Southwestern Quinoa Stuffed Bell Peppers
This post may contain affiliate links that won’t change your price but will share some commission.
Southwestern Quinoa Stuffed Bell Peppers make an easy dinner that’s full of flavor and simple to prepare. Bell peppers are filled with seasoned quinoa, black beans, corn, tomatoes, and cheese before baking until tender. It’s a colorful meal that’s hearty enough for dinner but light enough to enjoy any time of year.
This recipe is naturally gluten-free and easy to customize with your favorite vegetables or protein. It’s also perfect for meal prep since the peppers reheat well throughout the week.
Whether you’re looking for a meatless Monday dinner or simply want another healthy recipe to add to your rotation, these stuffed peppers are a dependable choice.
This meatless recipe is so hearty and filling you won’t miss the meat. However, you can easily add 1 pound of ground beef or ground turkey, if desired. Additionally, you can serve it as a side dish with my Six Minute Flat Iron Steak.
How to Make Southwestern Quinoa Stuffed Bell Peppers
- Prepare the quinoa.
- Cook the vegetables and seasonings.
- Stir together the filling.
- Fill each bell pepper.
- Bake until the peppers are tender.
- Add cheese and bake until melted.
- Garnish with cilantro, avocado, or green onions.
The bell peppers make a beautiful presentation, but if you’re not fond of bell peppers, you can use poblano peppers. As well, the quinoa and black bean mixture tastes amazing without the pepper flavor. You may want to skip the peppers altogether and simply bake the quinoa in a casserole dish for the designated time.
For added flavor, top your Southwestern Quinoa Stuffed Bell Peppers with sliced avocados, sour cream, and/or salsa.
Tips for Success
- Choose peppers that can stand upright.
- Cook the quinoa before mixing the filling.
- Don’t overbake or the peppers may become too soft.
- Freshly shredded cheese melts more smoothly.
- Cover with foil during the first part of baking to keep the filling moist.
Southwestern Quinoa Stuffed Bell Peppers Variations
Add More Protein
Mix in cooked shredded chicken or lean ground turkey.
Make It Vegan
Skip the cheese or use your favorite dairy-free cheese.
Turn Up the Heat
Add diced jalapeños, chipotle peppers, or extra chili powder.
More Vegetables
Mix in zucchini, spinach, mushrooms, or diced sweet potatoes.
Storing Southwestern Quinoa Stuffed Bell Peppers
Store leftovers in an airtight container in the refrigerator for up to four days.
Freezing Southwestern Quinoa Stuffed Bell Peppers
Freeze baked peppers individually for up to three months. Thaw overnight before reheating.
Southwestern Quinoa Stuffed Bell Peppers Reheating
Bake at 350°F until warmed through or microwave individual servings for 2–3 minutes.
I find the stuffed peppers to be a great recipe to make when entertaining since vegetarians like them. Additionally, because they’re so hearty, meat-eaters enjoy them too.
This recipe can be made in about 40 minutes, which makes it a good weeknight meal as well. What is your go-to weeknight meal?
Southwestern Quinoa Stuffed Bell Peppers Frequently Asked Questions
Yes. Assemble the peppers up to a day ahead and refrigerate until ready to bake.
Yes. Brown rice, farro, or cauliflower rice all work well.
They provide fiber, protein, vegetables, and whole grains, making them a balanced meal.
No. Baking them with the filling softens them while keeping their shape.
Similar recipes that you’ll also love are:
- Mexican Rice
- Cilantro Lime Rice
- Cowboy Caviar
- Black Bean Corn Salad
- Mexican Street Corn Salad
- Homemade Salsa
- Pico de Gallo
- Guacamole
- Easy Cornbread
- Southwest Chicken Salad
- Taco Soup
- White Chicken Chili
- Taco Salad
- Chicken Enchiladas Soup
- Healthy Lunch Recipes
- Meal Prep Recipes
Tips for Serving Quinoa Stuffed Bell Peppers
For extra flavor, roast the peppers for about 10 minutes before filling them. Top with fresh cilantro, sliced avocado, sour cream, salsa, or pico de gallo before serving.
Southwestern Quinoa Stuffed Bell Peppers
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 cup quinoa rinsed and drained
- 15 ounces black beans rinsed and drained
- 15 ounces fire-roasted tomato
- ½ cup diced onion
- 4 large red bell pepper
- ½ cup cheese shredded, any flavor, can use Vegan cheese
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare quinoa per the box instructions.1 cup quinoa
- While quinoa is cooking, prepare the peppers. Rinse and cut the tops off the peppers and remove the seeds. Discard the top.4 large red bell pepper
- Line a pan with foil or grease the bottom of a pan with vegetable oil or butter.
- Place the bell peppers in pan.
- Mix cooked quinoa with black beans, tomatoes, onion, cumin, garlic powder, salt, and pepper. Stir to combine.15 ounces black beans, 15 ounces fire-roasted tomato, ½ cup diced onion, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon salt, ¼ teaspoon black pepper
- Stuff the peppers with quinoa mixture.
- Top with cheese.½ cup cheese
- Bake at 350 degrees F for 30 minutes.
- Serve hot.
Is the water used to cook the quinoa? Surely it’s not mixed with the bean mixture.
Yes, it is. I removed it and updated the recipe, I agree that was confusing.
Thanks for sharing! It’s very useful!
Mexican food is my favorite! Those big red peppers are so eye catching too, Yum!