Description

Colorful, hearty, and packed with plant-based protein, these quinoa stuffed peppers feature a flavorful mix of quinoa, black beans, and corn, topped with melty cheese. A healthy comfort dish that’s easy to prepare and perfect for make-ahead meals.

Ingredients

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

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

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Instructions

Cook the quinoa in vegetable broth according to package instructions. Once cooked, let it rest for a few minutes and fluff with a fork.
Preheat the oven to 375°F (190°C). Slice the bell peppers in half lengthwise and remove seeds and membranes. Place them cut side up in a baking dish with a thin layer of water.
In a skillet, heat olive oil over medium heat. Sauté the onion until soft, then add garlic and cook until fragrant.
Add cooked quinoa, diced tomatoes, black beans, corn, cumin, paprika, salt, and pepper. Stir well and let simmer for 5 minutes.
Spoon the quinoa mixture into each pepper half and top with shredded cheese.
Bake uncovered for 30–35 minutes until the peppers are tender and the cheese is melted and bubbly.
Serve warm with optional toppings like cilantro, avocado, or sour cream.

Notes

Swap quinoa for brown rice, farro, or cauliflower rice for variety.
Use plant-based cheese to make this dish vegan.
For a spicier version, add jalapeños or red pepper flakes.
To soften peppers more, parboil them for 5 minutes before stuffing.
Freeze baked peppers for up to 3 months for easy meal prep.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 pepper halves
Calories: 320
Sugar: 6g
Sodium: 520mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 14g
Cholesterol: 15mg