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A wooden bowl filled with red, yellow, and green stuffed bell peppers, garnished with sliced carrots, set on a checkered cloth with dried flowers in the background.

Vegetarian Stuffed Peppers Recipe

This vegetarian stuffed peppers recipe serves 4 and features bell peppersfilled with a mix of quinoa, black beans, corn, tomatoes, and spices. Top themwith cheese and bake until golden. Garnish with fresh cilantro for a tasty andwholesome meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mexican
Calories: 400
Ingredients Method

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup cooked quinoa or rice
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup diced tomatoes canned or fresh
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese mozzarella, cheddar, or vegan cheese
  • Fresh cilantro chopped (for garnish)
  • 1 tablespoon olive oil

Method
 

  1. Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice off the tops of the bell peppers and take out the seeds and membranes. Place them upright in a baking dish.
  2. Make the Filling: Heat olive oil in a pan over medium heat. Sauté the diced onion and minced garlic for 2–3 minutes until they soften. Add diced tomatoes, black beans, corn, cumin, paprika, salt, and pepper. Stir well and cook for about 5 minutes.
  3. Mix Everything Together: Mix the cooked quinoa with the sautéed vegetables. Sample the mixture and add more seasoning if required.
  4. Fill the Peppers: Spoon the mixture into each pepper, pressing it down slightly. Sprinkle shredded cheese on top of each one.
  5. Bake: Wrap the dish with foil and bake for 25 minutes. Then, take off the foil and continue baking for another 10 minutes, or until the cheese is melted and golden.
  6. Serve: Garnish with fresh chopped cilantro and serve the peppers warm.