Stuffed bell peppers with quinoa are a healthy and colorful dish. Inside, you’ll find cooked quinoa mixed with vegetables and cheese, all packed into sweet bell peppers and baked until tender.
I like to think of them as a little vegetable boat—ready to bring a smile to your face. Sometimes I sneak in a bit of hot sauce for a fun twist!
For a quick meal, make the filling ahead of time and refrigerate. Just fill the peppers and bake when you’re ready to eat. Easy, tasty, and good for you!
Ingredients & Substitutions
Bell peppers: Use large red or yellow peppers for sweetness and color. I like to roast them slightly first to soften. If you prefer a milder flavor, green peppers work well too. Remove seeds for a cleaner look and easier filling.
Quinoa: This grain adds a nutty flavor and fluffy texture. Rinse well before cooking to remove bitterness. If you don’t have quinoa, cooked brown rice makes a mild, filling substitute.
Cheese (like mozzarella or feta): Adds creaminess and a salty kick. Feta gives a tangy note, and I love sprinkling some on top last-minute. For a dairy-free option, try vegan cheese or nutritional yeast.
Tomatoes: Fresh diced tomatoes lend juiciness and freshness. Use cherry tomatoes or standard ones—just chop well. For an extra depth, try sun-dried tomatoes packed in oil.
Herbs and spices: Use fresh parsley or basil for vibrant flavor. I add a pinch of cumin or paprika for warmth. Dry herbs work if fresh aren’t available—just use about half as much.
How do I stuff peppers without making a mess?
Cut off the tops and remove seeds carefully. Use a small spoon or your fingers to fill peppers snugly but not overstuffed. Press gently to pack the filling without tearing the pepper. This keeps everything neat and makes baking easier.
- Prepare peppers by cutting tops and scooping seeds out.
- Fill each with the mixture, pressing slightly to pack it in.
- Place peppers upright in baking dish—use crumpled foil to stabilize if needed.
How to Make Stuffed Bell Peppers with Quinoa?
Ingredients You’ll Need:
For the Filling
- 4 large bell peppers
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes.
Step-by-Step Instructions:
1. Prepare the peppers
Wash the bell peppers. Cut off the tops and remove seeds. Set aside.
2. Cook the quinoa
Rinse the quinoa well. Cook in boiling water for 15 minutes until fluffy. Drain if needed.
3. Make the filling
In a bowl, combine cooked quinoa, beans, corn, tomatoes, cumin, chili powder, salt, and pepper. Mix well.
4. Stuff the peppers
Fill each bell pepper with the quinoa mixture. Top with cheese if using.
5. Bake the peppers
Place peppers in a baking dish. Bake at 375°F for 20-25 minutes until peppers are tender and cheese is melted.
6. Serve
Let cool slightly. Serve warm and enjoy your stuffed peppers with quinoa!
