Emily Waters
My kids went through a phase where they’d only eat food they could see all the ingredients in — no casseroles, no mixed dishes. Stuffed peppers were my loophole. They could literally see the beans, the corn, the rice, all separate. Somehow that made it acceptable. Now they actually request these, which feels like a parenting win.
Ingredients
The Peppers
- 6 large bell peppers (mixed colors look beautiful!)
- 1 tbsp olive oil for brushing
The Filling
- 1 cup quinoa, cooked (about 3 cups cooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14 oz) diced tomatoes
- 1 cup shredded Mexican cheese blend, divided
- ½ cup diced red onion
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped
Toppings
- Sour cream or Greek yogurt
- Fresh salsa
- Sliced jalapeños
- Extra cheese
Instructions
- Prep peppers: Preheat oven to 375°F. Cut tops off peppers, remove seeds and membranes. Brush outside with olive oil.
- Make filling: In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, ½ cup cheese, onion, garlic, and all spices. Mix well.
- Stuff peppers: Fill each pepper generously with the mixture. Place upright in a baking dish.
- Bake covered: Cover dish with foil. Bake for 35-40 minutes until peppers are tender.
- Add cheese: Remove foil, top each pepper with remaining cheese. Bake 10 more minutes until cheese is melted and bubbly.
- Serve: Top with sour cream, salsa, cilantro, and jalapeños if desired.
Variations
- Make it vegan: Skip cheese or use your favorite vegan shreds
- Extra protein: Add crumbled tofu or tempeh to the filling
- Spice it up: Add diced jalapeños directly to the filling
