Quinoa Stuffed Bell Peppers

🕒 Prep: 15 min
🔥 Cook: 40 min
🍽 Serves: 4
★★★★★
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If you're on the hunt for a satisfying meal that's both wholesome and vibrant, these Quinoa Stuffed Bell Peppers are just the ticket. Packed with protein-rich quinoa and flavorful veggies, this dish is a delightful twist on a classic comfort food.

Ingredients for Quinoa Stuffed Bell Peppers

Let's start with the star of the show: the bell peppers. They provide a sweet, juicy shell for the savory filling. Choose large, firm peppers for the best results. Next, the quinoa serves as a protein-packed base, absorbing flavors beautifully while keeping the dish light. Vegetable broth is used to cook the quinoa, infusing it with extra depth of flavor.

Black beans add substance and creaminess, partnering perfectly with the slightly sweet corn kernels. The combination of onion and garlic forms a fragrant foundation, while the cumin, chili powder, and smoked paprika give the dish a warm, smoky finish. Lastly, fresh cilantro brightens everything up, and a sprinkle of cheese (if you choose to use it) adds a gooey, indulgent touch.

Tips & Tricks

  • Use bell peppers that can stand upright easily to avoid spills in the oven.
  • For a spicier kick, add a diced jalapeño to your onion and garlic sauté.
  • Make sure to rinse your quinoa thoroughly to remove any bitterness.
  • If using frozen corn, no need to thaw it first—just toss it into the skillet.

Serving Suggestions

These quinoa stuffed bell peppers are a meal in themselves, but pair beautifully with a simple green salad or a side of sautéed greens for a complete dinner. For a heartier option, serve alongside some crusty bread to soak up any juices.

Frequently Asked Questions

Can I make these ahead of time?
Yes, you can prepare the filling and stuff the peppers a day ahead. Just cover and refrigerate until you're ready to bake.
How can I make this vegan?
Simply leave out the cheese or use a plant-based alternative.
What can I use instead of quinoa?
Brown rice or farro make great substitutes, though cooking times may vary.

Quinoa Stuffed Bell Peppers Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). As it warms up, prepare your bell peppers by slicing off the tops and removing the seeds and membranes. This creates a neat little bowl ready to be filled.

Next, it's time to cook the quinoa. In a medium pot, bring the vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed.

While the quinoa is cooking, grab a large skillet and heat a touch of oil over medium heat. Toss in the onion and garlic, letting them sauté until soft and fragrant, which should take about 5 minutes. Now, add in the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir everything to combine, letting those spices wake up and mingle.

Once the quinoa is ready, add it to the skillet with the veggie mix, stirring well to ensure everything is evenly distributed. Toss in the cilantro and give it a final taste, adjusting the seasoning if needed.

Now for the fun part: stuffing the bell peppers. Fill each pepper to the brim with the quinoa mixture, then place them snugly in a baking dish. Cover the dish with foil to keep the peppers tender, and bake for 30 minutes.

If you're opting for the cheesy finish, remove the foil after 30 minutes, sprinkle each pepper with your favorite shredded cheese, and return them to the oven for another 10 minutes, or until the cheese is melted and bubbly.

Once they're out of the oven, let them cool slightly before serving. Enjoy these vibrant and flavorful stuffed peppers warm.

Why You'll Love This Recipe

  • A perfect balance of textures: tender peppers meet hearty quinoa.
  • Great for meal prep: make ahead and enjoy throughout the week.
  • Customizable: switch up the veggies or heat level to suit your taste.
  • Vegetarian and easily made vegan by skipping the cheese.

Ingredients

4 large bell peppers
1 cup quinoa, rinsed
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 chili powder
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 cup chopped fresh cilantro
1/2 cup shredded cheese (optional)

Step-by-step Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a medium pot, bring vegetable broth to a boil and add quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed.
4. In a large skillet over medium heat, sauté onion and garlic until softened, about 5 minutes.
5. Add black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well.
6. Add the cooked quinoa to the skillet, mixing everything together. Stir in cilantro and adjust seasoning.
7. Stuff each bell pepper with the quinoa mixture and place in a baking dish.
8. Cover the dish with foil and bake for 30 minutes.
9. Remove foil, sprinkle with cheese if using, and bake for an additional 10 minutes until cheese is melted and peppers are tender.
10. Serve warm.

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