Homii AI
Try free
Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Vibrant bell peppers packed with fluffy quinoa, hearty black beans, sweet corn, and a savory tomato-spiced filling — then roasted until tender and golden. This fully plant-based main is satisfying, colorful, and easy enough for a weeknight yet impressive enough for guests.

4 servings · Prep 20 min · Cook 40 min · Total 60 min

American · Dinner · Main Course

Ingredients

Open in recipe scaler →
  • 4 whole bell peppers any color, tops cut off and seeds removed
  • 1 cup quinoa rinsed well in a fine mesh colander
  • 2 cup water
  • 1 can black beans rinsed and drained
  • 1 can diced tomatoes undrained
  • 1 cup corn kernels fresh, frozen, or canned and drained
  • 0.5 medium red onion finely diced
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tbsp extra virgin olive oil divided
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp fine sea salt plus more
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp fresh parsley finely chopped
  • 1 tbsp lemon juice freshly squeezed

Equipment

  • Oven
  • Stovetop
  • Saucepan
  • Baking Dish
  • Aluminum Foil
  • Skillet
  • Pot
  • Fork
  • Wooden Spoon
  • Spatula
  • Knife
  • Cutting Board
  • Saucepan (5 Quarts)
  • Baking Dish (7 x 7)
  • Dipping Fork
  • Colander

Instructions

  1. Rinse ~[1 cup] of @[Quinoa] thoroughly in a #[Colander] under ^[cold running water]. Add it to a #[Saucepan] with ~[2 cups] of @[Water] and a pinch of @[Fine Sea Salt]. Bring to a boil ^[over medium-high heat], then reduce to a ^[low simmer], cover, and cook ~[for 15 minutes] until all the @[Water] is absorbed. Remove from heat and let it steam, covered, ~[for 5 minutes]. Fluff with a #[Dipping Fork] and set aside.
  2. Preheat your #[Oven] to ![375°F]. Slice the tops off the @[Bell Peppers] and remove the seeds and membranes. Lightly brush the outside of each pepper with about ~[1 tablespoon] of @[Olive Oil] and arrange them upright in a #[Baking Dish]. If they don't stand on their own, trim a very thin slice off the bottom to level them.
  3. Heat the remaining ~[1 tablespoon] of @[Olive Oil] in a #[Skillet] ^[over medium heat]. Add the diced @[Red Onion] and cook ~[for 3–4 minutes] until softened. Add the minced @[Garlic] and cook ~[for 1 minute] until fragrant. Stir in the @[Tomato Paste], @[Smoked Paprika], @[Cumin], @[Fine Sea Salt], and @[Black Pepper], and cook ~[for another minute]. Add the @[Diced Tomatoes] (with their juices) and stir to combine. Fold in the cooked @[Quinoa], @[Black Beans], and @[Corn Kernels]. Taste and adjust seasoning. Remove from heat.
  4. Spoon the @[Quinoa] filling generously into each prepared @[Bell Pepper], pressing it down lightly and mounding it at the top. Cover the #[Baking Dish] tightly with #[Aluminum Foil] and bake at ![375°F] ~[for 25 minutes]. Remove the #[Aluminum Foil] and bake ~[for an additional 10–15 minutes] until the peppers are tender and slightly caramelized at the edges.
  5. Remove from the #[Oven] and let the @[Bell Peppers] rest ~[for 5 minutes]. Squeeze a little fresh @[Lemon Juice] over the top and garnish with chopped fresh @[Fresh Parsley]. Serve warm directly from the #[Baking Dish].