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Satisfy your cravings with this delicious Stuffed Bell Peppers recipe, a perfect vegetarian main meal or dinner option. These bell peppers are filled with a hearty mix of quinoa, black beans, sweetcorn, and tomatoes, all seasoned with flavorful spices. Baked to perfection and topped with fresh avocado slices and coriander, this nutritious dish is both filling and full of flavor—an ideal choice for a healthy and wholesome dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers any color, tops cut off and seeds removed
  • 1 cup quinoa rinsed
  • 1 1/2 cups vegetable broth or water
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 cup cherry tomatoes quartered
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1 avocado sliced
  • Fresh cilantro chopped (for garnish)

Instructions
 

  • Preheat the oven to 375°F (190°C). Place the bell peppers upright in a baking dish and set aside.
  • Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and 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 filling: In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until the onion is translucent. Add the cherry tomatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften.
  • Combine the filling: Stir in the cooked quinoa and mix well. Adjust seasoning if necessary.
  • Stuff the peppers: Spoon the quinoa mixture into each bell pepper, packing it tightly. Cover the dish with foil and bake for 30-35 minutes, or until the peppers are tender.
  • Garnish and serve: Remove from the oven and let cool slightly. Top each pepper with avocado slices and fresh cilantro.

Notes

This dish, inspired by Mexican cuisine, offers a delightful combination of flavors and textures, perfect for a nutritious and colorful meal. Enjoy the rich and satisfying blend of seasoned quinoa, beans, and fresh toppings!
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