Go Back
Cheesy quinoa stuffed bell peppers are a vibrant and nutritious dish that brings together the flavors of fresh vegetables, wholesome grains, and delicious cheese. This recipe not only satisfies your taste buds but also offers a visually appealing presentation, making it a perfect option for family dinners or gatherings. The combination of colorful bell peppers filled with a savory quinoa mixture is as appealing to the eyes as it is to the palate, making it a popular choice for health-conscious eaters and food lovers alike.

Cheesy Quinoa Stuffed Bell Peppers

Discover the vibrant and nutritious world of cheesy quinoa stuffed bell peppers! This delicious dish combines colorful bell peppers with a savory quinoa filling, making it a feast for both the eyes and taste buds. Packed with plant-based protein, fiber, and essential vitamins, these stuffed peppers are perfect for family dinners or meal prep. Easy to customize for various dietary preferences, this recipe is a wholesome delight that everyone will love. Enjoy a healthy and satisfying meal that showcases creativity in the kitchen!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly rinsed and drained

2 cups vegetable broth (or water for a lighter option)

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

1 cup corn (can be fresh, frozen, or canned)

1 cup diced tomatoes (freshly chopped or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and black pepper to taste

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

Fresh cilantro or parsley, chopped (for garnish, optional)

Instructions
 

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

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed. After this, remove from heat and allow it to sit, covered, for an additional 5 minutes.

      Prepare the Bell Peppers: While the quinoa is cooking, take your bell peppers and slice off the tops, removing the seeds and membranes inside. If you’d like an extra burst of flavor, feel free to chop the removed tops and add them to your filling mix later.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, and a pinch of salt and pepper. Stir the ingredients thoroughly until well mixed.

          Stuff the Peppers: Carefully fill each bell pepper with the quinoa mixture, pressing it down slightly as you go. Be sure to leave a bit of space at the top for the cheese.

            Add the Cheese: Generously sprinkle the shredded cheddar cheese over the stuffed peppers, ensuring an even layer on top.

              Bake the Peppers: Place the stuffed peppers upright in a baking dish. If they’re wobbling, you may need to trim a small bit off the bottom of each pepper to stabilize them. Pour a little water into the bottom of the baking dish to create steam, then cover it with aluminum foil. Bake in the preheated oven for 30 minutes.

                Finish Cooking: After 30 minutes have passed, carefully remove the foil and continue to bake for an additional 10-15 minutes, allowing the cheese to bubble and turn a golden brown.

                  Garnish and Serve: Once the peppers are cooked to perfection, take them out of the oven and let them cool for a few minutes to avoid burning your mouth. If desired, garnish with freshly chopped cilantro or parsley before serving. Enjoy these warm and flavorful stuffed bell peppers!

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