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Cheesy Stuffed Bell Pepper Boats are more than just a feast for the eyes; they are a wholesome and satisfying dish that combines vibrant colors, rich flavors, and important nutrients. This recipe is ideal for those busy weeknight dinners when time is of the essence but you still want to serve a meal that is both delicious and packed with health benefits. From protein-rich quinoa to fiber-filled black beans and gooey, melty cheese, these stuffed peppers are bound to become a favorite in your household. In this article, we will delve into the step-by-step process of preparing these delightful boats, while also discussing the nutritional advantages of the chosen ingredients and offering some creative variations to elevate your culinary experience.

Cheesy Stuffed Bell Pepper Boats

Indulge in the vibrant flavors and nutritional benefits of Cheesy Stuffed Bell Pepper Boats! This delicious dish is perfect for busy weeknights, featuring colorful bell peppers packed with protein-rich quinoa, fiber-filled black beans, and gooey cheese. Discover how to prepare these mouthwatering boats with a step-by-step guide, explore nutritional advantages, and get creative with variations to suit your tastes. A wholesome meal the whole family will love!

Ingredients
  

4 large bell peppers (any vibrant color)

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 cup diced tomatoes (either canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or a cheesy blend)

2 green onions, finely chopped (for garnish)

Fresh cilantro leaves (optional, for garnish)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover with a lid, and allow to simmer for approximately 15 minutes or until the quinoa has expanded and absorbed all the liquid. Once done, remove from heat and let it sit for a few moments to cool slightly.

    Preheat the Oven: As the quinoa cooks, preheat your oven to 375°F (190°C) to prepare for baking.

      Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds and white membranes inside. For added stability, you may trim a tiny slice off the bottom of each pepper, ensuring not to create holes.

        Combine the Filling: In a large mixing bowl, combine the fluffy quinoa, drained black beans, corn, diced tomatoes, ground cumin, smoked paprika, garlic powder, salt, and pepper. Stir thoroughly to make sure all ingredients are well blended.

          Stuff the Peppers: Using a spoon, fill each bell pepper with the quinoa mixture, pressing down gently to pack it in while leaving a small space at the top for the cheese.

            Top with Cheese: Generously sprinkle shredded cheese over the top of each stuffed pepper, ensuring a cheesy top for added flavor.

              Bake the Stuffed Peppers: Arrange the filled bell peppers upright in a baking dish. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes. After this time, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.

                Garnish and Serve: Once baked, allow the peppers to cool for a few minutes before serving. Garnish with chopped green onions and fresh cilantro if desired. Serve warm for a delightful meal!

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