Save These quinoa-stuffed bell peppers are my go-to solution for those nights when I want something hearty but light, vibrant, and loaded with nourishing ingredients. It is a weeknight dinner I rely on whenever I need a vegetarian meal that will leave everyone smiling and satisfied.
I started making this recipe when I wanted to impress a health-conscious friend for dinner now it is a staple in rotations because leftovers are just as delicious.
Ingredients
- Bell peppers: Bright sturdy vessels for filling I look for ones that feel heavy and have glossy skins for best flavor and structure
- Quinoa: Fluffy protein-packed seed that soaks up the spices well Always rinse before cooking to remove bitterness
- Black beans: Creamy texture and plant protein boost Choose low sodium canned beans or cook your own for depth
- Corn kernels: Pop of sweetness and texture Use fresh in summer or frozen year-round
- Onion and garlic: Build savory backbone go for yellow or sweet onions and fresh garlic
- Vegetable broth: Infuses quinoa with flavor Opt for reduced sodium to control saltiness
- Ground cumin and smoked paprika: Warmth earthiness and subtle smoky note Fresh spices make all the difference
- Chili powder: Adds gentle heat Taste and adjust to preference
- Diced tomatoes: Juicy acidity balances the dish Choose ripe fresh tomatoes or high quality canned
- Shredded Mexican blend cheese or cheddar: Creamy melted topping Use sharp cheese for an extra punch or sub in vegan option
- Fresh cilantro: Bright finish Adds herby freshness Flavor is best right after chopping
- Plain Greek yogurt or avocado crema: Creamy cooling garnish Use thick yogurt for tang or blend avocado with lime juice for dairy free version
- Salt and black pepper: Essential for brightening all the flavors Taste often as you go
- Olive oil: For sautéing and brushing keeps the peppers tender and moist Use a good quality extra virgin oil
Instructions
- Cook the Quinoa:
- Add the rinsed quinoa and vegetable broth to a medium saucepan Bring to a boil over medium high heat Once boiling reduce to low cover and let simmer for about 15 minutes or until all the liquid is absorbed Fluff the cooked quinoa with a fork and set aside to cool slightly
- Sauté the Aromatics:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius While it preheats warm olive oil in a skillet over medium heat Add finely chopped onion and cook for about three minutes until the onion turns translucent Stir in the minced garlic and cook for about thirty seconds stirring constantly so it does not burn
- Build the Filling:
- Add black beans corn cooked quinoa cumin smoked paprika chili powder diced tomatoes salt and black pepper Stir well to combine and cook for two to three minutes until everything is warmed through Taste and adjust seasoning if needed so the filling is flavorful on its own
- Prep the Peppers:
- Slice each bell pepper in half lengthwise and remove seeds and membranes Brush each half inside and out with olive oil then sprinkle all sides with salt and pepper Arrange the peppers cut side up in a baking dish so they nestle in snugly
- Stuff and Bake:
- Spoon the filling into each bell pepper half pressing in gently so the tops are nicely mounded Cover the baking dish tightly with foil to trap steam and bake for twenty minutes Remove the foil sprinkle shredded cheese over the stuffed peppers and return them to the oven Bake uncovered for another eight to ten minutes until the cheese bubbles and the peppers become tender
- Garnish and Serve:
- Remove peppers from the oven and rest for a few minutes before serving Sprinkle generously with chopped cilantro Add a spoonful of Greek yogurt or avocado crema if you like for a creamy rich finish Serve warm from the baking dish
Save My kids always rush to claim their favorite color pepper for dinner and I love seeing their faces light up when they watch the cheese melt under the broiler One of my fondest memories is pulling this dish from the oven on a snowy night and seeing the steam curl around the fragrant filling
Storage Tips
Leftover peppers keep well in the fridge for three to four days Store in an airtight container For best texture reheat in the oven at 350 degrees until warmed through Though the peppers soften slightly overnight the flavor deepens and the cheese stays melty
Ingredient Substitutions
Swap out black beans for pinto beans kidney beans or even crumbled tofu for extra protein If you are not vegetarian try adding cooked ground turkey or chicken Instead of Mexican blend cheese use mozzarella sharp cheddar or your favorite vegan shreds
Serving Suggestions
Serve these peppers over a bed of baby greens or with a side of guacamole and tortilla chips For a bigger meal add a citrusy cabbage slaw or a scoop of Spanish rice at the table These peppers also slice up beautifully for meal prep bowls with avocado
Cultural Background
Stuffed peppers are a classic comfort food in many cuisines from Eastern European to Mediterranean This modern American style shines with southwestern spices and plenty of vegetables making it at home for weeknight suppers or holiday tables
Seasonal Adaptations
In summer use fresh sweet corn diced zucchini or even chopped spinach to mix into the filling In winter roast the peppers before stuffing for a sweeter earthier flavor For holidays double the batch and bake in advance then reheat just before serving so you can enjoy more time with friends
Save Make a double batch and freeze leftovers for easy lunches or meal prepping The vibrant flavors get even better as the peppers sit overnight
Cooking Questions
- → Can I use red and yellow peppers together?
Yes, using a mix of red, yellow, or orange bell peppers adds visual appeal and sweet flavor diversity to the dish.
- → How do I make this vegan?
Simply substitute regular cheese for vegan cheese and replace Greek yogurt with a plant-based alternative.
- → Can I prepare stuffed peppers in advance?
Stuffed peppers can be assembled ahead, refrigerated up to 24 hours, and baked when ready to serve. Add 5 minutes to baking time if cold.
- → What can I serve with quinoa-stuffed peppers?
Pair with a crisp green salad, tortilla chips, or sliced avocado for a complete and refreshing meal.
- → Is this dish gluten-free?
Yes, when using certified gluten-free broth and cheese, the dish remains gluten-free and suitable for most diets.
- → How can I boost the protein?
Add cooked ground turkey or crumbled tofu to the filling for extra protein without changing the main flavors.