Classic Quinoa-Stuffed Bell Peppers
Delight in these colorful, nutrient-packed bell peppers stuffed with a savory blend of quinoa, black beans, corn, and spices. Perfect for game day or any gathering, these peppers offer a wholesome yet exciting flavor experience that satisfies and nourishes.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
4 large bell peppers, any color
1 cup quinoa
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
Salt and pepper to taste
1 cup shredded cheese (optional, for topping)
2 tbsp olive oil
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is cooked.
4. In a skillet, heat olive oil over medium heat, add onions and garlic, sauté until onions are translucent.
5. Stir in cooked quinoa, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper, mix well.
6. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
7. If using, sprinkle cheese on top of each stuffed pepper.
8. Bake in the preheated oven for 25-30 minutes, until peppers are tender and cheese is melted and bubbly.
9. Garnish with fresh cilantro and serve with lime wedges.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for 10-12 minutes or until heated through.
Scan for cooking tips & leave a review!
itsonly.recipes/view/classic-quinoa-stuffed-bell-peppers
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
