Stuffed Bell Peppers with Quinoa and Beans are colorful, healthy, and filling. They are filled with cooked quinoa, beans, and tasty spices, then baked until tender. It’s a good vegetarian meal or side dish.
I like to make these for family dinners because they look pretty on the table. I sometimes add cheese on top for extra flavor—great for kids and adults alike.
To save time, you can prepare the filling a day ahead. Just pop the peppers in the oven when you’re ready, and you have a quick, wholesome meal.
Ingredients & Substitutions
Bell Peppers: Use large, firm peppers so they hold the stuffing well. I like red or yellow for sweetness, but green works perfectly if you prefer a slightly less sweet flavor. For a different look, try poblano peppers.
Quinoa: This grain adds a light, fluffy texture. Rinse it well to remove bitterness and cook until fluffy. You can swap with cooked rice or cauliflower rice for a different base or allergy-friendly option.
Beans: I use black beans or kidney beans for creamy texture and protein. Rinse canned beans to reduce salt. For variety, chickpeas or lentils are great alternatives, offering different flavors and textures.
Tomatoes: Fresh diced tomatoes add juiciness and bright flavor. If out of fresh, use canned diced tomatoes. Cherry tomatoes can be an extra sweet choice—just chop them smaller.
Cheese: I prefer shredded cheddar or Monterey Jack for meltiness. For a healthier option, try mozzarella or a sprinkle of nutritional yeast. You can skip cheese for a vegan variation.
How do I stuff peppers without breaking them?
Start by cutting off the tops and carefully scooping out seeds. Use a gentle touch to avoid cracking. If peppers do break, don’t worry—just stuff them with the filling and arrange them snugly in the pan.
- Use a spoon to fill peppers gently, pressing down slightly to pack the filling.
- Overfill just a bit so the filling stays put during baking.
- If a pepper cracks, place it seam-side down to hide it and keep the filling inside.
How to Make Stuffed Bell Peppers with Quinoa and Beans?
Ingredients You’ll Need:
Bell Peppers
- 4 large bell peppers (any color)
Quinoa
- 1 cup quinoa
- 2 cups water or vegetable broth
Beans and Vegetables
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, chopped
- 2 cloves garlic, minced
Seasonings and Extras
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
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 Quinoa
Rinse the quinoa under cold water. Then, combine it with water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until fluffy.
2. Cook the Vegetables
While quinoa cooks, sauté chopped onion and garlic in a little oil until soft. Add corn, beans, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
3. Stuff the Peppers
Cut the tops off the peppers and remove seeds. Mix cooked quinoa with vegetable filling. Spoon this mixture into each pepper, packing gently. Top with cheese if using.
4. Bake the Peppers
Place stuffed peppers in a baking dish. Cover with foil and bake at 375°F (190°C) for 20-25 minutes. Remove foil and bake for another 5 minutes to melt cheese.
