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- 4 large bell peppers (any color) - 1 cup cooked quinoa (or rice) - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tsp cumin - 1 tsp chili powder - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese (or vegan cheese alternative) - Salt and pepper to taste - Fresh cilantro, chopped for garnish Each stuffed pepper offers a hearty meal packed with nutrients. On average, one stuffed pepper contains: - Calories: 300 - Protein: 12g - Carbohydrates: 45g - Fiber: 10g - Fat: 10g This dish provides a good mix of protein and fiber. It keeps you full and satisfied while being colorful and fun to eat. If you want to switch things up, here are some easy swaps: - Grains: Use brown rice, farro, or couscous instead of quinoa. - Beans: Swap black beans for kidney beans or pinto beans. - Vegetables: Add chopped spinach, zucchini, or mushrooms for more flavor. - Cheese: Try feta or mozzarella cheese for a different taste. These changes can keep the recipe fresh and exciting! {{ingredient_image_1}} First, preheat your oven to 375°F (190°C). This heat helps cook the peppers well. Next, take your large bell peppers. Cut off the tops and remove the seeds and membranes. Stand them upright in a baking dish. This helps keep the filling inside. In a large skillet, add a drizzle of olive oil. Heat it over medium heat. Add the chopped onion and minced garlic. Cook for about 3 to 4 minutes until they soften. This makes the filling taste great. Now, add the cooked quinoa or rice, black beans, corn, and diced tomatoes. Sprinkle in the cumin, chili powder, salt, and pepper. Mix everything well. Let it cook for about 5 more minutes. This warms the mixture through. After that, remove the skillet from the heat. Stir in half of the shredded cheese until it melts. Now, it's time to fill the peppers. Spoon the filling into each pepper. Pack it down a little to fit it well. Once they are filled, sprinkle the rest of the cheese on top of each pepper. Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil. Bake for another 10 to 15 minutes. The peppers should be tender, and the cheese should be bubbly and golden. Let them cool for a few minutes before serving. Garnish with fresh cilantro for a nice touch! When cooking peppers, choose large and firm ones. They hold the filling better. Wash them well and cut off the tops. Remove seeds and membranes. This helps the flavor shine through. Always preheat your oven to 375°F (190°C). This ensures even cooking. Use a baking dish that fits the peppers snugly. This keeps them upright while baking. To get cheese that melts perfectly, use shredded cheese. It melts faster than blocks. Mix half of the cheese into the filling. This makes it creamy inside. Then, add the rest on top of the peppers. Covering the dish with foil helps steam the cheese, making it gooey. Remove the foil towards the end for a golden top. One common mistake is overcooking the peppers. Cook them just until tender. They should still hold their shape. Another mistake is using too much filling. Pack the filling gently inside. If you overstuff, it may spill out. Also, don’t skip the seasoning. A little salt and pepper go a long way. Lastly, remember to let the peppers cool before serving. This helps the flavors to settle. Pro Tips Choosing Peppers: Opt for peppers that are firm and have no blemishes for the best texture and flavor. Layering Flavors: Add spices or herbs like oregano or smoked paprika to enhance the flavor profile of the stuffing. Cheese Variations: Feel free to experiment with different cheeses like feta or mozzarella for a unique twist. Make-Ahead Tip: Prepare the stuffing and fill the peppers a day in advance; just bake them when ready to serve. {{image_2}} You can easily make vegetarian stuffed peppers. Just skip the black beans and add more veggies. Use mushrooms, zucchini, or spinach for a fresh taste. You can also add lentils for protein. Replace the cheese with a vegan option if you want. This keeps the dish hearty and colorful. If you are watching carbs, swap out the quinoa or rice. Use cauliflower rice instead. It has fewer carbs and still gives a filling texture. You can also skip the corn to lower the carbs further. This way, you keep the flavor without the extra carbs. Feel free to mix up the spices in this recipe. Try using smoked paprika for a deeper flavor. Add cayenne pepper if you like some heat. You can change the grains too. Instead of quinoa, try farro or barley for different textures. For the beans, kidney beans or chickpeas work well, too. Each change adds a unique twist to your stuffed peppers. After you enjoy your stuffed peppers, let them cool. Place them in a safe container. Make sure to cover the container well. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To freeze your stuffed peppers, first cool them completely. Wrap each pepper tightly in plastic wrap. Then, place wrapped peppers in a freezer bag. This helps prevent freezer burn. You can freeze them for up to three months. When you are ready to eat, just thaw them in the fridge overnight. To reheat your stuffed peppers, you have a few options. The oven works great. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep them moist. Bake for about 20 minutes until heated through. You can also use the microwave. Simply place a pepper on a plate and heat for 2-3 minutes. Check if it's hot enough before eating. Yes, you can prepare stuffed peppers in advance. Fill the peppers, then cover them tightly. Store them in the fridge for up to two days. When ready to cook, just bake them as normal. This saves time on busy days and makes meals easy. You can get creative with your fillings! Try using: - Ground meat like beef or turkey - Lentils for a plant-based option - Rice mixed with different vegetables - Cheese blends for extra flavor Feel free to experiment with spices and herbs to match your taste. Stuffed peppers are done when they are tender. You can check by gently poking them with a fork. The cheese should be bubbly and golden. If they need more time, just bake for another five minutes. Enjoy the delicious aroma while they cook! In this post, we explored how to make stuffed peppers. We went over the key ingredients, their nutrition, and tasty swaps. I shared step-by-step instructions to prepare and bake them. You got tips for cooking peppers perfectly and avoiding common mistakes. We also discussed tasty variations and how to store leftovers. Stuffed peppers are versatile and fun to make. Enjoy your cooking and find your favorite flavors!

Classic Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa (or rice)
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese (or vegan cheese alternative)
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Begin by cutting the tops off the bell peppers and removing the seeds and membranes. Place them in a baking dish upright.
  • In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened (approximately 3-4 minutes).
  • Stir in the quinoa (or rice), black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well and let cook for an additional 5 minutes to heat through.
  • Remove the skillet from heat and stir in half of the shredded cheese, mixing until melted and combined.
  • Spoon the stuffing mixture generously into each bell pepper, packing it down slightly as you fill them.
  • Sprinkle the remaining cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Once done, let the peppers cool for a few minutes before serving. Garnish with fresh cilantro.

Notes

Feel free to customize the stuffing with your favorite ingredients.
Keyword healthy, stuffed peppers, vegetarian