4.9 from 60 votes
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.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
American, Vegetarian
Ingredients
- 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
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
- In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
- 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.
- Serve immediately.
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