Go Back
To make stuffed bell pepper boats, gather these key items: - 4 large bell peppers (any color) - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar or pepper jack) - Salt and pepper to taste - Fresh cilantro for garnish Each ingredient plays a role. The bell peppers act as the tasty boat, while quinoa adds protein and fiber. Black beans offer more protein and a nice texture. Corn gives sweetness, and tomatoes keep it fresh. Spices like cumin and smoked paprika bring warmth and depth to the dish. You can also add some optional ingredients to boost the taste: - Chopped jalapeños for heat - Chopped bell pepper tops for extra veggie goodness - Avocado for creaminess - Lime juice for a tangy touch These extras add fun twists to your stuffed peppers. If you want more spice, jalapeños fit perfectly. Lime juice will brighten the flavors. This meal is both healthy and satisfying. Here’s a quick look at the nutrition: - Calories: About 350 per serving - Protein: 15g - Carbs: 45g - Fat: 12g - Fiber: 10g This breakdown shows that stuffed bell pepper boats are great for many diets. They are rich in protein, carbs, and fiber, making them a well-rounded meal. With these ingredients, you can create a dish that is both healthy and delicious. For the full recipe, check out the complete instructions! Start by washing the bell peppers. Choose any color you love. Cut off the tops. Remove the seeds and membranes. This makes room for the tasty filling. Place the peppers upright in a baking dish. This helps them hold their shape while cooking. In a large skillet, heat a splash of olive oil. Add finely chopped red onion. Cook until it turns soft, about 3-4 minutes. Then, add minced garlic and cook for another minute. Next, stir in cooked quinoa, black beans, and corn. Add diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix everything well. Heat through for about 5 minutes while stirring occasionally. This blends the flavors nicely. Remove the skillet from heat. Stir in half of the shredded cheese until it melts. Spoon the filling into each bell pepper. Pack it down gently. Top with the remaining cheese. Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. After that, take off the foil. Bake for another 10-15 minutes. The peppers should be tender, and the cheese will be bubbly and golden. Once done, let them cool for a couple of minutes. Garnish with fresh cilantro before serving. For the complete recipe, check the Full Recipe section. To make perfect stuffed peppers, choose firm and fresh peppers. Look for bright colors. Cut the tops off and remove seeds carefully. This helps the filling fit well. Use cooked quinoa as a base; it adds texture and protein. Mix in beans, corn, and spices for great flavor. Bake the peppers until they are tender, but not mushy. This gives you a nice bite. Soggy peppers can ruin your dish. To avoid this, pre-bake the peppers for 10 minutes before stuffing. This helps them hold their shape. Also, drain any extra liquid from your filling. If you use canned tomatoes, let them drain well. Lastly, cover the dish with foil only for part of the baking time. This keeps the peppers moist but allows for a nice finish. Using the right tools makes cooking easier. A sharp knife helps you cut the peppers cleanly. A spoon or small scoop is great for filling the peppers. I suggest using a large skillet for cooking the filling. It allows for even heating. Don't forget a baking dish to hold your stuffed peppers. For easy serving, use a spatula to lift them out without breaking. For the full recipe, check out the recipe section above. {{image_2}} You can make stuffed bell pepper boats vegetarian or add meat for extra flavor. For a vegetarian option, use beans and quinoa as the base. This mix gives protein and fiber. You can add mushrooms for a hearty bite. If you prefer meat, ground turkey or beef works well. Just brown the meat in the skillet before mixing it with the other ingredients. This choice makes your meal richer and more filling. Stuffed bell pepper boats are naturally gluten-free. Quinoa and beans are perfect for those with gluten issues. Make sure to check the labels on canned goods for any hidden gluten. If you want to add grains, brown rice is a great gluten-free option. It adds texture and complements the flavors in the filling. Cheese adds richness to stuffed peppers. Cheddar and pepper jack are my favorites, but you can try others. Mozzarella brings a mild taste and melts beautifully. Feta cheese gives a tangy twist. For spices, cumin and smoked paprika are classic, but you can mix things up. Try Italian herbs for a Mediterranean touch. You can also add a pinch of cayenne for heat if you like spice. With some creativity, each batch can taste new and exciting. For the full recipe, check out the instructions above. After enjoying your stuffed bell pepper boats, you may have some leftovers. Store them in an airtight container. This will keep them fresh for up to four days in the fridge. Make sure to let them cool completely before sealing the container. This helps avoid moisture buildup, which can make the peppers soggy. If you want to save your stuffed peppers for later, freezing is a great option. First, let the peppers cool down. Then, wrap each pepper tightly in plastic wrap. Place the wrapped peppers in a freezer-safe bag or container. Label the bag with the date and freeze for up to three months. When you are ready to eat, just thaw them in the fridge overnight. To reheat your stuffed bell peppers, the oven is best. Preheat your oven to 350°F (175°C). Remove the peppers from their container and place them on a baking sheet. Cover them with foil to keep moisture in. Bake for about 20 minutes or until heated through. If you want the cheese to melt more, remove the foil for the last 5 minutes. Enjoy the delicious flavors all over again! You can prepare Stuffed Bell Pepper Boats in advance. Start by cooking the filling up to two days before serving. Store it in the fridge. When you are ready to bake, prepare the bell peppers by cutting the tops and removing seeds. Fill them with the cold mixture, top with cheese, and cover with foil. You can bake them straight from the fridge. Just add a few extra minutes to the baking time. This way, you save time on busy days. Yes, you can easily customize the filling. For a vegetarian option, stick to beans, grains, and veggies. If you need protein, try adding cooked chicken or ground turkey. You can also swap quinoa for rice or couscous. For a spicy kick, add jalapeños or chili powder. If you are gluten-free, use rice or quinoa only. The options are endless, so feel free to get creative and make your meal just right for you. Stuffed Bell Pepper Boats go well with many sides. You can serve them with a simple green salad for freshness. Mexican rice or a side of guacamole also works great. For something warm, try roasted vegetables or sweet potato wedges. If you want a dip, salsa or sour cream adds nice flavor. These sides will balance the meal and make it even more enjoyable. Stuffed bell pepper boats are easy to make and full of flavor. We covered the best ingredients, techniques, and tips for success. You can customize the filling to fit your taste and needs. Storing leftovers is simple, too, so nothing goes to waste. Cooking can be fun and creative. Enjoy creating your own version of this dish. Happy cooking!

Stuffed Bell Pepper Boats

Bring flavor and nutrition together with these irresistible stuffed bell pepper boats! Packed with quinoa, black beans, corn, and topped with gooey cheese, this recipe is perfect for a healthy meal that will delight your taste buds. Easy to follow and ready in under an hour, these colorful boats are a fun way to enjoy fresh ingredients. Click to explore this delicious recipe that’s sure to impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 cup diced tomatoes (fresh or canned)

1 cup shredded cheese (cheddar or pepper jack)

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Arrange them upright in a baking dish.

      In a large skillet, heat a splash of olive oil over medium heat. Sauté the chopped red onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.

        Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Mix well and let the mixture heat through for about 5 minutes, stirring occasionally.

          Remove the skillet from heat and stir in half of the shredded cheese until melted and combined.

            Carefully spoon the quinoa mixture into each bell pepper, packing it down gently.

              Top each stuffed pepper with the remaining cheese.

                Cover the dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the cheese is bubbly and golden.

                  Remove from the oven and let cool for a couple of minutes. Garnish with fresh cilantro before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4