Vegetarian Stuffed Peppers are meal-prep friendly and loaded with quinoa, bulgur, black beans and marinara sauce. Pair one with a side salad for an easy weeknight dinner, or make ahead for busy weekday lunches!
Okay, truth time. I’m pretty new to stuffed peppers. I only started making them a few months ago, and now I am officially hooked. I seriously had no idea how fabulous they could be. I always thought they were too time consuming to make. But after recipe testing a few different varieties, I realized they can come together pretty quickly and easily, and make a filling, all-in-one meal. They’re also great for meal prep as you can pack them in separate glass containers and re-heat them quickly.
I’m also pretty excited that I get to use my homemade marinara sauce in these stuffed peppers! The thick and flavourful sauce pairs nicely with the protein packed filling of quinoa, bulgur and black beans. And once the peppers are all baked up with some mozza cheese on top, you don’t even miss the ground beef or turkey.
But if you need to customize this recipe to fit the ingredients you have on hand, or to please the meat-eater in your life, you can totally do that too.
Tips for making Vegetarian Stuffed Peppers
- For this recipe I used a mix of red, yellow and orange bell peppers, but you can use whatever variety you have on hand. Green bell peppers work well too.
- While I used homemade marinara sauce in this recipe, it does take about an hour to make from start to finish. So if you’re short on time, you can use store-bought marinara or pasta sauce.
- You can also use store-bought tomato sauce, but if it is unseasoned, you will want to add some garlic, oregano and basil for added flavour.
- I used a quinoa and bulgur blend that cooked in 10 minutes, but you can use just quinoa, or substitute brown rice.
- Black beans are my favorite, but red kidney beans or chickpeas would work well in these peppers too.
- If you’d like a non-vegetarian option, you can always add some cooked ground turkey or chicken in place of some of the quinoa and bulgur.
If you make these peppers, I would love to know what you think in the comments below. Or take a photo and share to Instagram by tagging @crumbtopbaking.
And if you’re looking for other vegetarian recipes, you can always check out the following on Crumb Top Baking:
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Vegetarian Stuffed Peppers
- Prep Time: 15 minutes (does not include time to make marinara sauce)
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 7 servings
- Category: Dinner
Description
Vegetarian Stuffed Peppers are meal-prep friendly and loaded with quinoa, bulgur, black beans and marinara sauce. Pair one with a side salad for an easy weeknight dinner, or make ahead for busy weekday lunches!
Ingredients
- 7 medium-sized bell peppers
- 3 cups cooked quinoa and bulgur blend
- 2 + 1/2 cups marinara or pasta sauce, divided (see note)
- 1–540 ml can of black beans, no-salt added, drained and rinsed
- 1 cup mozzarella cheese, grated
Instructions
- Pre-heat oven to 350F and grease a 10″ cast iron pan, or similar sized casserole dish.
- In a large bowl, mix together the quinoa and bulgur blend, black beans and 2 cups of marinara sauce. Set aside.
- Slice the tops off the bell peppers and scoop out the seeds and membranes. Discard the tops or reserve for another use. Rinse the peppers in water and use a towel to pat dry.
- Using a spoon, scoop the quinoa/bulgur/black bean mixture into the cavities of each of the peppers and arrange them in the pan or casserole dish so they are packed together and holding each other up.
- Divide the remaining 1/2 cup of marinara sauce on top of each stuffed pepper and top with grated cheese. Bake for 35-40 minutes, or until the peppers have softened and the cheese has melted. Be careful not to over bake as the peppers will get mushy.
- Serve immediately or store in an airtight container in the fridge and enjoy within 3-4 days.
Notes
I used a homemade Tomato Basil Marinara Sauce in this recipe, but it takes about an hour to make from start to finish. So if you’re short on time, you can use store-bought marinara or pasta sauce. You can also use store-bought tomato sauce, but if it is unseasoned, you will want to add some garlic, oregano and basil for added flavor.
Keywords: dinner, peppers, vegetarian, clean eating
Wow do these ever look delicious Leanne!! I have had stuffed peppers in restaurants and always loved them but have never tried making them myself. I can’t wait to try these, they look and sound wonderful with all the colours and flavour combos happening here. I love beans but they don’t agree with me so I might try these with ground turkey or grilled chicken pieces. I just made a marinara sauce recently too, so what a great way to use the leftover sauce. I can’t wait to try them. Thanks for sharing girlie! Have a great rest of your week! xo
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Thanks Dana! Let me know what you think if you make them! I think ground turkey would work wonderfully! And since you have leftover sauce, I think it was meant to be! 😉
I’ve definitely got to try this one, Leanne! My Dad used to make stuffed peppers and they were the best! I don’t know why I haven’t tried it myself! Loving that you used bulgur 🙂 Yum!
Thanks Katherine! I hope you like them! I don’t know why I waited so long to start making stuffed peppers! So easy and filling!
Stuffed peppers with quinoa and bulgar sound amazing! A great marinara works with so many dishes. Sounds so wonderful. Pinning!
Thanks so much Kim! Yes, can’t beat a good marinara! So versatile!
Stuffed peppers will always remind me of my Gram Leanne! Loving this vegetarian version! Pinned!
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Thanks for pinning Mary Ann! I’m loving the veggie version too!
Absolutely love stuffed peppers. They look amazing!!!
Thanks Sheenam! Appreciate you stopping by!
I absolutely love stuffed peppers but don’t make them enough because my family isn’t really on board. That’s ok because I’ll eat them every day for lunch! I’m printing out this recipe to try this week!
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Thanks Marcie! I hope you get a chance to try them! My hubby doesn’t really eat them, so I prep a batch and eat them for my lunches during the week!
I am a huge fan of stuffed peppers, as is my family….I’ll be adding this to my repertoire! Thank you!
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Thanks Annie! I hope you and your family like them!
Love stuffed peppers, but haven’t had in a little while. Love how hearty these are! They must be quite filling with the beans and quinoa blend. And make ahead? Perfect for busy weekdays and much needed, especially this time of year 🙂 Happy Monday to ya!
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Thanks Dawn! They are super filling! I made a batch on the weekend for my lunches during the week! One was perfect with a little side salad!
Leanne, these look AWESOME! I haven’t made stuffed peppers in forever, but they used to be one of my favorite dinners. I love that you can make these ahead! You’re going to turn me into a meal-prepper for sure :). Have a great week, my friend!
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Haha! Thanks Kelsie! I would be lost during the week if I didn’t do a bit of meal prep on Sunday! Let me know if you ever give it a go! 😉
These stuffed peppers look amazing. I love the combo of veggies and ingredients in them and with marinara sauce it must taste great. This recipe I would love to try 😋
Thanks Ashika! Hope you find a reason to try them!
I love stuffed peppers, but they don’t love me back. I have horrible acid reflux and peppers are a nightmare. But I still make them all the time, I just dig out the filling and give tender pepper to my mom or whoever else wants it. These look amazing!
I can relate. There are foods that I love that don’t love me back. Sounds like you have a good system worked out to at least enjoy the filling!
These look incredible! I just love stuffed peppers!!
Thanks Lisa! I’ve been enjoying them a lot lately!