Stuffed Bell Peppers with Quinoa, Black Beans, Corn, and Salsa


  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup salsa (your favorite variety)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh cilantro, chopped (optional, for garnish)
  • Lime wedges (optional, for serving)


  1. Prepare the Bell Peppers:
    • Preheat your oven to 375°F (190°C).
    • Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so they stand upright.
    • Place the peppers in a baking dish, standing upright.
  2. Cook the Quinoa:
    • In a medium saucepan, bring the vegetable broth or water to a boil.
    • Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
    • Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  3. Prepare the Filling:
    • In a large skillet, heat the olive oil over medium heat.
    • Add the chopped onion and cook for about 5 minutes, until softened.
    • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    • Stir in the cooked quinoa, black beans, corn, salsa, ground cumin, chili powder, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until heated through.
  4. Stuff the Peppers:
    • Spoon the quinoa mixture into the prepared bell peppers, packing it down gently.
    • If there is any leftover filling, you can place it around the peppers in the baking dish.
  5. Bake:
    • Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly browned on top.
  6. Serve:
    • Garnish with fresh cilantro if desired.
    • Serve with lime wedges on the side for an extra burst of flavor.


  • Cheesy Option: If you’re not strictly vegan, you can sprinkle some vegan cheese or regular cheese on top of the peppers before baking for a cheesy twist.
  • Make Ahead: The filling can be made ahead of time and stored in the refrigerator. When ready to serve, stuff the peppers and bake.
  • Variation: Feel free to add other vegetables like diced zucchini or tomatoes to the filling for extra nutrition and flavor.

Benefits of this Recipe:

  1. High in Plant Protein: Black beans and quinoa provide a good amount of plant-based protein.
  2. Fiber-Rich: This dish is high in dietary fiber, promoting digestive health and satiety.
  3. Nutrient-Dense: Packed with vitamins and minerals from the bell peppers, corn, and quinoa.
  4. Gluten-Free: Naturally gluten-free, making it suitable for those with gluten sensitivities.
  5. Colorful and Flavorful: A vibrant and delicious meal that’s also visually appealing.

Nutritive Value (Per Serving – Estimated):

  • Calories: 320
  • Protein: 12g
  • Carbohydrates: 55g
  • Dietary Fiber: 10g
  • Sugars: 7g
  • Fat: 8g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 600mg
  • Vitamin A: 70% of the Daily Value (DV)
  • Vitamin C: 150% of the DV
  • Calcium: 8% of the DV
  • Iron: 20% of the DV

This stuffed bell peppers recipe offers a nutritious, flavorful, and satisfying meal that’s perfect for a healthy dinner. Enjoy the blend of textures and flavors, knowing you’re getting a balanced and wholesome dish.

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