Description

A hearty and nutritious recipe featuring quinoa-stuffed bell peppers loaded with black beans, corn, diced tomatoes, and melted Monterey Jack cheese. This high-protein, vegetarian dish offers a flavorful and satisfying meal perfect for a wholesome dinner.

Ingredients

Scale

Vegetables

6 medium bell peppers (tops removed and seeds discarded)
1 small onion (finely chopped)
2 cloves garlic (minced)
1 cup frozen corn (thawed)
Optional toppings: fresh cilantro, diced avocado, sour cream

Grains and Legumes

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

Liquids

2 cups low-sodium vegetable broth
1 can (15 oz) diced tomatoes (with juices)

Spices and Seasonings

1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Other

1 tablespoon olive oil
1 cup Monterey Jack cheese (shredded)

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

You can substitute Monterey Jack cheese with mozzarella or cheddar if desired.
For a vegan option, omit cheese or use a plant-based cheese alternative.
Ensure quinoa is rinsed well to remove its natural bitterness.
Add more spices like chili powder or red pepper flakes for a spicier version.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking, Sautéing, Simmering
Cuisine: American, Vegetarian

Nutrition

Serving Size: 2 stuffed pepper halves
Calories: 320 kcal
Sugar: 6 g
Sodium: 380 mg
Fat: 10 g
Saturated Fat: 4 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 15 g
Cholesterol: 20 mg

Keywords: quinoa stuffed peppers, high protein vegetarian, healthy stuffed peppers, baked stuffed bell peppers, quinoa recipe