The Kitchen Diva's Energy Boosting Stuffed Bell Peppers

Brighten up your day with The Kitchen Diva’s Energy Boosting Stuffed Bell Peppers—a vibrant, nutrient-packed recipe that’s as satisfying as it is wholesome. These perfectly roasted peppers are brimming with a hearty quinoa and black bean filling, infused with aromatic spices like cumin, paprika, and oregano. Bursts of flavor from zucchini, cherry tomatoes, and baby spinach add a fresh, colorful twist, while a layer of melted cheddar or mozzarella crowns each pepper for a rich, gooey finish. This vegetarian dish is quick to prepare, taking just 20 minutes of prep and 30 minutes of cooking, making it an ideal weeknight meal. Serve these stuffed bell peppers as a stand-alone entree or pair them with a crisp side salad for a well-rounded dinner. Packed with plant-based protein and vibrant veggies, this recipe is the perfect way to fuel your body and delight your taste buds!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large bell peppers
• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 small, diced onion
• 2 minced garlic cloves
• 1 medium, diced zucchini
• 1 cup, halved cherry tomatoes
• 2 cups, chopped baby spinach
• 1 cup, rinsed and drained cooked black beans
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.5 teaspoons paprika
• 1 teaspoon (or to taste) salt
• 0.5 teaspoons black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 tablespoons, chopped (optional, for garnish) fresh parsley or cilantro

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off each bell pepper, and remove the seeds and membranes. Set the peppers upright in a baking dish.

Step 3

Rinse the quinoa in a fine mesh strainer. In a medium saucepan, bring 2 cups of water to a boil, add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and cooked. Set aside.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until soft and translucent.

Step 5

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 6

Add the diced zucchini and cook for another 3-4 minutes until slightly softened. Stir in the halved cherry tomatoes and chopped baby spinach, cooking until the spinach wilts.

Step 7

Mix in the cooked quinoa, black beans, oregano, cumin, paprika, salt, and black pepper. Stir well to combine and let the flavors meld together for 2-3 minutes.

Step 8

Spoon the filling mixture evenly into the hollowed bell peppers, packing it down gently. Top each stuffed pepper with shredded cheese.

Step 9

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 5 minutes, or until the cheese is melted and bubbly.

Step 10

Remove from the oven and let the peppers cool for a minute. Garnish with chopped parsley or cilantro, if desired, and serve warm.

Nutrition Facts

Serving size	(2313.3g)

Amount per serving	% Daily Value*
Calories	1809.1

Total Fat 78.6g	0%
Saturated Fat 28.8g	0%
Polyunsaturated Fat 2.8g
Cholesterol 120mg	0%
Sodium 6431.8mg	0%
Total Carbohydrate 206.1g	0%
Dietary Fiber 33.7g	0%
Total Sugars 45.1g
Protein 79.7g	0%

Vitamin D 24IU	0%
Calcium 1131.4mg	0%
Iron 17.7mg	0%
Potassium 3327.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 17.2%

Carbs: 44.5%