Stuffed Mini Bell Peppers Recipe

Ever scroll through your feed and stumble upon a recipe that just screams “pop these in your mouth right now”? Well, that’s exactly how I felt when I first tried these fabulously stuffed mini bell peppers. They’re like little bursts of flavor that make meal times something to actually look forward to. Let’s dive into some serious deliciousness.

I adore making simple yet healthful recipes, and these Mini Bell Peppers, which I stuff with protein-packed quinoa, black beans, and sweet corn, are a bright, vibrant addition to (any) meal. The peppers are a colorful canvas for the true stuffed miniature bell pepper loveliness, another of my (current) healthful obsessions.

Stuffed with quinoa, black beans, and sweet corn, the peppy little protein packets are colorful and pack a tasty punch.

Stuffed Mini Bell Peppers Recipe Ingredients

• Mini Bell Peppers: Crunchy, colorful, and rich in vitamins A and C.
• Quinoa or Rice: Provides protein and carbohydrates, adds texture and bulk.
• Black Beans: High in fiber and protein, promotes satiety and heart health.
• Corn Kernels: Sweet flavor with fiber, adds a touch of sweetness.
• Shredded Cheese: Offers creaminess and rich flavor, adds calcium and protein.
• Cumin and Chili Powder: Spices add warmth and depth, boost metabolism.
• Olive Oil: Heart-healthy fat, enhances flavor and promotes satiety.

Stuffed Mini Bell Peppers Recipe Ingredient Quantities

• 20 mini bell peppers
• 1 cup cooked quinoa or rice
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 cup shredded cheese (cheddar, Monterey Jack, or your preference)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges (optional for serving)

How to Make this Stuffed Mini Bell Peppers Recipe

1. Set your oven to 375°F (190°C) to warm up. Next, take a baking sheet and either line it with parchment paper or give it a light coating of grease. This will ensure that your first batch of crisps doesn’t stick to the sheet.

2. Cut each small bell pepper in half and take out the seeds and membranes. Place them on the baking sheet so that the cut sides are facing up.

3. In a giant mixing bowl, mix cooked quinoa or rice, black beans, corn, cheese, cumin, chili powder, garlic powder, salt, and pepper. Stir well.

4. Spoon the mixture of quinoa into half of each bell pepper with care, pressing down gently to pack the filling.

5. To include moisture and to boost browning in the oven, drizzle olive oil over the stuffed peppers.

6. Put the stuffed peppers on the baking sheet and in the preheated oven.

7. Bake for around 25-30 minutes, or until the peppers have lost some of their firmness and the cheese has melted and is bubbling. This can happen in a variety of ways; certainly some warming drawer ovens achieve this in time. But for some reason, more often than not, melting and bubbling cheese requires about the same amount of time that a space shuttle takes to finally take off.

8. Take the peppers out of the oven, and let them sit for a few minutes so they can cool.

9. If desired, sprinkle the stuffed peppers with chopped fresh cilantro for an added burst of fresh flavor.

10. Warm the stuffed mini bell peppers and serve with lime wedges on the side to squeeze over the top. Enjoy!

Stuffed Mini Bell Peppers Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper or cooking spray (for lining or greasing)
4. Knife
5. Cutting board
6. Large mixing bowl
7. Spoon (for mixing and filling)
8. Measuring cups
9. Measuring spoons
10. Basting brush (optional, for drizzling olive oil)
11. Oven mitts or potholders
12. Serving plate or platter

FAQ

• Q: Can I use brown rice instead of quinoa?A: Yes, you are allowed to utilize brown rice in place of quinoa. It will impart a different texture, but will nonetheless be tasty.
• Q: Are there any vegan options for this recipe?You can make this recipe suitable for vegans by using a plant-based cheese or skipping the cheese altogether.
• Q: Can I make these stuffed peppers ahead of time?A: Definitely! You can prepare them to the point of being ready to bake, then refrigerate them. You can keep them in the fridge for up to 24 hours before they need to go in the oven.
• Q: How do I ensure the peppers are evenly cooked?A: Ensure the baking process is complete before continuing. You want the peppers to be tender and the filling to be heated through. This may take as long as 20-25 minutes, depending on your oven, and should be done at 375°F (190°C).
• Q: What other beans can I use instead of black beans?A: Pinto, kidney, or chickpeas can be used in place of black beans.
• Q: Is it necessary to use fresh corn?A: No, frozen whole-kernel corn directly from your freezer can be used in this recipe. Simply thaw the corn before mixing it into the filling. Use only the same amount of thawed frozen corn as called for in the recipe.
• Q: How can I make the stuffed peppers spicier?A: For extra heat, you can add some chopped jalapeños or increase the amount of chili powder to suit your taste.

Stuffed Mini Bell Peppers Recipe Substitutions and Variations

For quinoa or rice: Use couscous or bulgur to achieve a contrasting texture.
For black beans: Substitute kidney beans or chickpeas for black beans.
For maize grains: Substitute with chopped capsicums or diced tomatoes.
For cheese: If you want a strong, distinctive flavor, try crumbling feta or fresh goat cheese.

Pro Tips

1. Roasting the Peppers First: For an additional layer of flavor, consider roasting the bell pepper halves in the oven on their own for about 10 minutes before stuffing them. This can enhance their sweetness and soften them more, adding a rich depth to the dish.