Quinoa Stuffed Bell Peppers

Take a quick break from finals to nourish your mind and to satisfy your appetite! Each bell pepper is graciously stuffed with complete sources of protein, vegetables, and healthy grains that may even kick a meat-lovers craving. If I can guarantee you passing anything this week, you will definitely pass the act of rewarding your body with the wholesome nutrition it deserves. If you haven’t done so yet, get creative in the kitchen and “enjoy the taste of eating right!”

Quinoa Stuffed Bell Peppers

Serves 6


  • 3 cups quinoa, cooked
  • 1 (4-ounce) can green chilies
  • 1 cup corn kernels
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup diced tomatoes
  • 1/2 cup shredded pepper jack cheese
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder, or more to taste
  • Salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded


  • Preheat oven to 350° F. Line a baking dish with parchment paper.
  • In a large bowl, combine quinoa, green chilies, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt, and pepper
  • Spoon the mixture in each bell pepper cavity. Place on prepared baking dish and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
  • Best when served immediately
  • Enjoy!

quinoa stuffed bell peppers 4

Nutrition Facts

Serving Size: 1 Bell pepper

Calories: 220; Fat: 4.5 g; Total Carbohydrates: 37 g; Dietary Fiber: 7 g;  Sugars: 7 g; Protein: 10 g

Vitamin A: 10% DV; Vitamin C: 200% DV; Calcium: 20% DV; Iron: 15% DV

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