Vegetarian Stuffed Peppers

This delightful dish offers a hearty and flavorful meal option that combines colorful bell peppers stuffed with a savory mixture of quinoa, black beans, corn, and spices. Packed with nutrients and vibrant ingredients, this recipe is perfect for a satisfying dinner or an impressive dish for guests. It's a wholesome option that celebrates the deliciousness of fresh vegetables and protein-rich components, ideal for vegetarian and meat-lovers alike.


  • 4 large bell peppers, tops and seeds removed
  • 1 cup quinoa, rinsed
  • 1 1/2 cups water
  • 1 tbsp olive oil
  • 1 small red onion, chopped
  • 1 clove garlic, minced
  • 1 15-ounce can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup grated cheddar cheese
  • 1 lime, cut into wedges for serving
  • Chopped fresh cilantro, for garnish


  1. Preheat oven to 400°F (200°C). Cook quinoa in water according to package instructions and set aside.
  2. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until tender, about 5 minutes.
  3. Add black beans, corn, cumin, and smoked paprika to the skillet. Season with salt and pepper, and cook for 2-3 minutes until heated through.
  4. Combine the cooked quinoa with the bean mixture, stirring well.
  5. Stuff each bell pepper with the quinoa mixture and place in a baking dish. Top with grated cheddar cheese.
  6. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and golden.
  7. Serve stuffed peppers hot, garnished with chopped cilantro and lime wedges on the side.

Check out the inspiration at Cookie and Kate

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