Stuffed Bell Peppers

Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe

Recipe by VEG RECIPE BOOKCourse: AperitivesCuisine: IndianDifficulty: Easy


per person
Prep time


Cooking time




Total time



The time to cook this stuffed bell peppers recipe can vary depending on several factors, including your cooking experience and the efficiency of your kitchen appliances. However, as a rough estimate, here’s the time breakdown:.

Stuffed Bell Peppers:

  • * 4 large bell peppers (any colour)

  • * 1 cup cooked quinoa or rice.

  • *- 1 can (15 oz.) black beans, drained and rinsed
    – 1 cup of corn kernels (fresh, frozen, or canned)
    – 1 small onion, finely chopped
    – 2 cloves garlic, minced
    – 1 cup of tomatoes, diced (canned or fresh
    – 1 cup shredded cheddar or mozzarella cheese (optional, for topping)
    – 1 tablespoon olive oil
    – 1 teaspoon ground cumin
    – 1 teaspoon chili powder
    – 1/2 teaspoon paprika
    – Salt and pepper to taste
    – Fresh cilantro or parsley for garnish
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  • 1. Preheat the oven to 375°F (190°C).
  • 2. Wash the bell peppers, cut off the tops, and remove the seeds and membranes from the inside. If the peppers don’t stand upright, you can slice a thin layer from the bottom to create a flat surface. Set them aside.
  • 3. Warm the olive oil in a large skillet over medium heat. Add the chopped onions and cook until they become translucent, about 3-4 minutes. Incorporate the finely chopped garlic and continue cooking for an extra 1-2 minutes until it becomes fragrant.
  • 5. Stuff each bell pepper with the mixture, pressing it down gently to fill the pepper completely. If you have leftover stuffing, you can keep it aside for serving later.
  • 6. Place the stuffed peppers in a baking dish. If you have any leftover filling, you can scatter it around the peppers in the baking dish.
  • 7. Place aluminium foil over the baking dish, and then bake the stuffed peppers in the preheated oven for approximately 25-30 minutes or until the peppers are tender. Cooking times may vary depending on the size of the peppers, so keep an eye on them.
  • 8. If using cheese, remove the foil and sprinkle the shredded cheese over the tops of the stuffed peppers during the last 5 minutes of baking. Return the dish to the oven and let the cheese melt and turn golden
  • 9. Once the peppers are done, remove them from the oven and let them cool slightly before serving. Garnish with fresh cilantro or parsley for an extra pop of flavour.
  • 4. Stir in the cooked quinoa or rice, black beans, corn, diced tomatoes, ground cumin, chili powder, paprika, salt, and pepper. Mix everything well and let it cook for another 3-4 minutes to allow the flavours to meld. Customize the seasoning to suit your palate.

    Serve the stuffed bell peppers as a satisfying main course or pair them with a side salad for a complete and nutritious meal. Enjoy!


  • So, in total, it should take around 50 to 60 minutes to cook the stuffed bell peppers from start to finish. Keep in mind that this estimate doesn’t include the time needed for the quinoa or rice to cook if you haven’t already prepared it in advance. If you’re using pre-cooked quinoa or rice, it will save you some time during the cooking process.
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