Quinoa-Stuffed Bell Peppers


  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup shredded cheese (use dairy-free cheese for a vegan option)
  • Fresh cilantro or parsley for garnish (optional)


  1. Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it.

  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the prepared baking dish, cut side up.

  3. In a saucepan, bring the vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.

  4. In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until onions are translucent.

  5. Stir in the black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld.

  6. Add the cooked quinoa to the skillet with the bean and vegetable mixture. Mix well to combine all ingredients evenly.

  7. Spoon the quinoa mixture into each bell pepper until they are full. Top each pepper with shredded cheese.

  8. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.

  9. Remove the foil and bake for an additional 5 minutes or until the cheese is melted and slightly golden.

  10. Once done, remove from the oven and let the stuffed peppers cool for a few minutes before serving. Garnish with fresh cilantro or parsley if desired.


These quinoa-stuffed bell peppers are not only visually appealing but also delicious and packed with flavor—a perfect gluten-free and vegetarian option for a holiday dish!