Save It Colorful bell peppers filled with a savory blend of black beans, quinoa, vegetables, and spices, baked to perfection for a wholesome, satisfying meal.
I first made these stuffed peppers when I wanted a comforting dish that was also nutritious and simple to prepare.
Ingredients
- Peppers: 4 large bell peppers (any color), tops cut off and seeds removed
- Filling: 1 cup (180 g) cooked quinoa, 1 can (15 oz / 425 g) black beans, drained and rinsed, 1 cup (150 g) corn kernels (fresh, frozen, or canned), 1 medium red onion, finely chopped, 2 cloves garlic, minced, 1 medium tomato, diced, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 cup (10 g) fresh cilantro, chopped, 1 tablespoon olive oil, 1 cup (100 g) shredded cheddar or Monterey Jack cheese (optional omit for vegan)
- Topping: 1 avocado sliced (optional), Fresh cilantro chopped (optional), Lime wedges (optional)
Instructions
- Preheat the oven:
- Preheat oven to 375°F (190°C).
- Prepare peppers:
- Place the hollowed bell peppers upright in a baking dish. Lightly brush the outsides with olive oil.
- Cook filling base:
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add red onion and sauté for 34 minutes until softened. Add garlic and cook for 1 minute more.
- Add remaining filling ingredients:
- Stir in tomato, corn, cooked quinoa, black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 5 minutes, stirring often, until heated through.
- Finish filling:
- Remove skillet from heat. Stir in chopped cilantro and half of the shredded cheese if using.
- Fill peppers:
- Spoon the quinoa and bean mixture evenly into the hollowed bell peppers. Top with remaining cheese if desired.
- Bake covered:
- Add 23 tablespoons water to the bottom of the baking dish. Cover dish with foil and bake for 30 minutes.
- Bake uncovered:
- Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
- Serve:
- Serve hot, garnished with avocado slices, extra cilantro, and lime wedges if desired.
Save It This recipe always brings my family together, sharing stories while enjoying a wholesome, delicious meal.
Required Tools
Large skillet, Baking dish, Sharp knife, Cutting board, Measuring cups and spoons, Aluminum foil
Allergen Information
Contains dairy if cheese is used. Gluten-free if all ingredients are certified gluten-free. Always check labels for potential allergens in canned goods and cheese.
Nutritional Information
Per serving with cheese: Calories 340, Total Fat 11 g, Carbohydrates 46 g, Protein 14 g
Save It Enjoy these colorful stuffed peppers fresh from the oven for a vibrant and nourishing meal.
Recipe FAQs
- → What peppers work best for stuffing?
Large bell peppers of any color are ideal as they hold the filling well and bake evenly.
- → Can I make this dish vegan?
Yes, simply omit the cheese or substitute with a plant-based alternative for a fully vegan version.
- → How do I prevent peppers from drying out during baking?
Add a few tablespoons of water to the baking dish and cover it with foil to keep the peppers moist while baking.
- → What spices enhance the filling's flavor?
Ground cumin, smoked paprika, chili powder, salt, and black pepper provide a warm, smoky depth that complements the beans and quinoa.
- → Can leftover filling be used differently?
Leftover filling works wonderfully as a hearty burrito or taco stuffing, offering versatility beyond the peppers.