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Healthy stuffed bell peppers filled with fresh vegetables and lean protein.

Healthy Stuffed Bell Peppers

Bright, tender bell peppers filled with a hearty mix of quinoa, black beans, and corn, perfect for a quick weeknight meal that pleases everyone.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the stuffed peppers
  • 4 large large bell peppers (any color) Trimmed and hollowed
  • 1 cup cooked quinoa or cooked rice Quinoa gives a nuttier, higher-protein option; brown rice keeps it heartier.
  • 1 can black beans, rinsed and drained Use no-salt-added for lower sodium
  • 1 cup corn, fresh or frozen (thawed)
  • 1 cup diced tomatoes, canned or fresh Use no-salt-added for lower sodium
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder Optional based on spice preference
  • to taste Salt and freshly ground black pepper
  • 1 cup shredded cheese, optional (e.g., cheddar, Monterey Jack, or a melty plant-based cheese)
  • for garnish Fresh cilantro, optional

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Trim the tops off the bell peppers and remove seeds and membranes. Level the bottoms if needed.
  3. In a large bowl, combine the cooked quinoa or rice, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix until evenly combined.
  4. Spoon the mixture into each pepper, pressing lightly so the filling is compact. Place the stuffed peppers standing upright in a baking dish.
  5. If using cheese, sprinkle it evenly over the tops of the peppers.
Baking
  1. Cover the baking dish tightly with foil and bake for 25 to 30 minutes.
  2. Remove the foil and bake uncovered for another 10 to 15 minutes until peppers are tender and cheese is melted and lightly golden.
  3. Let rest for 5 minutes, then garnish with fresh cilantro before serving.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 2gSodium: 350mgFiber: 10gSugar: 4g

Notes

Nutrient-dense and flexible, this recipe caters to various diets. Make-ahead friendly, it’s suitable for busy weeknights and potlucks. Store leftovers for up to 4 days or freeze for up to 3 months.

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