Quinoa-Stuffed Bell Peppers

Quinoa-Stuffed Bell Peppers

These colorful gems are generously filled with a flavorful mixture of quinoa, black beans, corn, and an array of savory spices. Air-fried to perfection, the peppers achieve a tender yet slightly crispy texture that enhances the overall dining experience. 


For the Quinoa Stuffing:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, diced
  • 1 cup olives, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 lime

For the Bell Peppers:

  • 4 large bell peppers, halved and seeds removed
  • Olive oil for brushing

Optional Toppings:

  • Grated cheese (cheddar or your choice)
  • Avocado slices
  • Sour cream or Greek yogurt


  • Preheat the Air Fryer:
    • Preheat your Air Fryer to 375°F (190°C).
  • Prepare the Quinoa:
    • In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed.
  • Sauté Vegetables:
    • In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until softened.
  • Combine Ingredients:
    • Add diced cherry tomatoes, black beans, corn, ground cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes.
  • Mix with Quinoa:
    • Combine the sautéed vegetable mixture with the cooked quinoa. Stir in chopped cilantro and lime juice. Adjust salt and pepper to taste.
  • Prepare Bell Peppers:
    • Cut bell peppers in half lengthwise, removing seeds and membranes. Brush the outside of each pepper half with a little olive oil.
  • Stuff the Peppers:
    • Generously fill each pepper half with the quinoa mixture, pressing it down slightly.
  • Air Fry:
  • Optional Cheese Topping:
    • If desired, sprinkle grated cheese on top of each stuffed pepper during the last 5-10 minutes of baking.
  • Serve:
    • Once cooked, remove from the oven and let them cool for a few minutes. Serve with optional toppings like avocado slices, sour cream, or Greek yogurt.

The secret to making these delicious Quinoa-Stuffed Bell Peppers is making them in the EaZy MealZ Crisper Basket Nesting Set!


Try our delicious recipe for our Balsamic Glazed Cranberry Brussel Sprouts!

Back to blog