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Hearty Accolade Stuffed Hearts are not only a feast for the eyes but also a delightful explosion of flavors and nutrition. The heart-shaped presentation makes them perfect for special occasions or romantic dinners, while the wholesome ingredients create a satisfying meal that everyone will love.

Hearty Accolade Stuffed Hearts

A delightful stuffed bell pepper dish filled with quinoa, black beans, corn, and spices.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

Ingredients
  

  • 4.0 large heart-shaped bell peppers
  • 1.0 cup quinoa, rinsed
  • 2.0 cups vegetable broth
  • 1.0 cup black beans, drained and rinsed
  • 1.0 cup sweet corn
  • 1.0 small onion, finely chopped
  • 2.0 cloves garlic, minced
  • 1.0 teaspoon ground cumin
  • 1.0 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • 1.0 to taste salt and pepper
  • 1.0 cup shredded cheddar cheese
  • 1.0 cup fresh cilantro, for garnish
  • 2.0 tablespoons olive oil
  • 1.0 tablespoon lime juice
  • 1.0 cup cherry tomatoes, halved

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat and cover. Simmer for about 15 minutes or until the quinoa is fluffy and has absorbed all the liquid. Set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-5 minutes.
  • In the skillet, add the black beans, sweet corn, cooked quinoa, ground cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Stir everything together for another 3-4 minutes until heated through.
  • While the filling is cooling slightly, carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the heart-shaped peppers in a baking dish.
  • Lightly pack each bell pepper with the quinoa mixture, pressing down gently to fit the filling evenly.
  • Sprinkle a generous layer of shredded cheddar cheese over the top of each stuffed pepper.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Once done, remove the peppers from the oven. Let them cool for a few minutes, then garnish with fresh cilantro and halved cherry tomatoes before serving.

Notes

Feel free to use plant-based cheese for a vegan option.
Keyword quinoa, stuffed peppers, vegetarian