Vegetarian Stuffed Bell Peppers

1. 1
   prep

   Preheat the oven and prepare the bell peppers.

   1.Preheat oven to 375°F (190°C).

   2.Slice off the top of each bell pepper and remove seeds and membranes.

   3.Trim a tiny sliver off the bottom if they don't sit flat, being careful not to cut through.

   TIPChoose peppers that are similar in size so they cook evenly. A shallow trim on the bottom helps them stand upright in the baking dish.
2. 2
   pressure cook · ~20 min

   Pressure cook the black beans.

   1.Add soaked and drained black beans to the pressure cooker with 3 cups of water and a pinch of salt.

   2.Pressure cook on medium heat for 4-5 whistles or until soft and tender.

   3.Let the pressure release naturally, then drain any excess water.

   TIPBeans should be soft enough to mash between two fingers but still hold their shape. Overcooked beans will turn mushy in the filling.
3. 3
   boil · ~20 min

   Cook the quinoa.

   1.Rinse quinoa under cold water in a fine-mesh strainer.

   2.Combine quinoa with 1 cup of water and a pinch of salt in a saucepan.

   3.Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

   4.Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

   TIPRinsing quinoa removes its natural coating called saponin, which can make it taste bitter. Don't skip this step.
4. 4
   saute · ~10 min

   Sauté the aromatics and build the filling.

   1.Heat olive oil in a skillet over medium heat until shimmering.

   2.Add chopped onion and sauté until soft and translucent, about 4-5 minutes.

   3.Add minced garlic, cumin powder, and smoked paprika. Cook until fragrant, about 30 seconds.

   4.Add chopped tomatoes and cook until they break down and release their juices, about 3-4 minutes.

   5.Stir in the corn kernels, cooked black beans, and cooked quinoa.

   6.Season with salt and black pepper. Mix well and remove from heat.

   TIPDon't rush the onions — letting them soften fully builds a sweet, savory base that carries the whole dish.
5. 5
   assemble

   Stuff the bell peppers.

   1.Spoon the quinoa-bean filling generously into each hollowed pepper, pressing down gently.

   2.Fill them right to the top — the filling won't expand.

   3.Arrange the stuffed peppers upright in a baking dish.

   TIPPack the filling firmly but don't compress it too hard — you want it to hold together while still staying light and fluffy.
6. 6
   bake · ~20 min

   Bake the stuffed peppers covered.

   1.Cover the baking dish tightly with aluminum foil.

   2.Bake in the preheated oven for 20 minutes.

   TIPCovering with foil traps steam inside the dish, which helps the peppers become tender without drying out.
7. 7
   bake · ~10 min

   Add cheese and bake uncovered.

   1.Remove the foil and top each pepper with shredded cheddar cheese.

   2.Return the dish to the oven and bake uncovered for 10 more minutes, until the cheese is melted and bubbly.

   TIPFor a golden, slightly crisp cheese topping, switch the oven to broil for the last 1-2 minutes — watch carefully so it doesn't burn.
8. 8
   rest · ~5 min

   Rest the peppers before serving.

   Let the stuffed peppers rest in the baking dish for 5 minutes. This allows the filling to set slightly so they hold their shape when plated.

   TIPUse a wide spatula to transfer each pepper to a plate — lift from underneath to keep them intact.
9. 9
   serve

   Garnish with fresh cilantro and serve with lime wedges.

   1.Sprinkle chopped cilantro generously over the hot peppers.

   2.Place lime wedges alongside for squeezing at the table.

   TIPA squeeze of lime right before eating brightens all the flavors. Don't skip it — the acidity cuts through the richness of the cheese.

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