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Stuffed peppers are a delightful and versatile dish that has captured the hearts (and appetites) of home cooks and food enthusiasts alike. Whether you are looking for a quick weeknight meal or a vibrant centerpiece for your next gathering, stuffed peppers can be tailored to fit any occasion. One of the most popular variations includes a hearty filling of quinoa and black beans, which not only adds a colorful flair to your plate but also boasts numerous health benefits.

Stuffed Peppers

Discover a delightful twist on classic stuffed peppers with this Colorful Quinoa & Black Bean Stuffed Peppers recipe. Bursting with vibrant colors and packed with nutritious ingredients, these peppers are filled with protein-rich quinoa, fiber-packed black beans, and sweet corn, all perfectly seasoned. Easy to prepare and customizable, they make a fantastic meal for any occasion. Enjoy a healthy, satisfying dish that everyone will love, and elevate your cooking with this beautiful recipe!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa (rinsed)

2 cups vegetable broth

1 can (15 oz) black beans (rinsed and drained)

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off each bell pepper and remove the seeds and membranes. Lightly brush or spray the outsides of the peppers with olive oil and place them upright in a baking dish.

      Cook Quinoa: In a medium saucepan, bring vegetable broth to a boil. Add the rinsed quinoa and reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa has absorbed the liquid and is fluffy. Remove from heat and let it cool slightly.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything thoroughly until well combined.

          Stuff the Peppers: Generously spoon the quinoa mixture into each prepared bell pepper. Pack it down slightly to ensure they're well filled. If using cheese, sprinkle a little on top of each stuffed pepper.

            Bake: Pour a small amount of water into the bottom of the baking dish, just enough to cover the bottom. This will help steam the peppers as they bake. Cover the dish with aluminum foil and bake for 25 minutes.

              Add Cheese: After 25 minutes, remove the foil and add the remaining cheese on top of each pepper. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden brown.

                Serve: Remove from the oven. Let the peppers cool for a few minutes. Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the top.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings