Stuffed Bell Peppers

$- 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 or frozen) - Diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup shredded cheddar cheese (or dairy-free alternative) Stuffed bell peppers are a joy to make. The colors of the peppers pop, and they look great on the plate. Each bite is a mix of flavors and textures. You get the crunch from the peppers, the softness of the quinoa, and the hearty beans. Using quinoa as a base is smart. It’s not just tasty; it’s packed with nutrients. This meal is filling and good for you. The black beans add protein. They also bring a nice earthiness to the dish. Corn adds a sweet note that brightens every bite. The spices are simple but powerful. Cumin gives a warm, nutty flavor. Smoked paprika adds a bit of depth. Together, they make the stuffing sing. Finally, the cheese brings everything together. It melts beautifully and adds creaminess to the dish. You can find the full recipe for these stuffed bell peppers in our guide. Enjoy crafting a meal that is both colorful and nutritious! First, you need to preheat your oven to 375°F (190°C). This step warms the oven so your peppers bake evenly. While the oven heats, trim the tops off the bell peppers. Remove the seeds and membranes inside. This way, the peppers are ready to hold your tasty filling. I like to brush the outside with a little olive oil. This gives them a nice color and flavor when baking. In a saucepan, combine 1 cup of rinsed quinoa with 2 cups of vegetable broth. Bring this mixture to a boil. Once it boils, lower the heat to a simmer. Cover the pan and cook for about 15 minutes. This helps the quinoa become fluffy and absorb all the liquid. After cooking, take it off the heat and let it cool for a few minutes. In a large mixing bowl, combine your cooked quinoa with the other ingredients. Add the black beans, corn, diced tomatoes, and spices like cumin and paprika. It's important to season this mixture to taste with salt and pepper. Mixing well ensures every bite is full of flavor. Now, it’s time to fill the peppers. Spoon the quinoa mixture into each bell pepper. Press down gently to pack the filling well. Once filled, sprinkle the remaining cheddar cheese on top. Cover the baking dish with foil and place it in the oven. Bake for 25 minutes. After that, take off the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and golden. Once done, let them cool for a few minutes before serving. Enjoy your delicious stuffed bell peppers! For the complete recipe, check out the Full Recipe. To ensure even filling distribution, fill each pepper with care. Start by spooning in the mixture and press down lightly. This helps pack the filling inside. When you fill the peppers evenly, every bite is full of flavor. To prevent peppers from getting soggy, avoid overcooking. Bake them just until the cheese is bubbly and golden. If you want extra crispiness, bake them uncovered for the last few minutes. You can also lightly brush the insides with olive oil before filling. Consider adding more spices for a kick. A pinch of cayenne or chili powder can add heat. You can also mix in herbs like oregano or basil for fresh flavors. If you like a tangy taste, add a splash of lime juice to the filling. Pair your stuffed peppers with fresh salad or a side of rice. A light, zesty dressing goes well with the dish. For drinks, serve a crisp white wine or sparkling water with lime. Modify cook times based on pepper size. Smaller peppers cook faster than larger ones. Start checking for doneness after 20 minutes if you use small peppers. You want them tender but not mushy. If you swap cheeses, adjust the cooking time. Soft cheeses melt fast, while hard cheeses take longer. Keep an eye on your peppers to avoid burning the cheese. For the full recipe, check the instructions above. {{image_2}} For a tasty vegetarian meal, you can swap meat with hearty beans or lentils. Black beans are a great choice, as they add fiber and protein. You can also use lentils for a slightly different texture. To boost flavor and crunch, add extra veggies, like zucchini or mushrooms. Chop them small so they mix well and keep the peppers light. If you want a lower-carb meal, try using cauliflower rice instead of quinoa. This swap cuts carbs and adds a nice crunch. You can simply pulse cauliflower florets in a food processor until they look like rice. For protein, use shredded chicken or turkey. These options keep the dish filling without the carbs from grains. Changing spices can take your stuffed peppers to new levels. For a Mexican twist, add taco seasoning and top with avocado. If you prefer Italian, use oregano and basil, then finish with mozzarella cheese. You can also switch up the cheese. Try feta for a tangy flavor or a dairy-free cheese for a vegan option. Get creative and find what flavors you love! For the full recipe, check out my cheesy quinoa and black bean stuffed bell peppers. After you enjoy your stuffed bell peppers, store any leftovers in the fridge. Keep them in an airtight container. This keeps the peppers fresh and tasty. If you have a lot, you can divide them into smaller portions. This way, it's easier to reheat later. If you want to save some for later, freezing is a great option. First, let the stuffed peppers cool completely. Then, wrap each pepper in plastic wrap. Place them in a freezer-safe bag or container. This method helps keep out air and prevents freezer burn. When you’re ready to eat, thaw them in the fridge overnight. For reheating, pop them in the oven at 350°F (175°C) until heated through. Stuffed bell peppers stay fresh in the fridge for about 3-4 days. If you freeze them, they can last for up to 3 months. Always check for signs of spoilage. If the peppers smell off or look slimy, it’s best to toss them. Keeping track of how long they’ve been stored helps you enjoy them at their best! To cook stuffed bell peppers, you need about 50 minutes. This includes 15 minutes for prep and 35 minutes for baking. You can make the filling while the oven heats up. Once the peppers bake, they become soft and tasty. Yes, you can make stuffed bell peppers ahead. Prepare the filling and stuff the peppers. Cover them and store them in the fridge for up to two days. Just bake them when ready to serve. This saves time on busy days. Stuffed bell peppers pair well with many sides. Try a fresh salad or garlic bread. Rice or quinoa works too. For drinks, serve iced tea or a light white wine. These choices balance the flavors and create a complete meal. You can easily customize the fillings. For a meat option, use ground turkey or beef. For a vegetarian dish, add more beans or any veggies you like. You can also use rice, farro, or even lentils. This makes the dish fit any diet. Stuffed bell peppers offer a fun and healthy meal. We explored main and additional ingredients, spices, and toppings. I provided clear step-by-step instructions for easy prep. You learned tips for perfecting texture and flavor. There are endless variations to suit your taste. Plus, I shared useful storage info for leftovers. Now you can create your own delicious stuffed peppers. Enjoy experimenting with flavors and ingredients. Your tasty dish awaits!$

Discover the delicious world of stuffed bell peppers, a flavorful and nutritious meal that's easy to make! Packed with vibrant veggies, protein-rich quinoa, and hearty black beans, this recipe is perfect for any occasion. Get inspired with tips on customizing flavors and achieving the perfect texture.

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 or frozen)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 cup diced tomatoes (canned or fresh)

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

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions

Preheat your oven to 375°F (190°C).

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

In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy and all the liquid is absorbed. Remove from heat and let cool slightly.

In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, onion powder, garlic powder, and half of the cheddar cheese. Season with salt and pepper to taste, mixing everything until well combined.

Spoon the quinoa mixture evenly into each prepared bell pepper, pressing down lightly to pack the filling.

Top each stuffed pepper with the remaining cheddar cheese.

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

Remove from the oven and let them cool for a few minutes.

Serve the stuffed peppers garnished with fresh cilantro and lime wedges on the side.

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