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To make stuffed bell peppers, you need a few key ingredients. The main star, of course, is the bell pepper. You can choose any color: red, green, yellow, or orange. Each color has a unique taste, so pick your favorite!

Stuffed Bell Peppers

Discover the joy of making stuffed bell peppers with this easy and delicious recipe! Filled with colorful vegetables, hearty grains, and customizable fillings, these tasty meals are perfect for everyone—from meat lovers to vegetarians. Learn the essential ingredients, preparation tips, and unique variations to elevate your cooking. Click through to explore our colorful quinoa stuffed bell peppers recipe and transform your mealtime today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Monterey Jack)

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce to a simmer. Cook for about 15 minutes or until all liquid is absorbed and quinoa is fluffy. Remove from heat and set aside.

        In a large skillet over medium heat, heat 2 tablespoons of olive oil and sauté the chopped red onion until translucent (about 3–4 minutes). Add minced garlic and sauté for an additional minute.

          Stir in the black beans, corn, diced tomatoes, cooked quinoa, cumin, smoked paprika, chili powder, salt, and pepper. Cook until heated through, about 5 minutes.

            Remove the skillet from heat and mix in half of the shredded cheese.

              Stuff each bell pepper generously with the quinoa mixture, packing it in tightly. Top each pepper with the remaining shredded cheese.

                Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                  Garnish with freshly chopped cilantro or parsley before serving.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4