Go Back
Stuffed bell peppers have long been celebrated as a versatile and nutritious dish, perfect for a hearty meal that can cater to a variety of tastes and dietary preferences. The vibrant colors and enticing aroma make them not only a feast for the palate but also a visual delight on any dinner table. This recipe for Stuffed Bell Peppers of Delight stands out due to its healthy ingredients, ease of preparation, and the stunning presentation that will impress family and friends alike.

Savory Vegetable and Cheese Stuffed Peppers

Discover the vibrant world of stuffed bell peppers with this wholesome and flavorful recipe. Packed with nutritious ingredients like quinoa, black beans, and fresh veggies, these stuffed beauties are not only delicious but also visually stunning. Perfect for any dietary preference, you can customize the filling to suit your tastes. Whether you're preparing a cozy family dinner or impressing guests, these stuffed bell peppers are sure to delight your palate and nourish your body. Enjoy a colorful, hearty meal that combines health and flavor seamlessly!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa (or rice)

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)

1/4 cup fresh cilantro, chopped (optional)

1 tablespoon olive oil

1 tablespoon lime juice

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Drizzle the outside with olive oil and place the peppers upright in a baking dish.

      Sauté the Vegetables: In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes, until fragrant.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, cherry tomatoes, sautéed onions and garlic, cumin, smoked paprika, lime juice, salt, and pepper. Stir well to combine all the ingredients. If desired, fold in half of the shredded cheese and the chopped cilantro.

          Stuff the Peppers: Generously fill each bell pepper with the vegetable and cheese mixture, packing it in firmly.

            Top with Cheese: Once stuffed, sprinkle the remaining cheese evenly over the tops of each pepper.

              Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

                Serve and Enjoy: Once done, remove from the oven and let cool for a few minutes before serving. Garnish with additional cilantro if desired, and enjoy your savory stuffed peppers!

                  Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4