Pepper Jack Cheesy Stuffed Peppers

Ingredients

• 4 largebell peppers
• 170 g (1 cup)quinoa, rinsed
• 480 ml (2 cups)vegetable broth or water
• 1 canblack beans, drained and rinsed
• 150 g (1 cup)corn, fresh or frozen
• 1 teaspoonground cumin
• 1 teaspoonchilli powder
• 1/2 teaspoonsalt
• 1/2 teaspoonblack pepper
• 170 g (1 1/2 cups)Thumann's Pepper Jack cheese, shredded
• 2 tablespoonsfresh coriander, chopped
• 115 g (1 cup)Thumann's Pepper Jack cheese, shredded (for topping)

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Cook the quinoa

   Put the rinsed quinoa and vegetable broth in a medium saucepan. Bring to the boil, then turn the heat to low, cover and cook for 15 minutes, or until the quinoa is fluffy.

3. 3

   Prepare the peppers

   Cut the tops off the bell peppers and remove the seeds. Stand the peppers upright in a baking dish.

4. 4

   Mix the filling

   In a mixing bowl, combine the cooked quinoa with the black beans, corn, cumin, chilli powder, salt, pepper and 170 g of shredded Pepper Jack cheese.

5. 5

   Fill the peppers

   Spoon the filling into each pepper, pressing it down lightly.

6. 6

   Bake covered

   Cover the baking dish with foil and bake for 25 minutes.

7. 7

   Remove the foil

   Take the foil off the baking dish.

8. 8

   Finish and serve

   Remove the dish from the oven, sprinkle the peppers with chopped coriander and serve warm.

What are stuffed peppers?

Stuffed peppers are a familiar American-style dinner: whole peppers are filled with a savoury mixture and baked until tender. Fillings vary, but grains, beans, cheese and seasoning make a hearty combination.

This version uses quinoa, black beans and corn, with Pepper Jack bringing a creamy texture and a gentle chilli kick. The peppers hold individual portions neatly, making serving straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 15g protein, 40g carbs, 18g fat.

The quinoa and beans provide most of the carbohydrates, while the Pepper Jack cheese supplies much of the fat and some of the protein; the beans and quinoa also contribute protein. Serve a pepper with a generous side of salad or other vegetables for a more varied plate.

Build the quinoa filling

Quinoa: Rinsing it before cooking helps clear away its natural coating, while simmering it covered gives it time to turn fluffy. Let excess liquid evaporate before mixing if it looks wet.

Beans and corn: Drained, rinsed beans and corn add substance and sweetness. Stir them through the quinoa so each pepper gets a balanced share.

Season and add the cheese

Spices: Cumin and chilli powder give the filling a warm, savoury flavour without complicating the preparation. Taste the mixture before filling and adjust the seasoning if needed.

Pepper Jack: Mix most of the shredded cheese into the filling for flavour throughout, and keep the separate topping portion for the peppers. The cheese melts as the peppers bake.

Fill the peppers evenly

Prepare the shells: Cut off the tops and remove the seeds, keeping the pepper walls intact. Choose a baking dish that lets the peppers stand upright so the filling is less likely to spill.

Pack lightly: Spoon the filling in and press it down gently, without crushing it. Evenly filled peppers cook more consistently and are easier to portion.

Check for doneness

The recipe bakes the peppers covered for 25 minutes at 190°C. The foil traps heat and moisture while the peppers soften and the filling warms through.

Pepper size and oven performance can affect how tender they become. Check that a knife can pierce the pepper easily and that the filling is hot before serving.

Make it a complete meal

The quinoa and beans make these peppers filling on their own. For a fresh contrast, serve them with a crisp green salad or sliced tomatoes.

A spoonful of plain yoghurt or a squeeze of lime can suit the spicy, cheesy filling. Add these at the table rather than baking them into the peppers.

Recipe notes & tips

• Rinse the quinoa thoroughly before cooking it.
• Drain and rinse the beans well so they do not make the filling watery.
• Use a snug-fitting baking dish to help the peppers remain upright.
• Divide the filling evenly among the four peppers.
• Keep the topping cheese separate from the cheese mixed into the filling.
• Check the peppers for tenderness before serving, as their size can affect cooking.

Variations

• More heat: Add a pinch of cayenne to the filling.
• Fresh finish: Serve with lime wedges for a bright, tangy contrast.
• Extra vegetables: Stir chopped courgette into the filling before stuffing the peppers.
• Milder cheese: Swap the Pepper Jack for a mild melting cheese.
• Herb change: Use chopped parsley instead of coriander.

Common mistakes to avoid

• Skipping the quinoa rinse: Rinse it first to remove its natural surface coating.
• Watery filling: Drain the beans thoroughly and let the quinoa finish cooking before mixing.
• Peppers tipping over: Arrange them snugly in the baking dish so they stand upright.
• Overpacking: Press the filling down gently rather than crushing it into the pepper.
• Uneven portions: Divide the filling between all four peppers before adding the topping cheese.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven at 180°C until hot throughout, or microwave individual portions until steaming.

Frequently asked questions