Protein Rich Quinoa Stuffed Peppers (Print)

Stuffed peppers with hearty quinoa, beans, veggies, and cheese for a vibrant, filling vegetarian meal.

# Components:

→ Vegetables

01 - 4 large bell peppers, any color, tops sliced off and seeds removed
02 - 1 small red onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium zucchini, diced
05 - 1 cup cherry tomatoes, quartered
06 - 2 tablespoons olive oil

→ Grains & Legumes

07 - 1 cup quinoa, rinsed
08 - 2 cups vegetable broth
09 - 1 can (15 ounces) black beans, drained and rinsed
10 - 1/2 cup corn kernels, fresh, frozen, or canned

→ Cheese

11 - 1 cup shredded cheddar or mozzarella cheese (use plant-based cheese for vegan option)

→ Spices & Herbs

12 - 1 teaspoon ground cumin
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon chili powder, optional
16 - Salt and pepper, to taste
17 - 2 tablespoons fresh cilantro or parsley, chopped, plus extra for garnish

# Directions:

01 - Preheat oven to 375°F (190°C).
02 - Arrange bell peppers upright in a baking dish. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper. Set aside.
03 - Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff quinoa with a fork.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté red onion for 2 to 3 minutes until translucent. Add garlic and cook for 1 minute longer.
05 - Stir in diced zucchini and cook for 4 minutes until tender. Add cherry tomatoes and cook for an additional 2 minutes.
06 - Add cooked quinoa, black beans, corn, cumin, smoked paprika, dried oregano, chili powder (if using), salt, and pepper to the skillet. Cook for 2 minutes, then remove from heat. Mix in chopped cilantro or parsley and half the shredded cheese.
07 - Fill each bell pepper with the prepared quinoa mixture, mounding filling slightly above the rim. Top with remaining cheese.
08 - Cover baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until peppers are tender and cheese is golden brown.
09 - Garnish with extra chopped herbs and serve hot.

# Expert Advice:

01 -
  • Easily uses up fridge vegetables and pantry staples
  • Packed with plant protein and fiber for lasting satisfaction
  • One dish delivers flavor, texture, and plenty of color
  • Simple to prep ahead for busy weeks
02 -
  • High in plant protein and fiber
  • Gluten-free friendly for most special diets
  • Customizable with whatever veg or beans you have
03 -
  • Always rinse quinoa in a fine mesh strainer to remove any bitterness
  • Do not crowd the peppers in the baking dish so they soften evenly
  • Let peppers rest five minutes post-bake before serving so the filling sets slightly

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