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Stuffed Bell Peppers with Quinoa Recipe

Mexican-inspired · Main course · 55 min total

Colorful bell peppers are stuffed with a savory quinoa filling featuring black beans, corn, and cheese, then baked until tender. This hearty and healthy dish is perfect for a satisfying weeknight dinner.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 cup shredded cheddar or Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the peppers upright.
2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
4. Stir in black beans, corn, and cooked quinoa. Season with salt and pepper. Remove from heat and stir in half of the shredded cheese.
5. Stuff each bell pepper with the quinoa mixture, packing gently. Place peppers upright in the prepared baking dish. Top each with remaining cheese.
6. Bake for 25-30 minutes, until peppers are tender and cheese is melted and bubbly. Garnish with cilantro if desired. Serve hot.

Tips

• For a vegan version, omit cheese or use vegan cheese and nutritional yeast.
• Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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