Healthy Stuffed Bell Peppers – Gluten Free & Vegan

These easy Stuffed Bell Peppers are gluten free, vegan, and can be made with rice or quinoa. These delicious, meatless stuffed peppers are also super versatile so you can add all of your favorite Mexican ingredients!

Stuffed Bell Peppers that are gluten free, vegan, vegetarian, and healthy
THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE OUR FULL DISCLOSURE POLICY FOR DETAILS

This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JustWhatWeEat!

I used to be the person who would pick peppers out of my food when I went to a restaurant.  Shameful, I know!  

That was before I started making myself try new food.  

So one day at the store I saw these beautiful, colorful peppers and thought “I can do this”.  

Yes, because the thought of eating peppers was such a triumphant thing for me back then haha!  

Little did I know stuffed bell peppers would turn out to be one of my go to meals.  The great thing about them is that they are so versatile.  

This healthy stuffed pepper recipe can be modified to your heart’s content.  

The recipe I am sharing today is peppers, rice or quinoa, black beans, salsa, and taco seasoning.  That’s it!  

This base is delicious by itself, but would also be delicious with ground beef or chicken, rice, corn, diced tomatoes, grilled onions, the list goes on and on.  

Stuffed Bell Peppers that are gluten free, vegan, vegetarian, and healthy

One thing I didn’t know about bell peppers until I started cooking with them, is that they all taste different.  

It makes sense now that I think about it, but at the time I really expected them to all taste the same.  

For my family, the red and green bell peppers are a bit strong for our tastes.

We really enjoy yellow and orange peppers and they seem to provide just the right amount of that bell pepper taste we are looking for.  

So if you haven’t tried bell peppers before, you should experiment to see which ones you like best.

Let’s talk about how you make these gluten free and vegan stuffed bell peppers!

STUFFED BELL PEPPER RECIPE INGREDIENTS:

  • Bell peppers: Different colored bell peppers taste different. The most mild ones for us are the orange and yellow ones. Use your favorite for this recipe.
  • Dry quinoa or rice: You will need about 1 1/2 cups cooked rice or quinoa for this recipe.
  • Low sodium vegetable broth: You can also use water to cook the quinoa/rice, but vegetable broth adds more flavor.
  • Black beans:
  • Taco seasoning: I use this homemade recipe but you can also use a packet of gluten free taco seasoning.
  • Salsa: I will typically make this homemade salsa, but any store bought gluten free salsa will also work.
Stuffed Bell Peppers that are gluten free, vegan, vegetarian, and healthy

HOW TO MAKE EASY STUFFED BELL PEPPERS:

  1. Cook rice or quinoa: Cook in the vegetable broth or water according to package directions.
  2. Prepare Peppers: While the rice/quinoa is cooking, cut the tops off of the peppers remove the seeds.
  3. Boil Peppers: Place the peppers in a large pot and cover with water.  Boil for 10 minutes or until the peppers are soft.  Once the peppers are soft, drain the water and rinse with cold water to cool the peppers down.  Place the peppers on a towel or paper towels to dry.
  4. Prepare Filling: Rinse and drain black beans. Add all ingredients to a bowl except for the peppers and taco seasoning. Mix to combine. Add half of the taco seasoning mix and stir to combine. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some). Add the other half of the taco seasoning if desired and stir to combine.
  5. Preheat oven: to 350°F.
  6. Stuff the Peppers: Place the peppers in a baking dish with the open side up. Stuff the peppers with a generous amount of the prepared filling.
  7. Bake: for 40 minutes* or until the peppers are soft and enjoy!

That’s all there is to it!

Do you all have any food that you used to pick out of your dinner when you were younger (or even older in my case)?  

That list is pretty long for me since I was a very picky eater most of my life.

I would love to hear about all of the additional filling ingredients you like to use for this stuffed peppers recipe too!  

I hope this recipe becomes a go to meal for your family like it has for mine! 

Save this recipe on Pinterest
Stuffed Bell Peppers that are gluten free, vegan, vegetarian, and healthy

Don’t forget to leave a comment below if you give this recipe a try!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Bell Peppers that are gluten free, vegan, vegetarian, and healthy

Stuffed Peppers – Gluten Free, and Vegan

  • Author: Morgan | Just What We Eat
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 60 min
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large bell peppers*
  • 1/2 cup dry quinoa or rice (about 1 1/2 cups cooked)
  • 1 cup low sodium vegetable broth*
  • 1 15oz can of black beans, rinsed and drained
  • 1 packet of taco seasoning or this homemade recipe
  • 2/3 cup of salsa

Instructions

  1. Cook rice or quinoa in the vegetable broth according to package directions.
  2. While the rice/quinoa is cooking, cut the tops off of the peppers and remove the seeds.
  3. Place the peppers in a large pot and cover with water.  Boil for 10 minutes or until the peppers are soft.  Once the peppers are soft, drain the water and rinse with cold water to cool the peppers down.  Place the peppers on a towel or paper towels to dry.
  4. Rinse and drain black beans.
  5. Add all ingredients to a bowl except for the peppers and taco seasoning.  Mix to combine.
  6. Add half of the taco seasoning mix and stir to combine.
  7. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some).
  8. Add the other half of the taco seasoning if desired and stir to combine.
  9. Preheat your oven to 350°F.
  10. Place the peppers in a baking dish with the open side up.
  11. Stuff the peppers with a generous amount of the prepared filling.
  12. Bake for 40 minutes* or until the peppers are soft and enjoy!

Notes

I didn’t realize this the first time I tried them, but different colored peppers taste different! The most mild ones for us are the orange and yellow ones.

Anytime I cook quinoa or rice, I like to use low sodium vegetable broth. You can use water instead, but the vegetable broth gives the quinoa/rice such a great flavor.

© Just What We Eat. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

LOOKING FOR MORE DELICIOUS VEGAN AND GLUTEN FREE DINNER RECIPES? CHECK OUT SOME OF MY FAVORITES BELOW!

Mexican Beans and Rice

Falafel

Black Bean Burgers