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Close-up of colorful Quinoa Stuffed Bell Peppers filled with a savory mixture and topped with melted cheese and cilantro.

Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a healthy and flavorful meal that is perfect for busy weeknights. They are packed with protein, fiber, and vitamins, and are naturally gluten-free.
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Prep Time 15 minutes
Cook Time 35 minutes
Quinoa Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 peppers
Course: Dinner
Cuisine: Latin
Calories: 286
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 6 medium bell peppers tops cut off and cores removed
For the Quinoa Filling
  • 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
  • 1 cup frozen corn thawed
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
Optional Toppings
  • chopped cilantro
  • diced avocado
  • sour cream

Equipment

  • Medium saucepan
  • Large nonstick skillet
  • Baking dish

Method
 

  1. Cook the quinoa: Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to a simmer, cover, and cook for 15 minutes, or until liquid is absorbed. Let it rest, covered, for 5 minutes, then fluff with a fork.
  2. Prepare the peppers and preheat the oven: Preheat oven to 375°F. Cut bell peppers in half lengthwise, remove seeds and membrane. Place peppers cut-side up in a baking dish and add water to cover the bottom of the dish.
  3. Make the filling: Heat olive oil in a skillet over medium heat. Add onions and cook for 2-3 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in the cooked quinoa, diced tomatoes, black beans, and corn. Season with cumin, paprika, salt, and pepper. Cook for 5 more minutes, stirring often.
  4. Stuff and bake: Spoon the filling into the prepared peppers and sprinkle with cheese. Bake uncovered for 30-35 minutes, until peppers are tender and cheese is melted.
  5. Serve: Add optional toppings and serve hot.

Nutrition

Calories: 286kcalCarbohydrates: 51gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 915mgPotassium: 907mgFiber: 12gSugar: 8gVitamin A: 4145IUVitamin C: 165mgCalcium: 81mgIron: 4mg

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing Instructions: Freeze baked stuffed peppers for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through. Make Ahead Tips: Prepare the stuffing up to 5 days in advance and store covered in the refrigerator.

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