These Quinoa Stuffed Peppers are a wholesome, flavor-packed meal that combines fluffy quinoa, hearty black beans, and sweet corn, all baked inside tender bell peppers with a gooey layer of melted cheese.
Naturally high in plant-based protein, rich in fiber, and low in saturated fat, this dish makes a satisfying and nourishing option for everyday cooking.
It’s easy to prepare, great for meal prep, and perfect for a family-friendly dinner.
High-Protein Quinoa Stuffed Peppers
Equipment
- 1 medium saucepan
- 1 Large Nonstick Skillet
- 1 cutting board
- 1 chef’s knife
- 1 9×13-inch baking dish
- Measuring Cups & Spoons
- 1 Mixing Spoon
Ingredients
- 6 medium bell peppers tops removed and seeds discarded
- 1 cup quinoa uncooked, rinsed, and drained
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes
- 1 can 15 oz black beans, drained and rinsed
- 1 cup frozen corn thawed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup Monterey Jack cheese shredded
- Optional toppings: fresh cilantro diced avocado, sour cream
Instructions
- Cook the Quinoa Base: Start by placing the rinsed quinoa into a medium-sized saucepan. Pour in the vegetable broth and bring the mixture to a gentle boil over medium-high heat. Once it begins bubbling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for about 15 minutes. The quinoa will absorb all the liquid and turn fluffy. After cooking, remove from heat but keep the lid on for an additional 5 minutes to allow the grains to steam. Fluff with a fork to separate the grains before using.
- Prepare the Bell Peppers: While the quinoa cooks, preheat your oven to 375°F (190°C). Take each bell pepper, slice it in half lengthwise, and carefully scoop out the seeds and membranes. Arrange the hollowed peppers in a 9×13-inch baking dish, cut side facing up. To help them cook evenly and stay moist during baking, pour a small amount of water into the bottom of the dish—just enough to lightly cover the base. Set aside while you make the filling.
- Sauté the Aromatics: Heat the olive oil in a large nonstick skillet over medium heat. Add the chopped onion and sauté until it softens and becomes slightly golden, about 2–3 minutes. Stir in the minced garlic and cook for another 30–60 seconds until fragrant, being careful not to burn it. This step lays down the flavor foundation for the filling.
- Build the Quinoa Filling: Once the aromatics are ready, add the cooked quinoa, diced tomatoes (with their juices), black beans, and corn to the skillet. Season with cumin, paprika, salt, and black pepper. Stir thoroughly to combine all the ingredients so the flavors distribute evenly. Lower the heat and let the mixture cook for about 5 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
- Stuff the Peppers Generously: Using a large spoon, carefully scoop the warm quinoa mixture into each prepared bell pepper half. Fill them generously, pressing the mixture down lightly so it stays compact. Continue until all peppers are stuffed and the filling is evenly distributed. Sprinkle shredded Monterey Jack cheese over the top of each pepper, allowing it to cover the filling completely for a gooey, melty finish.
- Bake Until Perfectly Tender: Place the baking dish uncovered into the preheated oven. Bake for 30–35 minutes, or until the peppers become fork-tender and the cheese is fully melted and bubbly. If you prefer a slightly golden crust on the cheese, you can switch the oven to broil for the final 1–2 minutes—but keep a close eye to prevent burning.
- Add Fresh Toppings and Serve: Remove the dish from the oven and let the stuffed peppers cool for a few minutes before serving. For extra flavor and freshness, garnish with chopped cilantro, diced avocado, or a dollop of sour cream. Serve warm as a hearty main course that’s both comforting and nourishing.
Notes
- Quinoa provides a light yet protein-packed base that balances perfectly with beans and vegetables.
- Cutting peppers lengthwise allows for easier stuffing and more even baking.
- Adding a little water to the baking dish prevents the peppers from drying out in the oven.
- Fresh toppings like avocado or cilantro brighten the flavors and add texture contrast.
- This recipe is versatile—swap quinoa for rice, barley, or cauliflower rice for variation.
Chef’s Secrets for Best Results
The secret to making perfect stuffed peppers lies in balancing moisture and texture.
Rinsing quinoa before cooking removes bitterness, and simmering it in vegetable broth instead of water infuses extra flavor into the grain.
When sautéing onions and garlic, give them time to soften and release sweetness, as this creates the aromatic base for the filling.
Always season generously—quinoa can be bland if under-seasoned, so spices like cumin and paprika bring depth.
Lastly, filling the peppers while the mixture is still warm ensures the flavors bake together seamlessly with the cheese, creating a deliciously cohesive dish.
Serving Suggestions and Pairing Ideas
These quinoa stuffed peppers make a filling meal on their own, but you can elevate the experience with simple sides.
Pair them with a crisp green salad, roasted vegetables, or a light soup for a balanced dinner.
If you want a heartier spread, serve with tortilla chips and salsa, guacamole, or even a side of garlic bread.
For a refreshing drink, sparkling water with lime or a chilled glass of iced tea complements the flavors beautifully.
This recipe is also ideal for potlucks or family dinners, as it’s colorful, crowd-pleasing, and easy to serve.
Storage Tips and Make-Ahead Advice
These peppers store exceptionally well, making them perfect for meal prep.
Once cooled, place leftovers in an airtight container and refrigerate for 3–4 days.
To reheat, cover and bake at 350°F until warmed through, or microwave in 1–2 minute intervals.
For longer storage, freeze baked peppers individually or in a single dish for up to 3 months.
Thaw overnight in the refrigerator before reheating.
You can also prepare the filling ahead of time—keep it refrigerated for up to 5 days, then stuff and bake the peppers when ready to serve.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply skip the cheese or replace it with your favorite dairy-free alternative. Nutritional yeast or vegan shredded cheese melts beautifully and still adds a cheesy flavor.
2. Do I have to pre-cook the quinoa?
Absolutely. Uncooked quinoa will not soften properly inside the peppers. Cooking it beforehand ensures it’s fluffy, tender, and ready to absorb flavors from the filling.
3. Can I use a different grain instead of quinoa?
Definitely. Rice, barley, bulgur, or even cauliflower rice can be substituted. Just adjust cooking times according to the grain chosen so the filling is fully cooked before baking.
4. How do I keep peppers from becoming soggy?
Adding just a small amount of water to the baking dish prevents burning, but don’t overdo it. Baking uncovered also helps the peppers soften without turning mushy.
5. Can I prepare this recipe ahead of time?
Yes! You can fully assemble the stuffed peppers a day in advance, cover them, and refrigerate. When ready to eat, bake them directly in the oven until heated through and the cheese is melted.
