Stuffed Bell Peppers
These healthy stuffed bell peppers are a bright, weeknight-friendly meal that fills you up without weighing you down. Packed with quinoa, black beans, corn, tomatoes, and warming spices, they’re an easy vegetarian main that doubles as lunch for the week.
Ingredients
For the filling
- 1 cup cooked quinoa or cooked rice ~1/3 cup dry quinoa
- 1 cup black beans, rinsed and drained canned
- 1 cup corn frozen and thawed, or canned and drained
- 1 cup diced tomatoes canned or fresh, drained if very juicy
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheese, optional cheddar, Monterey Jack, or pepper jack
- Fresh cilantro for garnish, optional
For the peppers
- 4 large bell peppers any color, tops cut off and seeds removed
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Position a rack in the center.
- Trim the tops off the bell peppers. Remove seeds and membranes. Rinse and dry.
Filling mixture
- In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until evenly distributed. Taste and adjust seasoning.
Assembly
- Spoon the filling into each pepper, packing gently so they stand upright. Arrange the peppers in a baking dish.
- If using cheese, sprinkle it evenly over the stuffed peppers.
Baking
- Cover the dish tightly with foil and bake for 30 minutes. This steams the peppers and heats the filling all the way through.
- Remove the foil and bake uncovered for another 10–15 minutes, until the peppers are tender and the cheese is melted and golden in spots.
- Let the peppers rest for 5 minutes, then garnish with chopped cilantro and serve.
Notes
Swap quinoa for brown rice or farro if you prefer heartier grains. Make it dairy-free by skipping cheese or using vegan cheese. Add a squeeze of lime or a few dashes of hot sauce to brighten the filling. Refrigerate for up to 3–4 days.