Stuffed Mini Bell Peppers
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4.29 from 7 votes

Vegetarian Stuffed Mini Bell Peppers

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 2 servings
Author: Kate


  • 1 lb mini bell peppers
  • 1 cup cooked quinoa
  • 3 oz queso fresco (feta will work too), chopped into 1/4 inch pieces
  • 2 tablespoons cilantro leaves , chopped
  • 1 teaspoon lime juice
  • Salt & pepper to taste


  • Preheat oven to 400F. Spray a medium sized baking dish with olive oil or vegetable oil.
  • Remove the cap of each bell pepper and use a knife to carve out the pith and seeds on the inside. Rinse the bell peppers to remove the remaining seeds.
  • In a medium bowl, combine the rest of the ingredients and mix well.
  • Stuff each bell pepper with the quinoa mixture. It is easiest to do this with your hands, pushing the quinoa mixture into each bell pepper.
  • Carefully place the stuffed bell peppers on the baking dish. Bake at 400F for 30 minutes, or until the peppers are done to your liking. Allow to sit for 5 minutes, and serve hot. Garnish with cilantro leaves.


For this recipe I recommend using the larger mini bell peppers (if you can find those) instead of the really tiny ones, since it will be easier to stuff the larger peppers.