Stuffed Bell Peppers
These vibrant stuffed bell peppers are a delightful vegetarian breakfast option, filled with a savory mixture of quinoa, black beans, and spices. Topped with melted cheese and fresh herbs, they make for a nutritious and visually appealing meal.

35 minutes
Difficulty: Easy
American
350 kcal
Ingredients
- 2 large bell peppers (any color)
- 1 cup cooked quinoa
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup corn (frozen or canned)
- 1/4 cup diced tomatoes
- 1/4 cup diced onion
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons chopped fresh cilantro or parsley
- 1 tablespoon olive oil
Steps
- Preheat the oven to 190°C (375°F).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
- In a skillet, heat the remaining olive oil over medium heat. Add the diced onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally until heated through.
- Remove the skillet from heat and mix in half of the shredded cheese and chopped herbs.
- Stuff the bell peppers with the quinoa mixture, packing it down gently. Top each pepper with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and golden.
- Remove from the oven, let cool for a few minutes, and garnish with additional herbs before serving.
Nutrition
- Calories: 350
- Protein: 14 g
- Carbs: 50 g
- Fiber: 12 g
- Sugar: 5 g
- Sodium: 450 mg
- Cholesterol: 20 mg
- Total Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Water: 0.5 L
Health Benefits
- Rich in fiber, promoting digestive health.
- High in plant-based protein, supporting muscle health.
Tags
AmericanVegetarianBreakfast