Go Back
At the heart of this recipe are the bell peppers themselves, which come in a stunning variety of colors such as red, yellow, green, and orange. Each hue brings its own unique flavor profile—from the sweetness of red and yellow peppers to the slightly bitter notes of green peppers. This diversity not only enhances the visual appeal of the dish but also adds depth to the overall flavor.

Vegetarian Stuffed Bell Peppers

Indulge in a vibrant culinary experience with Colorful Veggie Fiesta Stuffed Bell Peppers! This delicious recipe combines bell peppers, quinoa, black beans, and fresh veggies to create a visually stunning and nutritious meal. Perfect for gatherings or a cheerful weeknight dinner, these stuffed peppers offer a delightful medley of flavors and essential nutrients. Enjoy a dish that's not only satisfying but also healthy, making every bite a celebration of food and color.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color you prefer)

1 cup quinoa, rinsed thoroughly

2 cups vegetable broth or water

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

1 cup corn kernels (can use fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, drained if using canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

½ tsp chili powder (optional, for heat)

Salt and pepper, to taste

1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C), ensuring it’s fully heated before you bake your stuffed peppers.

    Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa with the vegetable broth (or water). Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes until the quinoa appears fluffy and the liquid is absorbed. After cooking, remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes to steam.

      Sauté the Vegetables: While the quinoa is cooking, heat a splash of olive oil in a large skillet over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes, or until it turns translucent. Stir in the minced garlic and continue to sauté for another minute, allowing the garlic to release its fragrant aroma.

        Combine Ingredients: In a spacious mixing bowl, combine the cooked quinoa, rinsed black beans, corn, diced tomatoes, sautéed onion, and garlic mixture. Sprinkle in the ground cumin, smoked paprika, optional chili powder, and season generously with salt and pepper. Mix everything together thoroughly until the mixture is evenly combined.

          Prepare the Bell Peppers: Take each bell pepper and slice off the tops, making a lid, and carefully remove the seeds and membranes inside. If necessary, trim the bottom of each pepper slightly so they can stand upright in a baking dish. Arrange the peppers in a baking dish, cut side up.

            Stuff the Peppers: Using a spoon or spatula, generously fill each bell pepper with the quinoa and veggie mixture. Press down slightly to pack the filling. Once filled, sprinkle a generous amount of shredded cheese on top of each stuffed pepper.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to soften the peppers. Afterward, remove the foil and continue to bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.

                Serve & Garnish: Once baked, remove the dish from the oven and let the peppers cool for a few moments. Just before serving, garnish with fresh cilantro or parsley to add a pop of color and freshness.

                  Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings

                    Presentation Tips: For an appealing presentation, arrange the stuffed peppers upright on a colorful platter and drizzle with a little extra virgin olive oil or a lime wedge on the side.