Stuffed Peppers with Aioli Twist

Name: Stuffed Peppers with Aioli Twist
Prep time: 15 min
Cook time: 30 min
Total time: 45 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 kernels; 1 teaspoon cumin; 1 teaspoon smoked paprika; 1/2 cup diced tomatoes; Salt and pepper to taste; 1/2 cup shredded cheese (optional); 1/2 cup mayonnaise; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste

Highlighted under: Global Flavors

I absolutely love making stuffed peppers, and my latest twist on this classic dish features a delightful aioli that elevates the flavors to a whole new level. The combination of the sweet, roasted peppers with a creamy garlic sauce creates a perfectly balanced meal that's not only satisfying but also visually stunning. Each bite is an experience on its own, and I've found that this dish is perfect for impressing guests or simply enjoying a cozy family dinner. Let's dive in and discover how to make these mouthwatering stuffed peppers together!

Created by

Emily

Last updated on 2026-01-20T11:34:28.012Z

During my culinary adventures, I've stumbled upon this incredible recipe that combines the earthy sweetness of stuffed peppers with a luxurious aioli sauce. I remember the first time I made it; the aromas wafting from the oven were simply irresistible! I decided to experiment with unique herbs and spices to elevate the flavors further, resulting in a dish that my friends couldn't stop raving about.

One crucial tip I learned is to pre-roast the peppers a bit before stuffing them. This not only enhances their sweetness but also ensures that they become tender and absorb all the glorious flavors of the filling. After trying this method, I will never look back!

        Why You'll Love This Recipe
        The unexpected creaminess of aioli enhances the stuffed peppers uniquely.
Rich flavors from fresh herbs and spices make each bite a delight.
A colorful presentation that impresses at any dinner gathering.

      

Choosing the Right Peppers

When selecting bell peppers for this stuffed peppers recipe, it’s essential to choose ones that are firm and glossy. Each pepper should be free from blemishes or soft spots to ensure even cooking. I often go for a mix of colors—red, yellow, and green—not only for vibrant presentation but also for slight variations in flavor. The sweeter red peppers can provide a delightful contrast to the earthiness of the filling.

Another crucial consideration is the size of the peppers. Larger ones are ideal for stuffing, as they hold more filling and provide a robust base. Aim for peppers that are about 6 to 8 inches tall; this guarantees ample space for your tasty quinoa and bean mixture. If you're in a pinch, zucchini or eggplant can also work as alternative vessels—just be sure to adjust your baking time.

Flavors and Textures

The key to elevating the flavors in these stuffed peppers lies in the spices and herbs used. Cumin lends a warm, earthy note, while smoked paprika adds a subtle depth that enhances the roasted peppers' sweetness. These spices should be added generously; however, always taste as you go to ensure the balance stays right. I recommend using freshly ground spices when possible, as they impart more potent flavors than pre-ground varieties.

The texture of the filling is just as important as the flavors. The combination of cooked quinoa, black beans, and corn provides a delightful contrast; the quinoa offers a slightly nutty chewiness, while the black beans contribute creaminess. Adding diced tomatoes helps bind the mixture while also adding moisture. If you find the filling too dry, a splash of vegetable broth can help achieve that desired velvety consistency.

Ingredients

Gather the following ingredients to create your stuffed peppers with an aioli twist.

For the Stuffed Peppers

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

For the Aioli Sauce

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

Make sure to use fresh ingredients for the best flavor and results.

Instructions

Follow these steps to make your delicious stuffed peppers with aioli twist.

Prepare the Peppers

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Lightly drizzle olive oil over the peppers and roast them in the oven for about 10 minutes until slightly softened.

Make the Filling

In a bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, diced tomatoes, and season with salt and pepper. Mix well until all ingredients are incorporated.

Stuff the Peppers

Fill each roasted pepper with the quinoa mixture and top with shredded cheese if using. Place the stuffed peppers back in the oven and bake for an additional 20 minutes.

Prepare the Aioli

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

Serve

Once the peppers are done baking, remove them from the oven. Drizzle the aioli sauce over the stuffed peppers before serving. Enjoy!

Serve with a side salad for a complete meal.

Pro Tips

Feel free to customize the filling based on your preferences. You can add diced onions, feta cheese, or any leftover cooked proteins you have on hand.

Storage and Reheating

Stuffed peppers can be stored in the refrigerator for up to three days. Simply place them in an airtight container to preserve their freshness. To reheat, I recommend using the oven at 350°F (175°C) for about 15-20 minutes, allowing the cheese on top to melt and the filling to become warm without losing moisture. This method ensures they taste just as good as when freshly made.

If you want to freeze your stuffed peppers for later enjoyment, allow them to cool completely before wrapping them tightly in plastic wrap or foil. They can be frozen for up to three months. When you’re ready to eat them, thaw overnight in the fridge, then bake at 375°F (190°C) until heated through, usually around 25-30 minutes.

Variations to Try

You can easily customize this recipe by incorporating different proteins into the filling. Ground turkey, chicken, or even a plant-based meat substitute like lentils could enhance the nourishment factor. If you're looking to lighten the dish, omit the cheese or use a dairy-free alternative to keep everything creamy without the dairy.

For those who enjoy a spicy kick, consider adding diced jalapeños or a dash of hot sauce to the filling. This variation pairs beautifully with the creamy aioli, which balances out the heat. Additionally, a sprinkle of feta cheese or goat cheese on top before serving can bring a tangy twist that complements the flavors beautifully.

Questions About Recipes

→ Can I use other grains instead of quinoa?

Absolutely! Brown rice or couscous would work well as alternatives.

→ Are stuffed peppers freezer-friendly?

Yes, you can freeze the stuffed peppers before baking. Just thaw and bake when ready to eat.

→ Is it necessary to roast the peppers before stuffing?

Pre-roasting softens the peppers and enhances their flavor, but you can skip it if you prefer a firmer texture.

→ Can I make the aioli ahead of time?

Certainly! The aioli can be made a day in advance and stored in the fridge in an airtight container.