vegan taco stuffed peppers

Quinoa and Vegetable Stuffed Peppers

Quinoa and Vegetable Stuffed Peppers
  • 4 bell peppers (any color)
  • 1 cup cooked quinoa
  • 1 cup mixed vegetables (such as corn, diced zucchini, and diced bell peppers)
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon Spice Sisters Taco Tuesday Superfood Spices 
  • Salt and pepper to taste
  • Shredded cheese (optional)


  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
  • In a pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, sauté until softened.
  • Add the mixed vegetables to the pan and sprinkle with the Taco Tuesday Superfood Spices. Cook for a few minutes until the vegetables are tender.
  • Stir in the cooked quinoa and season with salt and pepper to taste.
  • Spoon the quinoa and vegetable mixture into the bell peppers, filling them to the top.
  • If desired, sprinkle shredded cheese over the stuffed peppers.
  • Bake in the preheated oven for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
  • Remove from the oven, let them cool slightly, and serve.
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