Quinoa Stuffed Bell Peppers


Quinoa Stuffed Bell Peppers

Elevate the classic Quinoa Stuffed Bell Peppers to new heights with unexpected ingredients and techniques that will surprise and delight your taste buds. These stuffed peppers are not only delicious but also nutritious, providing a balanced meal for any occasion. With a perfect blend of flavors and textures, this recipe is sure to become a staple in your kitchen repertoire.

Cooking Time: Approximately 1 hour 

Difficulty Level: Moderate


  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small zucchini, diced
  • 1 small carrot, diced
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup black beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (cheddar, mozzarella, or vegan cheese for a dairy-free option)
  • Fresh cilantro or parsley for garnish (optional)



  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.
  3. Rinse the quinoa under cold water using a fine mesh sieve to remove any bitterness. Drain well.


  1. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and fluff the quinoa with a fork.
  2. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
  3. Add the diced zucchini, carrot, corn kernels, and black beans to the skillet. Cook for another 5-6 minutes until the vegetables are tender but still slightly crisp.
  4. Stir in the cooked quinoa, ground cumin, smoked paprika, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. Remove from heat.


  1. Place the bell peppers upright in a baking dish, ensuring they can stand without tipping over.
  2. Spoon the quinoa and vegetable mixture into each bell pepper until they are generously filled.
  3. Sprinkle shredded cheese over the top of each stuffed pepper, covering the filling completely.
  4. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  5. Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.
  6. Once done, remove from the oven and let the stuffed peppers cool for a few minutes before serving.

Serving Suggestions:

  • Garnish with fresh cilantro or parsley for a pop of color and freshness.
  • Serve the stuffed peppers with a side of salsa, guacamole, or sour cream for added flavor.
  • Pair with a crisp green salad dressed with a light vinaigrette for a complete meal.

Variations and Substitutions:

  • For a protein boost, add cooked ground turkey, chicken, or tofu to the quinoa and vegetable mixture.
  • Substitute quinoa with cooked rice, bulgur wheat, or couscous for a different texture.
  • Feel free to customize the vegetables based on what you have on hand or your personal preferences.
  • Use different types of cheese such as feta or goat cheese for a unique flavor profile.
  • Make it vegan by omitting the cheese or using a dairy-free alternative.

Frequently Asked Questions:

Q: Can I make these stuffed peppers ahead of time? A: Yes, you can prepare the stuffed peppers ahead of time and refrigerate them, covered, for up to 24 hours before baking. Just make sure to bring them to room temperature before baking.

Q: How do I store leftovers? A: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through before serving.

Q: Can I freeze stuffed peppers? A: Yes, you can freeze stuffed peppers for up to 3 months. Make sure they are tightly wrapped in aluminum foil or stored in an airtight container to prevent freezer burn. Thaw overnight in the refrigerator before reheating.