Introduction
Looking for a healthy, colorful, and satisfying meal that’s perfect for meal prep? These Quinoa Stuffed Bell Peppers are exactly what you need. I’ve combined protein-rich quinoa with fresh vegetables and Mediterranean-inspired seasonings to create a dish that’s both nutritious and incredibly flavorful. Whether you’re a vegetarian or simply trying to incorporate more plant-based meals into your routine, this recipe delivers a perfect balance of textures and tastes that will keep you coming back for more.
Ingredients
-
• 6 large bell peppers (any color)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, quartered
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin piece off the bottom to help them stand upright.
- Rinse the quinoa thoroughly under cold water. Combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add the cooked quinoa, black beans, corn, and tomatoes to the skillet. Season with cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Fill each pepper with the quinoa mixture. Place them in a baking dish and add about 1/4 cup water to the bottom of the dish.
- Cover with foil and bake for 30-35 minutes. If using cheese, remove foil, top with cheese, and bake for an additional 5 minutes until cheese melts.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 6
Recipe Notes
• For meal prep, you can prepare the quinoa filling up to 2 days in advance.
• Choose peppers that can stand upright and are similar in size for even cooking.
• To prevent the peppers from getting too soft, don’t skip the foil covering step.
• Make it vegan by omitting the cheese or using your favorite plant-based alternative.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To reheat, microwave for 2-3 minutes or bake at 350°F for 10-15 minutes.
• For extra protein, feel free to add ground turkey or chicken to the filling mixture.
Quinoa Stuffed Bell Peppers
Ingredients
- 6 large bell peppers any color
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn kernels fresh or frozen
- 1 cup cherry tomatoes quartered
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 cup shredded cheese optional
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin piece off the bottom to help them stand upright.
- Rinse the quinoa thoroughly under cold water. Combine with vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes until liquid is absorbed.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add the cooked quinoa, black beans, corn, and tomatoes to the skillet. Season with cumin, paprika, oregano, salt, and pepper. Stir to combine.
- Fill each pepper with the quinoa mixture. Place them in a baking dish and add about 1/4 cup water to the bottom of the dish.
- Cover with foil and bake for 30-35 minutes. If using cheese, remove foil, top with cheese, and bake for an additional 5 minutes until cheese melts.