Go Back
When it comes to healthy and visually appealing meals, few dishes can compete with Colorful Quinoa and Black Bean Stuffed Bell Peppers. This vibrant recipe not only tantalizes your taste buds but also serves as a feast for the eyes. Packed with nutrients and flavors, these stuffed peppers make for a perfect meal that can cater to various dietary preferences, from vegetarian and vegan to gluten-free.

Stuffed Bell Peppers Treats

Discover the vibrant world of Colorful Quinoa and Black Bean Stuffed Bell Peppers! This nutritious dish not only delights the eyes with its array of colors but also packs a punch with its health benefits. Quinoa and black beans come together to create a satisfying and protein-rich filling, while bell peppers add a sweet crunch. Perfect for any dietary preference, this recipe allows for easy customization. Whether for a family dinner or meal prep, enjoy this wholesome and delicious dish that everyone will love!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth or water

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

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff with a fork.

      Sauté Vegetables: In a large skillet over medium heat, add a splash of oil and sauté the chopped red onion for about 3-4 minutes until translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.

        Combine Filling Ingredients: In the skillet with the onion and garlic, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and black pepper. Stir to combine well and cook for another 5 minutes until everything is heated through. Remove from heat and mix in half of the shredded cheese.

          Prepare Bell Peppers: While the filling cools a bit, slice the tops off the bell peppers and remove the seeds and membranes. You can also chop some of the bell pepper tops to add to the filling, if desired.

            Stuff the Peppers: Fill each bell pepper generously with the quinoa and black bean mixture. Place the stuffed peppers upright in a baking dish. If desired, sprinkle the remaining cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

                Serve: Once baked, remove from the oven and let rest for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of flavor.

                  Enjoy your vibrant and nourishing stuffed bell peppers that are sure to delight both the eyes and the palate!

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4