Quinoa Stuffed Bell Peppers (Print Version)

Bell peppers baked with a savory quinoa, black bean, and corn filling. Wholesome and satisfying.

# What You'll Need:

→ Main Components

01 - 4 large bell peppers, tops removed and seeds discarded
02 - 1 cup cooked quinoa
03 - 1 cup canned black beans, drained and rinsed
04 - 1 cup corn kernels
05 - 1/2 cup diced tomatoes

→ Seasonings and Toppings

06 - 1 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - Salt and freshly ground black pepper, to taste
09 - 1 cup shredded cheese, optional

# Steps to Follow:

01 - Preheat the oven to 375°F (190°C) and arrange a rack in the center.
02 - In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, salt, and pepper until well blended.
03 - Fill each bell pepper evenly with the quinoa-vegetable mixture, packing gently but not overfilling.
04 - Sprinkle shredded cheese over the filled peppers, if using.
05 - Place stuffed peppers upright in a baking dish. Bake for 30 to 35 minutes, until the peppers are tender and the filling is heated through.

# Additional Tips::

01 -
  • Ready in under one hour for effortless weeknight cooking
  • All-in-one plant-based protein from quinoa and beans
  • Customizable with your favorite toppings or extra vegetables
  • Leftovers taste even better for lunch the next day
02 -
  • Makes a great meal prep option
  • Loaded with vitamins and plant-based protein
  • Adaptable for dairy-free and vegan diets
03 -
  • Choose peppers that can sit upright easily to prevent tipping in the oven
  • For extra flavor drizzle a little olive oil inside before filling
  • If you want even more veggies stir in some finely chopped spinach or kale to the quinoa mix right before stuffing
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