Stuffed Peppers with Quinoa

Name: Stuffed Peppers with Quinoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 bell peppers (any color); 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 can black beans, drained and rinsed; 1 cup corn (fresh or frozen); 1 cup diced tomatoes (canned or fresh); 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 1/2 cup shredded cheese (optional); Fresh cilantro for garnish

Highlighted under: Fresh Healthy Recipes

Deliciously vibrant, these stuffed peppers are filled with nutritious quinoa, vegetables, and spices for a wholesome meal.

Created by

Lena

Last updated on 2026-01-04T08:02:28.169Z

Stuffed peppers are a comforting dish that brings warmth and flavor to the dinner table. This recipe incorporates quinoa, a nutritious and protein-packed grain that pairs beautifully with fresh vegetables.

        Why You'll Love This Recipe
        Nutritious and filling, perfect for a light dinner
Colorful presentation that brightens up your table
Versatile recipe – customize with your favorite ingredients

      

A Wholesome Meal Option

Stuffed peppers are an excellent choice for those seeking a nutritious and filling meal. The combination of quinoa, black beans, and vegetables provides a balanced source of protein and fiber, making them ideal for a light dinner or a satisfying lunch. This dish not only nourishes the body but also delights the taste buds with its vibrant flavors and textures.

Moreover, quinoa is a complete protein, meaning it contains all nine essential amino acids. This makes it an ideal ingredient for vegetarians and anyone looking to incorporate more plant-based proteins into their diet. By choosing wholesome ingredients, you can enjoy a guilt-free meal that supports your health and wellness goals.

Versatility at Its Best

One of the best aspects of stuffed peppers is their versatility. You can easily customize the filling to suit your taste preferences or dietary needs. Whether you want to add extra vegetables, switch up the spices, or even include some cooked meat, the possibilities are endless. This adaptability means you can make stuffed peppers repeatedly without ever getting bored.

Additionally, they are a great way to use up leftover ingredients in your fridge. Have some extra spinach, zucchini, or even rice? Feel free to throw them in the mix! This flexibility not only reduces food waste but also encourages creativity in the kitchen, making cooking an enjoyable experience.

Perfect for Meal Prep

Stuffed peppers are not only delicious but also perfect for meal prepping. You can prepare a large batch of these tasty treats at the beginning of the week, making it easy to grab a healthy meal on busy days. They store well in the refrigerator and can be reheated quickly, maintaining their flavor and texture.

By preparing stuffed peppers in advance, you can save time and ensure you have nutritious options readily available. They also make for excellent lunch or dinner choices, whether you’re at home or on the go. Just pack them in a container, and you’re set for the day!

Ingredients

Gather the following ingredients to prepare your stuffed peppers.

Stuffed Peppers Ingredients

4 bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, drained and rinsed
1 cup corn (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
1/2 cup shredded cheese (optional)
Fresh cilantro for garnish

Make sure to have everything ready before you start cooking!

Instructions

Follow these steps to create your delicious stuffed peppers.

Prepare the Quinoa

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Prepare the Peppers

While the quinoa cooks, preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Arrange them in a baking dish.

Mix the Filling

In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper. Mix well to combine.

Stuff the Peppers

Spoon the quinoa mixture into each bell pepper, packing it tightly. If desired, sprinkle cheese on top of each stuffed pepper.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender and the cheese is melted.

Serve

Garnish with fresh cilantro and serve warm. Enjoy your nutritious stuffed peppers!

Now that your peppers are ready, dig in and enjoy!

Ingredient Substitutions

This stuffed pepper recipe is highly adaptable, allowing you to substitute ingredients based on what you have on hand or your dietary preferences. For a vegan option, simply omit the cheese or use a plant-based cheese alternative. You can also replace the black beans with lentils or chickpeas for a different flavor profile.

If quinoa isn’t your favorite, consider using brown rice, farro, or even couscous. Each of these grains brings its unique texture and taste, enhancing the overall dish. Don’t hesitate to experiment with various toppings as well, such as avocado or a dollop of Greek yogurt for added creaminess.

Tips for Perfect Stuffed Peppers

To ensure your stuffed peppers turn out perfectly every time, it’s important to choose peppers that are firm and bright in color. Avoid any that have blemishes or soft spots, as these may affect the final dish. Also, consider parboiling the peppers for a few minutes before stuffing them if you prefer them to be extra tender.

Another tip is to not overfill the peppers. While it may be tempting to pack in as much filling as possible, leaving a little space at the top allows for the filling to expand while baking, preventing overflow. This small adjustment can make a big difference in presentation and overall enjoyment.

Storage and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to four days. When reheating, place the stuffed peppers in the microwave or oven. To microwave, cover with a damp paper towel and heat until warmed through. If using the oven, cover with foil and bake at 350°F (175°C) until heated thoroughly.

For longer storage, consider freezing the stuffed peppers before baking. Wrap them tightly in plastic wrap and aluminum foil, and they can last up to three months in the freezer. When ready to enjoy, thaw them overnight in the refrigerator and bake as directed for a delicious, convenient meal.

Questions About Recipes

→ Can I use brown rice instead of quinoa?

Yes, you can substitute brown rice, but you will need to adjust the cooking time as it takes longer to cook than quinoa.

→ How long can I store stuffed peppers?

Stuffed peppers can be stored in the refrigerator for up to 4 days in an airtight container.

→ Can I freeze stuffed peppers?

Absolutely! You can freeze stuffed peppers before or after baking for up to 3 months. Just make sure to wrap them tightly.

→ What other ingredients can I add?

You can add ingredients like ground meat, different beans, or even grains like farro or couscous for variation.