Quinoa Stuffed Bell Peppers (Print View)

Bell peppers packed with quinoa, beans, veggies, and cheese for a vibrant, nutritious vegetarian dish.

# Components:

→ Peppers

01 - 4 large bell peppers, any color, halved lengthwise and seeds removed
02 - 1 tablespoon olive oil
03 - Salt and black pepper, to taste

→ Quinoa Filling

04 - 1 cup quinoa, rinsed
05 - 2 cups vegetable broth
06 - 1 tablespoon olive oil
07 - 1 small onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 cup canned black beans, drained and rinsed
10 - 1 cup corn kernels, fresh or frozen
11 - 1 teaspoon ground cumin
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon chili powder
14 - Salt and pepper, to taste
15 - 1/2 cup diced tomatoes

→ Topping

16 - 1/2 cup shredded Mexican blend cheese or cheddar
17 - 2 tablespoons chopped fresh cilantro
18 - 2 tablespoons plain Greek yogurt or avocado crema, optional

# Directions:

01 - In a medium saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid has absorbed. Fluff with a fork and set aside.
02 - Preheat oven to 375°F. In a skillet set over medium heat, warm olive oil. Add finely chopped onion and cook until translucent, about 3 minutes. Stir in minced garlic and cook for 30 seconds.
03 - Stir in black beans, corn kernels, cooked quinoa, ground cumin, smoked paprika, chili powder, diced tomatoes, salt, and pepper. Combine thoroughly and cook until heated through.
04 - Brush bell pepper halves with olive oil and season with salt and black pepper. Arrange peppers cut-side up in a baking dish.
05 - Fill each pepper half generously with quinoa mixture. Cover dish with foil and bake for 20 minutes. Uncover, sprinkle cheese over the peppers, and continue baking 8 to 10 minutes more until cheese is melted and peppers are tender.
06 - Top with chopped cilantro. Add a dollop of Greek yogurt or avocado crema if desired and serve immediately.

# Expert Advice:

01 -
  • Colorful and appealing main dish even picky eaters love it
  • Packed with plant-based protein fiber and vitamins for a filling meal
  • Flexible options to make it vegan gluten-free or extra protein-rich
  • Ready in under an hour with only pantry basics and easy-to-find produce
02 -
  • Complete vegetarian meal with balanced plant protein and fiber
  • Naturally gluten free if you check your broth and cheese
  • Freezes beautifully for make ahead meal prep
  • Cooks in less than an hour but tastes even better the next day
03 -
  • Always use freshly ground cumin and smoked paprika for the deepest flavor If you like a char on your peppers lightly broil them at the end just until the cheese bubbles
  • Keep the cooked quinoa slightly underdone in step one to avoid mushy filling as it absorbs moisture while baking I learned the hard way do not crowd the peppers or their juices will pool at the bottom and make the filling soggy

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