Looking for a colorful, healthy, and satisfying dinner? These quinoa and black bean stuffed bell peppers are the perfect choice. Packed with plant-based protein, fiber, and flavor, they make a wholesome dish that everyone will enjoy.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup diced tomatoes (fresh or canned)
- ½ cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy.
- Prepare the bell peppers: Slice the tops off the peppers, remove the seeds, and place them upright in a baking dish.
- Mix the filling: In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Stuff the peppers: Spoon the mixture into each bell pepper. If desired, top with shredded cheese.
- Bake: Cover with foil and bake for 25-30 minutes. Remove foil and bake another 10 minutes until peppers are tender.
- Serve: Garnish with fresh cilantro and serve warm.
Why I Love This Recipe
These stuffed bell peppers are one of my favorite go-to meals because they’re nutritious, satisfying, and versatile. The combination of quinoa and black beans provides complete protein, while the peppers add natural sweetness and vibrant color. Plus, they’re perfect for meal prep!
FAQs
Can I make these stuffed peppers vegan?
Yes! Simply skip the cheese or use a plant-based alternative.
Can I prepare them ahead of time?
Absolutely. Assemble the peppers in advance, refrigerate, and bake when ready to serve.
What other veggies can I add?
Zucchini, mushrooms, or spinach work wonderfully in the filling.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
Conclusion
These quinoa and black bean stuffed bell peppers are the ultimate healthy dinner: colorful, delicious, and full of nutrients. Whether you’re vegetarian or just looking for a lighter option, this recipe is sure to impress.
If you loved this recipe, try pairing it with a fresh salad or roasted veggies for a complete meal.
Print
Quinoa and Black Bean Stuffed Bell Peppers
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Looking for a colorful, healthy, and satisfying dinner? These quinoa and black bean stuffed bell peppers are the perfect choice. Packed with plant-based protein, fiber, and flavor, they make a wholesome dish that everyone will enjoy.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 cup diced tomatoes (fresh or canned)
- ½ cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until fluffy.
- Slice the tops off the peppers, remove the seeds, and place them upright in a baking dish.
- In a large bowl, combine cooked quinoa, black beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Mix well.
- Spoon the mixture into each bell pepper. If desired, top with shredded cheese.
- Cover with foil and bake for 25-30 minutes. Remove foil and bake another 10 minutes until peppers are tender.
- Garnish with fresh cilantro and serve warm.
Notes
These stuffed bell peppers are one of my favorite go-to meals because they’re nutritious, satisfying, and versatile. The combination of quinoa and black beans provides complete protein, while the peppers add natural sweetness and vibrant color. Perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 10mg
Keywords: quinoa, black beans, stuffed peppers, vegetarian, healthy dinner