Ingredients
Scale
- 4 large bell peppers, any color (red, yellow, orange, or green—pick your favorite!)
- 1 cup quinoa, rinsed (or substitute with rice or couscous if you prefer)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes, fresh or canned
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric (optional for extra flavor)
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup shredded cheese (optional, you can use dairy-free cheese or skip this for a vegan option)
- 1 tablespoon olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C). You’ll want your oven nice and hot when the peppers go in.
- Prepare the peppers: Slice the tops off of the bell peppers and remove the seeds and ribs from the inside. If the peppers are wobbly, you can slice a thin layer off the bottom to make them stand upright. Set the peppers aside.
- Cook the quinoa: In a medium pot, cook the quinoa according to the package instructions. Usually, this means combining 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.
- Sauté the onions and garlic: While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onions and sauté for about 5 minutes until they soften and become translucent. Add the garlic and cook for another minute, stirring constantly to prevent burning.
- Add the veggies and seasonings: To the skillet, add the corn, black beans, diced tomatoes, and spices (cumin, chili powder, smoked paprika, and turmeric, if using). Stir everything together and let it cook for about 5-7 minutes, until everything is heated through. Season with salt and pepper to taste.
- Combine the filling: Add the cooked quinoa to the skillet and stir everything together. Once combined, fold in the fresh cilantro for a burst of flavor. Taste the mixture and adjust the seasonings if needed.
- Stuff the peppers: Spoon the filling into each bell pepper, packing it tightly so the peppers are well-filled. If you have any leftover filling, you can serve it on the side or save it for later.
- Bake the peppers: Place the stuffed peppers in a baking dish, standing up. If you like, you can top each stuffed pepper with a sprinkle of shredded cheese. Cover the dish with aluminum foil and bake for 25 minutes.
- Serve and enjoy: Once baked, remove the foil and bake for another 5 minutes, just to get the cheese all melty (if using). Let the peppers rest for a few minutes before serving, and garnish with extra cilantro.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 350
- Fat: 8g
- Carbohydrates: 55g
- Protein: 13g