If you’re looking for a weeknight dinner that’s bursting with color, flavor, and a kick of heat, Spicy Vegetarian Quinoa Stuffed Bell Peppers will quickly become your new go-to. This dish is a beautiful marriage of tender bell peppers overflowing with a zesty quinoa and black bean filling, finished with bubbling cheese and fresh cilantro. Not only is it hearty and satisfying, but it’s also easy to customize, making it perfect for family dinners or meal prep. Whether you’re already a fan of stuffed peppers or brand new to this classic, get ready to fall in love with every spicy, cheesy bite!
Ingredients You’ll Need
These simple yet essential ingredients come together to create layers of flavor, texture, and color in every forkful. Each one has a purpose, from adding creaminess and crunch to bringing in that irresistible heat!
- Bell peppers: The natural edible bowls that become sweet and tender as they bake, providing a gorgeous base for the stuffing.
- Quinoa: This protein-packed grain adds a fluffy, nutty bite that soaks up every bit of flavor from the filling.
- Vegetable broth: Cooking the quinoa in broth instead of water infuses it with extra savory depth.
- Olive oil: Helps sauté the aromatics and brings a hint of richness to the filling.
- Onion: Adds a subtle sweetness and aromatic foundation that balances the heat.
- Garlic: Infuses the filling with a pungent, earthy flavor that’s classic in Mexican-inspired dishes.
- Jalapeño: Lends just the right amount of spice – you can add more or less based on your heat preference.
- Black beans: Make the filling hearty and satisfying, plus they pack more protein and fiber.
- Corn kernels: Bring pops of sweetness and a lovely contrasting texture.
- Diced tomatoes: Add juiciness and a tangy lift that brightens up the whole dish.
- Chili powder: Delivers warmth and a familiar spiced flavor that defines these stuffed peppers.
- Ground cumin: Adds an earthy, smoky undertone that pairs beautifully with the other spices.
- Smoked paprika: Infuses a subtle smokiness and deep red color.
- Salt: Essential for bringing out all the flavors in the filling.
- Black pepper: Provides a touch of sharpness to balance the sweetness of the peppers and corn.
- Cayenne pepper (optional): Turn up the heat with a pinch, or leave it out for a milder version.
- Shredded pepper jack or cheddar cheese: Melts into gooey perfection, adding creaminess and a little more spice.
- Fresh cilantro: The finishing herb that brightens and freshens up every bite.
How to Make Spicy Vegetarian Quinoa Stuffed Bell Peppers
Step 1: Prep the Bell Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off your bell peppers, remove the seeds and membranes, and stand them upright in a baking dish. This gives them time to come to room temperature while you work on the filling, and ensures they’ll cook up evenly in the oven.
Step 2: Cook the Quinoa
In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes. You’ll know it’s ready when all the liquid is absorbed and the quinoa is tender and fluffy. Fluff it with a fork to keep things light and airy.
Step 3: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the diced onion, garlic, and jalapeño, and sauté for about 3 minutes until everything is softened and fragrant. This step creates the aromatic base that makes Spicy Vegetarian Quinoa Stuffed Bell Peppers so irresistible.
Step 4: Build the Filling
Now, bring in the black beans, corn, drained diced tomatoes, chili powder, cumin, smoked paprika, salt, black pepper, and a pinch of cayenne if you crave extra spice. Stir everything together and let it warm through for a few minutes, so the flavors meld beautifully. Add the cooked quinoa and mix until well combined.
Step 5: Add Cheese and Stuff the Peppers
Take the skillet off the heat and stir in half of the shredded cheese. This gives the filling a creamy, cohesive texture. Spoon the mixture into each pepper, packing it in gently. Top each pepper with the remaining cheese for that golden, bubbly finish.
Step 6: Bake to Perfection
Cover the baking dish with foil and bake for 30 minutes. This helps the peppers soften without drying out. Remove the foil and continue baking for another 10 minutes, letting the cheese melt and bubble, and the peppers become perfectly tender. Once out of the oven, sprinkle generously with fresh cilantro for a burst of color and flavor.
How to Serve Spicy Vegetarian Quinoa Stuffed Bell Peppers
Garnishes
Don’t hold back with the garnishes! A shower of fresh cilantro, a dollop of tangy Greek yogurt or sour cream, and a squeeze of lime really bring out the flavors and make your Spicy Vegetarian Quinoa Stuffed Bell Peppers look as inviting as they taste. For extra crunch, try sprinkling on some toasted pepitas or a few slices of fresh jalapeño.
Side Dishes
These peppers are quite filling, but they pair beautifully with a crisp green salad, a side of guacamole and chips, or even a simple bowl of Mexican-style rice. If you’re hosting, a platter of roasted sweet potatoes or a cooling cucumber salad will round out the meal perfectly.
