Appetizers & Starters > Vegetarian Starters > Stuffed Vegetables > Stuffed Bell Peppers

Quinoa and Black Bean Stuffed Bell Peppers

These vibrant stuffed bell peppers are packed with protein-rich quinoa, flavorful black beans, and colorful vegetables, making them a healthy and satisfying vegetarian appetizer.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
4
Ingredients
  • 4 Bell peppers (various colors)
  • 1.5 cups Cooked quinoa
  • 1 can (15 oz) Black beans, rinsed and drained
  • 1 cup Corn kernels (fresh or frozen)
  • 1/2 cup Diced red onion
  • 1/2 cup Diced bell pepper (same or different color than the whole peppers)
  • 1/4 cup Chopped cilantro
  • 2 tablespoons Lime juice
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Garlic powder
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Shredded cheddar cheese (optional)

Prepare the Bell Peppers

Preheat oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. If desired, trim the bottoms of the peppers slightly so they sit flat. Place the bell pepper halves in a baking dish.

Make the Filling

In a large bowl, combine the cooked quinoa, black beans, corn, diced red onion, diced bell pepper, cilantro, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Mix well until everything is evenly combined.

Stuff and Bake

Spoon the quinoa and black bean mixture into each bell pepper half, filling them generously. If using, sprinkle shredded cheddar cheese over the top of each pepper. Pour about 1/2 inch of water into the bottom of the baking dish. Bake for 25-30 minutes, or until the bell peppers are tender and the cheese is melted and bubbly (if using).

Serve

Remove from the oven and let cool slightly before serving. Garnish with extra cilantro or a dollop of sour cream or Greek yogurt (optional).

← Mediterranean Stuffed Mushrooms with Feta and Olives Roasted Bell Pepper Strips with Garlic and Herbs →

FAQ

  • Can I use a different type of grain?

    Yes, you can substitute quinoa with brown rice, couscous, or farro. Adjust cooking time accordingly.
  • Can I add other vegetables to the filling?

    Absolutely! Diced zucchini, mushrooms, or spinach would be great additions.
  • Can these be made ahead of time?

    Yes, you can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator and bake them just before serving. You may need to add a few extra minutes to the baking time.
  • How do I store leftovers?

    Store leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.