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- 4 large bell peppers (any color) - 1 cup cooked quinoa (or rice) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese (plus more for topping) - 1 tablespoon chili powder - 1 teaspoon cumin - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro for garnish (optional) To make chili cheese stuffed peppers, you need fresh and colorful ingredients. Use any color of bell pepper you like. The size matters; choose large ones that can hold the filling well. I prefer to use cooked quinoa for a healthy twist, but rice works too. Black beans give protein and a nice texture. I often use frozen corn for ease, but fresh or canned is fine. Diced tomatoes add moisture and flavor. I always add shredded cheddar cheese because it melts beautifully. The spices—chili powder, cumin, garlic powder, and onion powder—bring a warm kick. Don’t forget salt and pepper to enhance all the flavors. Olive oil helps the peppers roast nicely. Top with extra cheese for a gooey finish. Finally, fresh cilantro adds a pop of color and taste. This mix makes for a delicious stuffed pepper dish that's both fun and easy to prepare. {{ingredient_image_1}} 1. Preheat your oven. Set it to 375°F (190°C). This helps cook the peppers evenly. 2. Cut the tops off the peppers. Use a knife to slice off the top. Then, remove the seeds and membranes with a spoon. This makes room for the filling. 3. Brush the peppers. Take 2 tablespoons of olive oil and lightly coat the outside of each pepper. This adds flavor and helps them cook well. Place the peppers upright in a baking dish. 1. Mix the main ingredients. In a large bowl, combine 1 cup of cooked quinoa (or rice), 1 can of black beans (rinsed and drained), 1 cup of corn kernels, and 1 cup of diced tomatoes. 2. Add spices and cheese. Stir in 1 cup of shredded cheddar cheese, 1 tablespoon of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Season with salt and pepper to taste. 3. Combine thoroughly. Mix everything until it is well blended. This ensures each bite is full of flavor. 1. Stuff the peppers. Carefully spoon the filling into each pepper, packing it down slightly. Leave a little space at the top for more cheese. 2. Top with cheese. Sprinkle extra shredded cheddar cheese on each stuffed pepper. This makes them even more delicious. 3. Cover and bake. Cover the baking dish with aluminum foil. Bake for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. This helps the cheese melt and the peppers soften. 4. Check for doneness. The peppers should be tender and the cheese bubbly and golden. 5. Cool and garnish. Once done, let them cool for a few minutes. If you want, add fresh cilantro on top for a nice touch. When you pick peppers, choose large, firm bell peppers. They should feel heavy for their size. Colors vary from green to red, yellow, and orange. Each color has a unique taste. Green peppers are slightly bitter. Red, yellow, and orange peppers taste sweeter and milder. Ensure the peppers are fresh. Look for smooth skin with no blemishes. Check the stem; it should be green and firm. This means the pepper is fresh and crisp. If the stem is dry, the pepper might be old. For the filling, you can swap quinoa for rice or another grain. Brown rice adds a nutty taste, while wild rice gives a chewy texture. If you want to add more protein, try lentils or chickpeas. For cheese, you can use pepper jack for a spicy kick. You can also try vegan cheese if you prefer a dairy-free option. To spice things up, add diced jalapeños or hot sauce. This will give your peppers a nice heat. Chili cheese stuffed peppers pair well with a simple side salad. A green salad with light dressing balances the meal. You can also serve them with tortilla chips and salsa for a crunchy side. For garnishes, fresh cilantro adds flavor and color. You can also use sour cream or guacamole as a dipping sauce. These creamy options complement the peppers’ spice and cheese. