Cheesy Vegetarian Stuffed Peppers
Vibrant and satisfying bell peppers stuffed with a hearty mix of quinoa, black beans, and corn. Topped with melted cheese, these baked peppers are a wholesome and flavorful weeknight dinner.
For 4 servings
Prep the peppers and cook the quinoa
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange them cut-side up in a baking dish.
- Rinse the quinoa thoroughly. In a small saucepan, bring 1 cup of water to a boil.
- Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside.
Make the filling
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until it softens, which should take about 3-4 minutes.
- Stir in the minced garlic and cook for another minute until it's fragrant.
- Add the rinsed black beans, corn, tomato sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir everything together and cook for 2-3 minutes.
- Remove the skillet from the heat and gently fold in the cooked quinoa until well combined.
Stuff and bake the peppers
- Spoon the quinoa mixture evenly into each of the bell pepper halves.
- Carefully pour about 1/4 cup of water into the bottom of the baking dish to help steam the peppers.
- Cover the dish tightly with aluminum foil and bake for 20 minutes.
- Remove the foil and sprinkle the shredded mozzarella cheese evenly over the top of each stuffed pepper.
- Return the dish to the oven and bake uncovered for another 5-7 minutes, until the cheese is melted, bubbly, and slightly golden.
Garnish and serve
- Let the stuffed peppers cool for a few minutes before serving.
- Garnish with fresh chopped cilantro, if desired, and serve warm.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For softer peppers, you can pre-bake them empty for 10 minutes before stuffing.
- 2Feel free to add other finely diced vegetables like zucchini or mushrooms to the filling for extra nutrients.
- 3The filling can be made up to 3 days in advance and stored in the refrigerator for a quick assembly.
- 4Rinsing canned beans and corn removes excess sodium and improves their flavor.
Adapt it for your goals.
Vegan
Substitute the mozzarella cheese with your favorite plant-based shredded cheese alternative.
high proteinHigh protein
Increase the protein content by adding 1 cup of cooked lentils or crumbled firm tofu to the quinoa filling.
quickQuick
Use pre-cooked quinoa pouches to save time on the grain preparation step.
kid friendlyKid friendly
Use mild cheddar cheese instead of mozzarella and omit the chili powder for a less spicy flavor profile that kids will love.
Why this is on our healthy list.
Excellent Source of Fiber
The combination of quinoa and black beans provides a high amount of dietary fiber, which is essential for digestive health and helps keep you feeling full.
Complete Plant-Based Protein
Quinoa is a complete protein, meaning it contains all nine essential amino acids, making this dish a great source of high-quality protein for vegetarians.
Rich in Vitamins and Antioxidants
Bell peppers are loaded with Vitamin C and other powerful antioxidants that help support a strong immune system and protect your cells from damage.
Frequently asked questions
Yes, this recipe is very healthy. It's packed with fiber from the beans and quinoa, protein, and essential vitamins and antioxidants from the colorful bell peppers.
