Ultimate Stuffed Bell Peppers

Bell peppers, available in a range of colors including red, yellow, green, and orange, are more than just a colorful addition to your plate; they are a true nutritional powerhouse. Rich in vitamins A, C, and E, these vegetables provide a wealth of health benefits. Vitamin C, in particular, is vital for immune function and skin health, while vitamin A supports vision and cell growth.

Discover a delicious way to embrace healthy eating with Ultimate Stuffed Bell Peppers! This vibrant dish is packed with essential nutrients and offers a variety of filling options to cater to all dietary preferences, from vegetarians to meat lovers. Learn how to select the best bell peppers, prepare nutritious grains like quinoa and rice, and incorporate fresh vegetables for added flavor. Perfect for family meals or impressing guests, these stuffed peppers are a satisfying and nourishing choice. Dive into the recipe and experience a delicious blend of tastes and textures in every bite!

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 cup quinoa or rice (uncooked)

1 can (15 oz) black beans, rinsed and drained

1 cup corn (canned, frozen, or fresh)

1 cup diced tomatoes (canned or fresh)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

1 cup shredded cheese (cheddar or Monterey Jack)

½ cup fresh cilantro, chopped (optional for garnish)

Salt and pepper to taste

Olive oil (for sautéing)

Lime wedges (for serving)

Instructions

Prepare the Quinoa/Rice: Cook the quinoa or rice according to package instructions. Typically, quinoa requires 2 cups of water for every 1 cup of quinoa and takes about 15 minutes. Set aside when cooked.

Preheat Your Oven: Preheat your oven to 375°F (190°C).

Sauté the Vegetables: In a large skillet, heat about 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, approximately 3-4 minutes.

Mix the Filling: In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, smoked paprika, chili powder, half of the shredded cheese, salt, and pepper. Mix well until all ingredients are evenly distributed.

Prepare the Bell Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly spray or brush the outside of the peppers with olive oil.

Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, packing it in well to avoid air pockets.

Bake: Place the stuffed peppers upright in a baking dish. If you have any remaining filling, you can pour it into the bottom of the dish or place it around the peppers. Cover with aluminum foil and bake in the preheated oven for 25-30 minutes.

Add Cheese: After 30 minutes, remove the foil and sprinkle the remaining cheese on top of the stuffed peppers. Return to the oven for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.

Serve: Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro, if desired, and serve with lime wedges for an added zest.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4