Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup diced tomatoes (fresh or canned) - ½ cup shredded cheese (cheddar or a dairy-free alternative) - Salt and pepper to taste - Fresh cilantro for garnish The main ingredients in stuffed bell peppers offer great health benefits. Quinoa is high in protein and fiber. It helps keep you full and supports muscle health. Bell peppers are rich in vitamins A and C. These vitamins boost your immune system and help your skin. Black beans are a good source of fiber and protein. They keep your heart healthy and aid digestion. Corn provides essential nutrients like vitamin B and folate. It also adds a sweet flavor to the dish. Finally, using fresh cilantro adds antioxidants and can help improve digestion. If you have dietary needs, you can change some ingredients. Use brown rice instead of quinoa for a different grain. For a vegan version, skip the cheese or use a dairy-free option. If you are gluten-free, check that your broth is gluten-free. You can add turkey or chicken for extra protein if you like meat. If you can't find bell peppers, zucchini or eggplant can be used instead. These changes keep the dish tasty and healthy for everyone. For the full recipe, check out the earlier section. Start by preheating your oven to 375°F (190°C). Take your four large bell peppers and cut off the tops. Remove the seeds and membranes inside. This step makes room for the tasty filling. Place the peppers upright in a baking dish. Make sure they stand steady so they can hold all the goodness. Next, grab a medium saucepan. Pour in two cups of vegetable broth and bring it to a boil. Once boiling, add one cup of rinsed quinoa. Reduce the heat to low and cover the pan. Let it cook for about 15 minutes. You’ll know it's done when the quinoa is fluffy and absorbs all the broth. This fluffy texture adds great bite to your stuffed peppers. In a large mixing bowl, combine the cooked quinoa, one can of drained black beans, and one cup of corn. Then, add one teaspoon each of cumin, smoked paprika, garlic powder, and onion powder. Toss in one cup of diced tomatoes. Mix everything until well combined. Taste your filling and season with salt and pepper. Now, carefully stuff each bell pepper with this tasty mixture, packing it gently. Now, it’s time to bake! Top each stuffed pepper with half a cup of shredded cheese. Cover your baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for another 10 minutes. This step makes the cheese melt and turn golden. Once done, take them out and let them cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy your colorful quinoa-stuffed bell peppers! For the complete process, check the Full Recipe. To make fluffy quinoa, rinse it well before cooking. Rinsing removes the bitter coating called saponin. Use a ratio of 1 cup of quinoa to 2 cups of vegetable broth. This helps it cook perfectly. Bring the broth to a boil before adding the quinoa. Once you add it, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. When done, remove it from heat and let it sit for 5 minutes. Fluff it with a fork for the best texture. You can boost the flavor of your stuffed peppers in fun ways. Try adding fresh herbs like cilantro or parsley. A squeeze of lime juice adds brightness. You could also mix in some diced jalapeños for heat. If you love cheese, consider using a mix of different cheeses. Feta or goat cheese can add a creamy touch. For an umami kick, add a tablespoon of soy sauce to the filling. Each of these tweaks makes the dish uniquely yours. One mistake is overstuffing the peppers. If you pack them too tightly, they may burst while baking. Another issue is not cooking the quinoa properly. If it is undercooked, the texture won't be right. Don’t forget to season your filling. A little salt and pepper can go a long way. Lastly, avoid leaving the stuffed peppers uncovered while baking. This can cause the cheese to burn and the peppers to dry out. Follow these tips for a tasty meal that impresses! {{image_2}} You can easily make stuffed bell peppers vegetarian or vegan. Simply skip the cheese. You can replace it with a plant-based cheese or nutritional yeast for a cheesy flavor. You can also add more veggies, like zucchini or mushrooms. This makes the dish colorful and tasty. Use vegetable broth instead of chicken broth to keep it plant-based. Want to boost protein? Try adding cooked lentils or chickpeas. These options mix well with quinoa. You can also toss in some diced tofu for extra protein. If you love meat, ground turkey or chicken works great too. Mix these into the quinoa filling for a hearty twist. You can cook stuffed peppers in different ways. The air fryer is a fast method. Preheat it to 370°F (188°C) and cook for about 15-20 minutes. The instant pot is another great choice. Place the stuffed peppers on the trivet and add one cup of water. Cook on high pressure for 8 minutes. Both methods keep the peppers tender and delicious. For the full recipe, check out the detailed steps to create these tasty stuffed peppers! To keep your stuffed peppers fresh, let them cool first. Place them in an airtight container. You can store them in the fridge for up to four days. This way, they will stay tasty and safe to eat. To reheat your peppers, preheat your oven to 350°F (175°C). Place the stuffed peppers in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes. You can also use a microwave if you're in a hurry. Just heat them for 2-3 minutes until warm. You can freeze stuffed peppers for later meals. First, let them cool completely. Wrap each pepper tightly in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight, then reheat as mentioned above. Enjoy your meal anytime! For the full recipe, check the earlier section. Yes, you can use other grains like rice, farro, or barley. Each grain brings its own taste and texture. Adjust the cooking time based on the grain you choose. For example, brown rice takes longer to cook than quinoa. Quinoa is done when it looks fluffy and the tiny white tails appear. This takes about 15 minutes on low heat. If you see water left, let it cook a bit longer. You can add diced zucchini, mushrooms, or spinach. These veggies add more flavor and nutrition. Just chop them small so they mix well with the quinoa. Yes, you can prep stuffed peppers a day before. Just store them in the fridge after stuffing. When you're ready, bake them as directed. They make a quick, healthy meal when you're busy. For the full recipe, check out the details above. Stuffed bell peppers with quinoa offer a tasty and healthy meal option. We covered key ingredients, their health benefits, and substitutions for diets. I walked you through the step-by-step cooking process, tips to avoid common mistakes, and different cooking methods. Plus, we explored storage and reheating tips. These peppers fit into many diets and work for leftovers too. Enjoy creating your own delicious versions!

Stuffed Bell Peppers with Quinoa

Looking for a nutritious and flavorful meal? Try these delicious stuffed bell peppers with quinoa! This easy recipe is packed with protein, fiber, and fresh veggies, making it a healthy dinner choice. Customize it to fit your dietary needs, whether vegetarian or with added protein. Ready to impress your taste buds and make healthy eating fun?
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup diced tomatoes (fresh or canned)

½ cup shredded cheese (cheddar or a dairy-free alternative)

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, and cover. Cook for about 15 minutes or until the quinoa is fluffy and the broth is absorbed.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, onion powder, and diced tomatoes. Mix well and season with salt and pepper to taste.

          Carefully stuff each bell pepper with the quinoa mixture, packing it in gently.

            Top each stuffed pepper with shredded cheese.

              Cover the baking dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and slightly golden.

                Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

                    - Presentation Tips: Arrange the stuffed peppers on a colorful serving platter, drizzle with a bit of olive oil, and sprinkle extra cilantro on top for added flair. Serve alongside a fresh green salad for a complete meal!