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Homemade Stuffed Bell Peppers with Quinoa recipe photo

Stuffed Bell Peppers with Quinoa

This Stuffed Bell Peppers with Quinoa recipe is wholesome, colorful, and packed with plant-based protein and flavor!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Medium Saucepan
  • Baking Dish
  • Large Skillet

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 cup black beans drained and rinsed
  • 1 cup corn frozen or canned
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 1 cup shredded cheese cheddar or your choice
  • 2 tablespoons olive oil
  • fresh cilantro for garnish

Instructions
 

  • Start by rinsing the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until tender and liquid absorbed. Fluff with a fork and set aside.
  • Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove seeds and membranes. Lightly brush the outside and inside of each pepper with 1 tablespoon of olive oil. Place peppers upright in a baking dish.
  • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic, cumin, and chili powder, cooking for another minute until fragrant.
  • Add black beans, corn, and cooked quinoa to the skillet. Stir to combine and cook for 2-3 minutes to meld flavors. Season with salt and pepper to taste. Remove from heat.
  • Spoon the quinoa mixture into each bell pepper, packing gently but firmly. Fill each pepper all the way to the top.
  • Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove foil, sprinkle shredded cheese over the tops, and bake uncovered for an additional 5-10 minutes until cheese is melted and bubbly.
  • Remove peppers from oven and let cool slightly. Garnish with fresh cilantro leaves for color and flavor. Serve warm and enjoy!

Notes

  • Rinse quinoa well to avoid bitterness in the filling.
  • Do not overfill the peppers to prevent spilling during baking.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
Keyword Easy, Gluten-Free, Healthy, Quinoa, Vegetarian