Quinoa-Stuffed Bell Peppers Recipe


  • 4 large bell peppers, any color
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper, to taste
  • 1 cup shredded cheddar cheese (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked.
  4. In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and black pepper.
  5. Stuff each bell pepper with the quinoa mixture.
  6. If desired, top with shredded cheddar cheese.
  7. Bake in the preheated oven for about 20-25 minutes or until the peppers are tender.
  8. Serve your Quinoa-Stuffed Bell Peppers as a wholesome and satisfying meal.