These Quinoa Stuffed Peppers are a healthy, flavorful, and filling dish perfect for lunch or dinner. The bell peppers are stuffed with a savory quinoa mixture, packed with black beans, corn, diced tomatoes, and seasoned with cumin and paprika. Topped with melted Monterey Jack cheese, these peppers provide a balance of protein, fiber, and vibrant flavors. You can customize the toppings with fresh cilantro, creamy avocado, or tangy sour cream for extra flavor and texture.
Quinoa Stuffed Peppers
6
servings10
minutes40
minutes350
kcalIngredients
6 medium bell peppers (tops cut off and cores removed)
1 cup uncooked quinoa (rinsed and drained)
2 cups low-sodium vegetable broth
1 tablespoon olive oil
1 small onion (chopped)
2 garlic cloves (minced)
1 (15-ounce) can diced tomatoes
1 (15-ounce) can black beans (drained and rinsed)
1 cup frozen corn (thawed)
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup shredded Monterey Jack cheese
- Optional toppings:
chopped cilantro, diced avocado, sour cream
Directions
- Cook the quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Let it sit for 5 minutes before fluffing with a fork.
- Prepare the peppers: Preheat oven to 375°F (190°C). Cut peppers in half, remove seeds and membranes, then place in a baking dish with the cut side up. Pour water around the peppers.
- Cook the filling: Heat olive oil in a skillet. Sauté onion for 2-3 minutes, then add garlic and cook for another minute. Stir in cooked quinoa, diced tomatoes, black beans, and corn. Add cumin, paprika, salt, and pepper, and cook for another 5 minutes on low heat.
- Stuff the peppers: Spoon the quinoa mixture into each pepper half. Top with shredded Monterey Jack cheese.
- Bake: Bake for 30-35 minutes, or until peppers are tender and cheese is melted.
- Serve: Garnish with cilantro, avocado, or sour cream if desired, and enjoy!
Recipe Video
Notes
- For a Vegan Version:
Omit the Monterey Jack cheese or substitute it with a dairy-free cheese alternative. - pice It Up:
If you like a bit of heat, add a pinch of cayenne pepper or some chopped jalapeños to the quinoa filling. - Storage:
Leftover stuffed peppers can be stored in the refrigerator for up to 3-4 days. They can be reheated in the microwave or oven for a quick meal.
This dish is a great way to enjoy a hearty, nutritious meal that’s both satisfying and packed with flavor. It’s vegetarian, high in fiber, and offers a nice mix of protein from the quinoa and black beans. It also makes for an easy meal prep option for the week ahead!
