Quinoa Stuffed Bell Peppers

Delight your taste buds with these Quinoa Stuffed Bell Peppers. They’re a nutritious, flavorful, and easy-to-make dish that satisfies both vegetarians and non-vegetarians alike.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers


  • 4 large bell peppers, any color
  • 1 cup quinoa, rinsed
  • 1 ½ cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes
  • 1 cup shredded cheese (optional)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Rinse the quinoa thoroughly in a fine-mesh sieve.
  4. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
  5. In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well.
  6. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. If using cheese, sprinkle it on top of each stuffed pepper.
  7. Cover the dish with foil and bake for 25-30 minutes or until the peppers are tender.
  8. Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

Preparation time: 15 minutes

Yield: 4 servings

Nutritional information (per serving): Calories: 320, Total Fat: 6g, Carbohydrates: 55g, Fiber: 12g, Protein: 14g

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