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Healthy stuffed bell peppers filled with nutritious ingredients for a delicious meal

Healthy Stuffed Bell Peppers

Delightful stuffed bell peppers filled with quinoa, black beans, and spices, perfect for a nutritious weeknight meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Mexican
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 4 large large bell peppers (any color)
  • 1 cup cooked quinoa or cooked rice Use brown rice if preferred.
  • 1 can black beans, rinsed and drained
  • 1 cup corn, fresh or frozen (thawed)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • to taste Salt and freshly ground black pepper
  • 1 cup shredded cheese, optional Choose cheddar, Monterey Jack, or a melty plant-based cheese.
  • to taste Fresh cilantro for garnish, optional

Method
 

Cooking Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers, removing seeds and membranes. If necessary, level the bottoms so the peppers sit upright.
  3. In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until everything is evenly incorporated.
  4. Spoon the mixture into each pepper, pressing lightly to compact the filling.
  5. Place the stuffed peppers upright in a baking dish. If using cheese, sprinkle it evenly over the tops.
  6. Cover the baking dish tightly with foil and bake for 25 to 30 minutes, allowing them to heat through and soften.
  7. Remove the foil and bake uncovered for another 10 to 15 minutes until the peppers are tender and the cheese is melted and slightly golden.
  8. Let them rest for 5 minutes, then garnish with fresh cilantro before serving.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gSodium: 600mgFiber: 8gSugar: 5g

Notes

Store uneaten stuffed peppers in an airtight container in the fridge for up to three days. They reheat wonderfully in the microwave or can be warmed in the oven. For longer storage, freeze individually wrapped and thaw before reheating. For added flavor, consider adding diced jalapeños or nutritional yeast as a cheese substitute.

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