Quinoa Stuffed Peppers
Colorful, nutritious, and bursting with flavor, these Quinoa Stuffed Peppers are a wholesome and satisfying dinner idea that’s also vegetarian-friendly! Sweet bell peppers are stuffed with a savory medley of fluffy quinoa, black beans, fresh zucchini, and juicy cherry tomatoes, all perfectly seasoned with smoky paprika and earthy cumin. Topped with optional melted cheese and a sprinkle of fresh herbs, these baked peppers are as visually stunning as they are delicious. Whether you’re looking for a healthy weeknight meal or a dish to impress at your next gathering, these stuffed peppers—ready in under an hour—are a perfect choice. Ideal for meal prep, this recipe is packed with plant-based protein and vibrant veggies, making it a crowd-pleasing option for any occasion.
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Recipe Information
Ingredients
- 4 whole bell peppers
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup black beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheese (optional)
- 2 tablespoons fresh parsley or cilantro, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside, and keep the tops for decoration if desired.
Rinse the quinoa thoroughly under cold water. Combine the quinoa and water or vegetable broth in a medium saucepan over medium heat. Bring to a boil, then decrease the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté the diced onion and garlic for 2-3 minutes, or until fragrant.
Add the diced zucchini to the skillet and cook for an additional 5 minutes, stirring occasionally, until softened.
Stir in the cherry tomatoes, black beans, cooked quinoa, cumin, smoked paprika, salt, and black pepper. Mix well and cook for another 3-4 minutes to allow the flavors to meld.
Place the hollowed-out bell peppers upright in a baking dish. Divide the quinoa mixture evenly among the peppers, packing it in gently. If desired, sprinkle shredded cheese on top of each pepper.
Cover the baking dish with 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 (if using) is melted and golden.
Remove from the oven and let cool for a few minutes before serving. Garnish with fresh parsley or cilantro if desired.
Serve warm and enjoy your delicious quinoa stuffed peppers!
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5982 mg | 260% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 31.6 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 694 mg | 53% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3212 mg | 68% | |
*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.
