Vegetarian Stuffed Buffalo Peppers.

5 from 3 votes
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Vegetarian stuffed peppers full of buffalo sauce and feel good ingredients that will knock your socks off with flavor. These stuffed peppers can be made vegan by optional cheese topping. With fresh ingredients and a buffalo sauce kick, you will impress your family and guests with this one. Ready to eat in 30 minutes!

Stuffed peppers are my favorite. Peppers have a mild taste making them a perfect vehicle for so many flavors. Plus you are upping your veggie intake using a pepper as the “bowl” to your yummy creations.

Vegetarian Stuffed Peppers on a dish.
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Why Make These Vegetarian Stuffed Peppers.

These vegetarian stuffed peppers have a delicious kick to them with buffalo sauce. Lots of texture with with quinoa and beans, and very filling. They aren’t your average boring vegetarian meal!

Stuffed peppers can easily be made vegan by using vegan cheese or skipping the cheese altogether. With this recipe, have dinner ready in about 30 minutes! Gluten-free and full of veggies.

The peppers are husband approved! Yep, my husband loves these stuffed peppers.

Ingredients For Vegetarian Stuffed Peppers.

Ingredients on a grey surface for vegetarian stuffed peppers.

Minimal ingredients needed for full flavor!

Bell Peppers. You can use any color you prefer, I prefer red the most.

Quinoa. Cooked quinoa is a main ingredient here. You can also use any rice of choice.

Red Onions. The perfect crunch.

Black beans. Rinsed and drained. You can use any canned beans you’d like.

Fresh Garlic. Always opt for fresh garlic over jarred, the flavor is totally different.

Buffalo Sauce. Find a creamy one with grey ingredients. I use this one – it is vegan and paleo. By far the best sauce I have had!

Cilantro. Fresh is best! If you don’t like cilantro you can skip.

Seasonings. You will need chili powder and salt to season the mixture.

How To Make Vegetarian Stuffed Peppers

Steps to make vegetarian stuffed peppers.

Step one. Heat the oven to 400 degrees. Start cooking the quinoa. While it is cooking, drain and rinse your beans. Chop your onions and add to a large bowl with the beans and seasoning. Next, slice your bell peppers vertically and cut out the white flesh part and discard it with the seeds.

Step two. Add cooked quinoa to the bowl and mix well. Add in buffalo sauce and fresh cilantro. mix again and stuff peppers. Add cheese if using. Place peppers open side up on a parchment lined cooking sheet or a large baking dish, they can touch one another while baking. Bake at 400 for about 20 to 25 minutes. Let them cool a bit before digging in.

Serve these tangy savory stuffed peppers with a salad, on their own or with a side of grilled chicken or fish and you have yourself one tasty filling dinner!

Tips You May Need

Be sure to really fill the peppers full. This will help make everything stick together well.

Leave them in the oven until you start to see a little char on the pepper and the mixture/cheese to ensure they are nice and bubbly hot in the center.

Can I use rice instead?

Yes, any rice of choice will be delicious with these peppers.

I don’t like beans!

No problem, simple skip the beans and add an extra 1/2 cup of mushrooms to the mixture. You can also add any type of bean you like if you don’t have black beans.

What type of pepper should I use?

Any color of bell pepper will be great. I personally don’t like green bell peppers much for this recipe so I would opt for yellow, orange or red. You can also use mini sweet peppers if you want to make an appetizer out of these.

A few other recipes you may enjoy.

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Vegetarian Stuffed Buffalo Peppers
5 from 3 votes

Vegetarian Stuffed Buffalo Peppers.

Vegetarian stuffed peppers full of buffalo sauce and feel good ingredients that will knock your socks off with flavor. Ready in 30 minutes and a sure way to impress your friends and family.
Prep: 10 minutes
Cook: 2 hours 20 minutes
Servings: 4

Ingredients 

  • 4 medium sized bell peppers
  • cup cooked quinoa, *
  • 1 15 oz can of black beans, about 1 ½ cups
  • 1 cup chopped mushrooms
  • ½ cup chopped red onions
  • 2 garlic cloves minced
  • ¼ tsp sea salt
  • ½ tsp chili powder
  • 2 tbsp chopped cilantro , divided
  • ½ cup buffalo sauce
  • ½ cup shredded mozzarella, **

Instructions 

  • Heat the oven to 400 degrees. Start cooking the quinoa. While it is cooking, drain and rinse your beans. Chop your onions and add to a large bowl with the beans and seasoning.
  • Next, slice your bell peppers vertically and cut out the white flesh part and discard it with the seeds. 
  • Add cooked quinoa to the bowl and mix well. Add in buffalo sauce and fresh cilantro. Mix again and stuff peppers well. Add cheese if using.
  • Place peppers open side up on a parchment lined cooking sheet or a large baking dish, they can touch one another while baking. Bake at 400 for about 20 to 25 minutes. 

Notes

*any rice will work
*sub vegan cheese or no cheese at all for vegan

Nutrition

Calories: 182kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1022mg | Potassium: 554mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3824IU | Vitamin C: 152mg | Calcium: 92mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 4
Calories: 182
Keyword: 30 minute, plant based
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