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Vegetarian Stuffed Peppers

Hearty and healthy bell peppers stuffed with a savory blend of quinoa, black beans, and fresh vegetables, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large bell peppers (any color: red, green, yellow, or orange)
  • 1 cup quinoa or rice (cooked)
  • 1 can black beans (drained and rinsed)
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)
  • Fresh cilantro or parsley for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish with a little bit of water at the bottom to help them bake evenly.
  2. In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well until everything is evenly mixed.
  3. Carefully spoon the filling mixture into each bell pepper, ensuring they’re packed generously but not overflowing.
  4. If you love cheese, feel free to sprinkle shredded cheese on top of the filled peppers.
Cooking
  1. Cover the baking dish with aluminum foil and bake for about 30 minutes.
  2. Remove the foil and bake for an additional 5-10 minutes to crisp up the tops.
Serving
  1. Garnish with fresh cilantro or parsley before serving. Enjoy your flavorful creation!

Notes

Feel free to swap quinoa for couscous or rice for added variety. Avoid using overly ripe tomatoes, as they can make your filling too watery. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; for longer storage, freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes.