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A casserole dish filled with colorful stuffed bell peppers.

Kimchi Fried Quinoa Stuffed Peppers

  • Author: Grace
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 stuffed bell pepper halves 1x
  • Category: Main Dishes, Sides
  • Method: Baking
  • Cuisine: Korean-Inspired
  • Diet: Vegan


Kimchi Fried Quinoa Stuffed Peppers – Juicy and low-carb, these delicious vegan quinoa stuffed peppers are a playful twist on kimchi fried rice and stuffed peppers. Gluten-free and soy-free.


  • 4 large bell peppers, halved lengthwise and seeds removed
  • 1 1/2 cups vegetable broth
  • 3/4 cup quinoa, rinsed
  • 1 large yellow onion, diced
  • 1 cup kimchi, finely diced
  • 1/4 cup kimchi liquid
  • 1 tbsp cooking oil (I used olive oil)
  • Salt and pepper to taste



  1. Preheat the oven to 375F.
  2. Add the quinoa and vegetable broth to a medium pan and cook for about 15 minutes on medium heat. Quinoa should be light and fluffy. Set the quinoa aside in a small bowl.
  3. While the quinoa is cooking, place the halved bell peppers in the casserole dish and prep the other ingredients if you haven't already.
  4. In the same pan in which you cooked the quinoa, add the oil and yellow onion and stir fry on medium heat for about 5 minutes, until the onions have softened. Add the cooked quinoa, kimchi and kimchi liquid and gently stir until well combined. Add salt and pepper to taste. Remove the pan from heat.
  5. Stuff the halved bell peppers with the kimchi fried quinoa stuffing, making sure to pack them down fully with a small spoon. (Optional: Top with vegan cheese). Then bake for 40 minutes.
  6. The kimchi fried quinoa stuffed peppers are ready to eat! Serve on its own or with roasted veggies for a delicious meal.


Keywords: kimchi, quinoa, stuffed peppers, fried rice, korean, asian, wfpb

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