Stuffed Bell Peppers with Quinoa

Stuffed peppers have long been a Mediterranean comfort classic, hollowed vegetables cradling hearty fillings. This vegetarian take swaps in fluffy quinoa, black beans, and smoky paprika for a colorful dinner that feels both fresh and cozy.

Serves 4 · 25 min prep · 55 min cook

Estimate for one serving

• 445 cal
• 22g protein
• 52g carbs
• 17g fat
• 13g fiber

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Ingredients

• 4 large bell peppers mixed colors
• 1 cup dry quinoa
• 2 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 small zucchini
• 1 can (14.5 oz) canned diced tomatoes
• 1 can (15 oz) black beans drained and rinsed
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 cups shredded Monterey Jack cheese
• 1/4 cup fresh cilantro
• 1 lime

Instructions

1. 1Preheat the oven to 375°F. Rinse the quinoa under cold water until the water runs clear, then combine it with the broth in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until the liquid is absorbed and the grains are fluffy. Fluff with a fork and set aside.
2. 2Slice the bell peppers in half lengthwise through the stem, keeping the stems attached for a pretty presentation. Remove seeds and membranes. Arrange the halves cut-side up in a 9x13-inch baking dish and lightly brush the insides with a little olive oil.
3. 3Dice the onion, mince the garlic, and small-dice the zucchini. Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion 4 to 5 minutes until soft and translucent, then add garlic and cook 30 seconds until fragrant.
4. 4Stir in the zucchini and cook 3 to 4 minutes until just tender. Add the diced tomatoes with their juices, black beans, cumin, chili powder, smoked paprika, salt, and black pepper. Simmer 5 minutes so the mixture thickens slightly and smells richly spiced.
5. 5Fold the cooked quinoa into the skillet mixture along with half the shredded cheese and most of the chopped cilantro. Squeeze in the lime juice and taste; the filling should be bright, savory, and well seasoned.
6. 6Spoon the quinoa filling generously into each pepper half, mounding it slightly. Sprinkle the remaining cheese evenly over the tops.
7. 7Pour water into the bottom of the baking dish the peppers to create steam. Cover the dish tightly with foil.
8. 8Bake covered for 25 minutes, then uncover and bake 10 to 15 minutes more until the peppers are tender when pierced with a knife, the cheese is melted and golden in spots, and the edges look lightly caramelized.
9. 9Rest 5 minutes so the filling sets. Garnish with remaining cilantro and serve hot as a complete colorful dinner.