Table of Contents
- Key Takeaways
- Why You’ll Love This Easy Recipes Casserole
- Inspired by Classic Stuffed Peppers
- A Comforting Dish That’s Weeknight Ready
- Perfect for Meal Prep and Leftovers
- Make It Your Own with Simple Swaps
- Recipe & Notes
Key Takeaways
This easy quinoa stuffed pepper casserole combines wholesome ingredients, classic comfort food flavor, and the convenience of a one-dish meal. It’s vegetarian, family-friendly, and great for meal prepping.
Why You’ll Love This Easy Recipes Casserole
If you’re on the lookout for easy recipes that check every box—comforting, healthy, flavorful, and fuss-free—this dish is for you. Betty from Betty Cooks brings you a casserole that’s not only hearty and satisfying but also packed with protein-rich quinoa, colorful bell peppers, and melty cheddar cheese. It’s the kind of recipe that makes dinner feel both nourishing and exciting. Whether you’re planning dinner recipes for the week or need something quick and reliable, this one delivers.
Inspired by Classic Stuffed Peppers
This recipe takes all the cozy elements of traditional stuffed peppers—like beans, tomatoes, and spices—and transforms them into a comforting, easy-to-make casserole. Forget the tedious stuffing of individual peppers. Everything bakes together in a dish that’s pure comfort and totally weeknight-ready. If you enjoy recipes for dinner that feel nostalgic yet modern, this one’s a must-try.
A Comforting Dish That’s Weeknight Ready
Easy recipes don’t need to sacrifice depth of flavor. With smoky chili powder, a hint of cumin, and the richness of roasted tomatoes, each bite is bursting with flavor. The fact that it comes together in under an hour means it’s perfect for those days when time is short but your appetite is big. Add this to your rotation of quick and satisfying dinner recipes.
Perfect for Meal Prep and Leftovers
This quinoa stuffed pepper casserole isn’t just a dinner lifesaver—it’s also ideal for meal prep. It reheats beautifully and tastes even better the next day. That’s why it’s one of Betty’s favorite butter swim biscuits easy recipes pairings: bake once, enjoy for days. Plus, it’s a crowd-pleaser you can confidently bring to potlucks or serve for casual get-togethers.
Make It Your Own with Simple Swaps
Love a good recipe that can flex with what’s in your fridge? Swap out the black beans for kidney beans, use brown rice instead of quinoa, or try a dairy-free cheese to suit your dietary needs. This is one of those chicken stirfry easy recipe alternatives where the base stays the same, but the possibilities are endless. Don’t forget to try it with a side of cheesey potatoes easy recipe leftovers!
Recipe & Notes
Check out the full recipe and extra tips over at Betty Cooks. Whether you’re a busy parent, a meal prepper, or just looking for more easy recipes to brighten up your weeknights, this one is sure to satisfy.
Easy Quinoa Stuffed Pepper Casserole
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon minced garlic
- 1 cup uncooked quinoa, rinsed
- 1 1/2 cups vegetable broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can fire roasted tomatoes
- 1 1/2 cups frozen corn
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 2 cups bell peppers, chopped (any color)
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add onion and cook 3-4 minutes until soft.
- Add garlic and cook for 1 more minute.
- Stir in the rinsed quinoa and vegetable broth. Bring to a simmer.
- Cover, reduce heat to low, and cook for 15 minutes until quinoa is fluffy and liquid is absorbed.
- Stir in black beans, tomatoes, corn, chili powder, cumin, oregano, salt, bell peppers, and 1 cup cheddar cheese.
- Transfer to the prepared baking dish. Top with remaining 1/2 cup of cheddar cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Let sit 5 minutes before serving.
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