Main Courses > Vegetarian & Vegan > Plant-Based Mains > Stuffed Bell Peppers

Quinoa and Black Bean Stuffed Bell Peppers

A hearty and flavorful vegetarian main course featuring colorful bell peppers filled with a savory mixture of quinoa, black beans, corn, and spices. This recipe is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.

Perfect for a weeknight dinner or a potluck gathering.

Prep Time
20 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 4 large Bell Peppers (various colors)
  • 1.5 cups Cooked Quinoa
  • 1 can (15 oz), rinsed and drained Black Beans
  • 1 cup (fresh or frozen) Corn
  • 0.5 medium, diced Red Onion
  • 1 can (14.5 oz), undrained Diced Tomatoes
  • 2 teaspoons Chili Powder
  • 1 teaspoon Cumin
  • 0.5 teaspoon Smoked Paprika
  • 0.5 teaspoon Garlic Powder
  • To taste Salt
  • To taste Black Pepper
  • 0.5 cup Vegetable Broth
  • To taste Optional: Shredded vegan cheese
  • To taste Optional: Chopped cilantro

Preparation

Preheat oven to 375°F (190°C).
Lightly grease a baking dish.

Prepare the Bell Peppers

Cut the bell peppers in half lengthwise and remove the seeds and membranes.
If desired, you can also remove the stems.

Make the Filling

In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes (with their juice), diced red onion, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
Mix well to combine all ingredients.

Stuff the Peppers

Spoon the quinoa and black bean mixture into the bell pepper halves, packing it firmly.
Place the stuffed bell peppers in the prepared baking dish.

Baking

Pour the vegetable broth into the bottom of the baking dish. This will help keep the peppers moist while baking.
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the peppers are tender and the filling is heated through.

Optional: Add Cheese

If using vegan cheese, sprinkle it over the stuffed peppers during the last 5 minutes of baking.
Bake until the cheese is melted and slightly browned.

Serving

Garnish with chopped cilantro, if desired.
Serve the stuffed bell peppers hot.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 120-150kcal Protein: 5-7g Fat: 2-4g Carbohydrates: 20-25g Fiber: 5-7g

Other Considerations for Nutrition

The nutritional values can vary based on specific ingredients used and serving sizes. Consider using low-sodium canned goods to reduce sodium intake. Adding vegan cheese will increase fat content.

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FAQ

  • Can I use different types of beans?

    Yes, you can substitute black beans with pinto beans, kidney beans, or any other bean of your choice. Just make sure they are cooked and drained.
  • Can I make this recipe ahead of time?

    Yes, you can prepare the filling and stuff the peppers ahead of time. Store them in the refrigerator for up to 24 hours. Add the vegetable broth and bake as directed when ready to serve. You may need to add a few minutes to the baking time.
  • Can I freeze stuffed bell peppers?

    Yes, you can freeze them after baking. Let them cool completely, then wrap each pepper individually in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 2-3 months. To reheat, bake from frozen at 350°F (175°C) for about 30-40 minutes, or until heated through.