Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a vibrant and nutritious meal perfect for any occasion. Packed with protein-rich quinoa, black beans, fresh vegetables, and warm spices, they offer a deliciously hearty and healthy dish topped with melted cheese and a hint of heat from jalapeños and chili powder. Baked to tender perfection, these stuffed peppers are satisfying, colorful, and full of flavor.
Ingredients
Vegetables
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped (optional)
Grain & Legumes
- 1 cup quinoa, rinsed
- 1 (15 oz) can black beans, drained and rinsed
Liquids & Oils
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
Spices & Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
Dairy
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional
- Hot sauce (for serving)
Instructions
- Preheat the oven. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers to prevent sticking.
- Cook the quinoa. In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid absorbed. Fluff with a fork and set aside.
- Sauté aromatics and jalapeño. Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and jalapeño (if using). Sauté for about 5 minutes until onions become soft and translucent, releasing their aroma.
- Add spices and simmer with beans and veggies. Stir in cumin, chili powder, smoked paprika, salt, and pepper to toast spices for 1 minute. Then add black beans, diced tomatoes with juices, and corn kernels. Stir well and let simmer for 5 minutes so flavors meld together.
- Combine quinoa with the vegetable mixture. Add cooked quinoa to the skillet and stir thoroughly until all ingredients combine evenly. Taste and adjust seasoning by adding more salt, pepper, or chili powder if desired. Fold in fresh chopped cilantro if using.
- Stuff the bell peppers. Firmly pack the quinoa mixture into each hollowed bell pepper, ensuring they are well-filled. Place the stuffed peppers upright in the prepared baking dish.
- Add cheese and bake. Sprinkle shredded cheese generously on top of each stuffed pepper. Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 30 minutes.
- Finish baking uncovered. Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and starting to brown slightly, and the peppers are tender.
- Serve and garnish. Allow the stuffed peppers to cool slightly before serving. Drizzle with hot sauce for an extra kick and garnish with additional fresh cilantro if desired.
Notes
- You can use any color bell peppers, but red, yellow, or orange add sweetness that balances the spice.
- If you prefer a vegan dish, omit the cheese or use a plant-based cheese alternative.
- For a milder version, skip the jalapeño and reduce or omit chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can prep the quinoa and bean mixture ahead of time for quicker assembly.
