Stuffed Bell Peppers

$- 4 large bell peppers (any color) - 1 cup cooked quinoa - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - ½ teaspoon chili powder - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or your choice) - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) This recipe is full of fresh, vibrant ingredients. Bell peppers are colorful and packed with vitamins. Quinoa adds protein and fiber, making it a great base. Black beans add texture and more protein. Corn gives a sweet crunch, while onion and garlic add flavor. This dish is not just tasty; it’s also healthy. Each stuffed pepper has a good mix of protein, carbs, and fats. They are low in calories and high in nutrients. You get vitamins A and C from the peppers. Quinoa and beans provide protein and fiber. These stuffed bell peppers fit many diets. They are vegetarian and can be made vegan by skipping the cheese. You can also make them gluten-free by checking your ingredients. This dish is a great choice for anyone looking to eat healthier. If you need more ideas, check out the Full Recipe for variations! Start by preheating your oven to 375°F (190°C). Grab your bell peppers and cut off the tops. Remove the seeds and membranes. Drizzle a bit of olive oil on each pepper and sprinkle with salt. Place them upright in a baking dish. In a large skillet, heat two tablespoons of olive oil over medium heat. Add the diced onion and minced garlic. Sauté them until they smell great and turn soft, which takes about 3-4 minutes. Next, stir in the cumin, paprika, chili powder, salt, and pepper. Cook these spices for about 1 minute to bring out their flavors. Now, add in the cooked quinoa, black beans, corn, and diced tomatoes. Mix everything well and let it cook for another 5 minutes. This helps the flavors blend together nicely. After that, take the skillet off the heat and fold in half of the shredded cheese. This makes the filling creamy and delicious. Now, carefully spoon the quinoa mixture into each bell pepper. Press down a bit to fit as much filling as you can. Once filled, sprinkle the remaining cheese on top of each pepper. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. You want the cheese to be bubbly and the peppers tender. Once done, take them out of the oven and let cool for a few minutes. Don't forget to garnish with fresh cilantro before serving. Enjoy your stuffed bell peppers! To make the best stuffed peppers, start with fresh bell peppers. Look for firm peppers with bright colors. Cut the tops off and remove the seeds carefully. A light drizzle of olive oil helps enhance flavor. Pre-baking the peppers for about 10 minutes can soften them. This step makes them tender and ready for stuffing. Stuffed peppers shine as a main dish. Pair them with a fresh salad for a complete meal. You can also serve them with a side of rice or crusty bread. For a fun twist, try adding avocado slices or sour cream on top! Use a sharp knife for cutting peppers. A sturdy baking dish keeps the peppers upright. A skillet helps with mixing ingredients easily. Don’t forget measuring cups for accurate portions. A spatula helps in mixing and serving your delicious stuffed peppers. For the best results, a food thermometer can ensure they are cooked through. For the full recipe, check out the details above! {{image_2}} For meat lovers, stuffed peppers can be packed with ground beef, turkey, or chicken. Start by browning one pound of your choice of meat in a skillet. Add diced onions and garlic, cooking until tender. Mix in cooked rice, diced tomatoes, and your favorite spices. Fill the peppers and top with cheese, just like in the full recipe. Bake until the meat is fully cooked and the peppers are tender. If you prefer a vegetarian dish, you can use lentils or chickpeas instead of meat. Cook one cup of lentils in water until tender, about 20-25 minutes. Mix cooked lentils with diced veggies, such as zucchini or mushrooms, and add spices. This creates a hearty filling. Top with cheese or nutritional yeast for a cheesy flavor. Stuffed peppers are naturally gluten-free. Just ensure all your ingredients, like sauces or spices, are free from gluten. You can use quinoa or rice as a base. For a twist, try using cauliflower rice. It adds a nice texture and is low in carbs. Fill the peppers, top with cheese, and bake as you normally would. Enjoy a tasty, gluten-free meal! You can keep stuffed bell peppers in the fridge. Place them in a sealed container. They stay fresh for up to three days. Make sure they cool down before you store them. This helps prevent sogginess. If you have leftovers, enjoy them for lunch or dinner later! Freezing is a great way to save stuffed bell peppers for later. First, let