Stuffed Bell Peppers with Quinoa and Black Beans – A Hearty Vegetarian Delight 🌱
These stuffed bell peppers are a cozy vegetarian favorite packed with fiber-rich quinoa, protein-packed black beans, and flavorful spices. Perfect for a meatless dinner that doesn’t sacrifice satisfaction! 🌶️🫘
Why You’ll Love This Recipe 💚
- ✅ Hearty & Satisfying: A complete meal that’s comforting and filling.
- ✅ Meal Prep Friendly: Make ahead and reheat easily for busy nights.
- ✅ Gluten-Free & Vegetarian: Naturally healthy and plant-based.
🌿 Ingredients
- 4 large bell peppers (any color)
- 1 tablespoon olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup cooked quinoa
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup diced tomatoes
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
- Fresh cilantro, for garnish
👩🍳 Instructions
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion for 2–3 minutes until softened, then add garlic and cook for another minute.
- Stir in cumin and smoked paprika, then add cooked quinoa, black beans, corn, and tomatoes. Season with salt and pepper. Cook for 5–7 minutes until everything is heated through and flavors are blended.
- Spoon the filling into each bell pepper, pressing down gently to pack. Top with shredded cheese if using.
- Place stuffed peppers in a baking dish with a splash of water at the bottom. Cover with foil and bake for 25–30 minutes. Remove foil and bake another 5–10 minutes to melt cheese and slightly brown the tops.
- Garnish with chopped fresh cilantro and serve warm! 🫑
✨ Pro Tips & Variations
- 🌶️ Spice it up: Add diced jalapeños or a dash of chili powder to the filling.
- 🧀 Cheese Swap: Use feta, pepper jack, or a plant-based alternative.
- 🥑 Top it off: Serve with avocado slices or a dollop of sour cream.
🥗 Nutritional Benefits
- Quinoa: Complete protein source with fiber and magnesium.
- Black Beans: High in plant protein and gut-friendly fiber.
- Bell Peppers: Rich in vitamin C and antioxidants.
🧊 Make-Ahead & Storage Tips
- Store leftovers in an airtight container for up to 4 days.
- Reheat in the oven at 350°F until warmed through or microwave for 2–3 minutes.
- Can be frozen (pre-baked or post-baked) for up to 2 months. Thaw overnight before reheating.
❓ FAQs
Can I use rice instead of quinoa?
Absolutely! Cooked brown rice or even cauliflower rice are great alternatives.
What’s the best way to keep the peppers upright while baking?
Use a snug baking dish or cut a small flat slice off the bottom to level them out.
Can I make this dish vegan?
Yes! Just skip the cheese or use your favorite plant-based version.
Ready to Dig In? 🥄
Try these stuffed peppers for your next weeknight dinner or meal prep session. Leave a comment below and tag your creations on Pinterest so we can see your healthy, hearty dish! 💚
