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 black beans, rinsed and drained; 1 cup corn kernels; 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; 1/2 cup shredded cheese (optional); 1/2 cup mayonnaise; 1 garlic clove, minced; 1 tablespoon lemon juice; Salt and pepper to taste

Highlighted under: Cozy Home-Cooked Recipes

I absolutely love making stuffed peppers, and this recipe has taken my love for them to a whole new level. The vibrant colors of the bell peppers make the dish visually appealing, but it's the combination of flavors that truly captivates me. With a savory filling and a dollop of creamy aioli on top, every bite is a delightful mix of textures and tastes. It’s an easy recipe that impresses guests, and I can’t wait to share it with you!

Created by

Emily

Last updated on 2026-01-20T13:29:00.918Z

When I first experimented with aioli in my stuffed peppers, I was surprised at how this simple addition transformed the dish. I started with my classic filling of quinoa, black beans, and spices but decided to drizzle freshly made aioli over the top before baking. The creamy texture balanced the richness of the filling perfectly.

Not only did the aioli enhance the flavors, but it also added a beautiful finishing touch. I think of it as my secret weapon for creating rich taste, and I love how it elevates the overall presentation. Try this twist; you'll be amazed at how a little sauce can change everything!

        Why You Will Love This Recipe
        Savory stuffed peppers bursting with flavor
Creamy aioli adds a gourmet touch
Colorful and appealing to the eye
Healthy ingredients packed with nutrition

      

Choosing the Right Peppers

Selecting the right bell peppers is crucial for this recipe. Look for large, firm peppers that are free from blemishes. Any color works—red, yellow, green, or orange—all provide a slightly different flavor profile and visual appeal. If you're feeling adventurous, consider trying poblano peppers for a smoky twist. Their flesh is thicker, allowing for a heartier stuffing, and they add a lovely depth of flavor that complements the savory quinoa filling beautifully.

Make sure to slice off the tops cleanly and carve out the insides without damaging the outer walls. This will allow the flavors of the stuffing to meld with the pepper while they bake. If you find that the peppers are wobbling, slice a small sliver off the bottom to create a stable base. This will keep the peppers upright and make serving easier after baking.

Flavor Enhancements

For an extra depth of flavor in your stuffing, consider including fresh herbs like cilantro or parsley. Adding a handful of chopped herbs into the filling mixture brightens the dish and gives it an aromatic lift. Dried herbs like oregano or thyme can also work well; simply sprinkle in about a teaspoon to enhance the savory notes.

I also love to experiment with spices. If you like heat, feel free to toss in a pinch of cayenne pepper or diced jalapeños to the quinoa mixture. This will give your stuffed peppers a nice kick. On the flip side, if you prefer a milder option, you can substitute the chili powder with smoked paprika for a gentler, smoky flavor that still packs a punch.

Ingredients

Gather all the ingredients before you start cooking to streamline the process.

Stuffed Peppers

4 large bell peppers (any color)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn kernels
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1/2 cup shredded cheese (optional)

Aioli Sauce

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

Ensure you don’t skip the aioli; it’s what makes this recipe special!

Instructions

Prepare your workspace by preheating the oven and getting your baking dish ready.

Prepare the Peppers

Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.

Make the Filling

In a bowl, mix the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. If using, add shredded cheese to the mixture.

Stuff the Peppers

Fill each pepper with the quinoa mixture, packing it down lightly. Drizzle a little olive oil over the tops.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil, add more cheese if desired, and bake for an additional 5-10 minutes until the peppers are soft.

Make the Aioli

While the peppers are baking, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.

Serve

Once the peppers are done, remove them from the oven and let them cool slightly. Drizzle the aioli over the stuffed peppers and serve!

Enjoy your stuffed peppers while they are still warm for the best flavors!

Pro Tips

You can customize the stuffing by adding your favorite vegetables or proteins. For extra flavor, try roasting the peppers before stuffing them.

Making-Ahead and Storage Tips

These stuffed peppers can be prepared in advance, making them a wonderful option for meal prep. You can prepare the filling and stuff the peppers a day ahead, then store them covered in the refrigerator. When you're ready to bake, simply pop them in the oven—no need to let them come to room temperature first. This saves time during busy weeknights or when hosting guests.

If you have leftovers, they store well in airtight containers for up to three days in the fridge. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also freeze stuffed peppers before baking. Wrap them tightly in foil or plastic wrap, and they can last for up to three months. Baking from frozen may take an additional 10-15 minutes, so adjust your baking time accordingly.

Serving Suggestions

Serve your stuffed peppers on a bed of fresh greens or with a side of roasted vegetables for a well-rounded meal. A light drizzle of balsamic reduction or freshly squeezed lemon adds a bright note that complements the savory filling. Pairing with a grain salad, like a lemony tabbouleh or a simple mixed green salad, can enhance the meal while keeping it fresh.

For an added gourmet touch, consider garnishing with crumbled feta cheese or fresh avocado slices on top of the aioli. These additions not only brighten up the presentation but also add creaminess that balances the dish. Experimenting with different toppings can keep this recipe exciting each time you prepare it!

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! You can substitute quinoa with rice, couscous, or even farro for a variation.

→ Is the aioli recipe customizable?

Yes! You can add herbs like basil or parsley for a different flavor, or try using yogurt instead of mayonnaise for a lighter version.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.

→ Can I freeze stuffed peppers?

Yes! You can freeze them before baking. Just wrap them well and store for up to 3 months. Bake from frozen, adding extra time.