Go Back
At the heart of our stuffed bell pepper recipe lies the bell pepper itself, a vegetable that is as nutritious as it is colorful. Bell peppers come in various hues, including red, yellow, green, and orange, each offering a unique flavor profile. Red peppers are the sweetest of the bunch, while green peppers tend to have a slightly bitter taste. Beyond their deliciousness, bell peppers are a powerhouse of nutrition, rich in vitamins A and C, which are crucial for maintaining healthy skin, vision, and immune function.

EASY STUFFED BELL PEPPERS

Discover the vibrant delight of Colorful Crunch Stuffed Bell Peppers! This nutritious dish combines bell peppers with hearty grains, protein-rich beans, and fresh veggies for a meal that’s as beautiful as it is satisfying. Perfect for family dinners, it's easily customizable for vegetarian, gluten-free, and meat-loving diets. Elevate your cooking with a burst of color and flavor that everyone will love! #StuffedPeppers #HealthyEating #MealPrep #ColorfulCooking #VeganRecipes #YummyFood
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (red, yellow, or green)

1 cup cooked quinoa (or rice)

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or Mexican blend)

Olive oil

Salt and pepper to taste

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them in a baking dish.

      Sauté the Veggies: In a skillet over medium heat, add a splash of olive oil. Sauté the diced onion and minced garlic until the onion is translucent, about 3-4 minutes.

        Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, sautéed onion and garlic, diced tomatoes, cumin, chili powder, and half of the shredded cheese. Season with salt and pepper to taste. Mix thoroughly.

          Stuff the Peppers: Spoon the filling into each bell pepper until they are packed full. You can mound the filling on top if you have extra.

            Top with Cheese: Sprinkle the remaining cheese on top of the stuffed peppers.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro or parsley before serving. Enjoy!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4