Go Back
- 4 large bell peppers (any color), diced - 1 cup quinoa, rinsed - 2 cups low-sodium vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - 1 cup shredded cheese (cheddar or Mexican blend) - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) You can switch bell peppers for any color you like. They all taste great! If you don’t have quinoa, try brown rice or even couscous. For a heartier dish, add ground meat or tofu. You can also use any type of canned beans, such as pinto or kidney beans. If you prefer fresh corn, cut it right off the cob. You may use store-bought seasoning blends if you don’t have the spices listed. Fresh ingredients often taste better. They can add bright flavor and texture to your dish. However, canned ingredients are convenient and save time. When using canned items, look for low-sodium options. They help you control the salt in your meal. I often combine both fresh and canned ingredients for the best taste and texture. This gives you flavor and ease in cooking. Start by bringing 2 cups of low-sodium vegetable broth to a boil. This gives your quinoa a tasty base. Rinse 1 cup of quinoa under cold water to remove any bitter taste. Add the rinsed quinoa to the boiling broth. Lower the heat and cover the pot. Let it simmer for 15 minutes. The quinoa will absorb all the liquid and become fluffy. Once done, set it aside to cool. In a large skillet, add 2 tablespoons of olive oil and heat it over medium heat. Dice up 4 large bell peppers in any color you like. Once the oil is hot, toss in the diced bell peppers. Sauté them for about 5 to 7 minutes. You want them to soften, but not mushy. Stir them often to ensure even cooking. After the bell peppers soften, it’s time to mix in the other ingredients. Stir in 1 can of drained and rinsed black beans, 1 cup of corn, and 1 cup of diced tomatoes. Add the cooked quinoa to the skillet next. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Season with salt and pepper to taste. Mix everything well and let it heat through for 3 to 5 minutes. Now, transfer the mixture into a greased 9x13-inch baking dish. Don’t forget to sprinkle 1 cup of shredded cheese on top. Cover the dish with aluminum foil to keep moisture in. Bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 10 to 15 minutes. You want the cheese to bubble and get golden. Once baked, let the casserole cool for a few minutes. This helps the layers set. For a fresh touch, garnish with chopped cilantro if you like. Serve warm and enjoy a dish that is simple yet full of flavor. To cook quinoa just right, rinse it well. This removes bitter taste. Use a 1:2 ratio of quinoa to broth. Bring the broth to a boil first. Then, add the rinsed quinoa. Reduce heat and cover. Let it simmer for about 15 minutes. The quinoa should look fluffy and soft. If it’s too dry, add a little water. When sautéing, use medium heat to avoid burning. Heat your oil before adding vegetables. Add diced bell peppers first. Cook them for 5-7 minutes until they soften. Stir often to cook evenly. Once they’re soft, add other vegetables like corn and beans. This method keeps flavors bright and fresh. Baking is key for great cheese. Cover your dish with foil first. This helps steam the casserole and melt cheese. Bake for 25 minutes covered. After that, remove the foil. Bake for another 10-15 minutes. Cheese should be golden and bubbly. Watch carefully to avoid over-baking. You can adapt this recipe for many diets. For a meat option, add cooked ground turkey or beef. If you're vegan, skip cheese or use a plant-based version. For gluten-free needs, quinoa is naturally safe. You can also swap in brown rice. Each change can bring new flavors and textures. {{image_2}} You can add meat for extra flavor in this casserole. Ground turkey or beef works well. Simply brown the meat in the skillet before adding the bell peppers. You can use about one pound of meat. Make sure to drain excess fat to keep it light. Chicken breast, diced small, is another tasty option. This adds protein and makes the dish more filling. For a vegetarian twist, use lentils instead of meat. Lentils cook fast and are packed with protein. You can also add more beans, like kidney beans or pinto beans. For a vegan version, skip the cheese or use a plant-based cheese. Nutritional yeast can also add a cheesy flavor without dairy. This keeps the dish tasty and friendly for all diets. You can change the flavor with herbs and spices. Try adding fresh basil or oregano for a garden taste. If you like heat, add chili powder or cayenne pepper. A squeeze of lime juice brightens the dish and adds zest. Mixing in fresh cilantro right before serving gives a fresh burst of flavor. Feel free to experiment and find your favorite mix. After you enjoy your stuffed bell pepper casserole, store the leftovers in an airtight container. This helps keep it fresh. You can place it in the fridge for up to four days. Make sure to let it cool before sealing the container. If you want to save it for longer, consider freezing it. To freeze the casserole, cut it into portions. Wrap each piece tightly in plastic wrap, then place it in a freezer-safe bag. This method helps avoid freezer burn. When you’re ready to eat, thaw it in the fridge overnight. Reheat in the oven at 350°F (175°C) until warm. This should take about 20-30 minutes. You can also reheat it in the microwave for a faster option. Just cover it to keep moisture in. Leftover casserole can be served in many ways. You can enjoy it as is or add fresh toppings. Try adding more cheese, avocado, or extra cilantro for flavor. It also pairs well with a side salad or some crusty bread. This makes for a complete meal that is both easy and delicious! Stuffed Bell Pepper Casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. The flavors can even get better after a day or two! Yes, you can make this casserole in advance. Prepare it up to the baking step, cover it tightly, and keep it in the fridge. When you are ready to bake, just add a few extra minutes to the cooking time. Great sides for this casserole include: - A simple green salad - Garlic bread - Steamed vegetables - Rice or quinoa on the side These sides add freshness and balance to the meal. Absolutely! You can swap quinoa for other grains like rice, farro, or barley. Just make sure to adjust the cooking time and liquid amounts based on the grain you choose. Yes, this recipe is gluten-free. All the ingredients like quinoa, beans, and veggies are safe for a gluten-free diet. Always check labels for any packaged items to ensure they are gluten-free. Stuffed Bell Pepper Casserole is simple and fun to make. We covered the key ingredients, cooking steps, and tips for perfect results. Remember to choose fresh bites when possible, but canned can work too. With meat, veggie, or unique flavor options, there’s something for everyone. Store leftovers wisely and enjoy them later. This dish offers variety and ease, making it a great go-to for meals. Dive into this recipe and make it your own! Enjoy the warmth and taste this casserole brings.

Stuffed Bell Pepper Casserole

Dive into this delicious Bell Pepper Fiesta Casserole that’s packed with flavor and healthy ingredients! With vibrant bell peppers, quinoa, black beans, and mouthwatering spices, this easy recipe is perfect for family dinners. Enjoy every cheesy bite and bring a fiesta to your table tonight! Click through for the full recipe and make mealtime exciting! #BellPepperCasserole #HealthyRecipes #DinnerIdeas #EasyCooking
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color), diced

1 cup quinoa, rinsed

2 cups low-sodium vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup shredded cheese (cheddar or Mexican blend)

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.

      In a large skillet, heat olive oil over medium heat. Add the diced bell peppers and sauté for 5-7 minutes until they soften.

        Stir in the black beans, corn, diced tomatoes, cooked quinoa, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper to the skillet. Mix well and cook for an additional 3-5 minutes until heated through.

          Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the shredded cheese evenly on top.

            Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

              Once baked, take the casserole out of the oven and let it cool for a few minutes. Garnish with fresh cilantro before serving.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6