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Stuffed bell peppers are a beloved dish that combines vibrant colors, hearty flavors, and essential nutrients, making them a fantastic meal option for a variety of dietary preferences. This easy stuffed bell pepper recipe showcases the beauty of bell peppers while delivering a wholesome, satisfying meal. The colorful array of red, yellow, green, and orange peppers not only adds a visual appeal to the plate but also packs a nutritional punch, making them an excellent choice for health-conscious diners and vegetarians alike.

EASY STUFFED BELL PEPPERS

Brighten up your dinner table with these Easy Stuffed Bell Peppers! This colorful dish is packed with nutritious ingredients like quinoa, black beans, and corn, all beautifully stuffed inside vibrant bell peppers. With a hint of cumin and smoked paprika, each bite is bursting with flavor. Topped with melted cheese and garnished with cilantro, these peppers are both healthy and delicious. Perfect for a family meal or a cozy gathering, this recipe is sure to impress!

Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro for garnish (optional)

1 tablespoon olive oil

Instructions
 

Prep the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.

    Make the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.

      Stuff the Peppers: Spoon the filling mixture into each bell pepper, pressing down gently to pack the filling tightly. Leave a little space at the top, as the filling will expand during cooking.

        Add Cheese: Sprinkle the shredded cheese generously on top of each stuffed pepper.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven, let them cool slightly, and garnish with fresh cilantro if desired. Serve warm and enjoy!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6