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Colorful baked vegetarian stuffed bell peppers filled with quinoa, black beans, corn, and melted cheese in white baking dish

Vegetarian Stuffed Peppers – Balanced Meal Prep

Colorful bell peppers stuffed with protein-packed quinoa, black beans, sweet corn, and diced tomatoes — a flavorful vegetarian meal loaded with fiber, plant protein, and essential nutrients.
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Equipment

  • 9x13-inch baking dish
  • Medium saucepan with lid
  • Large mixing bowl
  • Large skillet
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Aluminum foil

Ingredients
  

  • For the Peppers:
  • 4 large bell peppers any color - red, yellow, orange, or green, halved lengthwise, seeds and membranes removed
  • 1 tablespoon olive oil for drizzling
  • For the Filling:
  • 1 cup uncooked quinoa or 3 cups cooked quinoa
  • 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 yellow onion finely diced
  • 3-4 cloves garlic minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup fresh cilantro chopped
  • Juice of 1 lime
  • For Topping:
  • 1 cup shredded cheese cheddar, Monterey Jack, or Mexican blend - optional
  • Optional garnishes: sliced avocado Greek yogurt or sour cream, extra cilantro, lime wedges

Instructions
 

  • Cook the quinoa: Rinse quinoa under cold water. Cook according to package directions (typically 1 cup quinoa to 2 cups water, simmer 15 minutes). Fluff with a fork and set aside.
  • Preheat oven: Set oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  • Prepare the peppers: Cut bell peppers in half lengthwise, leaving stems intact if desired. Remove all seeds and white membranes. Arrange cut-side up in the prepared baking dish.​
  • Make the filling: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant.​
  • Add vegetables and spices: Stir in corn, black beans, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally, until heated through.
  • Combine with quinoa: Remove skillet from heat. Stir in the cooked quinoa, fresh cilantro, and lime juice. Mix well to combine. Taste and adjust seasonings as needed.
  • Stuff the peppers: Generously fill each pepper half with the quinoa mixture, pressing down gently to pack it in. Drizzle tops lightly with olive oil.
  • Bake covered: Cover the baking dish tightly with aluminum foil. Bake for 30 minutes until peppers are tender.
  • Add cheese and finish: Remove foil, sprinkle shredded cheese over each pepper (if using), and bake uncovered for an additional 5-8 minutes until cheese is melted and bubbly. For extra browning, broil for 1-2 minutes.
  • Serve: Let cool for 5 minutes before serving. Garnish with fresh cilantro, avocado slices, a dollop of Greek yogurt, and lime wedges.

Notes

Use different grains: Substitute brown rice, farro, cauliflower rice, or wild rice for quinoa for variety in texture and nutrition.
Add extra greens: Mix in chopped spinach, kale, or Swiss chard to the filling for additional nutrients and fiber.​
Make it heartier: Add diced zucchini, mushrooms, or sweet potato to the vegetable mixture.​
Boost the heat: Include diced jalapeños, red pepper flakes, or hot sauce for a spicy kick.
Try different beans: Use pinto beans, chickpeas, or white beans instead of black beans.​
Vegan option: Omit the cheese or use dairy-free cheese alternatives.
Meal prep friendly: These stuffed peppers store well in the refrigerator for 4-5 days and can be frozen for up to 3 months.
Use different colored peppers: Mix red, yellow, orange, and green peppers for a rainbow presentation packed with various antioxidants.​