Stuffed Bell Peppers with Quinoa

If you're looking for a meal that is not only visually stunning but also packed with nutrition, Vibrant Quinoa-Stuffed Bell Peppers are an excellent option. This delightful dish combines the wholesome goodness of quinoa with the natural sweetness of bell peppers, resulting in a colorful and satisfying meal that appeals to both vegetarians and meat-lovers alike.

Discover the deliciousness of Vibrant Quinoa-Stuffed Bell Peppers, a colorful and nutritious dish that’s perfect for any occasion. This recipe blends fluffy quinoa, black beans, sweet corn, and fresh veggies, all encased in bell peppers. It’s not only pleasing to the eye but also provides a wealth of health benefits, making it ideal for meal prepping or serving at gatherings. Get ready to impress your family and friends with this tasty, wholesome meal that’s easy to prepare!

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, for heat)

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella) (optional)

Fresh cilantro or parsley for garnish

Olive oil for sautéing

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Set aside.

Prepare the Bell Peppers: While the quinoa cooks, cut the tops off the bell peppers and remove the seeds. You can chop the tops and set aside for the filling if you like. Place the emptied bell peppers upright in a baking dish.

Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent (about 5 minutes).

Mix the Filling: In the skillet, add the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, and the reserved bell pepper tops if using. Stir everything together and season with salt and pepper. Cook for another 3-4 minutes until heated through.

Stuff the Peppers: Spoon the quinoa mixture into each of the bell peppers, packing them snugly. If desired, top each stuffed pepper with a sprinkle of shredded cheese.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese (if used) is melted and bubbly.

Garnish and Serve: After removing from the oven, let the stuffed peppers cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 4