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
Scale
- 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