Stuffed Peppers with Aioli Twist

Name: Stuffed Peppers with Aioli Twist
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium bell peppers (any color); 1 cup cooked quinoa; 1 can black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 small onion, diced; 2 cloves garlic, minced; 1 tsp cumin; 1 tsp smoked paprika; Salt and pepper to taste; 1 cup shredded cheese (optional); Fresh cilantro for garnish; 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp Dijon mustard; Salt and pepper to taste

Highlighted under: Warm Bowl Creations

I absolutely love preparing Stuffed Peppers with Aioli Twist for family gatherings. The bright, colorful peppers crackle with freshness while the flavorful filling showcases a delightful mix of grains, veggies, and spices. The aioli provides a rich, garlicky touch that elevates the dish to a whole new level. These stuffed peppers are not just visually appealing but also a deliciously satisfying option for both dinner parties and weeknight meals. Trust me, they’re bound to impress any crowd!

Created by

Tom

Last updated on 2026-01-20T12:21:28.147Z

When I first made Stuffed Peppers with Aioli Twist, I knew I wanted a recipe that was both hearty and packed with flavor. I played around with different grains, finally settling on quinoa mixed with black beans and corn for a nutritious twist. The star, however, is the homemade aioli—a creamy mix that adds a punch of garlic and zest, complementing the sweetness of the peppers perfectly.

Each time I serve these stuffed beauties, I am always asked for the recipe. The key is to not overcook the peppers; you want them tender but still with a slight bite. Also, feel free to customize the filling based on your pantry—it's a great way to use up leftovers!

        Why You Will Love This Recipe
        Vibrant colors that make every plate a feast for the eyes
Hearty filling loaded with nutrients and flavor
Creamy aioli adds a delicious twist
Perfect for meal prep or entertaining

      

Choosing the Right Peppers

When selecting bell peppers for this dish, look for ones that have firm skin and a vibrant color. Each pepper should feel heavy for its size, indicating that it’s juicy and fresh. If you want to add variation, consider using poblano or Anaheim peppers for a slightly spicier kick. Keep in mind that roasting brings out their natural sweetness, which complements the savory filling beautifully.

If you prefer a more colorful presentation, opt for a mix of red, yellow, and green peppers. Not only does this add visual appeal, but each color also offers slightly different flavors and nutritional profiles. Red peppers are sweeter than green, which have more of an earthy taste. This subtle variation can enhance the overall flavor experience of your stuffed peppers.

Filling Variations

The filling for these stuffed peppers can be customized according to your preferences or dietary needs. Instead of quinoa, try using brown rice, farro, or even cauliflower rice for a low-carb option. Each grain provides a unique texture and flavor, allowing you to make this recipe your own. Additionally, you can replace black beans with lentils or chickpeas for a different protein source.

To elevate the filling further, consider incorporating other vegetables like diced zucchini, mushrooms, or tomatoes. These additions not only enhance the nutrition but also add different textures. Just make sure to sauté any added veggies until they are soft before mixing them with the grains, ensuring they contribute to a harmonious filling.

Storage and Reheating Tips

Stuffed peppers can be made ahead of time, making them ideal for meal prep. Once assembled, you can store them in an airtight container in the fridge for up to 3 days. Alternatively, freeze them before baking for up to 3 months. Just make sure to wrap each pepper tightly in plastic wrap and place them in a freezer-safe container.

When you're ready to enjoy the frozen peppers, there's no need to thaw them. Just add an extra 10-15 minutes to the baking time, checking for tenderness and a golden, bubbly cheese topping if you've included cheese. This way, you’ll have a quick, wholesome meal ready to go anytime cravings strike.

Ingredients

Gather your ingredients for these colorful stuffed peppers:

Stuffed Peppers

4 medium bell peppers (any color)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

Aioli Sauce

1/2 cup mayonnaise
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp Dijon mustard
Salt and pepper to taste

Prepare the aioli while the peppers are baking for a delicious finishing touch!

Instructions

Follow these easy steps to bring your stuffed peppers to life:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Set them aside.

Make the Filling

In a skillet, heat a bit of oil over medium heat. Sauté the onion and garlic until softened. Add quinoa, black beans, corn, cumin, smoked paprika, salt, and pepper.

Mix well and let it heat through.

Stuff the Peppers

Fill each bell pepper with the quinoa mixture. If using cheese, sprinkle on top of the filling. Place the peppers upright in a baking dish.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the peppers are tender.

Prepare the Aioli

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper until smooth.

Serve

Drizzle the aioli over the stuffed peppers or serve it on the side for dipping. Garnish with fresh cilantro.

Your stuffed peppers are ready to impress! Enjoy!

Pro Tips

Feel free to customize your filling with different vegetables or grains. Roasting the peppers first can enhance their sweetness.

Enhancing the Aioli

The aioli adds a rich creaminess that perfectly complements the fresh flavors of the stuffed peppers. To make your aioli even more flavorful, try adding a pinch of smoked paprika or a dash of hot sauce for a kick. If you're a fan of herbs, freshly chopped parsley or dill can also elevate the garlic notes and bring brightness to the dish.

If you want to reduce the calorie content, consider using Greek yogurt in place of mayonnaise. This substitution not only lowers the fat but adds protein, creating a thicker, tangier dipping sauce that pairs wonderfully with the peppers. Just blend it with the same ingredients until smooth for a delectable alternative.

Serving Suggestions

These stuffed peppers make a standout main dish, but they’re versatile enough to serve alongside an array of optional sides. A simple green salad with a tangy vinaigrette complements the richness of the peppers without overwhelming them. You might also consider serving them with a side of guacamole or salsa for an additional flavor burst.

For an elegant touch, serve the peppers on a bed of sautéed greens, such as spinach or kale. The slight bitterness of the greens provides a nice contrast to the sweetness of the peppers, enhancing the overall meal experience. Additionally, a sprinkle of crumbled feta or goat cheese on top right before serving can add a delightful creaminess and salty contrast.

Questions About Recipes

→ Can I use different types of peppers?

Absolutely! You can use any bell pepper or even Poblano peppers for a spicier kick.

→ How long will the leftovers keep?

Stored in an airtight container, they should last for up to 3 days in the fridge.

→ Can I freeze stuffed peppers?

Yes! You can freeze them before baking. Just allow them to cool, then wrap well and freeze for up to 3 months.

→ What can I substitute for quinoa?

You can use rice, couscous, or farro as a substitute for quinoa.