Creative Ways to Present
For a fun twist, try slicing each stuffed pepper in half before serving, or arrange them on a colorful platter surrounded by fresh greens and lime wedges. You can even serve Spicy Vegetarian Quinoa Stuffed Bell Peppers family-style, letting everyone customize with their favorite toppings at the table.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the stuffed peppers cool completely before transferring them to an airtight container. They’ll keep well in the refrigerator for up to four days, making lunch or dinner a breeze later in the week.
Freezing
Spicy Vegetarian Quinoa Stuffed Bell Peppers freeze wonderfully. Wrap each cooked pepper individually in foil or plastic wrap, place in a freezer-safe bag, and freeze for up to three months. When you’re ready, simply thaw and reheat for a quick, wholesome meal anytime.
Reheating
To reheat, place the peppers in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. If you’re in a hurry, you can microwave them in 1-minute increments until hot, though the oven method preserves the best texture.
FAQs
Can I make Spicy Vegetarian Quinoa Stuffed Bell Peppers vegan?
Absolutely! Just swap out the cheese for your favorite dairy-free alternative, or leave it off entirely. The filling is already loaded with plant-based protein and flavor, so you won’t miss a thing.
What’s the best way to make these less spicy?
To tame the heat, simply leave out the jalapeño and cayenne pepper. You can also use a mild cheese and add a little extra corn for sweetness. The dish will still be full of flavor and perfect for all palates.
Can I use a different grain instead of quinoa?
Definitely! Brown rice, farro, or even couscous work well in place of quinoa. Just adjust the cooking time and liquid according to the package instructions for your chosen grain.
How do I stop the peppers from getting soggy?
Make sure to drain your tomatoes well and don’t overfill the peppers with liquidy ingredients. Baking them uncovered for the last 10 minutes also helps evaporate excess moisture, resulting in perfectly tender (not mushy) peppers.
Can I prepare Spicy Vegetarian Quinoa Stuffed Bell Peppers in advance?
Yes, you can! Assemble the peppers and keep them covered in the fridge for up to a day before baking. When you’re ready, just pop them in the oven and bake as instructed. This makes weeknight dinners or entertaining a total breeze.
Final Thoughts
I truly can’t recommend Spicy Vegetarian Quinoa Stuffed Bell Peppers enough if you’re craving something hearty, healthy, and absolutely packed with flavor. The balance of spice, creaminess, and wholesome ingredients is unbeatable, and it’s a dish that’s just as fun to make as it is to eat. Give it a try—you might just discover your new favorite dinner!
Print
Spicy Vegetarian Quinoa Stuffed Bell Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful recipe featuring spicy vegetarian quinoa stuffed bell peppers, perfect for a healthy and satisfying Mexican-inspired main course that’s gluten-free and easy to prepare.
Ingredients
Vegetables
- 4 large bell peppers, tops cut off and seeds removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 tablespoons chopped fresh cilantro
Grains and Legumes
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, rinsed and drained
Canned Goods
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups vegetable broth
Cheese
- 1 cup shredded pepper jack or cheddar cheese, divided
Spices and Oils
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Prep the peppers: Preheat the oven to 375°F (190°C). Place the hollowed bell peppers upright in a baking dish to prepare for stuffing and baking.
- Cook the quinoa: In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and liquid is absorbed.
- Sauté the aromatics: Heat olive oil in a skillet over medium heat. Add diced onion, minced garlic, and chopped jalapeño, cooking for about 3 minutes until softened and fragrant.
- Combine filling ingredients: Stir in black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Mix thoroughly to combine flavors.
- Mix with quinoa and cheese: Add the cooked quinoa to the skillet mixture and stir well to incorporate. Remove from heat, then stir in half of the shredded cheese to melt slightly into the filling.
- Stuff the peppers: Spoon the quinoa mixture into each bell pepper, pressing down lightly to pack the filling. Top each stuffed pepper with the remaining shredded cheese evenly.
- Bake covered: Cover the baking dish with foil and bake for 30 minutes to allow the peppers to soften and the flavors to meld.
- Bake uncovered: Remove the foil and continue baking for an additional 10 minutes until the cheese is melted and bubbly, and the peppers are tender.
- Garnish and serve: Sprinkle chopped fresh cilantro over the stuffed peppers for a fresh finishing touch before serving.
Notes
- For a vegan option, substitute with dairy-free cheese or omit the cheese altogether.
- You can prepare the filling ahead of time and assemble the peppers just before baking to save time.
- These stuffed peppers freeze well; wrap each individually and reheat in the oven for an easy, make-ahead meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 340
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 15 mg
