Go Back
- 4 large bell peppers (any vibrant color) - 1 cup quinoa, thoroughly rinsed - 2 cups vegetable broth - 1 cup canned black beans, drained and rinsed - 1 cup corn (freshly cooked or frozen) - 1 cup diced tomatoes (canned or freshly chopped) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheese (choose between cheddar and mozzarella) - Fresh cilantro for garnish - Lime wedges for serving When I create quinoa stuffed peppers, I focus on fresh and vibrant colors. The bell peppers serve as natural bowls, perfect for holding a tasty filling. You can choose any color you like—red, yellow, green, or orange. Each adds a unique flavor and enhances the dish's visual appeal. I always rinse the quinoa well before cooking. This step removes the bitter coating called saponin. Cooking quinoa in vegetable broth instead of water gives it a richer flavor. You can also use chicken broth if you prefer. For the filling, I mix canned black beans, which are a great source of protein, with corn and tomatoes. These ingredients add texture and sweetness. I love adding spices like ground cumin and smoked paprika. They bring warmth and depth to the dish. Garlic powder and onion powder add a savory note that ties all the flavors together. You can top the stuffed peppers with shredded cheese. I often use cheddar or mozzarella. The cheese melts beautifully and creates a delicious, gooey top. Fresh cilantro adds brightness, while lime wedges offer a zesty kick. This combination makes the peppers not just a meal but a colorful feast for the eyes. {{ingredient_image_2}} - Set to 375°F (190°C). This will ensure your peppers bake evenly and become tender. - Slice the tops off and remove seeds and membranes. This step makes room for the tasty filling. - Boil vegetable broth in a medium saucepan. Once boiling, add the rinsed quinoa. Cover the pot and reduce the heat to low. Let it simmer for about 15 minutes. The quinoa is done when the liquid is absorbed and it fluffs up nicely. - In a large bowl, combine the cooked quinoa with black beans, corn, diced tomatoes, and spices. Stir until everything is mixed well. Season generously with salt and pepper. - Take each pepper and fill it with the quinoa mixture. Press down gently to pack it in well, but don’t overflow. Arrange the stuffed peppers upright in a baking dish. - Cover the dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and sprinkle cheese over the top of each pepper. Return to the oven for another 10 minutes, until the cheese melts and bubbles. - Once done, take the dish out of the oven. Allow the stuffed peppers to cool for 5 minutes before serving. This wait helps flavors settle and keeps you from burning your mouth! - Plate the stuffed peppers and garnish with freshly chopped cilantro. Serve with lime wedges on the side for a zesty touch. Squeeze lime juice on top to enhance the flavors. Enjoy your colorful and healthy dish! To make your quinoa stuffed peppers even tastier, you can add some fun spices. Try these: - Chili powder: For a bit of heat. - Oregano: Adds a nice earthiness. - Cilantro lime: Mix in fresh cilantro and lime juice for zest. You can also add some diced onions or bell peppers to the filling. This will boost the flavor and add texture. Experiment with different herbs for a unique twist! Cooking quinoa is simple. Follow these steps for the best results: 1. Rinse the quinoa well under cold water. This removes bitterness. 2. Boil vegetable broth. Use two cups of broth per cup of quinoa. 3. Once boiling, add the quinoa and cover. Simmer on low for 15 minutes. For baking peppers, preheat your oven to 375°F (190°C). Cover the baking dish with foil to keep the peppers moist while they cook. Bake for 25 minutes, then add cheese and bake for another 10 minutes. Pair your stuffed peppers with tasty sides to create a complete meal. Some great options include: - Rice: A fluffy bed of rice works well. - Salad: A fresh green salad adds crunch. - Salsa: A scoop of salsa brings extra flavor. You can also drizzle some avocado crema on top for creaminess. Don’t forget those lime wedges for a zesty kick! Enjoy your meal! Pro Tips Use Colorful Peppers: Choose a variety of bell pepper colors to create a visually appealing dish that excites the palate. Flavor Enhancements: Consider adding diced jalapeños or a splash of hot sauce to the quinoa mixture for an extra kick of flavor. Cheese Variations: Experiment with different types of cheese like feta or pepper jack for unique flavor profiles that complement the filling. Meal Prep Friendly: These stuffed peppers can be prepared ahead of time and stored in the fridge for quick weeknight meals—just reheat before serving! {{image_4}} You can change the protein in quinoa stuffed peppers easily. If you want a meat option, try ground chicken or beef. Both add a hearty texture. For a plant-based choice, tofu works well. Just crumble it and mix it with the filling. This way, you can cater to everyone's tastes. Cheese can change the flavor of these stuffed peppers. Cheddar gives a sharp taste. Mozzarella melts nicely and adds creaminess. You could also try feta for a tangy kick. Or use goat cheese for a rich, smooth texture. Each cheese brings its own flair to your dish. Making this dish vegetarian or vegan is simple. To keep it plant-based, just skip the cheese or use vegan cheese. You can also add nuts or seeds for crunch. These changes make the meal both tasty and healthy. You can enjoy quinoa stuffed peppers with any dietary needs in mind. To store leftovers, let the stuffed peppers cool. Place them in an airtight container. Make sure to cover them well. They will stay fresh for about 3 to 5 days in the fridge. If you want to keep them longer, consider freezing. The best way to reheat stuffed peppers is in the oven. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover with foil to keep them moist. Heat for about 20 minutes or until warm. You can also use a microwave. Put the peppers on a microwave-safe plate. Heat for 2 to 3 minutes, checking often. To freeze, wrap each pepper tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last up to 3 months in the freezer. When you want to eat them, take the peppers out. Let them thaw in the fridge overnight. Then, reheat as described above. This keeps the flavors intact for your next meal. Quinoa stuffed peppers can last about three to five days in the fridge. Store them in an airtight container to keep them fresh. Make sure the peppers are fully cooled before you put them away. This helps prevent moisture and keeps them tasty. Yes, you can make stuffed peppers ahead of time! Prepare the filling and stuff the peppers. Cover them and store in the fridge for one to two days. When you are ready to cook, just bake them as normal. This makes meal prep easy and saves time. If you want to swap out quinoa, try using brown rice or couscous. Both options provide a great base. For a gluten-free choice, use rice or cauliflower rice. These options still give you a tasty and filling meal. Yes, quinoa stuffed peppers are gluten-free. Quinoa itself is naturally gluten-free, making it a safe choice for anyone with gluten issues. Just make sure all your other ingredients, like broth and beans, are also gluten-free to stay safe. This article shows how to make tasty quinoa stuffed peppers. You learned about the ingredients needed, from colorful bell peppers to cheese. I shared simple steps for preparing and cooking, plus tips for extra flavor. You can customize the recipe with different proteins and cheeses. It's easy to store and reheat leftovers. Quinoa stuffed peppers are a fun, healthy meal anyone can enjoy. Try them out, and feel free to experiment with your favorite flavors!