the peppers cool completely. Wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheating stuffed bell peppers is easy. You can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Heat for about 20 minutes. If you use a microwave, place the peppers on a plate. Heat on high for 2-3 minutes. Check if they are hot all the way through. Enjoy your delicious meal again! Stuffed bell peppers stay good in the fridge for up to four days. Store them in an airtight container. They taste great when reheated. Just warm them in the oven or microwave. Yes, you can freeze stuffed bell peppers. Wrap them tightly in plastic wrap or foil. Place them in a freezer-safe bag. They last for up to three months. Thaw them in the fridge before reheating. You can use rice, couscous, or farro instead of quinoa. Each option brings a unique taste and texture. Rice is soft and fluffy. Couscous cooks quickly. Farro has a nice chew and nutty flavor. Choose what you prefer! To add heat, mix in diced jalapeños or red pepper flakes. You can also use a spicy cheese. A dash of hot sauce in the filling works well too. Adjust the spice to your taste. Enjoy the kick! This dish is colorful and packed with flavor. The bell peppers hold a mix of quinoa, black beans, and spices. It is a wholesome meal that is easy to make. Here’s how to prepare it: 1. Preheat the oven. Set it to 375°F (190°C). 2. Prepare the peppers. Cut the tops off four large bell peppers. Remove the seeds and membranes. Drizzle a bit of olive oil on each pepper and add salt. Place them upright in a baking dish. 3. Sauté the onion and garlic. Heat olive oil in a skillet over medium heat. Add diced red onion and minced garlic. Cook until they soften, about 3-4 minutes. 4. Add spices. Stir in cumin, paprika, chili powder, salt, and pepper. Toast these spices for about 1 minute. 5. Mix in the filling. Add cooked quinoa, black beans, corn, and diced tomatoes to the skillet. Stir well and let it cook for 5 minutes. 6. Incorporate cheese. Remove from heat and fold in half of your shredded cheese. Mix until it melts. 7. Stuff the peppers. Spoon the filling into each bell pepper. Press down slightly to fit more in. 8. Top with cheese. Add the remaining cheese on top of the stuffed peppers. 9. Bake. Cover the dish with foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and the peppers are tender. 10. Garnish. Once done, take them out and let them cool for a few minutes. Sprinkle fresh cilantro on top. This recipe serves four and takes about 50 minutes to make. You can find the full recipe to explore more options and details. Stuffed bell peppers are a delicious way to mix flavors and textures. In this guide, we covered the key ingredients, nutritional info, and variations for meat lovers or those avoiding gluten. I shared easy steps to prepare and cook, plus tips for perfecting your dish. Remember, stored leftovers can be tasty too. With these tools and ideas, you can make a great meal that suits your needs. Enjoy your cooking journey with these tasty stuffed peppers!$

Discover the mouthwatering recipe for Crispy Quinoa and Black Bean Stuffed Bell Peppers! These vibrant peppers are filled with a delicious mix of quinoa, black beans, corn, and spices, topped with melty cheese for the perfect meal. Ready in just under an hour, this recipe is easy to follow and sure to delight your taste buds. Click through to explore the complete recipe and learn how to make this tasty dish at home!

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 cup cooked quinoa

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

1 cup corn (fresh or frozen)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or your choice)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle a little olive oil over each pepper and sprinkle with salt. Place them in a baking dish upright.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent (about 3-4 minutes).

Stir in the cumin, paprika, chili powder, salt, and pepper, allowing them to toast for about 1 minute.

Add the cooked quinoa, black beans, corn, and diced tomatoes to the skillet, stirring well to combine. Let the mixture cook for an additional 5 minutes, allowing all flavors to meld together.

Remove the skillet from heat and fold in half of the shredded cheese, mixing until melted and creamy.

Carefully spoon the quinoa mixture into each bell pepper, pressing down slightly to fit as much filling as possible.

Top each stuffed pepper with the remaining shredded cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10-15 minutes, until the cheese is bubbly and the peppers are tender.

Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.

Prep Time, Total Time, Servings: 15 min | 50 min | 4 servings