Herb-Infused Stuffed Bell Peppers
Sweet bell peppers filled with a herb-flecked mix of quinoa, black beans, and corn, then baked until tender — a wholesome, plant-forward supper bright with fresh spring herbs.
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Baking dish
Skillet
Mixing bowl
- 4 large bell peppers (any color)
- 1 cup cooked quinoa or rice
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 cup shredded cheese (optional)
- Olive oil for drizzling
- Fresh herbs for garnish (optional)
Prepare the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Drizzle with olive oil and place them upright in a baking dish.
Make the Filling: In a large mixing bowl, combine the cooked quinoa or rice, black beans, corn, onion, garlic, cumin, paprika, salt, black pepper, parsley, and cilantro. Mix well until fully combined.
Stuff the Peppers: Spoon the filling into each bell pepper, packing it gently. If using, sprinkle shredded cheese on top.
Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly.
Serve: Garnish with additional fresh herbs if desired. Serve warm and enjoy!