Classic Quinoa-Stuffed Bell Peppers
If you're on the hunt for a wholesome and satisfying meal, these Quinoa-Stuffed Bell Peppers have got you covered. Packed with protein-rich quinoa and a medley of vibrant veggies, they're a nourishing delight perfect for any weeknight dinner.
Share
Ingredients for Classic Quinoa-Stuffed Bell Peppers
Bell peppers: These provide a sturdy vessel for our filling and add a sweet, roasted flavor. Feel free to mix and match colors for a vibrant presentation.
Quinoa: A complete protein, quinoa is the backbone of this dish, bringing a nutty flavor and fluffy texture.
Vegetable broth: Cooking quinoa in broth rather than water infuses it with extra flavor.
Black beans: These add a creamy texture and are a great source of fiber and protein.
Corn kernels: They add a hint of sweetness and a bit of crunch. Use fresh or frozen, whichever you have on hand.
Onion and garlic: These aromatics form the flavor base, enhancing every bite.
Cumin, smoked paprika, chili powder: This trio of spices brings warmth, smokiness, and a gentle heat to the dish.
Cheese: Optional but recommended for a melty, savory topping.
Olive oil, cilantro, lime wedges: Olive oil for sautéing, cilantro for a fresh finish, and lime wedges to add a zesty burst at serving time.
Classic Quinoa-Stuffed Bell Peppers Tips & Tricks
- When choosing peppers, look for ones that can stand upright on their own for easier stuffing and baking.
- If you're in a hurry, prepare the quinoa mixture a day ahead and store it in the fridge. Stuff and bake the peppers when you're ready to serve.
- To make them a bit spicier, add a pinch of cayenne pepper to the filling.
Serving Ideas for Classic Quinoa-Stuffed Bell Peppers
These stuffed peppers are a complete meal on their own, but you can serve them with a simple side salad or some crusty bread to mop up any juices. If you're hosting, a light, crisp white wine pairs beautifully with the dish.
Frequently Asked Questions
- Can I use red quinoa instead of regular?
- Absolutely! Red quinoa will add a bit more texture and a slightly nuttier flavor.
- How do I make this recipe vegan?
- Simply skip the cheese or use a plant-based alternative. Everything else is already plant-based.
- What can I substitute for black beans?
- Pinto beans or chickpeas work well if you don't have black beans on hand.
Classic Quinoa-Stuffed Bell Peppers Recipe Walkthrough
Start by preheating your oven to 375°F (190°C). While that's going, cut the tops off your bell peppers and remove the seeds and membranes. This creates a neat little cup for all that delicious filling.
In a medium saucepan, combine quinoa and vegetable broth. Bring this to a boil, then lower the heat to a gentle simmer. Cover it up and let it cook for 15-20 minutes until the quinoa is fluffy and the broth is absorbed.
Meanwhile, heat some olive oil in a skillet over medium heat. Toss in the diced onion and minced garlic and sauté until the onion is translucent and fragrant. Now, stir in your cooked quinoa, black beans, corn kernels, and the spices — cumin, smoked paprika, and chili powder. Season with salt and pepper to taste, mixing everything well.
Stuff each prepared pepper with the quinoa mixture and place them upright in a baking dish. If you're a cheese lover, go ahead and sprinkle some shredded cheese on top of each pepper for an extra layer of yum.
Bake in your preheated oven for 25-30 minutes, until the peppers are tender and the cheese (if using) is golden and bubbly. After baking, garnish with fresh cilantro and serve with lime wedges for a pop of freshness.
Why This Classic Quinoa-Stuffed Bell Peppers Works
- Perfect balance of flavors and textures.
- Nutrient-dense and filling without feeling heavy.
- Easy to make with simple, wholesome ingredients.
- Customizable to suit your taste preferences.
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
Step-by-step 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.