peppers the same as any regular bell pepper.

Now, let’s talk about what we are going to stuff these peppers with.

What are these mini peppers stuffed with?

mini stuffed peppers filling

Additionally, there are no crazy ingredients in here!

Quinoa — will be the rice substitute. More importantly, make sure to use unseasoned, unsalted, cooked quinoa for this recipe.

Pinto beans — again, this recipe is vegan and the beans will add plant-based protein and flavor.

Jalapeño — adds a nice spicy kick.

Onion — make sure to finely chop your onions. Feel free to use yellow, white, or red onion.

Cilantro — finely copped and there is no substitution (sorry).

Finally, spices like cumin, oregano, garlic powder, smoked paprika, or chili powder, olive oil, and of course, salt and pepper.

mini stuffed pepper posh plate recipe

These stuffed mini peppers would go great with these recipes

a plate of stuffed peppers

Without further ado, let’s make Spicy Quinoa Stuffed Rainbow Mini Peppers!

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mini-stuffed-peppers-recipe

Spicy Quinoa Stuffed Rainbow Mini Peppers


  • Author: ashley
  • Prep Time: 15-20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 46 servings 1x
  • Diet: Vegan

Description

spicy quinoa stuffed rainbow mini peppers that are filled with quinoa, pinto bean, aromatic seasoning, and the perfect spicy kick from the jalapeno. Lastly, this recipe is meat-free!


Ingredients

Scale

1 lb. (20-23) mini multicolored peppers

1/3 cup, finely chopped onion

1/2 cup cooked, unseasoned pinto beans (unsalted)

1/2 cup, cooked quinoa, unseasoned (unsalted)

1 jalapeno, seeds and ribs removed, finely chopped

1/3 cup, finely chopped cilantro, loosely packed

1 lime

Spices

1/2 tsp garlic powder

1 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder or smoked paprika

1/4 tsp coarse black pepper or to taste

3/4 tsp kosher salt

1 tbsp extra virgin olive oil

Sauce

1/4 cup tomato paste 

3/4 cup water

1/4 tsp kosher salt


Instructions

Prep the peppers

Cut off the tops of each pepper. Remove the seeds and ribs of each pepper. Be organized. Place the top of each pepper next to its owner. You will use the tops of the pepper as a “lid”. Set aside.

Make the stuffing

In a large bowl, add the pinto beans, quinoa, cilantro, spices, the juice of the lime, and the olive oil. Mix until well combined. Set aside.

Putting it all together

Preheat the oven to 400 ° F

Stuff the quinoa mixture into each pepper. Transfer each one to an oven-safe baking dish.  Repeat the process until all of the peppers are filled. Top each pepper with their “lid”. Now let’s make the sauce to pour over them.

To make the sauce simply, add the tomato paste, water, and salt into a mixing bowl, and whisk until a tomato-sauce-like mixture forms. 

When ready, pour the sauce all over the peppers. Know that each one may not be coated with the sauce. This liquid is merely to keep the stuffed peppers moist during the baking process. 

When ready, cover the baking dish with foil, and transfer into a preheated oven set at 400 ° F and bake for 45 minutes. 

Optional: uncover the foil and bake the peppers on a low-broil for 3-5 minutes just until the edges are nicely golden brown. 

Enjoy with warm buttery rice, fluffy quinoa, or simply on its own. 

 

Notes

Because each pepper yields a different size, you may be left with extra filling. Now it the time to stuff tomatoes, zucchini, or eggplants with the remaining mixture. 

  • Category: Dinner
  • Method: Roasted
  • Cuisine: American

Keywords: stuffed peppers, mini stuffed peppers, best stuffed mini peppers

2 Comments

  1. FOODHEAL says:

    It looks so delicious and easy to make.

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