Stuffed bell peppers with quinoa are a tasty and healthy dish. They fill colorful peppers with a mix of cooked quinoa, veggies, and seasonings, then bake until soft and delicious.
I like how cheerful these peppers look on my plate. Sometimes I argue with myself about who gets the biggest one!
For extra flavor, sprinkle some cheese on top before baking. They make great leftovers, too, and a good way to get kids to eat more veggies.
Ingredients & Substitutions
Bell Peppers: Use colorful bell peppers for a vibrant look. I like yellow or red for sweetness. If peppers are hard, microwave for 30 seconds to soften. Green peppers work well too but are less sweet.
Quinoa: Rinse the quinoa well to remove bitterness. It makes a fluffy texture. If you don’t have quinoa, couscous or cooked rice can work as simple substitutes. Use about the same amount cooked.
Ground Meat: Ground turkey or chicken keeps it light, but beef or sausage adds richness. Cook thoroughly to avoid dryness. Vegetarian options like black beans or lentils are great for plant-based versions.
Tomato Sauce & Seasonings: Use good-quality canned tomato sauce for flavor. Mix in garlic, onion, and herbs like oregano or basil. If you’re short on time, canned diced tomatoes with seasoning boosts flavor and texture.
Cheese: Mozzarella or cheddar melts nicely and adds gooeyness. For a milder taste, use Monterey Jack. If dairy isn’t your thing, skip cheese or try a sprinkle of nutritional yeast.
How do I stuff and bake the peppers without spilling the filling?
First, cut the tops and remove seeds carefully. Fill peppers gently with a spoon, pressing lightly to pack the filling. Stand peppers upright in a baking dish, then cover with foil to keep everything inside while baking, preventing spills.
- Place the peppers snugly in the dish so they don’t tip over.
- Use a spoon to gently fill them, avoiding overstuffing.
- Cover the dish with foil for even cooking and to keep the filling moist.
How to Make Stuffed Bell Peppers with Quinoa?
Ingredients You’ll Need:
For the Filling
- 1 cup cooked quinoa
- 4 large bell peppers (any color)
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 30 minutes. Total time: 45 minutes.
Step-by-Step Instructions:
1. Prepare the peppers
Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds. Lightly brush the outside with a little oil.
2. Make the filling
In a skillet, heat olive oil over medium heat. Cook chopped onion and garlic until soft. Mix in cooked quinoa, beans, corn, cumin, salt, and pepper. Stir well and cook for 3-4 minutes.
3. Stuff the peppers
Fill each pepper with the quinoa mixture. Top with shredded cheese. Place peppers in a baking dish standing upright.
4. Bake the peppers
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 5 minutes until cheese melts and peppers are tender.
5. Serve and enjoy
Let the peppers cool slightly. Serve warm with your favorite sides. Enjoy your healthy stuffed bell peppers!
