These Campfire Stuffed Bell Peppers with Quinoa are a delicious, nutritious, and easy-to-make meal, perfect for cooking over a campfire or on the grill.

The vibrant bell peppers are filled with a flavorful combination of quinoa, black beans, corn, and spices, creating a filling and healthy dish.

The smoky flavor from the campfire adds an extra depth to the dish, making it a perfect vegetarian option for any outdoor gathering.

Packed with protein and fiber, these stuffed peppers are a satisfying meal that everyone will love.

Why You’ll Love This Recipe

These stuffed bell peppers are packed with healthy ingredients like quinoa, black beans, and corn, offering a satisfying meal that’s both hearty and light.

The smoky flavor from cooking over the campfire makes the peppers even more delicious, and the versatility of the stuffing allows you to customize it with your favorite veggies, spices, or even cheese.

This dish is perfect for meal prepping, outdoor cooking, or a quick weeknight dinner. It’s also a great vegetarian option that’s sure to please everyone.

Ingredients:

4 large bell peppers (red, yellow, or orange)
1 cup cooked quinoa (about 1/2 cup dry)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced onion
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil
1/2 cup shredded cheese (optional, for topping)
Fresh cilantro (optional, for garnish)

Step-by-Step Instructions:

Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand up straight, trim a small amount from the bottoms to create a flat base.
Cook the Quinoa: Cook the quinoa according to the package instructions. Typically, it’s a 2:1 ratio of water to quinoa. Bring water to a boil, add quinoa, reduce to a simmer, and cover for about 15 minutes. Once cooked, fluff with a fork and set aside.
Make the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced onion, cumin, chili powder, garlic powder, salt, and pepper. Stir until all ingredients are well mixed.
Stuff the Peppers: Stuff each bell pepper with the quinoa mixture, pressing down lightly to make sure they’re well-filled.
Cook the Stuffed Peppers:
- Campfire Method: Wrap each stuffed bell pepper in aluminum foil, sealing the edges tightly. Place the foil-wrapped peppers in the coals of a campfire or on a grill grate. Cook for about 20-25 minutes, or until the peppers are tender.
- Oven Method: Preheat your oven to 375°F (190°C). Place the stuffed peppers on a baking sheet and bake for 25-30 minutes until the peppers are tender.
Add Cheese (Optional): If using cheese, sprinkle the shredded cheese on top of each stuffed pepper during the last 5 minutes of cooking, allowing it to melt and become bubbly.
Serve: Once the peppers are cooked, remove them from the heat. Garnish with fresh cilantro and serve hot.

Expert Tips for the Recipe:

Vegetable Variations: Feel free to add other veggies to the quinoa mixture, such as diced tomatoes, zucchini, or spinach. You can also swap the black beans for kidney beans or chickpeas.
Make it Spicy: For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper to the filling.
Grill Option: You can also grill the peppers directly on the grill (without foil) for a more charred flavor. Just be sure to watch them closely so they don’t burn.
Make-Ahead: You can prepare the quinoa mixture ahead of time and store it in the fridge. Stuff the peppers just before cooking to save time.