Quinoa Veggie Stuffed Peppers

Quinoa Veggie Stuffed Peppers on FoodForYourGood.com – colorful bell peppers filled with quinoa, black beans, corn, tomatoes, and melted cheese, garnished with fresh parsley. — Quinoa Veggie Stuffed Peppers – baked peppers overflowing with quinoa, beans, corn, and melty cheese for a wholesome vegetarian dinner.

Quinoa Veggie Stuffed Peppers are the perfect balance of flavor, texture, and wholesome ingredients. Packed with fluffy quinoa, hearty black beans, sweet corn, and juicy cherry tomatoes, they’re layered with smoky spices and gooey cheese that melts into every bite. With their colorful presentation and hearty filling, these peppers turn a simple dinner into something truly special.

What makes these stuffed peppers shine is their Mediterranean-inspired twist—fresh herbs, feta, and vibrant vegetables bring a bright, nourishing touch. The peppers soften beautifully in the oven, creating a natural “bowl” for the hearty filling. They’re satisfying enough to serve as a complete vegetarian dinner, yet elegant enough to appear at a dinner party.

Stuffed peppers have been enjoyed around the world for centuries, from Spanish to Middle Eastern kitchens. This modern version embraces both tradition and freshness, making it a comforting yet healthy choice. Whether you’re a seasoned cook or just starting out, these peppers will quickly become a go-to favorite.

Recipe Yield: 4 servings

INGREDIENTS

4 large bell peppers (red, yellow, or orange)
1 cup cooked quinoa
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh or frozen, thawed)
1 cup cherry tomatoes, halved
1 small red onion, finely chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese, divided
½ cup crumbled feta cheese
2 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes (optional)
2 tbsp fresh parsley, chopped
Salt and black pepper to taste

INSTRUCTIONS

1. Prepare the peppers:
Preheat oven to 375°F (190°C). Slice the tops off the bell peppers, remove seeds and membranes, and place them upright in a lightly oiled baking dish.

2. Sauté vegetables:
In a skillet over medium heat, warm olive oil. Add onion and garlic, cooking until softened, about 3 minutes. Stir in corn, cherry tomatoes, paprika, cumin, and chili flakes, cooking 2 minutes more.

3. Make the filling:
In a large bowl, combine cooked quinoa, sautéed vegetables, black beans, half the mozzarella, feta, parsley, salt, and black pepper. Mix well until evenly combined.

4. Stuff the peppers:
Spoon filling generously into each pepper, pressing down lightly to pack. Sprinkle remaining mozzarella over the tops.

5. Bake the peppers:
Cover loosely with foil and bake for 25 minutes. Remove foil and continue baking for 10–12 minutes until cheese is golden and peppers are tender.

6. Serve and enjoy:
Let cool slightly before serving. Garnish with extra parsley for freshness.

Helpful Tips to Perfect This Recipe

Choose the right peppers: Select firm, evenly shaped bell peppers so they stand upright and bake evenly.
Cook quinoa ahead: Make quinoa a day in advance to save time and create fluffier, lighter stuffing.
Add flavor depth: For a smoky, rich touch, add a spoonful of fire-roasted salsa or chipotle in adobo to the filling.

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