| Prep: 25 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 263 | 9g | 3g | 34g |
| sugars | fibre | protein | salt |
| 8g | 8g | 12g | 0.6g |
There’s something incredibly comforting about a dish like Stuffed Bell Peppers. When I whip up a batch in my kitchen, it makes me feel like I’ve been transported to a warmer, simpler time, even though my culinary origins are deeply steeped in the New England seafood tradition. It’s the kind of dish you want to enjoy outdoors, with family and friends, when the evenings start to cool and you need something nourishing, hearty and satisfyingly fresh to keep you warm.
A Recipe for Health and Happiness
As a mother of two, I also appreciate easy to make, wholesome meals. This Stuffed Bell Pepper recipe not only satisfies this criteria strikingly, but also holds a delightful appeal for both myself and my daughters, Erin and Samantha. Packed with a cornucopia of vegetables, whole grains and lean proteins, this recipe is a real nutrition leader. The bell peppers, tomatoes and corn are bursting with essential vitamins and fiber, the black beans and quinoa provide lean, vegetarian protein, and the olive oil gives a dose of healthy fats. Eating healthy, tasty food might be a simple concept, but it’s a vital one- and this is one dish that proves healthy food doesn’t need to be boring.
Versatile and Feature-packed
What I particularly adore about this recipe is its effortless versatility. You can easily customize it by swapping out quinoa with rice, or black beans with kidney beans. Just like the fish chowders or the lobster rolls of my native Portland, the essence of this dish can be tweaked according to what’s available and your personal palate preferences.
Beyond its standalone brilliance, I have found the Stuffed Bell Pepper recipe to be an exceptional pairing with a lot of other dishes. It goes superbly well with some baked chicken, or grilled salmon. It could also be served along a nice crunchy salad or a warm bowl of soup.
I believe that delicious, health-friendly recipes are the key to making meal times a time of joy and togetherness. Be it the seafood flavors from the Atlantic coast I grew up with, or wholesome recipes like this one that the whole family can enjoy, every dish is an opportunity to create a memory. So the next time you are hunting for a simple, nutritious, and hearty recipe, I recommend giving our Stuffed Bell Peppers a whirl and see how they color up your dining table.
What You’ll Need
- 6 large bell peppers (assorted colors)
- 1 cup of quinoa
- 2 cups of water
- 1 tablespoon of olive oil
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 can (15 oz) of black beans, drained and rinsed
- 1 cup of corn kernels (fresh or frozen)
- 1 cup of fresh diced tomatoes
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of shredded cheese (cheddar or Monterey Jack)
- 1/4 cup of chopped fresh cilantro
Method
Step One
Preheat the oven to 375°F (190°C). Take your bell peppers and cut off the tops, remove the seeds and the membranes. Place the peppers upright in a baking dish and set them aside for now.
Step Two
Take a medium saucepan, add quinoa and water to it. Bring the mixture to a boil over a medium heat. Once boiling, reduce the heat to low, cover the saucepan and let it simmer until the quinoa is tender and the water has been absorbed. This usually takes around 15-20 minutes.
Step Three
In a skillet, heat olive oil over medium heat. Once hot, add chopped onion and minced garlic to it and sauté until the onion becomes translucent. This usually takes around 5 minutes.
Step Four
Now, add the drained and rinsed black beans, corn kernels, diced tomatoes, chili powder, cumin, salt, and black pepper to the skillet. Mix well and let it cook until the mixture is heated through, stirring occasionally. This should take around 5 minutes.
Step Five
Once your quinoa is cooked, add it to the skillet mixture. Stir in half of the shredded cheese and the fresh chopped cilantro. Stir the mixture until all the ingredients are well combined.
Step Six
Take the mixture from the skillet and evenly divide it among the bell peppers. Top each pepper with the remaining shredded cheese.
Step Seven
Cover the baking dish with aluminum foil and bake in the preheated oven for around 25 minutes. After that, remove the foil and bake for an additional 5 minutes, or until the cheese melts and the peppers are tender.
Step Eight
Let the stuffed bell peppers cool for a few minutes before serving. Enjoy your delicious and nutritious stuffed bell peppers! They can be served alone or with a side of your choice.
