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At the heart of our recipe are the bell peppers, which come in a spectrum of colors, including red, yellow, orange, and green. Each color brings its own unique flavor profile, with red being the sweetest and green offering a more herbaceous taste. Bell peppers are low in calories yet high in essential nutrients, including vitamin C, vitamin A, and fiber. Incorporating bell peppers into your diet can support a healthy immune system, improve skin health, and aid in digestion. Their versatility allows them to shine in a variety of dishes, whether roasted, sautéed, or consumed raw.

EASY STUFFED BELL PEPPERS

Looking for a healthy and colorful meal? Try these vibrant veggie stuffed bell peppers! Packed with protein from black beans and quinoa or rice, plus lots of fresh flavors from corn and tomatoes, they’re a nutritious option for any day. Easy to make and customizable with your favorite spices and cheese, these peppers are perfect for a weeknight dinner or meal prep. Top them with fresh cilantro for an extra burst of flavor!
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Ingredients
  

4 medium bell peppers (any color)

1 cup cooked quinoa or rice

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned, with juice)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.

      In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mix until well combined.

        Stuff each bell pepper with the filling mixture, pressing down gently to pack it in.

          Place the stuffed peppers upright in a baking dish. If they don’t stand well, you can slice a small amount off the bottom to create a flat surface, but be careful not to create holes.

            Cover the baking dish with aluminum foil and bake for 25 to 30 minutes, or until the peppers are tender.

              Remove the foil, sprinkle the shredded cheese on top of each stuffed pepper, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

                Remove from the oven and let them sit for a few minutes. Garnish with fresh cilantro if desired before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4