Stuffed Peppers with Aioli Twist

Name: Stuffed Peppers with Aioli Twist
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 large bell peppers (any color); 1 cup cooked quinoa; 1 cup black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 teaspoon ground cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (cheddar or Mexican blend); 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Easy Everyday Meals

I absolutely love making Stuffed Peppers with an Aioli Twist because they bring together vibrant flavors and a satisfying crunch. This dish is not only pleasing to the eyes but also bursting with taste from fresh ingredients. The combination of savory stuffing and creamy aioli elevates the traditional stuffed pepper, making it perfect for both casual dinners and special gatherings. Plus, it's a great way to sneak in some veggies while enjoying a hearty meal. Trust me, your taste buds will thank you for this delicious adventure!

Created by

Ethan

Last updated on 2026-01-20T11:26:27.767Z

When I first experimented with these stuffed peppers, I wanted to create something unique that combines familiar flavors with a twist. The addition of aioli not only enhances the dish but also provides a delightful creaminess that complements the pepper's crunch. The key is to balance the seasoning of the stuffing perfectly, ensuring each bite is flavorful.

One of the tips I discovered is to roast the peppers lightly before stuffing them. This not only enhances their sweetness but also creates a beautiful texture that contrasts with the creamy aioli topping. Trust me, it’s a game changer that you’ll want to include in your own cooking!

        Why You Will Love This Recipe
        Rich flavors from seasonal vegetables and spices
Creamy aioli that takes it to the next level
Versatile recipe perfect for weeknight dinners or special occasions

      

Understanding the Ingredients

The base of this stuffed pepper dish relies heavily on the use of quinoa, which not only adds texture but also packs a protein punch, making it a satisfying meal. Quinoa’s nutty flavor complements the sweetness of the bell peppers beautifully. You can substitute quinoa with brown rice or couscous if you prefer, but keep in mind that the cook times will vary—brown rice usually takes about 40-45 minutes to cook, while couscous is much quicker, taking only about 5 minutes.

Black beans serve as a wonderful source of fiber and protein, enhancing the overall heartiness of the stuffing. Be sure to rinse and drain them; this helps reduce the sodium content from the can and improves their texture within the dish. If you’re looking for a swap, pinto beans or lentils could work nicely as alternate legume options, each adding their own flavor profile to the meal.

Perfecting the Baking Process

When baking the stuffed peppers, it’s crucial to keep an eye on the cheese to achieve that golden, bubbly crust without overbaking the peppers themselves. After covering them with foil, the enclosed steam will cook the filling and soften the peppers. Remove the foil about halfway through to allow for that beautiful golden color to develop on top. I suggest checking for doneness by gently piercing a pepper with a fork; they should be tender but not mushy.

If you find your cheese not melting adequately, consider shredding it finer or even mixing in a small amount of cream cheese to help it become creamier once baked. Additionally, if you prefer your dish with a bit of crunchy texture, broil the peppers for an additional 2-3 minutes after baking—just be vigilant to prevent burning.

Ingredients

Gather these fresh ingredients to make your stuffed peppers unforgettable!

Ingredients for Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or Mexican blend)

Ingredients for Aioli

1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
Salt and pepper to taste

With these ingredients, you're on your way to making delicious stuffed peppers!

Instructions

Follow these simple steps to create your stuffed peppers with aioli twist.

Prepare the Peppers

Preheat your oven to 375°F (190°C) and slice the tops off the bell peppers. Remove the seeds and membranes, then lightly roast them in the oven for about 10 minutes.

Make the Stuffing

In a mixing bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well and then fold in half of the shredded cheese.

Stuff the Peppers

Carefully fill each roasted pepper with the quinoa mixture, then top with the remaining cheese.

Bake the Peppers

Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

Prepare the Aioli

While the peppers are baking, mix together the mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until well combined.

Serve

Once the peppers are done, drizzle with the aioli and enjoy!

Now you have a delicious dish ready to serve!

Pro Tips

Feel free to customize the filling with your favorite ingredients such as ground meat or additional vegetables for added flavor.

Making Ahead and Storage

These stuffed peppers can easily be prepped ahead of time, making them an excellent choice for busy weeknights. You can prepare the stuffing, stuff the peppers, and store them in the refrigerator for about 24 hours before baking. This allows the flavors to meld beautifully. When ready to bake, just increase the baking time by a few minutes to ensure they are heated through.

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or in the microwave for about 2-3 minutes, covering them to retain moisture. You can also freeze them before baking; just wrap each pepper tightly in plastic wrap and foil and they will keep well for up to three months.

Serving Suggestions

For a well-rounded meal, consider serving these stuffed peppers alongside a fresh salad or grilled vegetables. A side of cilantro lime rice or a tangy slaw can complement the flavors of the peppers and add a refreshing contrast. If you want to enhance the aioli, drizzle additional lemon juice or a sprinkle of smoked paprika on top before serving for an impactful burst of flavor.

These peppers also lend themselves perfectly to customization at the table—set out toppings like diced avocados, fresh cilantro, or jalapeños for guests to personalize their meal. For a different twist, you could try varying the cheese, using feta for a Mediterranean flair or goat cheese for a tangy bite.

Questions About Recipes

→ Can I use a different grain instead of quinoa?

Yes, brown rice or couscous would work well as alternatives.

→ How can I make this recipe vegetarian?

This recipe is already vegetarian, but you can always add more veggies for extra flavor.

→ Can I prepare the peppers ahead of time?

Absolutely! You can stuff the peppers a day in advance and store them in the refrigerator. Just bake them before serving.

→ What cheese works best for this recipe?

Cheddar or a Mexican blend works great, but feel free to experiment with your favorite cheese.