Quinoa Stuffed Bell Peppers
Colorful, wholesome, and packed with flavor, these Quinoa Stuffed Bell Peppers redefine comfort food with a healthy twist! Vibrant bell peppers are generously filled with a savory mixture of fluffy quinoa, black beans, corn, and zucchini, all seasoned with warming spices like cumin and chili powder. Topped with melty cheese (optional) and a sprinkle of fresh cilantro, this dish is as visually appealing as it is delicious. Perfect as a vegetarian main course or meal prep dish, these stuffed peppers are both nutritious and satisfying. Ready in under an hour, they bring bold flavors to your table with minimal effort, making them an ideal choice for busy weeknights or casual gatherings.
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Recipe Information
Ingredients
- 4 pieces Bell peppers (medium, any color)
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 2 tablespoons Olive oil
- 1 small Onion (chopped)
- 3 cloves Garlic (minced)
- 1 small Zucchini (diced)
- 2 medium Tomatoes (diced)
- 1 cup Canned black beans (rinsed and drained)
- 1 cup Corn kernels (fresh, frozen, or canned)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Shredded cheese (optional, for topping)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Rinse and cut the tops off the bell peppers, removing the seeds and white membrane inside. Set them aside.
In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced zucchini to the skillet. Cook for another 3-4 minutes, stirring occasionally.
Stir in the diced tomatoes, black beans, corn kernels, ground cumin, chili powder, salt, and black pepper. Cook for 2-3 more minutes to combine the flavors.
Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Stir well to combine.
Stuff each bell pepper with the quinoa and vegetable mixture, pressing it in firmly. Arrange the stuffed peppers upright in a baking dish.
If desired, sprinkle shredded cheese on top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly (if using).
Remove the stuffed peppers from the oven and let them cool slightly. Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5144 mg | 224% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 40.6 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 634 mg | 49% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 3026 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
