Recipe: Stuffed Peppers with Veggies and Quinoa

A vegan twist on a classic recipe
A yellow pepper stuffed with a veggies and quinoa mix, and surrounded by tomato wedges

Just as some rules are made to be broken, some recipes are made to be reinvented. Traditional stuffed pepper recipes are heavy on meat and cheese, but we prefer a lighter approach that packs in veggies and flavor for a true vegan feast.

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Our Stuffed Peppers with Veggies and Quinoa is simple, substantial and delicious! With tomatoes, collards and corn, this dish is the perfect destination for local summer produce from your garden, farmer’s market or grocery store. Quinoa, the protein-rich darling of the grain family, offers its nutty, fiber-rich goodness, too.

With onion, garlic and red pepper, the flavor quotient is just right. This dish is sure to be a summertime favorite for the whole family.


1 yellow onion, chopped
1 clove garlic, chopped
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 pint grape tomatoes
2 cups coarsely chopped collard greens
1 cup quinoa
1/4 teaspoon crushed red pepper flakes
1 cup fresh corn kernels
1/4 teaspoon freshly ground black pepper
4 bell peppers (any color)


Heat the oven to 375°.

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In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add the onion, garlic and 1/4 teaspoon of the salt. Cover tightly and cook, stirring often, until tender, 5 to 6 minutes. Cut the tomatoes in half and stir into the onion mixture. Cover tightly and cook, stirring occasionally, until the tomatoes have softened, about 8 minutes.

Stir in the collard greens and cook, covered, for 2 minutes to soften.

Stir the quinoa into the tomato mixture. Add 2 cups of water, the red pepper flakes, and the remaining ¼ teaspoon salt and let come to a boil. Cover tightly, reduce the heat to low, and cook until the quinoa is tender and the water is absorbed, 12 to 15 minutes. Let stand, covered, for 5 minutes. Stir in the corn and black pepper.

Cut off the tops from the bell peppers just below the “shoulders” to make lids. Cut out the white membranes from the insides of the peppers and shake out the seeds. Trim the white membranes from the lids, too.

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Dividing evenly, fill the peppers with the quinoa mixture. Place the peppers in a baking dish and top with the lids. Drizzle the peppers with the remaining 1 tablespoon oil. Pour 1 1/2 cups of water into the dish. Bake the peppers until they are tender, about 1 hour. Serve hot or room temperature.

Nutrition information (per serving)

Makes 4 servings

Calories: 276
Total Fat: 13 g
Saturated Fat: 2 g
Protein: 7 g 
Carbohydrates: 34 g 
Dietary Fiber: 6 g
Sugar: 8 g
Added Sugar: 0 g 
Cholesterol: 0 mg
Sodium: 280 mg

Source: Developed by Sara Quessenberry for Cleveland Clinic Wellness.

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