In the Kitchen: Stuffed Bell Peppers

I’m truly a carnivore at heart.

Yes, I eat my salads & my veggies….& don’t get me wrong, I LOVE THEM, but typically, at the end of the day, I reach for MEAT! But lately during the warmer summer months, meat has felt a little too heavy & hearty, so I have been supplementing it with quinoa in a lot of my favorite recipes.

The mixture that goes into these stuffed bell peppers is a weekly recipe at my house….it’s a filling you can use in about anything: mix with eggs and fill tortillas for breakfast burritos, stuff into lettuce cups for a healthy spin on tacos, or toss into a salad…hell, I even eat it up alone. But what I particularly love about this mixture is that I can swap about ground chicken, ground turkey, ground beef, or quinoa as I please!


1/2 cup of quinoa

2 bell peppers, each diced in half & seeded (I always do one red, one yellow!)

1/2 red onion, diced

1 cup of black beans (I like the spicy canned one from Whole Foods!)

1 lime

1/2 tsp of garlic powder

1/2 tsp of dried oregano

1/2 tsp of chipotle powder

1/2 tsp of cumin

1/2 cup of corn

1 cup of tomato puree

1 cup pf Mexican blend cheese

1 avocado

1/4 cup green onion, diced

3 tbsp of olive oil


Preheat oven to 450 degrees.

In a small pot, mix together the quinoa with 1 cup of water & salt to taste. Bring to a boil, then reduce heat to medium low, cover and simmer until water evaporates & quinoa is cooked fully through…should take around 15 minutes.

Rub bell pepper halves on each side with 1 tbsp of olive oil & salt/pepper them, as desired. Place the cut side facing down on a foil lined baking sheet & roast for about 7 minutes….you could also do this on a grill if you have one!

In a medium pan, heat 1 tbsp of olive oil and put on medium-high heat. When its shimmering, add oregano, cumin, chipotle powder, garlic powder, and red onion…cooking until the onion is soft (about 5-ish minutes). Add corn, black beans, & tomato puree to the pan and cook 5 minutes more to warm it all the way through. Reduce heat to low & mix in the cooked quinoa with 1/2 cup of cheese.

Once the bell peppers are done roasting, fill them each with about 1/4-ish cup of the quinoa mixture. Return to oven and cook about 5 minutes. Add remaining 1/2 cup cheese on top of the peppers and pop back into oven for about 2-3 more minutes.

Top with green onion, the juice of a lime, & serve with sliced avocado on the side!


Ps. This plate collection that is pictured is KERRently on sale HERE!

Photos by Danielle Sabol