Quinoa & Black Bean Stuffed Peppers are a delightful, hearty dish that's both nutritious and full of flavor. Packed with vibrant veggies and seasoned just right, they're perfect for a cozy family dinner or a potluck with friends. Let's dive into this colorful and satisfying recipe!
Bell peppers serve as the delicious and colorful vessel for our stuffing, adding a sweet, mild flavor. Quinoa is our protein-packed base that brings a slightly nutty taste and fluffy texture. Black beans contribute heartiness and an extra protein boost. Corn kernels add a touch of sweetness and crunch, while diced tomatoes bring moisture and acidity to balance the flavors. Onion and garlic are the aromatic base that enhances the savory profile of the dish. Vegan cheese provides a creamy, melty finish. Olive oil is used for sautéing and adds a rich flavor. The spices — cumin and smoked paprika — give the dish a warm, smoky depth, while salt and black pepper season everything perfectly. Finally, cilantro is sprinkled on top for a fresh, herby note.
These stuffed peppers pair well with a simple green salad or a slice of crusty bread. For a heartier meal, serve alongside a creamy avocado dip or a tangy yogurt sauce to complement the spices.
First, preheat your oven to 375°F (190°C). While that's heating up, grab your colorful bell peppers, slice off their tops, and carefully remove the seeds and membranes. This creates a nice, tidy container for our tasty filling.
Next, in a large skillet, heat up a tablespoon of olive oil over medium heat. Toss in the chopped onion and minced garlic, and let them sauté until they become translucent and aromatic — about 3 to 4 minutes. This step is crucial as it builds the flavor foundation for our stuffing.
Once the onions and garlic are ready, add the cooked quinoa, black beans, corn, and diced tomatoes to the skillet. Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir everything together, allowing the ingredients to mingle and cook for about 5 minutes. This gives time for the flavors to meld beautifully.
With the filling ready, stuff each of your prepared bell peppers generously. Place them upright in a baking dish — they should fit snugly so they don't tip over. Cover the dish with foil to keep the moisture in and bake in your preheated oven for 25 minutes.
After 25 minutes, remove the foil and carefully sprinkle the shredded vegan cheese over each pepper. Return the dish to the oven for an additional 10 minutes or until the cheese is melty and bubbly. This final bake gives the dish its irresistible, gooey topping.
Once out of the oven, garnish with chopped fresh cilantro for a burst of freshness and color before serving. Enjoy these delightful quinoa and black bean stuffed peppers warm, straight from the oven.
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