Quinoa Stuffed Bell Peppers

★ 3.7 · Easy

These vegan stuffed peppers are filled with fluffy quinoa, black beans, corn, and warm spices, then baked until the peppers are tender and lightly caramelized at the edges.

20 minPrep Time

40 minCook Time

60 minTotal Time

4 servings (4 stuffed peppers)Yield

Why You'll Love This

Naturally vegan (without cheese) and gluten-free
Colorful, balanced, and freezer-friendly
Great make-ahead meal; assemble the day before baking

Ingredients

4large bell peppers, any color, tops cut off and seeded
1 cupquinoa, rinsed
2 cupsvegetable broth
1 tablespoonolive oil
1small yellow onion, diced
2 clovesgarlic, minced
1 can (15 oz)black beans, drained and rinsed
1 cupcorn kernels, fresh or frozen
1 teaspoonground cumin
1 teaspoonchili powder
1 cupsalsa, plus more for serving
1 teaspoonsalt, plus more to taste
1/2 cupshredded Mexican-blend cheese (optional, omit for vegan)
1/4 cupfresh cilantro, chopped, for garnish

Nutrition (estimated per serving)

320Calories

12gProtein

6gFat

56gCarbs

10gFiber

700mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Preheat the oven to 375 F and lightly oil a 9x13-inch baking dish.
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes. Remove from heat and fluff with a fork.
While the quinoa cooks, stand the bell peppers upright in the prepared baking dish, arranging them snugly so they support each other.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring, until softened, 4 to 5 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Add the black beans, corn, cumin, and chili powder, and cook, stirring, for 3 to 4 minutes until heated through.
Remove the skillet from the heat and stir in the cooked quinoa, salsa, and salt until evenly combined.
Spoon the filling into each bell pepper, packing it in and mounding slightly at the top.
Pour 1/2 cup water into the bottom of the baking dish around the peppers to create steam while baking.
Cover the dish tightly with foil and bake for 25 minutes.
Remove the foil, sprinkle the tops with shredded cheese if using, and bake uncovered for another 10 to 15 minutes, until the peppers are tender when pierced with a knife and the cheese is melted and lightly golden.
Let cool for 5 minutes, then garnish with fresh cilantro and serve with extra salsa on the side.

Tips

Choose peppers with flat bottoms so they stand upright easily; trim a thin slice off the bottom if needed, being careful not to cut through to the inside.
The water in the bottom of the dish keeps the peppers from drying out and helps them steam tender while baking.