Description
Loaded with protein-rich quinoa, black beans, fire-roasted tomatoes, and cheese, these colorful stuffed bell peppers are the ultimate plant-powered comfort food — satisfying, customizable, and perfect for meal prep.
Ingredients
6 large bell peppers (any color)
1 cup uncooked quinoa
1 can black beans (drained & rinsed)
1 can fire-roasted tomatoes
1 small red onion, diced
1 tsp cumin
1 tsp smoked paprika
1 cup shredded sharp cheddar
1 tbsp olive oil
Salt and pepper to taste
Optional: chopped cilantro, avocado slices, lime crema
Instructions
1. Preheat oven to 375°F (190°C) and spray a 9×13″ baking dish with cooking spray.
2. Cook quinoa with 2-to-1 water-to-quinoa ratio or use a rice cooker.
3. Slice bell peppers in half vertically, remove membranes, and place cut-side up in dish.
4. Sauté onion in olive oil for 2–3 minutes. Add tomatoes, beans, spices, and cooked quinoa. Simmer for 5 minutes.
5. Stir in most of the cheese and adjust seasoning.
6. Stuff the peppers generously with the mixture and sprinkle with remaining cheese.
7. Cover with foil and bake for 25 minutes. Remove foil and bake 10 minutes more.
8. Let cool slightly and top with cilantro or avocado if desired.
Notes
Peppers can be made vegetarian or with turkey.
To freeze: pre-bake covered for 25 minutes, cool completely, then freeze.
Reheat from frozen at 375°F for 40–45 minutes covered.
Blanch peppers before stuffing for extra tenderness if needed.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 6g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 20mg
Keywords: quinoa stuffed peppers, vegetarian, plant-based, easy meal, gluten-free