Go Back
When it comes to vibrant, hearty meals that bring both nutrition and flavor to the table, Cheesy Stuffed Bell Pepper Boats stand out as a crowd favorite. This dish not only pleases the palate but also serves as a feast for the eyes, showcasing an array of colorful bell peppers filled with a delicious and savory mixture. Perfect for family dinners, meal prep, or entertaining guests, these stuffed peppers encapsulate the essence of healthy eating without sacrificing taste. With gooey melted cheese, a medley of wholesome ingredients, and an enticing aroma that fills your kitchen, this recipe is sure to become a staple in your culinary repertoire.

Cheesy Stuffed Bell Pepper Boats

Looking for a nutritious and delicious meal option? Try Cheesy Stuffed Bell Pepper Boats! Bursting with color and flavor, these delightful peppers are filled with a savory mixture of quinoa or rice, black beans, corn, and gooey cheese. Perfect for family dinners, meal prep, or entertaining friends, this recipe brings together wholesome ingredients and spices for a satisfying dish. Easy to make, visually appealing, and packed with nutrition, these stuffed peppers are sure to become a household favorite!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color of your choice)

1 cup cooked quinoa or rice

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

1 cup corn kernels (either frozen or fresh)

1 cup diced tomatoes (you can use canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella work well)

2 tablespoons olive oil

Salt and black pepper to taste

Fresh cilantro or parsley for garnish (optional)

Sour cream or Greek yogurt for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

    Prepare the Peppers: Carefully slice the tops off each bell pepper and remove their seeds and membranes. This will create sturdy boats able to hold the filling without collapsing.

      Cook the Filling: In a large mixing bowl, combine the cooked quinoa or rice with the black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, onion powder, and half of the shredded cheese. Season the mixture with salt and black pepper to taste, then stir thoroughly until all ingredients are well combined.

        Stuff the Peppers: Drizzle the insides of each bell pepper with olive oil to add flavor. Generously fill each pepper with the quinoa mixture, pressing down slightly as you go to ensure that each pepper is packed effectively.

          Top with Cheese: Once all the peppers are filled, sprinkle the remaining shredded cheese evenly over the top of each stuffed pepper to create a cheesy layer.

            Bake: Position the stuffed peppers upright in a baking dish. If any peppers are wobbly, trim a small amount from the bottom to stabilize them. Add approximately ½ cup of water to the bottom of the dish to generate steam during baking. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.

              Uncover and Brown: After 30 minutes, remove the foil and continue to bake for an additional 10-15 minutes. This will allow the peppers to become tender and the cheese on top to melt, bubble, and turn golden brown.

                Garnish and Serve: Once out of the oven, allow the stuffed peppers to cool for a few minutes. For a pop of color and freshness, garnish with fresh cilantro or parsley if desired. Serve the peppers warm, accompanied by a dollop of sour cream or Greek yogurt on top for added creaminess.

                  - Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4