Stuffed Fruit Bell Peppers

Looking for a vibrant and nutritious meal? Try this delicious stuffed bell peppers recipe! These colorful, crunchy shells are filled with a savory mixture of quinoa, black beans, corn, and fresh herbs, packed with vitamins and flavor. Perfect for anyone, from vegetarians to health enthusiasts, this dish not only looks amazing but also supports a balanced diet. Get creative with ingredient variations and make it your own!

Print Recipe

Ingredients

4 large bell peppers (a mix of red, yellow, green, and orange for a colorful presentation)

1 cup cooked quinoa (or couscous for a variation)

1 cup black beans (cooked, rinsed, and drained)

1 cup corn (frozen or fresh, thawed if frozen)

1 cup diced tomatoes (fresh or canned, drained if using canned)

1 ripe avocado (diced)

1 small onion (finely chopped)

2 cloves garlic (minced)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheese (such as cheddar or a blend of your choice)

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

Prepare the Bell Peppers: Carefully slice the tops off the bell peppers and remove the seeds and membranes. Brush the outside of each pepper lightly with olive oil to enhance flavor and prevent sticking. Position the peppers upright in a baking dish.

Sauté Aromatics: In a skillet over medium heat, add the tablespoon of olive oil. Once heated, add the chopped onion and sauté for about 3-4 minutes, or until the onions become translucent. Add the minced garlic and continue cooking for an additional minute, stirring frequently, until fragrant.

Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onions and garlic, diced avocado, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Stir the mixture thoroughly until all ingredients are well incorporated.

Fill the Peppers: Using a spoon, fill each prepared bell pepper generously with the filling mixture, pressing down gently to secure the filling inside.

Top with Cheese: Once the peppers are filled, generously sprinkle the shredded cheese evenly on top of each stuffed pepper for added flavor and richness.

Bake: Cover the baking dish with aluminum foil to retain moisture. Bake in the preheated oven for 30 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the peppers are tender.

Serve: Once baked, carefully take the dish out of the oven and allow it to cool slightly for a few minutes. Garnish with fresh cilantro for a pop of color and flavor. Serve the stuffed peppers with lime wedges on the side to add a zesty kick!

Prep Time, Total Time, Servings: 20 minutes | 55 minutes | 4 servings