STUFFED BELL PEPPERS
These Stuffed Bell Peppers are a wholesome and vibrant meal perfect for any time of day. Halved and deseeded bell peppers are filled with a hearty mixture of cooked quinoa, black beans, and corn, all brought together with a touch of tomato sauce and seasoned with cumin, salt, and pepper. This dish is a nutritional powerhouse that balances protein, fibre, and essential vitamins. The peppers are roasted to perfection, allowing the flavours to meld beautifully. Whether you’re looking for a light dinner or a satisfying lunch, these stuffed peppers are a great option that’s delicious and easy to prepare.
RECIPE CATEGORY
Entrée
SERVING SIZE
1
CUISINE
Mexican
PREPARATION / TECHNIQUES
Bake, Prepared in Advance
OCCASION / HOLIDAY
Weeknight Dinner, Potluck, Family Meal, Cinco de Mayo
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegetarian, Vegan, Gluten-Free, High Fibre, Low Fat
DISH TYPE
Main Course
INGREDIENTS FOR STUFFED BELL PEPPERS
- 1 large bell pepper, halved and deseeded
- 1/4 cup quinoa, cooked
- 1/4 cup black beans, rinsed
- 1/4 cup corn kernels
- 1 tbsp tomato sauce
- 1/2 tsp cumin
- Salt and pepper to taste
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Protein: 6g
- Carbohydrates: 30g
- Sugars: 5g
- Fat: 5g
- Saturated Fat:7g
- Sodium: 300mg
- Fibre: 6g
- Vitamin C: 150% of Daily Value (DV)
- Iron: 10% of Daily Value (DV)
PREPARATION FOR STUFFED BELL PEPPERS
- Prepare the Filling: Preheat the oven to 190°C (375°F). Combine the cooked quinoa, black beans, corn, tomato sauce, cumin, salt, and pepper in a bowl. Mix well to distribute the ingredients evenly.
- Stuff the Peppers: Place the halved bell peppers on a baking sheet lined with parchment paper. Fill each pepper half with the quinoa mixture, then gently press it down to ensure a tight pack.
- Bake the Peppers: Bake in the oven for 25-30 minutes or until the peppers are tender and the filling is heated.
- Serve: Remove from the oven and cool slightly before serving. Enjoy these stuffed peppers as a main dish, with a side salad or crusty bread.
PREP TIME
10 minutes
COOKING TIME
30 minutes
TIPS FOR STUFFED BELL PEPPERS
- For added flavour, top the stuffed peppers with shredded cheese or a sprinkle of nutritional yeast before baking.
- If you’re short on time, prepare the filling a day in advance and store it in the fridge until ready to use.
- Serve with a dollop of sour cream or a squeeze of fresh lime juice for an extra burst of flavour.
VARIATIONS
- Add some diced onions or garlic to the filling for extra flavour.
- Swap the quinoa for brown rice or couscous if preferred.
- Mix some chopped jalapeños or a dash of hot sauce to the filling for a spicier version.
PREPPING AND STORAGE
- Fridge: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezer: Freeze stuffed peppers individually by wrapping them tightly in aluminium foil or plastic wrap and placing them in a freezer-safe bag. You can freeze them for up to 2 months. Reheat in the oven directly from frozen, adding an extra 10-15 minutes to the cooking time.