Veggie-Stuffed Bell Peppers

Name: Veggie-Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 cup black beans, drained and rinsed; 1 cup corn, frozen or canned; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro or parsley for garnish

Highlighted under: Easy Plates

Enjoy a colorful and nutritious meal with these Veggie-Stuffed Bell Peppers, packed with flavors and healthy ingredients.

Created by

Emily

Last updated on 2026-01-04T20:46:31.158Z

Veggie-Stuffed Bell Peppers are a delightful combination of fresh vegetables, grains, and spices, all wrapped in a sweet bell pepper. This dish is not only visually appealing but also nutritious, making it perfect for a family dinner or meal prep for the week.

        Why You'll Love This Recipe
        Colorful presentation that excites the senses
Packed with vitamins and minerals from fresh veggies
Versatile filling options to suit your taste

      

A Nutritious Delight

Veggie-Stuffed Bell Peppers are not only visually appealing but also an excellent source of nutrition. Bell peppers are rich in vitamins A and C, providing a boost to your immune system and skin health. The addition of quinoa and black beans adds protein and fiber, ensuring that this meal keeps you feeling full and satisfied. It's a fantastic way to incorporate more vegetables into your diet while still enjoying a delicious dish.

This recipe is also a great way to reduce food waste, as you can use any leftover vegetables you have on hand. Whether it's zucchini, spinach, or even some diced tomatoes, tossing in extra veggies can enhance the flavor and texture of your stuffed peppers. The versatility of this recipe allows for creativity in the kitchen, making it a meal you can customize according to your preferences.

Perfect for Meal Prep

Veggie-Stuffed Bell Peppers are an ideal option for meal prep enthusiasts. You can prepare a batch at the beginning of the week and have healthy lunches or dinners ready to go. Simply store the stuffed peppers in airtight containers in the refrigerator, and they will last for up to five days. When you're ready to eat, just pop them in the oven or microwave for a quick and satisfying meal.

Additionally, these stuffed peppers freeze beautifully. After baking, allow them to cool completely, then wrap each pepper tightly in plastic wrap and place them in a freezer-safe container. When you're craving a nutritious meal, just thaw and reheat in the oven or microwave. This makes it easy to enjoy a wholesome meal even on the busiest days.

Serving Suggestions

Pair your Veggie-Stuffed Bell Peppers with a fresh side salad for a complete meal. A simple green salad with a light vinaigrette complements the flavors of the peppers wonderfully. You can also serve them with a side of guacamole or salsa for an added burst of flavor. These accompaniments not only enhance the taste but also introduce additional nutrients to your plate.

For those interested in making this meal more substantial, consider serving the stuffed peppers over a bed of sautéed greens or with a side of whole-grain rice. This not only adds texture but also transforms the dish into a hearty feast that's sure to satisfy everyone at the table. The possibilities are endless, making this recipe a versatile addition to your culinary repertoire.

Ingredients

For the Bell Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

For Topping

1 cup shredded cheese (optional)
Fresh cilantro or parsley for garnish

Feel free to customize the filling with your favorite vegetables or grains!

Instructions

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set aside.

Mix the Filling

In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.

Stuff the Peppers

Fill each bell pepper with the quinoa mixture, packing it down gently. Place the stuffed peppers upright in a baking dish.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil, sprinkle cheese on top if using, and bake for an additional 5-10 minutes or until the peppers are tender and the cheese is melted.

Serve

Remove from the oven and let cool for a few minutes. Garnish with fresh herbs and serve warm.

Enjoy your delicious and healthy Veggie-Stuffed Bell Peppers!

Pro Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips for Perfect Stuffed Peppers

To achieve the best results with your stuffed peppers, choose bell peppers that are firm and free of blemishes. This ensures that they hold their shape while baking and provide a satisfying crunch. Additionally, consider parboiling the peppers for a few minutes before stuffing them; this can help soften the peppers slightly and enhance their flavor during baking.

When mixing your filling, don't hesitate to experiment with different spices and herbs. Adding a pinch of smoked paprika or fresh basil can elevate the flavors and make your stuffed peppers even more delightful. Remember, the filling is your canvas, so feel free to get creative!

Nutritional Information

Each Veggie-Stuffed Bell Pepper is a powerhouse of nutrition. On average, one serving contains approximately 250 calories, making it a guilt-free option for lunch or dinner. With a good balance of carbohydrates, protein, and healthy fats, these peppers can fit seamlessly into a balanced diet.

In addition to being low in calories, they are also high in dietary fiber, which is essential for digestive health. Incorporating fiber-rich foods like black beans and quinoa into your meals can help maintain healthy cholesterol levels and keep you feeling full longer.

Customizing Your Recipe

One of the best aspects of Veggie-Stuffed Bell Peppers is their adaptability. If you're looking to cut back on carbs, you can substitute quinoa with cauliflower rice for a lighter option. Alternatively, if you prefer a heartier filling, adding ground turkey or beef can make these peppers more filling and protein-rich.

Don’t forget about the toppings! While cheese adds a delicious layer of flavor, you can also try using avocado or a dollop of Greek yogurt for a creamy finish. Whatever your dietary preferences, this recipe allows for endless customization to suit your palate and lifestyle.

Questions About Recipes

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the filling and stuff the peppers a day in advance. Just bake them when you're ready to serve.

→ What other vegetables can I use in the filling?

Feel free to add chopped zucchini, spinach, or mushrooms to the filling for extra flavor and nutrients.

→ Are these peppers gluten-free?

Yes, as long as you use gluten-free grains like quinoa, this recipe is gluten-free.

→ Can I freeze stuffed peppers?

Absolutely! You can freeze them before or after baking. Just make sure to wrap them tightly to prevent freezer burn.