Go Back
If you're searching for a hearty yet healthy meal that ticks all the boxes for flavor, nutrition, and satisfaction, look no further than cheesy quinoa stuffed bell peppers. This vibrant dish not only pleases the palate but also nourishes the body, making it an ideal choice for anyone looking to enjoy a wholesome dinner. Stuffed bell peppers have gained popularity across various cuisines, each culture putting its unique spin on this versatile dish. Whether you're enjoying a comforting family meal or hosting a gathering, these stuffed peppers are sure to impress.

Cheesy Quinoa Stuffed Bell Peppers

Discover the vibrant and healthy world of cheesy quinoa stuffed bell peppers! This delicious dish combines the goodness of bell peppers, quinoa, black beans, and cheese, making for a nutritious and satisfying meal. Perfect for family dinners or gatherings, these customizable stuffed peppers are packed with vitamins, fiber, and protein. Learn how to prepare this delightful dish that’s as visually appealing as it is nourishing, perfect for any health-conscious eater.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a dairy-free alternative)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.

      Prepare the Bell Peppers: While the quinoa cooks, slice the tops off the bell peppers and remove the seeds and membranes. If you like, you can chop up the tops and add them to the filling mixture for extra flavor.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well until all ingredients are well incorporated.

          Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it down slightly. Leave some space at the top for the cheese.

            Add Cheese: Once the peppers are stuffed, sprinkle a generous amount of shredded cheddar cheese over the top of each one.

              Bake the Peppers: Arrange the stuffed peppers in a baking dish, standing them upright. If they don’t stand well on their own, you can slice a small bit off the bottom to flatten them. Pour a little water into the bottom of the dish (to create steam) and cover with aluminum foil. Bake in the preheated oven for 30 minutes.

                Finish Cooking: After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                  Garnish and Serve: Once done, take the peppers out of the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if desired. Serve warm and enjoy!

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4