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only makes the dish visually appealing but also adds a variety of flavors. Cook Quinoa Perfectly: Rinse quinoa before cooking to remove its natural coating, which can make it taste bitter. Follow a 1:2 ratio of quinoa to water for the perfect texture. Customize Your Filling: Feel free to add other ingredients like diced onions, jalapeños, or cooked meat for a heartier filling that suits your taste. Make Ahead: You can prepare the stuffed peppers a day in advance. Just assemble them and store in the fridge until you're ready to bake. {{image_2}} To add ground beef or turkey, cook the meat first. Use a skillet to brown it before mixing it with your filling. This adds richness and protein. If you want a meat-free option, try using lentils or crumbled tempeh. Both provide great texture and flavor. You can also use diced mushrooms for a hearty feel. Cheese is fantastic, but there are so many more toppings to explore! Try adding avocado slices or fresh salsa for a fresh twist. You can also sprinkle crushed tortilla chips for crunch. For cheese, mix it up with pepper jack or feta. Fresh herbs like parsley or green onions can brighten the dish. You can use a slow cooker for stuffed peppers. Just place them in the pot and pour your filling over them. Cook on low for 6-8 hours for a tender result. If you love a smoky flavor, grilling is a great choice. Simply wrap the stuffed peppers in foil and grill them until tender. This adds a new layer of flavor that is hard to resist. To store leftover stuffed peppers, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to 3 days. If you want to enjoy them later, freezing is a great option. To freeze stuffed peppers, follow these steps: 1. First, let them cool completely. 2. Wrap each pepper in plastic wrap, then in foil. 3. Place the wrapped peppers in a freezer-safe bag. This method helps prevent freezer burn. You can freeze them for up to 3 months. When ready to eat, thaw them in the fridge overnight. To reheat, bake them at 375°F (190°C) for about 25 minutes. This brings back the delicious flavor. The best way to reheat stuffed peppers is in the oven. This keeps them warm and helps the cheese melt. You can also use a microwave for quicker results. To keep them moist, add a splash of water or broth before covering them. This adds steam and flavor. Enjoy your stuffed peppers just as tasty as when they were first made! To make chili cheese stuffed peppers vegan, swap out the cheese. Use vegan cheese or nutritional yeast for a cheesy flavor. You can also replace the quinoa with lentils for added protein. This keeps the dish hearty and tasty without any animal products. Yes, you can use various beans. Black beans work great, but you can try pinto, kidney, or even chickpeas. Each bean brings its own flavor and texture. Just make sure to rinse and drain canned beans well before adding them to your mix. Chili cheese stuffed peppers go well with several sides. A fresh salad adds crunch and balance. You can serve with rice or quinoa for extra carbs. A side of guacamole or salsa also enhances the flavors. These options make your meal bright and fun. Cooking chili cheese stuffed peppers takes about 35 to 40 minutes. Bake them at 375°F (190°C). Cover with foil for the first part, then uncover to brown the cheese. Make sure the peppers are tender and the cheese is bubbling before serving. Chili cheese stuffed peppers are simple yet packed with flavor. We explored the ingredients, steps, and tips to make this dish shine. You learned how to choose the best peppers and create savory fillings. Variations cater to any taste, from meat lovers to vegans. Proper storage ensures you enjoy leftovers too. Now, grab your ingredients and bring this tasty dish to your table. It’s time to enjoy a satisfying meal that’s easy to make and great to share.

Chili Cheese Stuffed Peppers

Delicious bell peppers filled with a savory mixture of quinoa, black beans, corn, and cheese, topped with more cheese and baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup cooked quinoa (or rice)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese (plus more for topping)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • optional 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. Brush the outside of the peppers lightly with olive oil and place them upright in a baking dish.
  • In a large mixing bowl, combine the cooked quinoa (or rice), black beans, corn, diced tomatoes, shredded cheese, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated.
  • Carefully spoon the filling into each bell pepper, packing it down slightly. Leave some space at the top for additional cheese.
  • Sprinkle extra shredded cheddar cheese on top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake 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.
  • Once cooked, take them out of the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired.

Notes

Feel free to customize the filling with your favorite ingredients.
Keyword chili cheese, stuffed peppers, vegetarian