If you're looking to add a touch of color and flavor to your dinner table, these Savory Stuffed Bell Peppers are just the ticket. Packed with nutritious ingredients like quinoa and black beans, they offer a hearty meal that's as pleasing to the eye as it is to the taste buds.
Bell peppers are not just the edible vessels for our delicious filling; they bring a natural sweetness that complements the savory stuffing. Quinoa adds a fluffy texture and is a powerhouse of protein, making it a great base for the stuffing. Vegetable broth is used to cook the quinoa, infusing it with flavor. Black beans bring protein and a creamy texture, while corn adds a pop of sweetness and color. Onion and garlic are the aromatic base, giving depth to the filling. The spices—cumin, smoked paprika, and chili powder—add warmth and a hint of smokiness. Dairy-free shredded cheese gives a gooey, melty finish, and cilantro offers a fresh, herby note. Finally, olive oil ensures everything cooks up nicely without sticking.
These stuffed peppers are a meal in themselves, but you can serve them alongside a light, crisp salad to add some freshness. A dollop of guacamole or a side of salsa would also complement the flavors nicely.
First, preheat your oven to 375°F (190°C). This gives your oven ample time to heat up while you prepare the peppers. Take those beautiful bell peppers and slice off the tops. Scoop out the seeds and membranes so you've got room for the stuffing. Lightly brush the outside with a bit of olive oil and place them snugly in a baking dish.
Now, let's move on to the quinoa. In a medium saucepan, bring the vegetable broth to a boil. Add in the quinoa, cover it up, and turn the heat down to low. Let it cook for about 15 minutes until the liquid is absorbed and the quinoa is nice and fluffy.
While that's cooking, grab a large skillet and heat up some olive oil over medium heat. Toss in the onions and garlic and sauté them until the onions are translucent, which should take about 5 minutes. Add the black beans, corn, and spices—cumin, smoked paprika, and chili powder. Don’t forget a pinch of salt and pepper. Cook this for another 5 minutes to let all those flavors mingle.
Combine the sautéed mixture with the cooked quinoa. Stir in half a cup of dairy-free cheese and the cilantro. Now, stuff each bell pepper with this mixture, packing it in well, and top with the remaining cheese.
Cover the baking dish with foil and let it bake for 30 minutes. After that, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly. Let them cool slightly before serving.
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