Stuffed Bell Peppers (Vegetarian, Quinoa & Cheese)
Colorful bell peppers stuffed with seasoned quinoa, black beans, corn, and melted cheese. 20g protein, 380 kcal per pepper.
Stuffed Bell Peppers (Vegetarian, Quinoa & Cheese)
Colorful bell peppers stuffed with seasoned quinoa, black beans, corn, and melted cheese. 20g protein, 380 kcal per pepper.
Nutrition Per Serving
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Ingredients
- 4 large Bell peppers (mixed colors)
- 120g (dry) Quinoa
- 200g (drained) Black beans
- 100g Corn kernels
- 100g (shredded) Cheddar cheese
- 200g Canned diced tomatoes
- 1 tsp Cumin
- ½ tsp Garlic powder
- 1 tbsp Olive oil
Instructions
-
1
Cook quinoa
Cook quinoa according to package directions. Fluff with a fork.
-
2
Make filling
Mix cooked quinoa with black beans, corn, diced tomatoes, half the cheese, cumin, garlic powder, salt, and pepper.
-
3
Prep peppers
Cut tops off bell peppers and remove seeds. If they don't stand upright, trim a thin slice off the bottom without creating a hole.
-
4
Stuff and bake
Fill peppers with the quinoa mixture, mounding slightly on top. Place in a baking dish, cover with foil. Bake at 190°C/375°F for 25 minutes. Remove foil, top with remaining cheese, bake 10 more minutes until cheese is bubbly.
Colorful, Protein-Packed Stuffed Bell Peppers
Stuffed bell peppers are one of those classic comfort foods that also happens to be incredibly nutritious. These vegetarian versions swap the traditional ground beef for a hearty filling of quinoa, black beans, corn, and melted cheese — delivering 20g of complete protein at just 380 calories per pepper.
The bell pepper itself is a nutritional star: one large pepper provides over 300% of your daily vitamin C, plus vitamin A, potassium, and fiber. When baked, the pepper becomes sweet and tender, creating the perfect edible bowl for the savory filling inside.
Frequently Asked Questions
Can I make these vegan?
Skip the cheese or use a plant-based shredded cheese. Add nutritional yeast to the filling for a cheesy flavor without dairy.
Which color pepper is best?
Red and yellow peppers are sweeter, which pairs well with the savory filling. Green peppers are slightly bitter and cheaper. Use a mix for the most visually appealing presentation.
Can I freeze stuffed peppers?
Yes! Stuff and freeze unbaked for up to 2 months. Bake from frozen, adding 15-20 extra minutes. Or bake, cool, and freeze for quick reheating.
Can I use rice instead of quinoa?
Absolutely. Use cooked white or brown rice in the same quantity. Brown rice adds more fiber but takes longer to cook. Couscous and bulgur wheat are also good alternatives.
How do I prevent the peppers from falling over?
Use a snug baking dish so the peppers support each other, or nestle them in a muffin tin. Trimming a thin flat slice off the bottom helps, but be careful not to cut through.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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