Quinoa Stuffed Mini Bell Peppers recipe

Picture this: vibrant mini bell peppers stuffed to the brim with fluffy quinoa, savory spices, and an assortment of fresh vegetables. The colorful presentation alone will have your taste buds tingling with anticipation. Whether you're aiming to incorporate more plant-based meals into your diet or simply seeking a wholesome alternative to traditional comfort foods, these Quinoa Stuffed Mini Bell Peppers are guaranteed to become a household favorite. Join us on this culinary journey as we explore 99 more inventive and nourishing dinner ideas that will transform your dining experience from mundane to magnificent.


- 1 cup quinoa

- 12 mini bell peppers

- 1 can black beans, drained and rinsed

- 1 cup corn kernels

- 1 cup diced tomatoes

- 1/2 cup shredded cheese

- 1 tsp cumin

- Salt and pepper to taste


1. Preheat the oven to 375°F.

2. Cook quinoa according to package instructions.

3. Cut the tops off the mini bell peppers and remove seeds and membranes.

4. In a bowl, mix cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, cumin, salt, and pepper.

5. Stuff each mini bell pepper with the quinoa mixture.

6. Place stuffed mini peppers on a baking sheet and bake for 15-20 minutes or until peppers are tender and filling is heated through.

7. Serve and enjoy!