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 large bell peppers (any color); 1 cup cooked quinoa; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn (fresh or frozen); 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1 cup shredded cheese (cheddar or mozzarella); 1/2 cup mayonnaise; 2 tablespoons lemon juice; 1 garlic clove, minced; Salt and pepper to taste

Highlighted under: Light Nourishing Meal Ideas

I absolutely love making these Stuffed Peppers with Aioli Twist when I want to impress my family or friends. The combination of vibrant bell peppers stuffed with a delicious blend of savory ingredients, topped off with a creamy aioli, creates an irresistible dish. It’s easy to prepare, and watching them bake until tender fills the kitchen with a delightful aroma. Plus, the crunch of the fresh bell peppers paired with the richness of the aioli adds a unique twist that takes this classic dish to another level.

Created by

Emily

Last updated on 2026-01-20T13:26:27.647Z

When I first tried making these Stuffed Peppers with Aioli Twist, I wasn't quite sure how the flavors would meld together. But after testing different fillings, I found that a mix of quinoa, black beans, and spices perfectly complemented the peppers. The added aioli on top truly brings everything together and gives it a luxurious finish that’s too good to resist!

One great tip I discovered is to roast the peppers slightly before stuffing them; it enhances their sweetness and helps achieve that beautiful char that you see in restaurants. This small step makes a big difference, elevating the dish to new heights and providing that delightful balance between textures.

        Why You Will Love This Recipe
        Vibrant colors and flavors that pop on your plate
Creamy aioli that perfectly complements the stuffed filling
Easy to customize with your favorite ingredients

      

Ingredient Insights

The vibrant colors of bell peppers not only enhance the visual appeal of this dish but also contribute a variety of nutritional benefits. Each color—red, yellow, or green—offers its unique flavor profile and vitamin content. For a sweeter taste, opt for red or yellow peppers, while green peppers provide a slightly bitter note. Choosing fresh, firm peppers will ensure they hold up well during baking, maintaining their shape and crunch.

Utilizing cooked quinoa in the filling is a smart choice not only for its nutty flavor and chewy texture but also for its impressive nutritional profile. Quinoa is a complete protein, making it an excellent choice for vegetarians or anyone looking to boost their protein intake. If you're allergic to quinoa, you can substitute it with cooked rice or even lentils, which will also pair nicely with the other ingredients.

Baking Techniques

When preparing to bake the stuffed peppers, covering the dish with foil is essential for the first part of baking, as it traps steam and helps the peppers soften. After removing the foil, the exposed cheese will melt and develop a beautifully browned, slightly crispy edge. Keep an eye on them; once the cheese is golden and bubbly, they are ready to come out of the oven. If your cheese isn't browning, you can briefly switch on the broiler; just watch closely to prevent burning.

If you're unsure about the doneness of your peppers, use a fork to gently poke a pepper; it should be tender but still hold its shape. Avoid overcooking, as this can lead to mushy peppers. If you prefer a bit of a crunch, you can reduce the first baking time by 5 minutes, allowing them to retain more texture while still ensuring the filling is heated through.

Ingredients

Gather the following ingredients before you start:

For the Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, rinsed and drained
1 cup corn (fresh or frozen)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (cheddar or mozzarella)

For the Aioli

1/2 cup mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced
Salt and pepper to taste

Make sure to check that you have everything!

Instructions

Here's how to bring this delicious dish to life:

Prepare the Peppers

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle them with olive oil and place them upright in a baking dish.

Mix the Filling

In a mixing bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until everything is evenly coated.

Stuff the Peppers

Spoon the filling into each bell pepper, packing it in tightly. Top each stuffed pepper with shredded cheese.

Bake

Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese melts and starts to brown.

Make the Aioli

While the peppers are baking, mix together the mayonnaise, lemon juice, minced garlic, salt, and pepper in a small bowl. Set aside until served.

Serve

Once baked, let the peppers cool for a few minutes. Drizzle the aioli over the top just before serving.

Enjoy your delicious stuffed peppers!

Pro Tips

Feel free to customize the filling with other veggies or proteins you enjoy. You can also make the aioli in advance for easier preparation!

Storing and Reheating

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days. When ready to enjoy them again, reheat in the oven at 350°F (175°C) for about 15-20 minutes. If you're short on time, the microwave is a quicker option; heat in short intervals until warm, about 3-4 minutes, but this may make the peppers softer.

For longer storage, consider freezing the stuffed peppers. Before baking, wrap them tightly in plastic wrap and then in aluminum foil. They can last in the freezer for up to three months. To cook from frozen, bake straight from the freezer at 375°F (190°C) for about 40-45 minutes, or until heated through and the cheese is melty.

Serving Suggestions

These stuffed peppers make a great standalone dish, but they can also be paired with a side salad for added freshness. A simple arugula salad with lemon vinaigrette complements the richness of the aioli and the stuffing beautifully. This contrast enhances the overall dining experience, making it a well-rounded meal.

For a festive touch, consider garnishing the baked peppers with freshly chopped herbs such as cilantro or parsley after drizzling the aioli. This not only boosts the visual presentation but also adds an extra layer of flavor. Additionally, if you like a kick, a sprinkle of sliced jalapeños or a drizzle of hot sauce can bring the dish to life.

Questions About Recipes

→ Can I use different types of peppers?

Yes! You can use any color of bell pepper or even try with poblano peppers for a spicier kick.

→ How long will leftovers last?

Leftover stuffed peppers can be stored in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I freeze the stuffed peppers?

Absolutely! Stuff the peppers, wrap them well, and freeze them before baking. Just let them thaw in the fridge overnight before baking.

→ What can I substitute for the mayonnaise in the aioli?

You can use Greek yogurt or avocado for a healthier alternative.