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Stuffed Bell Peppers
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4.75 from 4 votes

Stuffed Bell Peppers

Course: Entree or Side
Cuisine: Indian fusion
Servings: 3 servings
Calories: 204kcal


  • 3 large bell peppers
  • 1 cup cooked quinoa
  • 1 cup cooked or canned black beans, rinsed and drained
  • 1 tsp biryani masala, add more or less if you like food more or less hot
  • ¼ tsp turmeric
  • 4 large button mushrooms, minced
  • 1 medium onion, minced
  • 1 tbsp grated ginger
  • 4 cloves garlic, minced or crushed into a paste
  • ¼ cup coriander leaves, chopped
  • Juice of ½ lemon
  • Salt to taste


  • In a saucepan, add the onions with a tablespoon of water.
  • Add a pinch of salt. Cook, stirring, over medium-low heat until the onions start to soften.
  • Add the garlic and ginger, saute for a few seconds, then add the turmeric.
  • Add the beans and quinoa along with the biryani masala.
  • Stir together to mix thoroughly. The mixture should be quite dry. Stir in the lemon juice and coriander and turn off the heat.
  • Prep the bell peppers by cutting into halves down the middle. Carefully remove the seeds and any white "ribs" so you have a clean cavity.
  • Stuff the peppers with the prepared quinoa and bean mixture.
  • Place the peppers side by side in a baking dish. Cover with aluminum foil.
  • Bake the peppers in a preheated 350-degree Fahrenheit oven and bake for 45 minutes.
  • Remove the aluminum foil and continue baking for another 15 minutes.
  • Remove from the oven. Garnish with more coriander leaves, if desired. Serve warm.


Calories: 204kcal | Protein: 9.6g | Fiber: 9.1g