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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Print Recipe

Quinoa-Stuffed Bell Peppers with Avocado

Author: simplydelicious Cooking Method: Baking Cuisine: Greek Courses: Dinner Recipe Keys: Dairy Free Low Carb Diet Vegetarian

Difficulty: Beginner Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Servings: 4 Estimated Cost: $ 10 Calories: 310

Best Season: Suitable throughout the year

Dietary:

Mediterranean Diet

Description

Whether you’re meal prepping, serving a vibrant weeknight dinner, or looking to impress with a colorful potluck dish, these stuffed peppers deliver big flavor without the fuss.

Ingredients

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Servings

• 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. Preheat Oven:

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

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1. 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.

   
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1. 3. Cook Filling:

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

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1. 4. Stuff the Peppers:

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

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1. 5. Bake:

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

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1. 6. Top and Serve:

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

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Nutrition Facts

Servings 4

Serving Size 1

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 14g22%

Saturated Fat 2g10%

Cholesterol 0mg

Sodium 250mg11%

Potassium 780mg23%

Total Carbohydrate 36g12%

Dietary Fiber 9g36%

Sugars 6g

Protein 10g20%

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* 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!

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