Quinoa and vegetable stuffed bell peppers recipe

Looking for a tasty recipe that’s super healthy, full of protein, and boosts your energy while curbing appetite?

Then try this quinoa and vegetable stuffed bell pepper recipe!

Bell peppers are great for holding a variety of delicious fillings. Which in this case is a mix of quinoa, beans, and cheese. 

Packed with Protein from Quinoa and Beans

These vegan stuffed peppers bring plenty of nutrition to the table. 

Quinoa offers a variety of essential amino acids,while the beans also add a great dose of bean protein. As a result, this dish is ideal for those seeking high protein vegetarian recipes.

And don’t forget the tomatoes, onions, garlic, and corn in this recipe. They add even more vitamins and minerals, making this recipe a great source of nutrients for anyone looking to maintain a healthy diet.

Quinoa and vegetable stuffed bell peppers recipe

Ingredients

• 6 bell peppers (any color)
• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1 cup shredded Monterey Jack cheese

Step-by-Step Instructions

1. Cook the quinoa following the package instructions but use vegetable broth.
2. Preheat your oven to 375°F (190°C).
3. Halve the bell peppers, remove seeds and membrane.
4. Sauté the onion and garlic in olive oil until soft in a big skillet.
5. Then, stir in diced tomatoes, black beans, corn, and quinoa. Add cumin, paprika, salt, and pepper.
6. Spoon your mix into the prepared bell pepper halves.
7. Add shredded cheese to the top.
8. Put the stuffed peppers in a baking dish and bake for 25-30 minutes. They should be soft and the cheese melted when done.

Cooking Tips and Variations

• Use a mix of colored bell peppers for a beautiful dish. 
• If you’re out of quinoa, you can use cauliflower rice or other grains. 
• Feel free to mix in different beans, cheese, or vegetables like mushrooms or spinach. 
• If you want a vegan meal, skip the cheese or go for a vegan cheese.

Make-Ahead and Storage Options

This quinoa stuffed bell peppers recipe provides big benefits for busy folks. For those into meal prep, you can keep it in the fridge for up to five days.

Another great option is to freeze the peppers after baking them. They can stay frozen for up to three months. This way, you always have a healthy meal you can heat up. 

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p class=”ed-focus” data-fo=”156″>Got some leftovers? No worries. You can keep them fresh in the fridge for three to four days. Which is another reasonw why this recipe is super flexible, and super practical.