Baked Stuffed Bell Peppers

Name: Baked Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large bell peppers, halved and seeds removed; 1 cup cooked quinoa; 1 can black beans, rinsed and drained; 1 cup corn, frozen or fresh; 1 teaspoon cumin; 1 teaspoon chili powder; 1 cup diced tomatoes; 1 cup shredded cheese (cheddar or mozzarella); Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: Oven Delights

I absolutely love Baked Stuffed Bell Peppers because they’re not only visually stunning but also a complete meal in one. When I first made them, I was amazed at how the flavors mingled beautifully; the sweet, roasted peppers paired with savory filling is simply irresistible. I can't resist experimenting by adding different spices or ingredients based on what I have on hand. This dish is perfect for meal prep, allowing me to enjoy a delicious and healthy option throughout the week.

Created by

Rosalie Mitchell

Last updated on 2026-02-07T18:13:35.468Z

When I first prepared Baked Stuffed Bell Peppers, I realized how versatile they are. I chose quinoa and black beans for my stuffing, which added a nutritious twist. The sweetness of the bell peppers when roasted creates a brilliant contrast to the hearty filling, making it a dish the whole family enjoys.

One tip I learned is to roast the peppers before stuffing them; this not only enhances their flavor but also prevents them from being too crunchy after baking. It’s all about achieving that perfect balance in texture!

Why You'll Love This Recipe
Colorful and inviting presentation
Nutritious and filling meal
Easy to customize with your favorite ingredients

Choosing the Best Bell Peppers

When selecting bell peppers for this recipe, look for ones that feel firm and heavy for their size, as they are likely to be sweeter and juicier. Avoid any that are wrinkled or have soft spots, as these may indicate spoilage. Color can also affect flavor; red, yellow, and orange peppers tend to be sweeter than green, making them great choices for stuffing. If you prefer a slightly tart flavor, green peppers can work, but you may want to use them in combination with a sweeter variety.

For an exciting twist, consider using mini bell peppers instead of large ones. They’re perfect for appetizers or smaller servings, and because they are naturally sweeter and more colorful, they can enhance the visual appeal of your dish. Plus, the variety in size makes them fun to eat, especially for a gathering or a family meal.

Preparing the Filling

The filling for your stuffed peppers is versatile, and you can easily adapt it based on what you have at home. For example, if you're out of quinoa, try using brown rice or couscous instead; just make sure to adjust cooking times as necessary. The black beans add protein and fiber, making this a well-rounded meal, but feel free to swap them out for lentils or chickpeas for a different texture and flavor profile that’s equally delicious and satisfying.

Fresh herbs can elevate the flavor of your filling. While the recipe calls for cilantro as a garnish, you can also mix in some chopped fresh parsley, or even a hint of fresh oregano into the filling for added depth. Additionally, if you prefer a spicier kick, consider adding diced jalapeños or a splash of hot sauce to the mixture before stuffing the peppers.

Serving Suggestions

To serve these Baked Stuffed Bell Peppers, consider pairing them with a simple side salad or a dollop of Greek yogurt or sour cream to enhance the creaminess and flavor. If you're looking for a lighter option, a fresh avocado salsa or a vinegar-based coleslaw can add a crunchy, refreshing contrast to the warm, cheesy peppers. I often make a simple avocado dressing that complements the dish beautifully.

If you want to prepare these peppers ahead of time, you can assemble them and store them covered in the refrigerator for up to two days before baking. Just be aware that if they're left too long, the peppers might release moisture, which can affect texture. Alternatively, you can freeze the unbaked stuffed peppers for up to three months. Just allow them to thaw overnight in the fridge before baking for a quick weeknight meal.

Ingredients

Gather the following ingredients to create these delicious stuffed peppers.

Ingredients

4 large bell peppers, halved and seeds removed
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn, frozen or fresh
1 teaspoon cumin
1 teaspoon chili powder
1 cup diced tomatoes
1 cup shredded cheese (cheddar or mozzarella)
Salt and pepper to taste
Fresh cilantro for garnish

Make sure all ingredients are well combined for a flavorful stuffing!

Instructions

Follow these steps to prepare your Baked Stuffed Bell Peppers.

Preheat the Oven

Preheat your oven to 375°F (190°C) to prepare for baking.

Prepare the Peppers

Cut the bell peppers in half, lengthwise, and remove the seeds. Place them cut-side up in a baking dish.

Make the Filling

In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, and half of the cheese. Season with salt and pepper.

Stuff the Peppers

Spoon the filling into each pepper half, packing it lightly. Top with remaining cheese.

Bake

Place the stuffed peppers in the oven and bake for 30 minutes, until the peppers are tender and the cheese is bubbling.

Garnish and Serve

Remove from the oven, garnish with fresh cilantro, and serve warm.

Enjoy your meal!

Pro Tips

Feel free to modify the stuffing based on personal preference
add taco seasoning for a zesty twist or incorporate ground meat for extra protein!

Storage and Reheating

These stuffed bell peppers can be kept in the refrigerator for up to four days after baking. Store them in an airtight container to maintain freshness and prevent drying out. When reheating, it's best to use an oven set to 350°F (175°C) for about 15-20 minutes until heated through, which helps maintain the peppers' texture. Microwaving is quicker, but be cautious as it can make the peppers a bit soggy if left too long.

For longer storage, you can freeze the baked stuffed peppers. After they cool completely, individually wrap them in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to three months. To reheat, simply let them thaw in the fridge overnight and then pop them in the oven until warmed through, ensuring a delicious meal ready in no time.

Common Mistakes and Fixes

A common pitfall when making stuffed peppers is overcooking them, leading to mushy textures. Keep an eye on the peppers during baking; they should be tender but still hold their shape. If you notice the cheese browning too quickly, cover the dish loosely with aluminum foil to prevent burning while allowing it to cook through.

Another issue can arise from too much moisture in the filling, which can make the stuffed peppers soggy. If your filling seems wet, you can drain excess liquid from ingredients like canned tomatoes or skip adding extra liquid altogether. Also, consider using a higher ratio of dry ingredients like quinoa or brown rice to retain a firmer texture.

Variations to Try

For a Mediterranean flair, incorporate ingredients like feta cheese, olives, and chopped spinach into the filling. This twist adds a unique flavor profile and can make a great vegetarian meal option. You can also add cooked sausage or ground turkey for some added protein, mixing it in with the beans and veggies for a heartier dish.

You might also experiment with different types of cheese. While cheddar and mozzarella are classic choices, consider trying pepper jack for some heat or goat cheese for a richer, tangy flavor. Allowing cheese to melt on top will create a delicious golden crust that elevates your stuffed peppers to another level.

Questions About Recipes

→ Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare the peppers and filling a day in advance. Just stuff the peppers and bake when you're ready.

→ What other fillings can I use?

You can substitute the quinoa with rice or couscous and add vegetables like spinach or mushrooms for extra flavor.

→ Can these be frozen?

Absolutely! You can freeze the stuffed peppers before baking. Just thaw and bake when you're ready to eat.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.