Quinoa Stuffed Green Bell Peppers
Loaded with wholesome ingredients and vibrant flavors, these Quinoa Stuffed Green Bell Peppers are the perfect healthy comfort dish! Tender green bell peppers are packed with a savory quinoa filling that combines hearty black beans, sweet corn, juicy tomatoes, and warming spices like cumin and smoked paprika. Topped with optional melty cheese and fresh herbs, this vegetarian recipe is as nutritious as it is delicious. Ideal for meal prep or a weeknight dinner, these stuffed peppers are both satisfying and versatile, offering plenty of options for personalization. Serve them alongside a fresh salad or enjoy them on their own for a colorful, protein-rich meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 whole Green bell peppers
- 1 cup Quinoa
- 2 cups Water
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 15-ounce can Diced tomatoes
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Corn kernels, frozen or fresh
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheese (optional; cheddar or mozzarella)
- 0.25 cup Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the green bell peppers and remove the seeds and membranes. Set the peppers aside.
In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the water is absorbed.
While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-5 minutes or until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the tomato paste to the skillet and cook, stirring, for 1-2 minutes to enhance its flavor.
Stir in the diced tomatoes, black beans, corn, ground cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, to combine and heat through.
Once the quinoa is done, add it to the skillet and mix thoroughly with the vegetable mixture.
Place the hollowed-out green bell peppers in a baking dish. Fill each pepper with the quinoa mixture, packing it down gently to ensure they are fully stuffed.
If desired, sprinkle shredded cheese over the tops of the stuffed peppers.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese (if used) is melted and bubbly.
Remove from the oven and let the peppers cool slightly before serving.
Garnish with chopped parsley or cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 259.1 g | 94% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 44.6 g | ||
| Protein | 95.1 g | 190% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1291 mg | 99% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4182 mg | 89% | |
*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.
