Description
Warm, colorful, and packed with texture, these Vegetarian Stuffed Peppers are an easy weeknight meal that still feels special.
Ingredients
Scale
- 4 bell peppers
- 1 cup quinoa (cooked)
- 1 can black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro (for garnish)
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim a thin slice from the bottom so each pepper stands upright.
- In a large mixing bowl, combine the cooked quinoa, drained black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until evenly seasoned and moist. Taste and adjust seasoning.
- Stuff each bell pepper tightly with the quinoa mixture and place them upright in a baking dish. Sprinkle cheese over the tops, if using. Cover with foil and bake for 25–30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is browned and bubbly. Let them rest for 5 minutes, then garnish with chopped fresh cilantro and serve warm.
Notes
Great for meal prep and can be made ahead of time. Also delicious when paired with a crisp salad or tortillas.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 330
- Sugar: 6g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 17g
- Cholesterol: 30mg