Go Back
Stuffed bell peppers have long been a beloved dish in many households, celebrated for their vibrant colors and hearty flavors. This recipe for Hearty Veggie and Cheese Stuffed Bell Peppers takes the classic concept to new heights by incorporating a medley of nutritious vegetables, wholesome grains, and savory cheese. The result is a satisfying meal that not only pleases the palate but also nourishes the body. Whether you are a vegetarian looking for a filling dish or simply seeking something colorful and delightful to serve at your next family dinner, these stuffed bell peppers are sure to become a favorite.

Hearty Veggie and Cheese Stuffed Bell Peppers

Discover the vibrant world of Hearty Veggie and Cheese Stuffed Bell Peppers! This delicious recipe combines colorful bell peppers with a nutritious filling of quinoa, black beans, and fresh vegetables, topped with your favorite cheese. It's a versatile dish that caters to different dietary preferences and is perfect for family dinners or meal prep. Packed with vitamins and protein, these stuffed peppers are not only satisfying but also a feast for the eyes. Transform your cooking experience with this nourishing comfort food!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (choose any vibrant colors)

1 cup cooked quinoa

1 cup black beans, drained and thoroughly rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 medium zucchini, finely diced

1 cup diced tomatoes (either canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional for an extra kick)

Salt and freshly ground black pepper to taste

1 cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)

1 tablespoon olive oil

Fresh cilantro or parsley for garnish (optional)

1/2 cup diced onion (optional but recommended for extra flavor)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it is hot and ready for baking.

    Prepare the Bell Peppers: Carefully slice the tops off each bell pepper and remove the seeds and membranes. If necessary, lightly trim the bottoms so they can stand upright without toppling over. Arrange the peppers cut side up in a suitable baking dish.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. If you are using onion, add it now and sauté for about 3-4 minutes until it becomes translucent. Next, incorporate the diced zucchini and continue to sauté for another 3-4 minutes until it softens.

        Combine the Filling: In a spacious mixing bowl, combine the cooked quinoa, rinsed black beans, corn, diced tomatoes, and the sautéed vegetable mixture. Add in the cumin, smoked paprika, chili powder (if using), along with salt and pepper. Blend everything together thoroughly before folding in half of the shredded cheese for extra creaminess.

          Stuff the Bell Peppers: Take spoonfuls of the veggie and cheese filling and carefully pack it into each bell pepper, pressing down gently to ensure they're well-stuffed. Once filled, sprinkle the remaining cheese generously over the tops of each stuffed pepper.

            Bake the Peppers: Pour approximately 1/4 cup of water into the bottom of the baking dish, which will help the peppers steam as they bake. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes.

              Final Bake: After the initial bake, remove the foil and continue baking for another 10-15 minutes until the cheese is melted, bubbly, and golden, and the peppers have become tender.

                Garnish and Serve: Remove the stuffed peppers from the oven and allow them to cool slightly. If desired, sprinkle with fresh cilantro or parsley for a pop of color and added flavor. Serve these hearty bell peppers warm as a delightful main dish or a colorful side.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings