![- 4 large bell peppers (red, yellow, or green) - 1 cup quinoa (rinsed) - 2 cups vegetable broth (or water) - 1 can black beans (15 oz, drained and rinsed) - 1 cup corn (frozen or canned) - 1 medium onion (diced) - 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) - 1 cup shredded cheese (cheddar or pepper jack, optional) - Fresh cilantro or parsley for garnish For this dish, I love using fresh bell peppers. They add color and crunch. You can choose red, yellow, or green peppers based on your taste. Quinoa is a great base for stuffing. It’s full of nutrients and easy to cook. You should rinse it to remove any bitter taste. Black beans and corn bring a nice texture and flavor. They also add protein and fiber. Diced onion and garlic make the dish aromatic and tasty. You can adjust the spices to your liking. Cumin, smoked paprika, and chili powder give it warmth and depth. For a twist, add diced tomatoes and cheese if you like. These ingredients enhance the flavor. Top with fresh herbs for a bright finish. This recipe is simple yet full of flavor. You can find the Full Recipe to guide you through each step. Enjoy your cooking adventure! - Preheat your oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds. Preparing the bell peppers is easy. Just slice off the tops and scoop out the insides. This step helps make room for the tasty filling. I like to lightly brush the outside with olive oil for extra flavor and crispness. - In a medium saucepan, combine quinoa and vegetable broth. - Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Cooking quinoa is simple. Just mix it with vegetable broth in a pot. Bring it to a boil, then lower the heat. Cover it and let it simmer. After about 15 minutes, you’ll have fluffy quinoa. It’s a great base for the filling. - Heat olive oil in a large skillet over medium heat. - Add diced onion and sauté until translucent, then add minced garlic. Now, let’s sauté some veggies. Heat a bit of olive oil in a skillet. Add diced onion and cook until it turns soft and clear. This usually takes about 3-4 minutes. Then, add minced garlic and stir for another minute. The aroma will fill your kitchen! - Add black beans, corn, diced tomatoes, and spices to the skillet. - Stir until heated through, then mix in the cooked quinoa. Next, it’s time to bring everything together. Add black beans, corn, and diced tomatoes to your skillet. Sprinkle in your spices like cumin and chili powder for flavor. Mix it all well and heat for about 5 minutes. Finally, add the cooked quinoa and stir until combined. - Spoon the quinoa mixture into each prepared bell pepper. - Reserve some cheese for topping, if using. Now comes the fun part: stuffing! Use a spoon to fill each bell pepper with the quinoa mix. Don’t be shy; pack it in! If you like cheese, save some to sprinkle on top later. - Cover with aluminum foil and bake for 30 minutes. - Remove foil and bake an additional 10-15 minutes until tender. Place the stuffed peppers in a baking dish. Cover them with aluminum foil to keep them moist. Bake for 30 minutes. Then, remove the foil and bake for another 10-15 minutes. This will make them tender and delicious. You can find the Full Recipe at the start of this section. Enjoy your cooking! - To avoid soggy bell peppers, pre-bake them for 10 minutes. This helps them stay firm. - Rinse quinoa well before cooking. Use two cups of broth for one cup of quinoa. This keeps it fluffy. - Add cumin and smoked paprika for a warm taste. Fresh herbs like cilantro boost the flavor, too. - For cheese, add it only in the last 10 minutes of baking. This ensures it melts nicely and doesn’t burn. - Serve the stuffed peppers with a side salad for a complete meal. A light vinaigrette works great. - Garnish with fresh cilantro or parsley for color. A sprinkle of lime juice adds a zesty touch. For the full recipe, check out the vibrant quinoa-stuffed bell peppers! {{image_2}} You can make stuffed bell peppers vegan or vegetarian with simple swaps. For cheese, use vegan cheese or nutritional yeast. Instead of meat, add more beans or lentils. This option gives you plant-based protein and keeps the dish hearty. Quinoa is great, but try rice or couscous for a twist. Both options work well and change the texture. You can also mix in different vegetables like zucchini, spinach, or mushrooms. These additions boost flavor and nutrition. Want more heat? Add jalapeños or a dash of hot sauce. For milder flavors, skip the chili powder. You can also play with spices from other cuisines, like Italian herbs or curry powder. This lets you customize the dish to fit your taste. For the full recipe and more details, check out the [Full Recipe]. To keep your stuffed peppers fresh, let them cool first. Place them in a tight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. To freeze your stuffed bell peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer bag or container. They last for up to three months in the freezer. When ready to eat, take them out and thaw in the fridge overnight. For reheating, use the oven for the best taste. Set it to 350°F (175°C). Place the peppers in a baking dish with a little water. Cover with foil and bake for 20-25 minutes. You can also use a microwave. Just heat them for about 2-3 minutes. Make sure they are hot all the way through. Adding a splash of water can help keep them moist. Enjoy your tasty meal! Bake the stuffed peppers for 30 minutes covered with foil. Then, uncover and bake for another 10 to 15 minutes. This helps the peppers become tender and the cheese to melt nicely. Yes, you can prepare the stuffed peppers a day in advance. Just stuff the peppers and place them in the fridge. When you’re ready, bake them straight from the fridge. This saves time and keeps your meal fresh. Stuffed peppers pair well with many sides. Consider serving them with a simple green salad. You can also add some crusty bread or a side of rice. These options will round out your meal nicely. Stuffed peppers are quite healthy! They are packed with nutrients. Quinoa is a great source of protein and fiber. The peppers add vitamins A and C. Beans and corn also boost the nutrition, making this dish a great choice. Absolutely! You can use any bell pepper color: red, yellow, or green. Each adds a unique flavor. If you want to try something different, use poblano or jalapeño peppers for a bit of heat. Stuffed bell peppers are a tasty, healthy meal you can make easily. We covered the main ingredients like quinoa, black beans, and spices. I shared simple steps to prepare, cook, and bake the peppers. You learned tips to avoid soggy peppers and how to store leftovers too. Try different fillings and adjust spices to suit your taste. Cooking is fun, so experiment and enjoy your stuffed peppers.](https://southerndishes.com/wp-content/uploads/2025/06/85208949-c0e2-426a-afab-03706c6a0034-250x250.webp)
Stuffed Bell Peppers with Quinoa
Delight in these vibrant quinoa-stuffed bell peppers that are as tasty as they are colorful! Packed with nutritious quinoa, black beans, and fresh veggies, this dish is perfect for a healthy meal or a fun family dinner. Follow our simple step-by-step recipe and impress everyone at your table. Ready to spice up your meal plan? Click through to explore the full recipe and bring this delicious creation to your kitchen!