Quinoa stuffed peppers with a Thai flare! Loaded with protein-packed edamame and quinoa, veggies, all tossed in a delish peanut sauce! These make a great meal prep or quick dinner and are packed full of healthy protein, fats, and fiber!

Two quinoa stuffed peppers in a baking dish.

Why you’ll love these quinoa stuffed peppers

Okay, there are a million stuffed pepper recipes out there but this one is a fun spin on the classic. I love Thai peanut sauce and knew I had to incorporate it into this recipe. It’s loaded with all the classic Thai salad mix-ins and the best peanut sauce, ever!

You can make this recipe even easier on yourself by using prepared quinoa or preparing a big batch of quinoa ahead of time. That way, it’s ready to go to throw in with the remaining filling ingredients. Or, you can cook it while you’re chopping/preparing the rest of the recipe!

They make a heathy dinner! They are packed full of veggies, healthy fats, and protein! So it’s a triple whammy.

They’re versatile. You can use whatever veggies you have on hand.

Can these fit any dietary need?

Yes! Here are a few options..

Soy free: Leave out the edamame and sub in lentils or another beans, if you wish.

Low-carb: Sub in cooked cauliflower rice for the quinoa.

Peanut-free: Use almond butter instead of peanut butter in the sauce.T

Can I add extra protein to the stuffed peppers?

Totally! You can mix in cooked ground beef, chicken, or turkey if you’re not vegan. For a vegan option, I love doing crumbled and cooked tempeh or tofu! However, even without adding anything, this recipe delivers a good punch of protein from the quinoa, hemp seeds, and edamame!

Ingredients & Substitutions

Bell peppers: Any color will work! Just make sure they’re large, so they’ll hold enough stuffing!

Quinoa: You can sub in brown rice, cauliflower rice, etc. You can make your life even easier by using store-bought prepared quinoa, etc. Just make sure whatever grain/sub you use, that it’s cooked prior to using it for the stuffing mix!

Edamame: I wanted to include extra protein in these peppers and love edamame – especially with Thai recipes! You can omit them, sub in hemp hearts, or whatever you’re feeling!

Veggies: I opted for spinach, shredded carrots and cabbage, but you can really use whatever you have on hand. Buying pre-shredded veggies can save you time on chopping!

Spice & Herbs: We use curry paste to spice things up a bit and add extra flavor. If you aren’t a fan, you can omit it! But it really elevates the recipe!

Peanut sauce: If you can’t have peanuts, feel free to sub in almond butter or sunflower seed butter for nut-free! Both work great.

Other recipes you’ll love

Tofu scramble breakfast bowl

Buffalo tofu ranch salad

Healthy cucumber sushi rolls (vegan)

Broccoli Crunch salad

Quinoa Stuffed Peppers

Thai stuffed peppers loaded with quinoa, edamame, veggies, all tossed in a delish peanut sauce! These make a great meal prep or quick dinner and are packed full of healthy protein, fats, and fiber!
Prep Time 10 minutes
Cook Time 6 hours 35 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine American
Servings 4
Calories 1 kcal


  • 4 large Bell peppers
  • 2 cups prepared quinoa
  • 1 small onion diced
  • 1 cup edamame
  • 1 1/2 cups fresh spinach, chopped
  • 1/2 cup carrots, shredded
  • 1 cup cabbage, shredded
  • 1/2 cup canned coconut milk
  • 1 tbsp red curry paste
  • 1 tbsp liquid or coconut aminos *or soy sauce
  • 1/2 small lime
  • 1 tsp garlic powder
  • sea salt & pepper to taste

Peanut Sauce

  • 3/4 cup peanut butter
  • 1/2 cup warm water or unsweetened milk *to thin
  • 3 tbsp liquid or coconut aminos *or soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp lime juice
  • 2 small garlic cloves
  • 1/2 tsp ground ginger
  • 1 tbsp sriracha or 1 tsp red pepper flakes
  • 1 tbsp maple syrup or honey


  • Preheat oven to 375° F.
  • Laying the peppers on their sides, cut the tops off, leaving the body of the pepper for stuffing. In a square baking dish, add the red peppers, cut side down, and bake for 20 minutes.
  • In a medium pan over medium heat, add the olive oil and diced onion, cooking a few minutes until the onions have softened. Then add in the carrots and cabbage and cook 5 minutes longer.
  • Add the coconut milk, curry paste, liquid aminos, seasonings, and lime juice. Give everything a good stir. Then mix in the quinoa, and chopped spinach. Cook 4-5 minutes until most of the coconut milk has been absorbed.
  • Remove the peppers from the oven and flip them over to have the opening facing up. Divide the filling mixture amongst the peppers. Bake for 15 minutes.
  • While the peppers bake, make the peanut sauce by blending everything together. Taste and adjust as you'd like.
  • Once the peppers are done baking, remove from the oven. Drizzle some of the peanut sauce over each, top with chopped cilantro, and a few extra chopped peanuts if you're feeling fancy. Enjoy!
Keyword easy recipe, edamame, meal prep, quinoa, stuffed peppers, vegan meals

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