Quinoa Stuffed Bell Peppers
Southwestern Flavors with a Plant-Based Twist
This Quinoa Stuffed Bell Peppers recipe combines the global traditions of stuffed peppers with bold Southwestern flavors, offering a nutritious and satisfying meal for vegetarians, vegans, and anyone seeking a hearty plant-based option.
Satisfying Quinoa Stuffed Bell Peppers with Black Beans & Corn – A Healthy, Flavor-Packed Dinner Recipe
DifficultyEasy
Servings6
Prep time20 minutes
Cook time30 minutes
Total time50 minutes
Ingredients:
For the Peppers:
- 6 large bell peppers, (any color), halved and seeds removed
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Quinoa Filling:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, (fresh, frozen, or canned)
- 1 cup diced tomatoes, (with juice)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh cilantro, chopped
- ½ cup shredded cheese, (optional for vegan, use dairy-free cheese or omit)
For the Topping (Optional):
- ¼ cup fresh cilantro, chopped
- Lime wedges for garnish
Instructions:
- 1
Prepare the Peppers:
- Preheat your oven to 400°F (200°C).
- Arrange the halved bell peppers in a large baking dish, cut side up.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes to soften slightly while preparing the filling.
- 2
Cook the Quinoa:
- In a medium pot, bring the vegetable broth to a boil.
- Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes or until quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- 3
Prepare the Filling:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add diced onions and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another 30 seconds.
- Add black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Stir well and cook for 5 minutes to blend the flavors.
- Stir in the cooked quinoa and fresh cilantro, mixing until fully combined.
- 4
Stuff the Peppers:
- Spoon the quinoa mixture into the softened bell peppers, pressing gently to fill them fully.
- If using cheese, sprinkle it over the top of each stuffed pepper.
- 5
Bake the Peppers:
- Return the baking dish to the oven and bake for 15-20 minutes until the peppers are tender and the cheese is melted and golden.
- 6
Garnish and Serve:
- Sprinkle fresh cilantro over the peppers and serve with lime wedges.
Equipment
- Baking dish
- Medium pot with lid
- Large skillet
- Mixing spoon
- Knife
- Cutting board
Recipe Notes and Variations:
Substitutions:
- Swap quinoa for cooked rice, couscous, or farro for variety.
- Add diced zucchini or mushrooms for extra veggies.
- Use jalapeño or poblano peppers for a spicier kick.
Pro Tips:
- Pre-roasting the peppers before stuffing ensures they’re tender but still hold their shape.
- Cook quinoa in vegetable broth instead of water for added flavor.
- For a richer taste, stir in 1-2 tablespoons of tomato paste to the filling.
FAQs:
Can I make these stuffed peppers ahead of time?
- Yes! Assemble the peppers and refrigerate them uncooked for up to 24 hours. Bake when ready to serve.
Are these stuffed peppers freezer-friendly?
- Absolutely! Cool the cooked peppers completely, then store in airtight containers in the freezer for up to 3 months.
Storage & Reheating Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 1-2 minutes or bake at 350°F (175°C) for 15-20 minutes until warmed through.
Nutrition
| Calories | 280 |
| Carbohydrates | 45g |
| Cholesterol | 0mg |
| Fat | 7g |
| Fiber | 9g |
| Protein | 10g |
| Saturated Fat | 1g |
| Sodium | 520mg |
| Sugar | 6g |
| Trans Fat | 0g |
| Unsaturated Fat | 5g |
History, Evolution, and Inspiration
Stuffed peppers have roots in numerous global cuisines, from Mediterranean dolma to Mexican chile rellenos. This Quinoa Stuffed Bell Peppers recipe blends wholesome ingredients with bold Southwestern flavors, making it a satisfying and healthy option for vegetarians, vegans, or anyone craving a hearty, plant-based meal.
The Art of Cooking the Recipe
The key to these peppers is the savory quinoa filling, infused with earthy cumin, smoky paprika, and zesty tomatoes. By baking the peppers twice — first to soften, then to roast with the filling — they achieve the perfect balance of tender yet firm texture.
Interesting Things About the Recipe
What’s fantastic about this recipe is its flexibility. Whether you’re serving it as a meatless Monday dinner, a nutritious meal prep option, or a show-stopping potluck dish, these stuffed peppers deliver bold flavor and vibrant color every time.
Overview of the Parts of the Recipe
This recipe includes:
- Tender roasted bell peppers for a sweet, slightly smoky base
- A hearty quinoa filling packed with black beans, corn, and tomatoes
- Optional cheese topping for a gooey, comforting finish
What Occasions It’s Good For
Ideal for weeknight dinners, meal prep, or entertaining vegetarian guests. It’s colorful, satisfying, and perfect for gatherings where you want something healthy yet filling.
Why It’s the Perfect Recipe
These stuffed peppers are not only loaded with nutritious ingredients but are also customizable to your taste. They deliver protein, fiber, and flavor in every bite — a guaranteed crowd-pleaser!
