CategoryMain Courses, Vegetarian
These Vegetarian Stuffed Bell Peppers are vibrant, healthy, and packed with flavor. Filled with a savory mixture of quinoa, black beans, corn, and diced tomatoes, then topped with melted cheese, they’re a wholesome main course that’s perfect for weeknight dinners or meal prep.
For the Peppers
4 large bell peppers (any color, tops removed and seeds/core cleaned)
For the Filling
1 cup cooked quinoa (or rice)
1 can black beans (14 oz, drained and rinsed)
1 cup corn kernels (fresh, frozen, or canned)
1 can diced tomatoes (14 oz, drained)
½ cup shredded cheese (cheddar, Monterey Jack, or your choice)
1 small onion (diced)
2 cloves garlic (minced)
1 tsp chili powder
½ tsp teaspoon cumin
½ tsp teaspoon paprika
Salt and black pepper (to taste)
2 tbsp olive oil
For Topping and Garnish
½ cup shredded cheese (for topping)
Fresh cilantro (chopped)
Lime wedges (optional)
Sour cream or salsa (optional)
Prepare the Peppers
1
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Slice the tops off the bell peppers and remove the seeds and core. Place the peppers upright in a baking dish and lightly brush the outsides with olive oil.
Make the Filling
2
- Sauté Aromatics:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Combine Ingredients:
- Add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for 3-5 minutes until heated through.
- Add Cheese:
- Stir in 1/2 cup shredded cheese until melted and evenly distributed.
Stuff the Peppers
3
- Fill the Peppers:
- Spoon the prepared filling into each bell pepper, pressing gently to pack it in.
- Top with Cheese:
- Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Bake
4
- Cover and Cook:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and Finish:
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving Suggestions
5
- Plate and Garnish:
- Serve the stuffed peppers hot, garnished with fresh cilantro and lime wedges.
- Add Condiments:
- Pair with a dollop of sour cream, salsa, or guacamole for added flavor.
Pro Tips
6
- Make It Vegan: Use vegan cheese or omit the cheese entirely for a dairy-free version.
- Customizable Filling: Add chopped spinach, zucchini, or other veggies for variety. You can also use brown rice or farro instead of quinoa.
- Meal Prep: Prepare the filling a day ahead to save time.
Ingredients
For the Peppers
4 large bell peppers (any color, tops removed and seeds/core cleaned)
For the Filling
1 cup cooked quinoa (or rice)
1 can black beans (14 oz, drained and rinsed)
1 cup corn kernels (fresh, frozen, or canned)
1 can diced tomatoes (14 oz, drained)
½ cup shredded cheese (cheddar, Monterey Jack, or your choice)
1 small onion (diced)
2 cloves garlic (minced)
1 tsp chili powder
½ tsp teaspoon cumin
½ tsp teaspoon paprika
Salt and black pepper (to taste)
2 tbsp olive oil
For Topping and Garnish
½ cup shredded cheese (for topping)
Fresh cilantro (chopped)
Lime wedges (optional)
Sour cream or salsa (optional)
Directions
Prepare the Peppers
1
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Slice the tops off the bell peppers and remove the seeds and core. Place the peppers upright in a baking dish and lightly brush the outsides with olive oil.
Make the Filling
2
- Sauté Aromatics:
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute.
- Combine Ingredients:
- Add the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, paprika, salt, and pepper to the skillet. Mix well and cook for 3-5 minutes until heated through.
- Add Cheese:
- Stir in 1/2 cup shredded cheese until melted and evenly distributed.
Stuff the Peppers
3
- Fill the Peppers:
- Spoon the prepared filling into each bell pepper, pressing gently to pack it in.
- Top with Cheese:
- Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Bake
4
- Cover and Cook:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Uncover and Finish:
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving Suggestions
5
- Plate and Garnish:
- Serve the stuffed peppers hot, garnished with fresh cilantro and lime wedges.
- Add Condiments:
- Pair with a dollop of sour cream, salsa, or guacamole for added flavor.
Pro Tips
6
- Make It Vegan: Use vegan cheese or omit the cheese entirely for a dairy-free version.
- Customizable Filling: Add chopped spinach, zucchini, or other veggies for variety. You can also use brown rice or farro instead of quinoa.
- Meal Prep: Prepare the filling a day ahead to save time.
Notes
Visited 1 times, 1 visit(s) today