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Vegetarian Stuffed Bell Peppers

Yields4 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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.

Vegetarian Stuffed Bell Pepper

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

 

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. 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

 

  1. 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.
  2. 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.
  3. Add Cheese:
    • Stir in 1/2 cup shredded cheese until melted and evenly distributed.
Stuff the Peppers
3

 

  1. Fill the Peppers:
    • Spoon the prepared filling into each bell pepper, pressing gently to pack it in.
  2. Top with Cheese:
    • Sprinkle the remaining shredded cheese on top of each stuffed pepper.
Bake
4

 

  1. Cover and Cook:
    • Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Uncover and Finish:
    • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serving Suggestions
5

 

  1. Plate and Garnish:
    • Serve the stuffed peppers hot, garnished with fresh cilantro and lime wedges.
  2. 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.

Nutrition Facts

0 servings

Serving size