Why You’ll Love This Recipe
- Healthy & Nutritious – Quinoa is a complete protein, and the addition of beans and veggies makes this a well-balanced meal.
- Flavorful – A combination of spices, corn, and beans gives the filling a delicious, savory taste.
- Vegetarian – A great option for those who prefer plant-based meals without sacrificing flavor.
- Customizable – You can easily add or swap ingredients based on your preferences or what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Directions
- Prepare the peppers – Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.
- Cook the quinoa – Rinse the quinoa under cold water and cook it in the vegetable broth or water according to package instructions.
- Prepare the filling – In a large bowl, combine the cooked quinoa, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
- Stuff the peppers – Carefully stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
- Bake – Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
- Add cheese – Remove the foil, sprinkle cheese on top of each pepper, and return to the oven to bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve – Garnish with fresh cilantro (optional) and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Variations
- Meat Option – Add cooked ground turkey or beef to the quinoa mixture for a non-vegetarian version.
- Spicier – Add diced jalapeños or a sprinkle of cayenne pepper for an extra kick.
- Dairy-Free – Omit the cheese or use a dairy-free cheese alternative.
- Different Veggies – Feel free to add other veggies like diced tomatoes, zucchini, or spinach to the filling.
Storage/Reheating
- Refrigeration – Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
- Freezing – Stuffed peppers can be frozen for up to 3 months. Wrap them tightly in plastic wrap or foil before freezing.
- Reheating – Reheat in the microwave or bake at 350°F (175°C) for 15-20 minutes until heated through.
FAQs
Can I make stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day ahead and store them in the fridge. Just bake them when ready to serve.
What kind of bell peppers should I use?
Any color of bell pepper will work—red, yellow, orange, or green. Choose the ones that look the freshest!
Can I use a different grain instead of quinoa?
Yes! Brown rice or couscous can be used as alternatives to quinoa if you prefer.
How do I prevent the peppers from being too tough?
Be sure to bake the peppers long enough to soften them. Covering them with foil helps them cook more evenly.
Can I make this recipe without cheese?
Yes, you can omit the cheese for a dairy-free version or use a dairy-free cheese alternative.
Can I add meat to this recipe?
Absolutely! Ground beef, turkey, or chicken can be added to the quinoa mixture for extra protein.
How can I make this recipe spicier?
Add diced jalapeños, chili flakes, or cayenne pepper to the filling for an added kick.
Can I use canned corn?
Yes, canned or frozen corn works well in this recipe. Just be sure to drain and rinse the corn if using canned.
Can I freeze stuffed peppers?
Yes, they freeze well! Just wrap them tightly and freeze for up to 3 months.
What side dishes go well with stuffed peppers?
Stuffed peppers pair well with a simple salad, roasted vegetables, or a side of rice.
Conclusion
Stuffed Peppers with Quinoa are a healthy, satisfying meal that combines protein, fiber, and vegetables in one delicious package. Whether you follow the recipe as written or make your own tweaks, this dish is versatile enough to suit any taste. Perfect for meal prep or a weeknight dinner, it’s sure to become a family favorite.
Stuffed Peppers with Quinoa
Stuffed Peppers with Quinoa is a wholesome, delicious dish featuring vibrant bell peppers filled with quinoa, black beans, corn, and a blend of spices, topped with melted cheese. This vegetarian recipe is packed with protein, fiber, and nutrients, making it a perfect weeknight meal that’s easy to customize with your favorite ingredients.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian, American
- Diet: Vegetarian
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth or water
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh cilantro for garnish (optional)
Instructions
- Prepare the peppers – Preheat the oven to 375°F (190°C). Slice off the tops of the bell peppers and remove the seeds and membranes.
- Cook the quinoa – Rinse quinoa under cold water and cook it in the vegetable broth or water according to package instructions.
- Prepare the filling – In a large bowl, mix the cooked quinoa, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
- Stuff the peppers – Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling.
- Bake – Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
- Add cheese – Remove the foil, sprinkle cheese on top, and return to the oven for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve – Garnish with fresh cilantro (optional) and serve immediately.
Notes
- Meat Option – For a non-vegetarian version, add cooked ground turkey or beef to the quinoa mixture.
- Spicier – Add diced jalapeños, chili flakes, or cayenne pepper for extra heat.
- Dairy-Free – Omit the cheese or use a dairy-free cheese alternative.
- Different Veggies – Customize the filling by adding diced tomatoes, zucchini, or spinach.
