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Stuffed Peppers with Quinoa

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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.

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

  1. 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.
  2. Cook the quinoa – Rinse quinoa under cold water and cook it in the vegetable broth or water according to package instructions.
  3. Prepare the filling – In a large bowl, mix the cooked quinoa, black beans, corn, chili powder, cumin, garlic powder, salt, and pepper.
  4. Stuff the peppers – Stuff each bell pepper with the quinoa mixture, pressing gently to pack the filling.
  5. Bake – Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 30 minutes.
  6. 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.
  7. 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.

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