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- Veggie Stuffed Peppers

Make mealtime vibrant with these colorful veggie-stuffed peppers! This easy recipe combines bell peppers with quinoa, black beans, corn, and spices, topped with melted cheese for a delicious and nutritious dish. Perfect for lunch or dinner, these stuffed peppers are both filling and fun to make. Explore the full recipe and bring a burst of flavor to your table by clicking through now! Your taste buds will thank you!

Ingredients
  

4 large bell peppers (any color of your choice)

1 cup quinoa, thoroughly 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 onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded cheese (such as cheddar or a Mexican blend)

Fresh cilantro, chopped, for garnish (optional)

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    Prepare the bell peppers: Slice off the tops and carefully remove the seeds and membranes. Arrange the peppers upright in a baking dish.

      In a medium saucepan, combine the rinsed quinoa with the vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for approximately 15 minutes or until the quinoa is fluffy and all the liquid has been absorbed.

        Meanwhile, heat a splash of olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until it becomes translucent, roughly 3-4 minutes. Stir in the minced garlic and continue cooking for another minute until fragrant.

          In a large mixing bowl, combine the cooked quinoa, sautéed onion and garlic, black beans, corn, diced tomatoes, cumin, chili powder, oregano, salt, and pepper. Stir until all ingredients are thoroughly mixed and evenly distributed.

            Gently spoon the vegetable mixture into each prepared bell pepper, pressing down lightly to ensure they are well-filled.

              Top each stuffed pepper with a generous sprinkle of shredded cheese.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted, bubbly, and slightly golden.

                  Once baked, remove from the oven and allow to cool for a few minutes before serving. For an added burst of flavor, garnish with fresh cilantro if desired.

                    Prep Time: 20 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: Serve the stuffed peppers on a vibrant platter, drizzled with a little extra olive oil or a squeeze of lime for added zest. A sprinkle of extra cheese or a dollop of sour cream on top of each pepper can elevate their appearance and flavor.