Quinoa Stuffed Bell Peppers (Vegetarian & High-Protein!)
These Quinoa Stuffed Bell Peppers are loaded with plant-based protein, fluffy quinoa, black beans, and melted cheese. A healthy, family-friendly meal that’s perfect for weeknights and meal prep!
Ingredients
- 6 medium bell peppers halved, seeds removed
- 1 cup uncooked quinoa rinsed
- 2 cups low-sodium vegetable broth
- 1 tbsp olive oil
- 1 small onion diced
- 2 garlic cloves minced
- 1 can 15 oz diced tomatoes
- 1 can 15 oz black beans (drained)
- 1 cup frozen corn thawed
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded Monterey Jack cheese
Optional toppings: cilantro, avocado, sour cream
Instructions
- Cook quinoa: In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then simmer covered for 15 minutes. Let sit 5 minutes, then fluff with a fork.
- Prep peppers: Cut bell peppers in half lengthwise; remove seeds. Place in a baking dish, cut-side up, with ¼-inch water in the bottom.
- Make filling: Heat olive oil in a skillet. Sauté onions for 3 minutes, add garlic, and cook 1 minute. Stir in tomatoes, black beans, corn, and cooked quinoa. Season with cumin, paprika, salt, and pepper. Cook 5 minutes.
- Stuff peppers: Spoon filling into pepper halves. Top with cheese.
- Bake: At 375°F for 30–35 minutes, until peppers are tender and cheese is melted.
- Serve: Garnish with cilantro, avocado, or sour cream.
Notes
- Storage: Keep leftovers in an airtight container for 3–4 days.
- Freezing: Freeze baked peppers for up to 3 months. Reheat at 350°F.
- Vegan option: Omit cheese or use dairy-free shreds.
- Shortcut: Use pre-cooked quinoa to save time.