Stuffed Bell Peppers with Quinoa is a vibrant dish that's both satisfying and nutritious. This recipe combines colorful bell peppers with a hearty filling of quinoa, black beans, and corn, making it a delightful option for a wholesome dinner.
Bell peppers serve as the perfect edible vessel, offering a sweet and slightly crisp contrast to the savory filling. The quinoa provides a protein-rich, nutty base that pairs well with the rest of the ingredients. Black beans add a creamy texture and additional protein, while corn brings a hint of sweetness. Diced tomatoes ensure a juicy, tangy element that keeps the filling moist. The red onion adds a sharp bite, balancing the flavors. The blend of cumin, paprika, and garlic powder creates a warm, aromatic spice profile. Finally, cilantro introduces a fresh, herbaceous note right before serving, enhancing the dish with its vibrant flavor.
These stuffed peppers make a complete meal on their own, but they pair beautifully with a light side salad of mixed greens. A dollop of sour cream or a drizzle of avocado crema can add a creamy element to the dish. If you're serving this to guests, a side of crusty bread can help scoop up any delicious filling that might spill out.
Start by preheating your oven to 375°F. This ensures the peppers will cook evenly while you prepare the filling. Next, grab your bell peppers. Carefully slice the tops off and remove the seeds and membranes inside. This creates a nice, hollow space for the filling. Set them aside.
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, and red onion. Sprinkle in the cumin, paprika, and garlic powder, then season with salt and pepper to your taste. Mix everything together until the spices are evenly distributed throughout the mixture.
Now, it's time to stuff those peppers. Spoon the quinoa mixture into each pepper, pressing down gently to pack it in without breaking the pepper. Place the stuffed peppers upright in a baking dish. Cover the dish with foil to keep everything moist during baking.
Pop them into your preheated oven and let them bake for 30 minutes. This gives the peppers time to soften and the flavors to meld together. After 30 minutes, remove the foil and sprinkle the tops with shredded cheddar cheese if you're using it. Return the dish to the oven for another 10 minutes, or until the cheese is melted and bubbly.
Once done, take them out and let them cool for a few minutes. Sprinkle with fresh cilantro right before serving for a burst of flavor and color.
Share