Description

This Spicy Vegetarian Quinoa Stuffed Bell Peppers recipe features large bell peppers filled with a flavorful mixture of quinoa, black beans, diced tomatoes, corn, and a blend of spices. Topped with melted cheese and baked to perfection, this dish offers a hearty, healthy, and delicious vegetarian meal with a spicy kick.

Ingredients

Scale

Bell Peppers

4 large bell peppers (any color), tops cut off and seeds removed

Quinoa Cooked Base

1 cup quinoa, rinsed
2 cups vegetable broth (or water)

Sautéed Vegetable Mixture

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 jalapeño, finely chopped (optional, for extra heat)

Filling Ingredients

1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can diced tomatoes
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste
1/2 cup corn kernels (fresh or frozen)
1/4 cup fresh cilantro, chopped (optional)

Topping

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Optional Garnish

Hot sauce (optional, for serving)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers to prevent sticking.
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fully cooked and the liquid is absorbed. Fluff with a fork and set aside.
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and finely chopped jalapeño if using. Sauté for approximately 5 minutes until the onion becomes soft and translucent, releasing its flavors.
Add the Spices and Beans: Stir in cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute to toast the spices, enhancing their aroma. Then add the black beans, diced tomatoes with their juice, and the corn kernels. Stir to combine and simmer for about 5 minutes to meld the flavors together.
Combine with Quinoa: Add the cooked quinoa to the skillet with the vegetable and bean mixture. Stir thoroughly to combine all ingredients evenly. Taste the filling and adjust seasoning with additional salt, pepper, or chili powder if desired. Finally, stir in chopped fresh cilantro if you like a fresh herb flavor.
Stuff the Peppers: Take each prepared bell pepper and stuff it tightly with the quinoa and vegetable filling. Arrange the stuffed peppers upright in the prepared baking dish.
Top with Cheese and Bake: Sprinkle shredded cheese generously over the tops of each stuffed pepper. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and the peppers are tender but still hold their shape.
Serve: Allow the stuffed peppers to cool for a few minutes before serving to let the filling set slightly. Serve with optional hot sauce drizzled on top for extra spiciness and garnish with additional fresh cilantro if preferred.

Notes

You can use any color bell peppers depending on your preference for sweetness or presentation.
Rinsing quinoa before cooking helps remove its natural bitterness.
Jalapeño is optional; omit if you prefer a milder dish.
Use vegetable broth instead of water for more flavor in the quinoa.
For a vegan option, omit cheese or use a plant-based cheese alternative.
Leftover stuffed peppers can be refrigerated and reheated for up to 3 days.
Feel free to add other vegetables like chopped zucchini or mushrooms into the filling.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: Vegetarian American