Colorful Quinoa-Stuffed Peppers

Vibrant bell peppers filled with a delicious quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any vibrant color)
  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth
  • 1 cup canned black beans, drained and rinsed
  • 1 cup corn (freshly cooked or frozen)
  • 1 cup diced tomatoes (canned or freshly chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 cup shredded cheese (choose between cheddar and mozzarella)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C) to ensure it’s ready for baking later.
  • Carefully slice the tops off the bell peppers and remove the seeds and white membranes inside. Set the hollowed peppers aside.
  • In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Cover the pot, reduce the heat to low, and let it simmer for about 15 minutes, or until all the liquid is absorbed and the quinoa has fluffed up.
  • In a large mixing bowl, combine the cooked quinoa with black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, onion powder, and season generously with salt and pepper. Stir well until all the ingredients are evenly mixed.
  • Take each bell pepper and fill it with the quinoa mixture, pressing down gently to pack it in without overflowing. Arrange the stuffed peppers upright in a baking dish.
  • Cover the baking dish with aluminum foil to help cook the peppers evenly. Bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil carefully, sprinkle a generous amount of shredded cheese over the top of each stuffed pepper, and return to the oven. Bake for an additional 10 minutes, or until the cheese is perfectly melted and bubbly.
  • Once done, remove the dish from the oven and allow the stuffed peppers to cool for about 5 minutes before serving.
  • Plate the stuffed peppers and garnish with freshly chopped cilantro. Provide lime wedges on the side for a zesty squeeze atop each pepper before indulging.

Notes

For an extra touch, you can place the stuffed peppers on a bed of mixed greens or rice.
Keyword healthy, quinoa, stuffed peppers, vegetarian