How to Make the Perfect Stuffed Bell Peppers Quinoa
Mexican · Medium · 55 min · 4 servings
These colorful stuffed bell peppers are filled with protein-rich quinoa, black beans, corn, and vibrant spices for a satisfying and nutritious vegan dinner. Baked until the peppers are tender and the filling is perfectly cooked, this plant-based dish is as beautiful as it is delicious.
Why this recipe works
This Stuffed Bell Peppers Quinoa recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 55 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 360 calories with 16g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 4 large bell peppers tops cut and seeds removed
- 1 cup quinoa rinsed
- 1 can black beans drained and rinsed
- 1 cup frozen or fresh corn
- 1 cup tomato sauce
- 1 tsp cumin
- 1 tsp chili powder
- 0.5 cup fresh cilantro chopped
Step by step instructions
Step 1: Cook the Quinoa
Combine rinsed quinoa with 2 cups of water in a saucepan. Bring to a boil, reduce heat to low, cover and cook for 15 minutes until all the water is absorbed. Fluff with a fork and set aside.
Step 2: Make the Filling
In a large bowl, mix together the cooked quinoa, black beans, corn, tomato sauce, cumin, and chili powder until everything is evenly combined. Season generously with salt and pepper to taste.
Step 3: Stuff the Peppers
Preheat the oven to 375 degrees Fahrenheit. Place the hollowed bell peppers upright in a baking dish. Spoon the quinoa filling generously into each pepper, pressing down gently and mounding the filling on top.
Step 4: Bake and Serve
Pour a small amount of water into the bottom of the baking dish to help steam the peppers. Cover with foil and bake for 30 minutes, then remove foil and bake for another 10 minutes until peppers are tender. Garnish with fresh cilantro and serve.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- quinoa → cooked brown rice or farro for a heartier filling
- black beans → pinto beans or lentils for a different protein option
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not adding water to the baking dish which causes the peppers to dry out and not soften properly
- Overfilling the peppers which causes the stuffing to spill out during baking
Nutrition facts
Per serving: 360 calories, 16g protein, 60g carbs, 6g fat, 10g fiber.
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