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Meatless Jalapeño Lime Stuffed Bell Peppers

These vegan Jalapeño Lime Stuffed Bell Peppers are so darn tasty!! If you’re not a big bell pepper fan the filling is good enough to eat stand-alone! 

If you don’t want to turn your oven on you can also bake these inside of your Instant Pot! Use the instructions written here!

Dress these peppers up with additional toppings like salsa, tomatoes, cilantro, lime, onion, and crushed tortilla chips or eat them as-is. This is a great whole-foods dish that will fill you right up and become a favorite on your families week-night dinner rotation.

Meatless Jalapeno Lime Stuffed Bell Peppers instantloss.com

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Meatless Jalapeño Lime Stuffed Bell Peppers instantloss.com

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Start Here Before/After instantloss.comBrittany Williams has taken the weight loss world by storm with her best-selling Instant Loss Cookbook. After reaching a peak weight of 260 pounds and spending a lifetime struggling with obesity, yo-yo dieting, autoimmune diseases, and chronic fatigue, Brittany changed her relationship with food and lost an astonishing 125 pounds in a year through diet alone.

Brittany’s latest book, Instant Loss Eat Real, Lose Weight shows how to make this a sustainable lifestyle with kid and family-friendly meals—from Strawberry Shortcake Oatmeal to Cowboy Chili to Easy 2-Minute Pork Chops. Members of her growing community have reported losing 50 and even 100 pounds themselves! This cookbook will help others achieve similar success with simple, delicious meals, nearly all ready in 30 minutes or less.

5 from 1 vote

Meatless Jalapeño Lime Stuffed Bell Peppers

Print Recipe


  • 1 cup quinoa, rinsed and drained 
  • 1/2 large yellow onion, diced 
  • 1 (15 ounce can) black beans, rinsed and drained
  • 1 cup low sodium vegetable broth 
  • 1/4 cup pickled jalapeño juice
  • 1/4 cup lime juice 
  • 1/4 cup taco seasoning 
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper 
  • 4 large bell peppers, seeded and cut in half 


  • Salsa
  • Limes
  • Cilantro
  • Tomatoes
  • Onion


  • Preheat oven to 375°F and spray a 9x13 oven safe dish with oil, set aside.
  • Combine the quinoa, onion, black beans, vegetable broth, jalapeño juice, lime juice, taco seasoning, sea salt, and black pepper in your Instant Pot Pressure Cooker.

  • Place the lid on your pressure cooker and make sure the vent valve is in the SEALING position.

  • Using the display panel select the MANUAL/PRESSURE COOK function, high pressure. Then use the +/- buttons until the display panel reads 1(minute, not hour).

  • When the pot beeps to let you know it's finished cooking let it naturally release the pressure for 10 minutes. Then move the vent valve to the VENTING position.
  • Fill each pepper full of the quinoa filling and place it inside of the prepared baking dish. Cover with foil and bake for 30 minutes. 
  • Remove the foil, increase the temperature to 400°F and bake for an additional 10 to 15 minutes. Serve with salsa, cilantro, tomatoes, onions, and limes. 


Note: These peppers will keep well in the refrigerator for 3 days.
Author: Brittany Williams instantloss.com


  1. Made these tonight and the whole family loved them. We have been moving to whole foods plant based and this is a welcome addition!

  2. What’s a substitute for pickled jalapeño juice?( I have fresh jalapeño, a jar of store bought dill hamburger pickles, and I make my own garlic half sour pickles from cucumbers).

    1. Hi Kman,
      Thanks so much for reaching out! Unfortunately there is not a good substitute. I would suggest grabbing some pickled jalapeño juice at the store or grab some jalapeños and pickle them yourself if you can.

  3. 5 stars
    I was a bit skeptical that my family would like this, but it was a huge it! Instead of taco seasoning I used Trader Joe’s Chili Lime seasoning (we love lime). It was fantastic and we will definitely have it again.

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