Print

High-Protein Quinoa Stuffed Peppers Recipe

High-Protein Quinoa Stuffed Peppers Recipe
Print Recipe

★★★★★

4.7 from 17 reviews

This delightful High-Protein Quinoa Stuffed Peppers recipe is a wholesome, flavorful vegetarian dish packed with quinoa, black beans, vegetables, and gooey Monterey Jack cheese. Perfect as a nourishing main course, these bell peppers are stuffed with a savory, spiced mixture that’s baked to tender, cheesy perfection. Ideal for a healthy, protein-rich meal that combines vibrant colors, textures, and Mexican-inspired flavors.

Ingredients

Scale

Main Ingredients

  • 6 medium bell peppers (tops removed and seeds discarded)
  • 1 cup quinoa (uncooked, rinsed, and drained)
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) black beans (drained and rinsed)
  • 1 cup frozen corn (thawed)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup Monterey Jack cheese (shredded)

Optional Toppings

  • Fresh cilantro (chopped)
  • Diced avocado
  • Sour cream

Instructions

  1. Cook the Quinoa Base: Place the rinsed quinoa into a medium saucepan and add the vegetable broth. Bring it to a gentle boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes until all the liquid is absorbed. Remove from heat and keep covered for 5 minutes to steam the quinoa. Fluff with a fork to separate the grains.
  2. Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice each bell pepper in half lengthwise and remove seeds and membranes. Arrange the pepper halves cut side up in a 9×13-inch baking dish. Pour a small amount of water into the dish to lightly cover the bottom, which keeps peppers moist during baking.
  3. Sauté the Aromatics: Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until softened and lightly golden. Stir in minced garlic and cook for 30–60 seconds until fragrant without burning.
  4. Build the Quinoa Filling: Add cooked quinoa, diced tomatoes with juices, black beans, and thawed corn to the skillet. Season with cumin, paprika, salt, and pepper. Stir to combine and cook on low heat for about 5 minutes until the mixture thickens and flavors meld.
  5. Stuff the Peppers Generously: Spoon the warm quinoa mixture into each pepper half, pressing lightly for compact filling. Evenly distribute the filling among the peppers. Sprinkle shredded Monterey Jack cheese over each stuffed pepper to cover the filling.
  6. Bake Until Perfectly Tender: Place the baking dish uncovered in the preheated oven and bake for 30–35 minutes until peppers are fork-tender and cheese has melted and is bubbly. For a golden cheese crust, broil for 1–2 minutes while watching carefully to prevent burning.
  7. Add Fresh Toppings and Serve: Remove the peppers from the oven and let cool slightly. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream before serving warm as a hearty and nourishing main dish.

Notes

  • To rinse quinoa properly, rub and swish it in water using a fine mesh sieve to remove any bitter saponins.
  • Using low-sodium vegetable broth helps control salt levels, but adjust seasoning as per taste.
  • Bell peppers can be substituted with poblano or other sweet peppers for variation.
  • For a vegan option, omit cheese or use a plant-based cheese alternative.
  • Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven.
  • If freezing, do so before baking and thaw completely before cooking.

Nutrition

Keywords: quinoa stuffed peppers, high protein vegetarian recipe, baked stuffed peppers, healthy bell pepper dish, black beans quinoa peppers

Find it online: https://lucabites.com/high-protein-quinoa-stuffed-peppers-recipe/