Ready stuffed peppers

Easy vegan leftover rice and quinoa stuffed peppers

Quick, easy and affordable rice and quinoa stuffed peppers with leftover veggies

There are tons of recipes for stuffed peppers on the web, so you may be thinking – why am I writing another one? Well, this wasn’t intended as a stuffed peppers kind of dinner. As most of the recipes on my blog I focus on the quick, easy and affordable recipes which I cook at home. This is how I came up with my rice and quinoa stuffed peppers.

Tonight I had some free time and some leftover veggies from a weekend farmer’s market spree. Using what I had left in my fridge and pantry, I cooked these delicious leftover stuffed peppers with rice and quinoa.

leftover veggies used for stuffed peppers
leftover veggies used for stuffed peppers


  • 3 red tomatoes
  • 4 carrots
  • 1 red onion
  • 1 white onion
  • Dill and parsley
  • 4 raw green peppers

  • 1 cup of rice
  • ⅓ cup of quinoa
  • 4 dried red peppers
all needed ingredients stuffed peppers
All needed ingredients stuffed peppers


I like to start with sauteing the veggies so chop the tomatoes and onion in small cubes and grate the carrots. Also cut the dill and parsley and add all in a big wok-style pan. Add oil and salt to taste. Saute the veggies over medium to high until the water evaporates and the carrots and onions soften.

No frosting vegan pumpkin spice cupcakes

When ready, add the rice, quinoa and water to the same pan. I’d like to have the stuffing very well boiled, so I added 6 cups of water to 1 cup of rice and ⅓ cup of quinoa. Good results can be obtained with 4 ½ – 5 cups, but no less.

Pepper stuffing
Pepper stuffing

Broil in the pan over medium heat until the rice and quinoa are well done and soft. Remove from the heat and let the stuffing rest and cool for a while.

In the meantime, prepare your peppers. For the raw ones – just rinse and clean from the seeds and you’re done. If you’re using dried peppers like me, before stuffing them you have to prepare them by soaking them for 2-3 minutes in boiling water.

Filling and baking:

Once the peppers are ready and the stuffing has cooled down, preheat your oven to 220 C or 430 F. Stuff the peppers with the prepared filling and cover them in the remaining stuffing, if any.

stuffed peppers before they go in the oven
Stuffed peppers before they go in the oven

Bake until nicely roasted, should take around 40-45 minutes. Enjoy!

Ready stuffed peppers
Ready stuffed peppers

Did you make this recipe? Show me your photos in the comments below or share with your friends!

You may also want to check out:

One-pot rice with spinach and mushrooms

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Easy vegan leftover rice and quinoa stuffed peppers
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