High-Protein Quinoa Stuffed Peppers
A healthy and hearty dish made with quinoa, beans, and vegetables stuffed into tender bell peppers, then baked with melted cheese. High in protein and fiber, these stuffed peppers are a deliciously satisfying vegetarian option that’s easy to prepare, meal-prep friendly, and perfect for weeknight dinners.
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 9x13-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.
