Stuffed Peppers Without Meat

5 from 2 votes

Try these delicious stuffed peppers without meat, filled with quinoa, beans, and tomato sauce for a healthy, protein-packed vegetarian meal everyone will love!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Mediterranean

Servings: people

Calories: 368kcal

Author: Dr. Nena Stefanovic

Equipment

1 Cooking pan
1 Baking dish with lid

Ingredients

2 bell peppers
¼ cup quinoa uncooked
½ cup beans cooked
½ onion small
2 cloves garlic
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Italian seasoning
¼ cup tomato sauce
2 tablespoon olive oil extra virgin
water
¼ cup Mozzarella cheese

Instructions

Preheat the oven to 375°F (190°C). Cook the quinoa according to package directions.
In a pan, sauté onion and garlic in olive oil until fragrant.
Stir in the seasonings and cook for about 2 minutes, allowing the flavors to blend together.
Stir in cooked quinoa, beans, and tomato sauce. Mix well.
Lightly grease the baking dish with a small amount of olive oil and a spoonful of tomato sauce, then fill each pepper half with the quinoa-bean mixture and arrange them in the dish.
Add a little water to the bottom of the pan to prevent burning.
Sprinkle mozzarella cheese on top of each stuffed pepper.
Place the dish in the oven and bake uncovered until the peppers are tender and the cheese is melted and golden, about 25-30 minutes.

Notes

Bell peppers: Choose any color you love: red for sweetness, yellow for brightness, or green for a slightly earthy taste.
Quinoa: A nutritious grain that adds plant-based protein.
Cooked beans: Use white, black, or kidney beans for extra protein and fiber.
Italian seasoning: A mix of herbs that gives your stuffed peppers a Mediterranean twist.
Tomato sauce: Keeps the filling moist and adds a rich, tangy flavor. I like using a good-quality jarred tomato sauce for convenience, but if you have fresh, ripe tomatoes on hand, making your own adds an extra layer of flavor.
Use leftover grains: You can swap quinoa for brown rice, couscous, or farro.
Make it dairy-free: Skip the cheese or use a plant-based mozzarella alternative.

Nutrition