Quinoa Stuffed Bell Peppers

User Reviews

4.9

60 reviews
Excellent

Quinoa Stuffed Bell Peppers

These stuffed bell peppers are filled with a savory mixture of cooked quinoa, green chiles, corn, black beans, diced tomatoes, and a blend of pepper jack and feta cheeses. Seasoned with cumin, garlic, onion, and chili powders, the filling delivers balanced spice and fresh herb notes. The peppers bake until tender with the filling warm and cheesy.

Description

The recipe uses cooked quinoa as a hearty, protein-rich base combined with canned green chiles for mild heat, corn kernels, black beans for texture and fiber, diced petite tomatoes, and a cheese blend of pepper jack and feta for creaminess and tang. Fresh cilantro adds brightness, while spices including cumin, garlic powder, onion powder, and chili powder provide depth.

The hollowed bell peppers stand upright in a baking dish and are spooned full of the prepared mixture. Baking at 350 degrees Fahrenheit until the peppers soften and the filling heats through ensures a tender exterior and cohesive, flavorful filling with melted cheese.

This dish suits a wholesome vegetarian main or side, providing grains, vegetables, and protein. It can be served immediately, showcasing colorful presentation from the peppers and varied texture from the filling.

I Made This!

Be the first!

Save this

Be the first!

Ingredients

Servings
  • 3 cups quinoa cooked
  • 1 green chiles 4-ounce can
  • 1 cup corn kernels
  • ½ cup black beans drained and rinsed, canned
  • ½ cup diced tomatoes petite
  • ½ cup pepper jack cheese shredded
  • ¼ cup feta cheese crumbled
  • 3 tablespoons cilantro fresh, chopped leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder or more to taste
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 bell pepper tops cut, stemmed and seeded

Instructions

  1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
  2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
  3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  4. Serve immediately.
Genuine Reviews

User Reviews

Overall Rating

4.9

60 reviews
Excellent

Write a Review

Drag & drop files here or click to upload
Other Recipes

You'll Also Love

Loaded Mashed Potatoes

American
5.0 (33 reviews)

Crispy Slow Cooker Corned Beef

Irish
5.0 (639 reviews)

Easy Baked Sweet Potatoes

American
5.0 (15 reviews)

Creamy Chicken Pasta Salad

American
5.0 (12 reviews)

Candied Yams

American
5.0 (21 reviews)

Olive Garden Chicken Scampi Pasta

Italian
5.0 (108 reviews)

Buffalo Wings

American
5.0 (63 reviews)

Broccoli Casserole

American
5.0 (36 reviews)

Filipino Adobo Chicken

Filipino
5.0 (84 reviews)

Crab Cake Sandwich

American
5.0 (15 reviews)

S'mores Bars

American
5.0 (21 reviews)

Vegetable Beef Stew

American
5.0 (30 reviews)