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Quinoa-Stuffed Bell Peppers with Avocado

There’s something comforting and downright joyful about a perfectly roasted stuffed bell pepper. This plant-powered recipe is a celebration of color, texture, and nourishing ingredients. Packed with quinoa, black beans, and corn, and crowned with creamy avocado slices, these peppers make for a stunning centerpiece that’s as good for the eyes as it is for the body.

💚 Why You Love This Recipe

  • It’s vegan, gluten-free, and dairy-free, making it perfect for all diets.
  • A one-pan meal that's easy to prep, easy to bake, and even easier to love.
  • Loaded with plant-based protein and fiber from black beans and quinoa, keeping you full and satisfied.
  • Bright, fresh, and flavorful thanks to the cumin, paprika, and lime.
  • Customizable—add your favorite veggies, switch up the spices, or top with salsa or hot sauce.
  • Beautiful enough to impress guests, yet simple enough for a weeknight dinner.

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Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Estimated Cost: 10
Calories: 310
Best Season: Suitable throughout the year
Dietary: Mediteranian Diet
Description

Ingredients
  • 4 large green bell peppers, tops sliced off and seeds removed
  • 1 cup cooked quinoa
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup sweet corn (fresh, frozen, or canned)
  • 1/2 cup diced tomatoes
  • 1/4 cup red onion, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 1 ripe avocado, sliced
  • Fresh cilantro for garnish
  • 1 of Juice lime (optional)
Instructions
  1. 1
    1. Preheat Oven:

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

  2. 2
    2. Prepare Bell Peppers:

    Slice off the tops of bell peppers and remove seeds. Lightly brush the outsides with olive oil and place in a baking dish.

  3. 3
    3. Cook Filling:

    In a medium bowl, mix cooked quinoa, black beans, corn, tomatoes, onion, cumin, paprika, olive oil, salt, and pepper.

  4. 4
    4. Stuff the Peppers:

    Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in.

  5. 5
    5. Bake:

    Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers

  6. 6
    6. Top and Serve:

    1. Remove from oven. Top with fresh avocado slices, a squeeze of lime, and garnish with cilantro.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 310kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 2g10%
Sodium 250mg11%
Potassium 780mg23%
Total Carbohydrate 36g12%
Dietary Fiber 9g36%
Sugars 6g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to swap green peppers for red or yellow for a sweeter flavor. Add shredded cheese if you're not strictly vegan!

Read it online: https://rena-cozycorner.com/recipe/quinoa-stuffed-bell-peppers-with-avocado/

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