Go Back
To make stuffed bell peppers, you need a few key items. Here’s what you will need: - 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 kernels (fresh, frozen, or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup diced tomatoes (fresh or canned) - ½ cup shredded cheese (cheddar or mozzarella) - Fresh cilantro or parsley for garnish These ingredients create a flavorful mix that fills the peppers. The quinoa provides protein, while the beans and corn add texture and taste. You can make your stuffed peppers unique by adding different ingredients. Here are some ideas: - Ground meat (like turkey or beef) for a protein boost - Other grains like brown rice or farro - Different cheeses like feta or goat cheese - Spices such as paprika or oregano for extra flavor - Extra veggies like zucchini or spinach for more nutrients Feel free to mix and match to suit your taste. Making your own version adds fun to the cooking process. Stuffed bell peppers are not just tasty; they are also good for you! Here’s a quick look at the nutrition: - High in fiber from quinoa and beans - Rich in vitamins from bell peppers and veggies - Good source of protein, especially if you use quinoa and beans - Low in calories, making this meal great for weight control Each stuffed pepper is packed with nutrients, making it a healthy choice. Plus, they are colorful and appealing on the plate! For the full recipe, check out the Vibrant Veggie Stuffed Bell Peppers. Start by preheating your oven to 375°F (190°C). Next, grab your bell peppers. Cut off the tops and take out the seeds and membranes. This step helps the peppers cook evenly. Lightly brush the outside and inside of each pepper with olive oil. This will add flavor and help them brown. Place the peppers upright in a baking dish, ready for stuffing. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add 1 cup of rinsed quinoa. Lower the heat, cover, and let it simmer for about 15 minutes. The quinoa will absorb the broth and become fluffy. While the quinoa cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add 1 small chopped red onion and sauté for 3-4 minutes until it turns soft. Then, add 2 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of chili powder. Stir for about a minute until the spices smell great. Next, mix in the drained black beans, corn, diced tomatoes, and the cooked quinoa. Season with salt and pepper to taste, and give it a good stir. Now, it’s time to fill the peppers! Spoon the quinoa and veggie mixture into each pepper. Pack it gently, but don’t overstuff. Top each pepper with ½ cup of shredded cheese. Cover the baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the peppers to be tender and the cheese to be bubbly and golden. Once done, let them cool for a few minutes. Garnish with fresh cilantro or parsley before serving. For the full recipe, check the earlier section. Enjoy your vibrant veggie stuffed bell peppers! To cook quinoa well, start with rinsing it. Rinsing removes the bitter coating. Use a 2:1 ratio of liquid to quinoa. I like using vegetable broth for added flavor. Bring the broth to a boil, then stir in the rinsed quinoa. Lower the heat, cover, and let it simmer. Cook for about 15 minutes. You know it’s done when it’s fluffy and the liquid is gone. Want to spice up your filling? Try adding fresh herbs like cilantro or parsley. A squeeze of lime juice can also brighten the flavor. For more heat, toss in diced jalapeños or hot sauce. Consider adding chopped nuts for crunch, or a bit of avocado for creaminess. Each addition makes the dish unique and personal. For perfect bell peppers, choose ones that are firm and bright. Cut the tops off and remove seeds carefully. Brush the inside with olive oil for flavor. Bake them covered for about 25 minutes. This keeps them tender. Remove the foil for the last 10-15 minutes. This step helps the cheese melt nicely and gives a golden finish. Follow these tips, and your peppers will impress! Check out the Full Recipe for all the details. {{image_2}} You can easily make stuffed bell peppers vegetarian or vegan. Use quinoa or brown rice as a base. Mix in beans, lentils, or chickpeas for protein. Instead of cheese, top your peppers with avocado or a sprinkle of nutritional yeast. This adds a cheesy flavor without dairy. You can also use a mix of fresh herbs like basil or parsley for added taste. If you prefer meat, ground turkey or beef works well. Cook the meat in a skillet before adding it to the filling. Mix in onions, garlic, and spices to boost the flavor. You can also add diced mushrooms for extra texture. For a twist, use sausage for a spicy kick. Just remember to drain excess fat before mixing it all together. Quinoa is great, but other grains can work too. Try brown rice, farro, or barley. Each grain brings a different taste and texture to your dish. If you're short on time, instant rice or couscous can also be used. Just adjust the cooking time based on the grain you choose. This way, you can customize your stuffed peppers to fit your taste and what you have on hand. For the full recipe, click here. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. You can keep them in the fridge for up to 4 days. Make sure to label the container with the date. This helps you track how long they have been stored. You can freeze stuffed peppers for later meals. Start by wrapping each pepper in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for about 3 months in the freezer. When you are ready to eat, simply thaw them overnight in the fridge. To reheat your stuffed peppers, you have a few options. You can use the oven, microwave, or stovetop. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Heat for about 20 minutes. If using the microwave, place the pepper on a microwave-safe plate and heat for 2-4 minutes. Just make sure they are hot inside before serving. Enjoy your flavorful meal again! Yes, you can prep stuffed peppers in advance. Just prepare the filling and stuff the peppers. Then, cover and store them in the fridge for up to 24 hours. When ready, simply bake them as directed. This makes dinner easy on busy days. Stuffed bell peppers are great on their own, but side dishes can enhance your meal. Here are some ideas: - Simple green salad - Garlic bread for a crunchy side - Rice or quinoa for a filling addition - Roasted vegetables for more flavor These sides add variety and balance to your plate. To ensure your stuffed peppers are gluten-free, choose gluten-free grains. Quinoa is a great option. Make sure any canned goods, like beans and tomatoes, are labeled gluten-free. This way, everyone can enjoy them without worries. You can find the full recipe for a gluten-free version above. Stuffed bell peppers are a delicious and fun meal. We covered the main ingredients, how to prepare them, and tasty variations. I shared tips to improve your cooking and how to store leftovers. Remember, you can customize the filling to match your tastes or diet. Try different grains or flavors for a twist. With a bit of practice, you'll make perfect stuffed peppers every time. Enjoy creating your own tasty dishes!

Stuffed Bell Peppers

Elevate your meal prep with these vibrant veggie stuffed bell peppers! Bursting with flavors from quinoa, black beans, corn, and spices, this healthy dish is a feast for both the eyes and taste buds. Easy to make and packed with nutrients, it’s perfect for a quick weeknight dinner or a colorful addition to your next gathering.
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 kernels (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

½ cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside and inside of the peppers with olive oil and place them in a baking dish.

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

        In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until translucent. Add the minced garlic, cumin, smoked paprika, and chili powder, stirring for an additional minute until fragrant.

          Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Mix well and season with salt and pepper to taste.

            Spoon the quinoa and veggie mixture evenly into each bell pepper, packing it gently. Top each stuffed pepper with shredded cheese.

              Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the peppers are tender, and the cheese is bubbly and golden.

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

                  Prep Time: 15 min | Total Time: 55 min | Servings: 4