Go Back
- 4 medium bell peppers (any color) - 1 cup quinoa (thoroughly rinsed) - 2 cups vegetable broth - 1 can (15 oz) black beans (rinsed and drained) - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Salt and black pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh cilantro or parsley (for garnish) When picking bell peppers, choose ones that feel firm and heavy. Bright colors show that they are fresh. You can use any color, like red, yellow, or green. Each color has its own taste. I love the sweet crunch of red peppers. For the quinoa, rinsing it is a key step. It removes bitterness and makes it taste better. You can use vegetable broth instead of water for more flavor. Canned black beans are a great time-saver. Just rinse and drain them to reduce sodium. Fresh corn adds sweetness, while frozen corn works well too. You can use fresh or canned tomatoes. If using fresh ones, make sure they are ripe. The spices like cumin, chili powder, and smoked paprika give the dish its warmth and depth. Add salt and black pepper to taste. Lastly, cheese on top creates a tasty, melty layer. Choose cheddar for sharpness or mozzarella for creaminess. Garnishing with fresh herbs like cilantro or parsley adds a bright finish. It gives a pop of color and flavor. {{ingredient_image_2}} Set your oven to 375°F (190°C). This will help cook the peppers evenly. Cut off the tops of the bell peppers. Remove the seeds and the white membranes inside. Stand the peppers up in a baking dish. This keeps them stable while baking. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa. Lower the heat and cover the pot. Let it simmer for 15 minutes. The quinoa will soak up the broth. Once done, fluff it with a fork. In a large bowl, mix the fluffy quinoa with black beans, corn, and diced tomatoes. Add ground cumin, chili powder, smoked paprika, and season with salt and black pepper. Stir well to blend all the flavors. Use a spoon to fill each bell pepper with the quinoa mixture. Pack it tightly so the filling stays in. Top each pepper with shredded cheese. This will melt nicely as it bakes. Cover the baking dish with foil. Bake for 25 minutes. Remove the foil and bake uncovered for another 10-15 minutes. The peppers should be tender and the cheese should bubble and turn golden. Take the stuffed peppers out of the oven. Let them rest for about 5 minutes. This makes them easier to handle. Before serving, sprinkle chopped cilantro or parsley on top for a fresh look and taste. When you pick bell peppers, look for bright colors. The skin should be firm and smooth. Avoid any with soft spots or wrinkles. A fresh pepper feels heavy for its size. You can choose any color: red, yellow, orange, or green. Each has a slightly different taste, so go with what you love. To keep your peppers tender, don’t bake them too long. Start by covering them with foil for part of the cooking time. This helps them cook evenly. Bake them for 25 minutes covered. Then, remove the foil and bake for another 10 to 15 minutes. This way, the cheese melts, and the peppers stay firm yet soft. Want to spice things up? Try adding garlic, onion, or fresh herbs like basil or oregano. You can even mix in some diced jalapeños for heat. If you like a smoky flavor, add more smoked paprika. You can also use different beans or grains. Experiment with flavors to find your perfect mix! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, green, and orange bell peppers not only adds visual appeal but also enhances the flavor profile of the dish. Fluff Quinoa Properly: After cooking quinoa, let it sit for a few minutes before fluffing it with a fork. This helps separate the grains and prevents clumping. Customize Your Fillings: Feel free to add other ingredients like diced zucchini, spinach, or even cooked ground meat to the filling for added flavor and nutrition. Use Fresh Herbs: A sprinkle of fresh herbs like cilantro or parsley just before serving can brighten up the dish and add a burst of fresh flavor. {{image_4}} You can add different proteins to your stuffed peppers. Ground beef, turkey, or chicken work well. For a plant-based option, try crumbled tofu or tempeh. These proteins add flavor and make the dish heartier. Cook the meat before mixing it with the filling. This step ensures even cooking and better taste. To make this dish vegetarian, just skip the meat. For a vegan option, use vegetable broth and skip the cheese. You can replace cheese with cashew cream or nutritional yeast for a cheesy flavor. These swaps keep the dish tasty and friendly for all diets. Cheese adds a nice creaminess to stuffed peppers. Cheddar and mozzarella are great choices, but feel free to experiment. Try pepper jack for some heat or feta for a tangy twist. You can also use vegan cheese if you prefer. Each cheese gives a unique flavor and texture to the dish. To store leftover stuffed peppers, first, let them cool completely. Place them in an airtight container to keep them fresh. You can refrigerate them for up to four days. If you want to keep them longer, freezing is a great option. Wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. This way, they stay tasty for up to three months. Reheating stuffed peppers is easy. You can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the peppers in a baking dish and cover them with foil. Heat for about 20 minutes or until warm. This method keeps the peppers tender. If you use a microwave, place a pepper on a microwave-safe plate. Heat for about 2-3 minutes, checking after one minute. This will warm them quickly, but the texture may change slightly. In the fridge, stuffed peppers last for about four days. After this, they may not taste as good. In the freezer, they can stay good for up to three months. Just be sure to label the bags with the date so you know when to use them. Always check for any signs of freezer burn or off smells before eating. Yes, you can prepare stuffed peppers ahead of time. First, make the filling as usual. Then, stuff the peppers and place them in a baking dish. Cover the dish and store it in the fridge for up to 24 hours. When you're ready to bake, just add a few extra minutes to the cooking time. This keeps flavors fresh and saves time on busy days. If you want to swap quinoa, rice is a great choice. You can use white, brown, or even cauliflower rice. Each option adds a different texture. Bulgur or couscous are also nice alternatives. Just ensure you adjust the cooking time based on what you choose for the filling. Yes, stuffed peppers can be gluten-free! The main ingredients, like bell peppers, beans, and quinoa, do not contain gluten. Just ensure that any added ingredients, like broth or cheese, are labeled gluten-free. This way, you can enjoy a tasty dish without gluten concerns. To check if your bell peppers are done, look for a few signs. The peppers should be tender but not mushy. You can poke them gently with a fork. If it goes in easily, they are ready. Also, the cheese should be melted and bubbly. This means your stuffed peppers are perfect for serving! Stuffed bell peppers make a tasty and healthy meal. We covered the ingredients, cooking steps, and tips. You learned how to choose fresh peppers, avoid overcooking, and enhance flavors. Plus, you can explore variations for dietary needs. These peppers are easy to store and reheat too. With this guide, you can enjoy stuffed peppers any way you like. Get ready to impress your friends and family with this delicious dish!

