Why Make This Recipe
Stuffed bell peppers are a delicious and versatile dish that makes for a healthy meal option. This recipe is packed with nutrients, thanks to the colorful bell peppers and wholesome ingredients like quinoa or rice, beans, corn, and spices. Not only do they look appealing on the plate, but they also offer a satisfying blend of flavors and textures. Plus, they’re a great way to use up leftover grains and veggies, making them a budget-friendly choice. Whether you’re looking for a quick weeknight dinner or a dish to impress friends at a gathering, stuffed bell peppers are sure to please.
How to Make Stuffed Bell Peppers
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa (or rice)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnishing (optional)
Directions:
Preheat the oven to 375°F (190°C). Start by setting your oven to preheat. This will help it reach the correct temperature for baking your stuffed peppers.
Cook the quinoa or rice. In a medium pot, combine your choice of quinoa or rice with the vegetable broth (or water). Bring this mixture to a boil over high heat. Once it’s boiling, reduce the heat and let it simmer until fully cooked—about 15-20 minutes for quinoa and 20-25 minutes for rice.
Prepare the bell peppers. While the grains are cooking, wash the bell peppers. Cut off the tops of the peppers and carefully remove the seeds and ribs from the inside. Make sure to leave enough wall for the peppers to hold the stuffing.
Mix the stuffing. In a large bowl, combine the cooked quinoa or rice, black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes. If you’re using cheese, add half of it to the mixture and mix everything well to combine.
Stuff the peppers. Take each bell pepper and fill them generously with the mixture you just prepared. If you like a cheesy topping, sprinkle the remaining cheese on top of each stuffed pepper.
Bake the stuffed peppers. Place the stuffed peppers upright in a baking dish. Pour about 1/4 cup of water into the bottom of the dish to help steam the peppers while they bake. Cover the dish with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
Finish baking. After 30 minutes, carefully remove the foil. Bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Garnish and serve. Once done, take the peppers out of the oven. If you like, garnish them with fresh cilantro before serving them warm.
How to Serve Stuffed Bell Peppers
Stuffed bell peppers can be served as a main dish or as a hearty side. They pair well with a simple side salad or some crusty bread for a complete meal. You can also add a dollop of sour cream or a drizzle of hot sauce on top for added flavor. They make excellent leftovers too, as the flavors deepen and develop when stored.
How to Store Stuffed Bell Peppers
If you have leftover stuffed bell peppers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. You can reheat them in the microwave or in the oven until warmed through. If you want to store them for a longer period, consider freezing them. Wrap individual stuffed peppers tightly in plastic wrap or foil and place them in a freezer-safe container for up to 2-3 months. When you’re ready to eat them, you can bake them from frozen, just increase the baking time.
Tips to Make Stuffed Bell Peppers
- Choosing Peppers: When selecting your bell peppers, try to choose ones that are firm and unblemished. You can use any color: green, red, yellow, or orange.
- Cooking Grains: Always rinse quinoa before cooking to remove its natural coating, which can taste bitter. You can also use pre-cooked grains for a quicker option.
- Add Protein: For a protein boost, consider adding cooked ground meat or a meat substitute to the filling if desired.
- Mix and Match: Feel free to customize the filling by adding other vegetables you have on hand, such as zucchini, spinach, or chopped onions. You could also use different spices according to your preference.
- Cheese Varieties: Experiment with different types of cheese, like feta or mozzarella, for varied flavors in your dish.
Variation
- Mediterranean Stuffed Peppers: Use cooked bulgur wheat instead of quinoa or rice, add olives, feta cheese, and herbs like oregano and parsley for a Mediterranean twist.
- Italian Style: Incorporate Italian sausage into the filling, along with marinara sauce and mozzarella cheese for an Italian flavor profile.
- Southwestern Flavor: Add corn tortillas, diced green chilies, and top with avocado and salsa for a Southwestern flair.
FAQs
1. Can I make stuffed peppers ahead of time?
Yes, you can prepare the filling a day in advance and stuff the peppers just before baking them. This will save you time on a busy day.
2. How do you prevent stuffed peppers from being too watery?
Make sure to properly drain the beans and corn. Also, using less watery vegetables will help to keep the filling firm. Adding a little breadcrumbs to the mixture can help absorb excess moisture.
3. Can I use other types of peppers?
Absolutely! Any type of bell pepper works, and you can experiment with sweet mini peppers or even hot peppers if you want some heat.
With this simple yet delicious recipe for stuffed bell peppers, you can enjoy a hearty meal that’s not just tasty but also good for you. Use your creativity to mix and match ingredients, and soon you’ll have a family favorite on your table in no time!
Print
Stuffed Bell Peppers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Delicious and versatile stuffed bell peppers filled with quinoa, beans, corn, and spices. A healthy and budget-friendly meal option.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa (or rice)
- 2 cups vegetable broth (or water)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 cup diced tomatoes (fresh or canned)
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnishing (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium pot, combine quinoa or rice with vegetable broth. Bring to a boil, then reduce heat and simmer until cooked (15-20 minutes for quinoa, 20-25 minutes for rice).
- Wash the bell peppers, cut off tops, and remove seeds and ribs.
- In a large bowl, combine cooked quinoa or rice, black beans, corn, cumin, chili powder, salt, pepper, and diced tomatoes. Mix well.
- Stuff each pepper with the filling and sprinkle remaining cheese on top.
- Place stuffed peppers in a baking dish with 1/4 cup of water at the bottom. Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes until peppers are tender and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can also be frozen for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 30mg
Keywords: stuffed peppers, vegetarian, healthy recipe, quinoa, meal prep