Quinoa-Stuffed Bell Peppers
Colorful bell peppers stuffed with quinoa, black beans, corn, and spices for a healthy and delicious meal.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Nutrition Facts
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Instructions
Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place in a baking dish.
Cook quinoa according to package instructions. Typically, combine 1 cup quinoa with 2 cups water, bring to a boil, then simmer for 15 minutes until water is absorbed.
Heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
Add black beans, corn, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes until heated through.
Mix the cooked quinoa with the skillet ingredients. Taste and adjust seasoning if needed. Stir in half of the shredded cheese.
Spoon the quinoa mixture into the prepared bell peppers, packing it down lightly. Top with remaining cheese. Cover the baking dish with foil.
Bake for 25 minutes. Remove foil and bake for an additional 5 minutes until cheese is bubbly and peppers are tender. Garnish with fresh cilantro before serving.
Chef's Tips
- Meal Prep: You can prepare the quinoa mixture a day ahead and store it in the fridge until ready to stuff and bake the peppers.
- Protein Boost: Add cooked ground turkey or chicken to the quinoa mixture for extra protein.
- Vegan Option: Omit the cheese or use a dairy-free alternative to make this dish vegan.
- Spice Level: Adjust the amount of chili powder or add diced jalapeños for more heat.
- Leftovers: Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