Zesty Veggie-Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with a flavorful quinoa and vegetable mixture.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium bell peppers (any color of your choice)
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (either canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • to taste Salt and black pepper
  • 1 cup shredded cheese (your choice of cheddar or mozzarella)
  • to garnish Fresh cilantro or parsley, finely chopped

Instructions
 

  • Start by preheating your oven to 375°F (190°C). This will ensure that the cooking environment is just right for your peppers.
  • Carefully cut off the tops of the bell peppers and remove the seeds and any white membranes inside. Stand them upright in a baking dish, ensuring they are stable.
  • In a medium saucepan, bring the vegetable broth to a rolling boil. Add the rinsed quinoa, reduce the heat to low, and cover the saucepan. Allow it to simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Once cooked, fluff the quinoa gently with a fork to separate the grains.
  • In a large mixing bowl, combine the fluffy quinoa with the rinsed black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, and season with salt and black pepper. Mix thoroughly until all ingredients are well incorporated and the flavors meld together.
  • Using a spoon, carefully fill each prepared bell pepper with the quinoa mixture, packing it tightly to ensure the filling holds together. Top each stuffed pepper generously with shredded cheese for a deliciously melty topping.
  • Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the bell peppers are tender and the cheese is melted, bubbly, and lightly golden.
  • Once out of the oven, let the stuffed peppers rest for about 5 minutes before serving. This will make them easier to handle and allow the flavors to settle.
  • For a fresh finishing touch, sprinkle the stuffed peppers with finely chopped cilantro or parsley just before serving. This adds a vibrant flavor and enhances the presentation.

Notes

Feel free to customize the filling with your favorite vegetables or spices.
Keyword healthy, quinoa, stuffed peppers, vegetarian