Quinoa-Stuffed Bell Peppers
Packed with protein-rich quinoa and black beans, sweet corn, and flavorful spices, this dish is perfect as a main course or hearty side.
Ingredients:
4 large bell peppers (any color)
1 cup quinoa, cooked according to package instructions
1 small onion, diced
2 cloves garlic, minced
1 cup diced tomatoes
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 tsp cumin
1 tsp paprika
Salt and pepper, to taste
Olive oil for cooking
Optional toppings: shredded cheese, chopped cilantro, avocado slices
Instructions:
Preheat your oven to 375°F (190°C).
Prep the bell peppers by slicing off the tops and removing seeds and membranes. Rinse and set aside.
In a skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until translucent.
Stir in the diced tomatoes, black beans, corn, and cooked quinoa. Add cumin, paprika, salt, and pepper. Mix well and cook for 5 minutes.
Stuff each pepper with the quinoa mixture, packing it tightly.
Place the stuffed peppers in a baking dish. Drizzle with a bit of olive oil.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until peppers are tender and slightly browned.
Optional: Sprinkle with shredded cheese and return to the oven until melted.
Garnish with fresh cilantro and avocado slices. Serve warm.
What makes this so awesome?
High in plant-based protein and fiber
Full of vibrant, whole-food ingredients
Naturally gluten-free and easy to make vegan
Great for meal prep, potlucks, or weeknight dinners
This dish is more than just a pretty plate — it’s a flavorful and nutrient-dense meal that supports your health and satisfies your cravings. Whether you’re eating more plant-based protein or just looking for a new dinner staple, these quinoa-stuffed bell peppers will quickly become a favorite.
