Go Back
Discover a delightful and nutritious meal option with these Cheesy Veggie Paradise Peppers. Bursting with flavors and packed with wholesome ingredients, this recipe is perfect for anyone looking to enjoy a colorful, veggie-filled dish. With bell peppers serving as a vibrant vessel for a savory quinoa and bean filling, these stuffed peppers are not only visually appealing but also versatile, easy to prepare, and suitable for various dietary preferences. This article will guide you through every step of creating this culinary masterpiece, ensuring a satisfying experience for both novice and experienced cooks alike.

Cheesy Vegetable Stuffed Peppers

Explore the vibrant flavors of Cheesy Veggie Paradise Peppers! This delicious and nutritious recipe features bell peppers stuffed with a savory mixture of quinoa, black beans, corn, and cheese. Perfect for any dietary preference, these stuffed peppers are easy to make and visually stunning. Follow the simple step-by-step guide to create a meal that's both satisfying and healthy, making it an ideal choice for weeknights or gatherings with loved ones. Enjoy the delightful blend of colors and flavors!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (your choice of color)

1 cup quinoa (or substitute with rice)

2 cups vegetable broth (or water)

1 cup canned black beans, rinsed and drained

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

1 cup diced tomatoes (can be fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

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

1/4 cup fresh cilantro, chopped

1 tablespoon olive oil

1/2 cup sour cream (optional, for serving)

Sliced jalapeños (optional, for serving)

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth to a boiling point over medium-high heat. Once boiling, add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes. The quinoa is done when all the liquid has been absorbed, and the grains are fluffy. Once cooked, remove from heat and set aside to cool slightly.

    Preheat the Oven: Begin preheating your oven to 375°F (190°C) so it's ready for baking when you're finished preparing the peppers.

      Prepare the Peppers: While the quinoa cooks, take the bell peppers and slice off the tops. Carefully remove the seeds and membranes from inside the peppers, creating a hollow space to fill. Lightly brush the outside of each pepper with olive oil to enhance their flavor and color during baking. Position the peppers upright in a baking dish.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, and a sprinkle of salt and pepper. Stir everything together thoroughly until the ingredients are well mixed. Fold in half of the shredded cheese and the chopped cilantro, ensuring an even distribution.

          Stuff the Peppers: Generously spoon the veggie and quinoa mixture into each of the prepared bell peppers, pressing down gently to make sure the filling is packed tightly and evenly.

            Top with Cheese: Take the remaining shredded cheese and sprinkle it generously over the top of each stuffed pepper, ensuring a deliciously cheesy finish.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes. The peppers should be tender, and the cheese should be nicely melted and golden brown.

                Serve: Once baked, remove the stuffed peppers from the oven and allow them to cool for a few minutes before serving. For an added touch, serve them warm with a dollop of sour cream and sliced jalapeños on the side for those who love a bit of heat.

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4 servings