Quinoa stuffed bell peppers are a nutrient-packed & vegetarian-friendly recipe! Perfect for dinners and meal prep.
Bell peppers are so plentiful this time of year. I love slicing them up to dip in jalapeno hummus or adding to summer vegetable soup. But my favorite way to eat this Vitamin C packed fruit? (and yes, bell peppers are a fruit!)
STUFFED BELL PEPPERS!
You’ll love making these bell peppers for dinner year-round, but there’s nothing quite like enjoying a sweet pepper straight from the garden (or farmers market!) in the summer.
That’s why these bell peppers are making their way to Cozy Peach Kitchen at the end of July – just in time for peak pepper season!
At 14 grams of protein per stuffed pepper, these vegetarian-friendly dinner is nutrient-packed and filled with all the good stuff. Quinoa, black beans, and simple seasonings like cumin and chili powder make up the healthy filling.
How to make vegetarian stuffed bell peppers
Step 1. Prepare the quinoa filling. Saute onion in olive oil until softened, then add optional jalapeno (if you like spicy!) and dry quinoa. Toast the quinoa for a minute to enhance this grain’s natural flavors. Stir in seasonings and liquid.
Bring the quinoa to a boil over high heat. Cover and reduce heat to a simmer. Simmer until quinoa is cooked and fluffy, about 15 minutes.
Step 2. Stir in the black beans, drained tomatoes, frozen corn (the corn does not need to be thawed), and 1/2 cup shredded cheese.
Step 3. Assemble the peppers in a lightly oiled baking dish or cast iron. Add 1 cup of the quinoa black bean mixtue to each pepper. Push down the quinoa mixture with a spoon to make sure it’s tightly filled. Top peppers with the remaining shredded cheese.
Step 4. Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 minutes more, until the cheese is bubbly and golden.
Stuffed bell pepper nutrition
Bell peppers are a low-calorie food, with just one medium bell pepper providing 30-40 calories. Despite their low calorie content, bell peppers are very high in Vitamin C, with just one bell pepper providing >100% RDI (recommended daily intake).
Quinoa and black beans provide a hefty helping of plant-based protein and complex carbs. This quinoa stuffing is based on my popular Quinoa Taco Salad recipe.
One stuffed bell pepper provides 9 grams of fiber, a hearty contribution to the recommended daily fiber intake of 25 grams for women and 38 grams for men.
These peppers are great for meal prep; just wrap each pepper individually in foil or place in individual containers for grab-and-go lunch throughout the week.
Looking for more vegetarian dinner recipes?
- Vegetarian Stuffed Acorn Squash
- Baked Tofu with Peanut Sauce
- Tofu and Veggie Spring Roll Bowls
- Vegetarian Lentil Salad with Honey Mustard Vinaigrette
- Roasted Vegetable Gyros with Pesto Aioli
Vegetarian Quinoa Stuffed Bell Peppers
- 1/2 cup diced red onion from 1/2 large red onion
- 1 teaspoon olive oil
- 1 small jalapeno, diced optional
- 1 cup dry quinoa rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 cups vegetable broth
- 1 can (15 ounces) fire roasted tomatoes liquid drained
- 1 can (15 ounces) black beans drained and rinsed
- 1 cup frozen sweet corn
- 1 cup shredded Mexican style blend or shredded cheddar divided in half
- 6 bell peppers tops and cores removed
- Preheat oven to 400 degrees F.
- In a medium saucepan, heat olive oil over medium heat. Once hot, add diced red onion. Cook until softened, about 5 minutes.
- Add optional jalapeno and dry quinoa. Toast for 1 minute, stirring constantly with a wooden spoon to prevent burning. Add cumin, chili powder, salt, and 2 cups of vegetable broth, stirring to combine.
- Bring to a boil over high heat. Once boiling, cover and reduce heat to a simmer. Simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Once cooked, add drained tomatoes, black beans, sweet corn, and 1/2 cup shredded cheese. Taste mixture for seasonings.
- Place bell peppers in a cast-iron skillet or lightly oiled baking dish. Add 1 cup quinoa mixture to each bell pepper. Top bell peppers with remaining 1/2 cup of shredded cheese.
- Cover baking dish with foil. Bake at 400 degrees for 30 minutes. Remove foil and bake for 10 minutes more, or until cheese is bubbling and golden brown.