When you’re looking for a meal that’s as colorful as it is delicious, these Quinoa-Stuffed Bell Peppers are the way to go. Packed with plant-based protein from quinoa and loaded with fresh vegetables, this dish is a wholesome, satisfying option that will make you feel good inside and out. The bell peppers are sweet, tender, and perfectly filled with a savory mixture that’s bursting with flavor. This recipe is not only healthy, but it’s also easy to make, making it the perfect dinner for a busy weeknight or a meal prep option for the week ahead.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 zucchini, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheese (optional, for topping)
- Lime wedges (optional, for serving)
Instructions:
- Cook the quinoa:
In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside. - Prepare the bell peppers:
Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish, ensuring they can stand on their own. If necessary, trim the bottoms slightly so they stand flat. - Sauté the vegetables:
While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the chopped zucchini and cook for another 3-4 minutes, until slightly tender. - Mix the filling:
Stir in the black beans, diced tomatoes (with juice), cooked quinoa, cumin, chili powder, salt, and pepper. Let the mixture cook together for another 3-4 minutes, allowing the flavors to meld. Remove from heat and stir in the fresh cilantro. - Stuff the peppers:
Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, packing it in gently to make sure they’re fully stuffed. If you’re using cheese, sprinkle it on top of the stuffed peppers. - Bake the stuffed peppers:
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. If you added cheese, remove the foil during the last 5 minutes of baking to let the cheese melt and turn golden. - Serve and enjoy:
Once the peppers are tender and the filling is heated through, remove them from the oven. Serve the stuffed peppers with lime wedges for a refreshing citrus kick, and garnish with more fresh cilantro if desired.
Enjoy the Comfort:
These Quinoa-Stuffed Bell Peppers are the perfect balance of healthy, hearty, and delicious. The quinoa provides a satisfying base, while the black beans and tomatoes bring depth and richness to the flavor. The bell peppers are naturally sweet and tender, making them the perfect vessel to hold all the goodness inside.
This dish is not only full of plant-based protein, but it’s also loaded with fiber and packed with nutrients—making it a wholesome meal for anyone looking to eat healthier without sacrificing taste. Whether you’re making them for a family dinner or preparing them for meal prep, these stuffed peppers will quickly become a favorite go-to meal.
So grab a fork, dig in, and enjoy the vibrant, nourishing flavors that fill your plate and make you feel good inside!