Healthy Dinner Stuffed Bell Peppers

Name: Healthy Dinner Stuffed Bell Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 large bell peppers; 1 cup quinoa, rinsed; 2 cups vegetable broth; 1 can black beans, rinsed and drained; 1 cup corn, frozen or canned; 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup diced tomatoes; Salt and pepper to taste; 1 cup shredded cheese (optional)

Highlighted under: Fresh Healthy Meals Collection

I absolutely love making stuffed bell peppers for dinner. They are not only colorful and appealing but also incredibly nutritious and satisfying. Each pepper is filled with a hearty mixture of grains, beans, and spices that we can customize based on what we have on hand. It’s a great way to use up leftovers while ensuring we’re eating a balanced meal. Plus, they can be prepared ahead of time, making weeknight meals a breeze!

Created by

Matilda Rowe

Last updated on 2026-01-13T03:45:37.588Z

When I first experimented with stuffed bell peppers, I was blown away by how the flavors melded together. I decided to use quinoa and black beans as the base to give it a protein boost while keeping it light and healthy. What I found works remarkably well is to roast the peppers a bit before stuffing them; it intensifies their flavor beautifully.

Throughout my kitchen adventures, I've learned that adding a bit of cumin and chili powder gives the filling a delightful kick. Not to mention, topping them with a sprinkle of cheese right before they finish baking adds a nice melty texture that I just can't resist!

Why You'll Love These Stuffed Peppers
Packed with vibrant vegetables and wholesome ingredients
Customizable filling options to suit your taste
Perfect for meal prep or a cozy family dinner

Choosing the Right Bell Peppers

When it comes to stuffed bell peppers, choosing the right type is essential for both flavor and presentation. I recommend using a mix of colors—red, yellow, and green—not only for visual appeal but also for differing sweetness levels. The sweeter varieties, like red and yellow, can balance the spicy elements in the filling. Select firm peppers with smooth, shiny skin to ensure they hold their shape while baking.

If you find large bell peppers expensive, consider alternatives like poblano or anaheim peppers for a unique twist. They have a slightly spicier flavor that can complement the stuffing beautifully. Just keep in mind that these peppers may have a different cooking time, so keep an eye on them to ensure they're tender but not mushy.

Customizing the Filling

One of the best aspects of this recipe is its adaptability. The filling can be altered based on your pantry staples or dietary preferences. For a heartier option, consider incorporating cooked ground turkey or chicken. If you're looking for a plant-based alternative, lentils work wonders, as they absorb flavors well while adding protein and fiber.

Feel free to play with spices too. If you enjoy a smoky flavor, add a touch of smoked paprika or chipotle powder. Alternatively, fresh herbs like cilantro or parsley can brighten the entire dish. Just be sure to adjust the salt content accordingly when adding new ingredients, as some can be naturally salty, like canned beans or cheese.

Ingredients

Here’s what you’ll need to create these colorful and healthy stuffed bell peppers.

Ingredients

4 large bell peppers
1 cup quinoa, rinsed
2 cups vegetable broth
1 can black beans, rinsed and drained
1 cup corn, frozen or canned
1 teaspoon cumin
1 teaspoon chili powder
1 cup diced tomatoes
Salt and pepper to taste
1 cup shredded cheese (optional)

Feel free to get creative with your choice of fillings and toppings!

Instructions

Follow these simple steps to prepare your stuffed peppers.

Prepare the Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds. Lightly drizzle olive oil inside and place them in a baking dish.

Cook the Quinoa

In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for about 15 minutes or until the liquid is absorbed.

Mix the Filling

In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until well combined.

Stuff the Peppers

Spoon the filling mixture into the bell peppers, packing it down gently. If using, sprinkle cheese on top of each stuffed pepper.

Bake the Peppers

Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 5-10 minutes of baking to allow the cheese to melt.

Serve

Let the stuffed peppers cool for a few minutes before serving. Enjoy your colorful and nutritious dinner!

These stuffed peppers make a delightful and healthy meal any day of the week!

Pro Tips

For extra flavor, try adding herbs like cilantro or parsley into the filling.

Storage and Reheating

These stuffed bell peppers are ideal for meal prep, and knowing how to store them properly can save you time throughout the week. Cooked stuffed peppers can be stored in an airtight container in the refrigerator for up to 4 days. I recommend keeping the cheese off until you're ready to serve to prevent it from getting chewy during storage.

If you've made a larger batch, freezing is also an option. Prepare the peppers as directed but do not bake them. Instead, wrap each pepper tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To reheat, bake from frozen at 375°F (190°C) for 40-50 minutes or until heated through.

Serving Suggestions

These stuffed bell peppers make for a colorful centerpiece on any dinner table. They pair wonderfully with a simple side salad or some crusty bread to soak up any extra juices. For a more substantial meal, I often serve them alongside a scoop of guacamole or salsa for a fresh touch.

For a festive touch, consider topping the served peppers with diced avocado, fresh cilantro, or a dollop of sour cream. This not only enhances the flavor but also adds a creamy texture that complements the hearty filling beautifully. Create a family-style presentation by serving the peppers on a large platter, garnished with lime wedges to encourage extra flavor for those who wish.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! Brown rice, couscous, or farro would work well too.

→ Are these stuffed peppers freezer-friendly?

Yes, you can freeze the stuffed peppers before baking. Just thaw and bake when you're ready!

→ What toppings can I use?

Sour cream, avocado, or additional cheese are great choices for topping.

→ Can I make these vegetarian?

Yes, this recipe is already vegetarian! Just ensure the broth used is vegetable-based.