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Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a nutritious and filling dish, making them perfect for anyone looking to maintain or achieve weight loss goals. Each bell pepper is generously packed with protein-rich quinoa, which serves as a hearty and satisfying base. The addition of black beans not only boosts the protein content but also adds a wonderful texture and earthy flavor. A vibrant mix of vegetables, including corn, onions, and garlic, infuses each bite with a delightful array of tastes and nutrients, ensuring you get a well-rounded meal.

Once stuffed, the bell peppers are baked until tender, allowing all the flavors to meld together beautifully. The peppers soften and become slightly sweet, complementing the savory filling perfectly. A light sprinkle of shredded cheese on top adds a deliciously melty and creamy finish, enhancing the overall taste without overwhelming the healthy nature of the dish.

These stuffed peppers are not only visually appealing with their colorful presentation but also incredibly satisfying, making them a fantastic choice for a main course. They are easy to prepare and versatile enough to customize with your favorite vegetables or spices, allowing you to enjoy a different variation each time you make them. Whether you are serving them for a family dinner or meal-prepping for the week, these Quinoa Stuffed Bell Peppers are sure to be a hit, providing a delicious, balanced, and wholesome meal that aligns perfectly with your weight loss goals.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

These Quinoa Stuffed Bell Peppers are a nutritious and filling dish perfect for weight loss. Packed with protein-rich quinoa, black beans, and a mix of vegetables, these stuffed peppers are baked until tender and topped with a sprinkle of cheese for a delicious and satisfying meal.
Prep Time 20 minutes
Cook Time 30 minutes
Cuisine Mexican
Servings 4
Calories 300 kcal

Equipment

  • Medium saucepan for cooking quinoa
  • Large bowl for mixing filling
  • Baking dish for cooking peppers
  • Knife and cutting board for chopping ingredients
  • Measuring cups and spoons for measuring ingredients
  • Foil for covering baking dish

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup shredded low-fat cheese optional
  • Fresh cilantro for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
  • In a large bowl, combine the cooked quinoa, black beans, corn, chopped onion, minced garlic, ground cumin, chili powder, smoked paprika, salt, and pepper. Mix well.
  • Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
  • Cover the dish with foil and bake in the preheated oven for 20 minutes.
  • Remove the foil, sprinkle the tops of the peppers with shredded cheese (if using), and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.
  • Garnish with fresh cilantro and serve immediately.
  • Enjoy your healthy and satisfying meal!

Notes

  • You can add other vegetables like diced tomatoes or zucchini to the filling.
  • For a spicier version, add a diced jalapeño or a pinch of cayenne pepper.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.