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For my classic stuffed peppers, you will need the following: - 4 large bell peppers (any color) - 1 cup quinoa (or rice of choice) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon paprika - 1 tablespoon olive oil - 1 cup shredded cheese (cheddar or mozzarella) - Fresh cilantro or parsley for garnish - Salt and pepper to taste These stuffed peppers are not just tasty; they are also good for you. Each serving provides a mix of protein, fiber, and vitamins. Quinoa adds protein and fiber, while black beans boost the protein even more. The peppers are packed with vitamins A and C. Cheese gives you calcium and makes everything creamy and delicious. You can swap some ingredients based on what you have. Try brown rice or couscous instead of quinoa. If you want a different flavor, use chickpeas instead of black beans. You can also mix in other veggies like zucchini or spinach. For a vegan option, skip the cheese or use a plant-based cheese. Make it your own! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take four large bell peppers. Cut off their tops and remove the seeds. Place the peppers upright in a baking dish. This helps keep the filling inside. In a medium saucepan, cook one cup of quinoa or rice. Follow the package instructions. Once it is cooked, set it aside. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one finely chopped onion and sauté it for three to five minutes. You want it translucent. Now, add two minced garlic cloves and cook for one more minute. This will make your kitchen smell great! Stir in one cup of corn, one can of rinsed black beans, and one cup of diced tomatoes. Mix well. Add the cooked quinoa or rice, one teaspoon of cumin, one teaspoon of paprika, and salt and pepper to taste. Cook this mixture for about five minutes until it is heated through. Remove the skillet from heat and mix in half of one cup of shredded cheese. This should melt into the filling. Spoon the filling into each bell pepper. Press down slightly to pack it in. Top each pepper with the remaining cheese. Cover your baking dish with foil and bake for 25 minutes. After that, remove the foil and bake for an extra 10-15 minutes. This will make the peppers tender and the cheese bubbly. When ready, take them out of the oven. Let them cool for a few minutes before serving. Garnish with fresh cilantro or parsley for a bright touch. Enjoy your delicious stuffed peppers! To get the best texture in your stuffed peppers, cook your quinoa or rice fully. Make sure it is fluffy, not mushy. When mixing the filling, let everything heat through before stuffing. This helps the flavors meld nicely. Bake with foil for the first part. This keeps the peppers soft. Remove the foil later to let the cheese brown. Cheese adds great flavor and creaminess. I love using cheddar for its sharp taste. Mozzarella works well too, giving a nice stretch. You can mix the two for a unique taste. For a twist, try pepper jack for some heat. Always sprinkle cheese on top for a bubbly finish. Stuffed peppers are great on their own, but you can add sides for more fun. A simple salad pairs well and adds crunch. You might also serve it with crusty bread for a hearty meal. Garnish your dish with fresh cilantro or parsley for color. This makes it look and taste fresh. Don't forget to drizzle some lime juice for a zesty kick! Pro Tips Choose Colorful Peppers: Using a mix of colored bell peppers not only adds visual appeal but also provides different flavors and nutrients. Customize the Filling: Feel free to experiment with the filling by adding cooked ground meat, different beans, or even veggies like zucchini for added texture and flavor. Make Ahead: These stuffed peppers can be prepared ahead of time. Assemble the peppers and store them in the fridge until you’re ready to bake them for a quick meal. Garnish for Flavor: Don't skip the garnish! Fresh cilantro or parsley not only enhances the presentation but also adds a burst of fresh flavor that complements the dish. {{image_2}} If you want a vegetarian twist, skip the meat. Use more beans or lentils. You can add chopped mushrooms or zucchini for extra flavor. Try using different veggies as your base. Eggplants or tomatoes work well. You can also use cheese as a filling. It adds creaminess and taste. For those who enjoy meat, add ground beef, turkey, or chicken. Cook the meat in the skillet with the onion and garlic. This will give your dish a hearty flavor. Mix the meat with the beans and grains for a complete meal. You can also use sausage for a spicy kick. You don’t have to stick with quinoa or rice. Try barley, farro, or bulgur wheat instead. These grains add unique textures and flavors. They also boost the nutrition profile of your meal. Each grain cooks a little differently, so check the package. Adjust your cooking time as needed. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. They will stay fresh in the fridge for up to 4 days. Make sure to seal the container tightly to keep out air. This helps retain their flavor and texture. Reheating stuffed peppers is quick and easy. Preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave. Heat on medium for 2 to 3 minutes. Check to ensure they are hot all the way through. Freezing stuffed peppers is a great way to save time. Wrap each pepper in plastic wrap or foil. Place them in a freezer-safe bag or container. They can last for up to 3 months in the freezer. To reheat, thaw them overnight in the fridge. Then, follow the reheating instructions above. Enjoy your meal anytime you want! To cut bell peppers, first wash them. Then, slice off the tops. Next, remove the seeds and white parts inside. You can use a small knife to help. Make sure to leave the sides thick enough for support. This way, the peppers will hold the filling well. Yes, you can prepare stuffed peppers the day before. Just stuff the peppers and cover them tightly with plastic wrap. Store them in the fridge. When you are ready to cook, bake them straight from the fridge. This saves time on busy days. Stuffed peppers pair well with many sides. You can serve a fresh salad or some crusty bread. Rice or quinoa works great too. For something warm, try a bowl of soup. These options balance the meal and add more flavor. In this blog, we explored classic stuffed peppers, from the ingredients to storage tips. You learned how to prep, cook, and bake them for a tasty meal. We also discussed variations for different diets and how to serve them well. Remember, you can swap ingredients and customize to your taste. Stuffed peppers can fit any preference, making them a versatile dish. Enjoy creating and sharing this delicious meal with others!

Classic Stuffed Peppers

Delicious bell peppers stuffed with quinoa, black beans, corn, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa (or rice of choice)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (fresh or canned)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 cup shredded cheese (cheddar or mozzarella)
  • Fresh cilantro or parsley for garnish
  • Salt and pepper to taste

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • In a medium saucepan, cook the quinoa or rice according to package instructions. Once cooked, set aside.
  • In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 3-5 minutes.
  • Add minced garlic to the skillet and cook for an additional minute until fragrant.
  • Stir in the corn, black beans, diced tomatoes, cooked quinoa/rice, cumin, paprika, salt, and pepper. Mix well and cook until heated through, about 5 minutes.
  • Remove the skillet from heat and stir in half of the shredded cheese, mixing until melted and well combined.
  • Carefully spoon the stuffing mixture into each bell pepper, pressing down slightly to pack them.
  • Top each stuffed pepper with the remaining shredded cheese.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and cheese is bubbly.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro or parsley.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword quinoa, stuffed peppers, vegetarian