Quinoa and Black Bean Stuffed Peppers are a delightful, wholesome meal that brings bold flavors and vibrant colors to your table. This dish is packed with protein and fiber, making it a perfect option for a satisfying weeknight dinner or a lunch that's both filling and nutritious.
Bell peppers: These serve as our edible bowls, bringing a sweet, mild flavor to the dish. Choose firm, brightly colored peppers for the best results.
Quinoa: This ancient grain is the base of our stuffing, adding a nutty flavor and protein-packed goodness.
Vegetable broth: Used to cook the quinoa, it infuses extra flavor into the grains.
Black beans: These lend a hearty texture and earthy taste while boosting the protein content.
Corn kernels: They add a touch of sweetness and a pop of color.
Diced tomatoes: Juicy and tangy, they complement the other ingredients beautifully.
Ground cumin: This spice provides a warm, earthy aroma that's essential for depth of flavor.
Smoked paprika: Adds a smoky undertone that enhances the overall taste.
Salt and black pepper: Essential for seasoning and balancing flavors.
Cheddar cheese: Optional, but a melty layer of cheese takes these peppers to the next level.
Olive oil: Used to drizzle over the peppers, ensuring they roast beautifully.
Garlic: A couple of cloves add a savory kick.
Pair these stuffed peppers with a simple green salad for a refreshing contrast. If you're serving this dish to guests, consider offering a side of avocado or a dollop of sour cream for extra creaminess.
Start by preheating your oven to 375°F (190°C). This way, it'll be ready when you need it. Take your bell peppers and cut the tops off, then remove the seeds and membranes. This creates the perfect cavity for our stuffing.
On the stove, combine quinoa and vegetable broth in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and has absorbed the broth.
While the quinoa is cooking, grab a large bowl and mix together the cooked quinoa, black beans, corn kernels, diced tomatoes, ground cumin, smoked paprika, salt, and black pepper. This mix will be your delicious stuffing.
Stuff each prepared bell pepper with the quinoa mixture and place them upright in a baking dish. Drizzle a bit of olive oil over each stuffed pepper to help with roasting.
Pop the dish in your preheated oven and bake for around 30 minutes. If you’re a cheese lover, sprinkle some cheddar cheese on top of each pepper and bake for another 10 minutes until the cheese is melted and bubbly.
Once done, remove the peppers from the oven and let them cool slightly before serving. This ensures they’re not too hot to handle or eat!
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