Healthy Stuffed Bell Peppers
Colorful bell peppers stuffed with quinoa, black beans, and vegetables - a nutritious complete meal
Introduction
These vibrant stuffed bell peppers are packed with quinoa, black beans, corn, and flavorful spices. They’re nutritious, satisfying, and make great leftovers. Plus, they’re naturally gluten-free and can easily be made vegan!
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Cut the tops off bell peppers and remove seeds and membranes. Place peppers in a baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well and cook for 5 minutes until heated through.
- Spoon the filling evenly into each bell pepper. If using, sprinkle cheese on top of each pepper.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is melted and bubbly.
- Garnish with fresh cilantro and serve hot.
Nutrition Information
Per serving
Nutritional values are approximate and may vary based on ingredients used.
Frequently Asked Questions
Can I make these vegan? Absolutely! Simply omit the cheese or use your favorite plant-based cheese alternative.
What can I use instead of quinoa? Brown rice, white rice, or cauliflower rice all work well as substitutes.
Can I freeze stuffed peppers? Yes! Freeze cooked stuffed peppers in an airtight container for up to 3 months. Thaw overnight and reheat in the oven.
How do I make the peppers softer? For softer peppers, blanch them in boiling water for 3-4 minutes before stuffing, or increase baking time.
