Stuffed Bell Peppers with Quinoa

$- 4 medium bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 cup diced tomatoes (fresh or canned) - 1 teaspoon cumin powder - 1 teaspoon paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 1/2 cup shredded cheese (cheddar, mozzarella, or a blend) - Fresh cilantro or parsley for garnish (optional) The ingredients for stuffed bell peppers with quinoa are simple and healthy. First, you need bell peppers, which give color and crunch. I like to use a mix of red, yellow, and green for a vibrant dish. Quinoa is the star of this recipe. It's a great source of protein and fiber. Rinsing the quinoa removes any bitter taste. The vegetable broth adds flavor as it cooks. Next, we have black beans. They are rich in protein and help make the dish hearty. Corn adds sweetness and a nice texture. Diced tomatoes bring juiciness and freshness to every bite. For flavor, we use cumin, paprika, and chili powder. They create a warm, spicy taste. Don’t forget salt and pepper to enhance all the flavors. Finally, cheese is optional but adds a lovely creaminess on top. You can choose cheddar, mozzarella, or a blend. Fresh cilantro or parsley can brighten the dish, making it pretty and tasty. This recipe is not just about good food; it’s about balance. Each ingredient plays its part, making a well-rounded meal. You can find the full recipe to guide you through this delicious process. - Preheat the oven and prepare the baking dish: Start by setting your oven to 375°F (190°C). This heat will help cook the peppers just right. While the oven warms up, grab a baking dish and lightly coat it with oil or cooking spray. This will prevent sticking. - Cut tops off bell peppers and remove seeds: Take your bell peppers and cut off the tops. Use a sharp knife to slice just enough to remove the stem. Next, scoop out the seeds and white membranes inside. This step is key for making room for the tasty filling. - Combine quinoa and vegetable broth in a saucepan: Rinse one cup of quinoa under cold water. In a medium saucepan, add the rinsed quinoa and two cups of vegetable broth. This broth adds a lot of flavor to the quinoa. - Bring to a boil and simmer: Place the saucepan over high heat. Once it boils, reduce to low heat and cover. Let it simmer for about 15 minutes. The quinoa is ready when it’s fluffy and absorbs all the broth. - Combine quinoa with black beans, corn, and tomatoes: In a large mixing bowl, add the cooked quinoa. Then, mix in one can of black beans, one cup of corn, and one cup of diced tomatoes. This mix brings a colorful and healthy filling. - Seasoning the mixture with spices: Add one teaspoon each of cumin powder and paprika, plus half a teaspoon of chili powder. Sprinkle in some salt and pepper to taste. Stir everything until it’s well mixed. This blend makes the filling full of flavor. - Spoon filling into each bell pepper: Take the quinoa mixture and spoon it into each bell pepper. Press it down gently to pack it in. This helps ensure every bite is full of flavor. - Topping with shredded cheese: After stuffing, sprinkle half a cup of shredded cheese on top of each pepper. You can use cheddar, mozzarella, or your favorite blend. This cheese melts beautifully in the oven. - Cover with foil and bake: Pour a little water into the bottom of the baking dish. This creates steam, which cooks the peppers. Cover the dish tightly with foil and bake for 25-30 minutes. - Final baking without foil for cheese melting: After 30 minutes, carefully remove the foil. Bake for another 10 minutes until the cheese is melted and bubbly. The peppers should be tender yet still hold their shape. For the full recipe, you can refer to the detailed instructions above. Enjoy your delicious stuffed bell peppers! To get the best quinoa, start by rinsing it. Rinsing removes bitter saponins. This makes your quinoa taste clean and fresh. Use a fine-mesh strainer for rinsing. For fluffy quinoa, use two cups of vegetable broth for each cup of quinoa. After boiling, reduce the heat and cover the pot. Cook it for about 15 minutes. Once done, let it sit for five minutes before fluffing with a fork. This step helps the grains separate nicely. When you stuff the bell peppers, pack the filling firmly. This helps it hold together while cooking. Use a spoon to press down the mixture. Fill each pepper to the top for a hearty bite. To ensure even cooking, place the peppers upright in a baking dish. Pour a little water in the bottom of the dish. This creates steam, which helps cook the peppers evenly. Cover the dish with foil during the first bake. Choosing cheese can make a big difference. Cheddar and mozzarella are great choices for flavor and melt. If you want something sharper, try pepper jack. For dairy-free options, use a plant-based cheese. Many brands offer great dairy-free shreds that melt well. You can also skip cheese if you prefer. The stuffed peppers will still taste amazing without it. {{image_2}} You can make stuffed bell peppers even better with tasty add-ins. Here are some ideas: - Additional vegetables: Chopped onions, mushrooms, or zucchini add flavor and texture. You can also throw in spinach or kale for more nutrients. - Protein options: If you want to add meat, try cooked chicken or turkey. For a plant-based option, use crumbled tofu or tempeh. Do you like it hot? You can change the spice level in your stuffed peppers easily: - Making it milder: Skip the chili powder or use a mild version. You can add more cheese to balance the heat. - Making it spicier: Add sliced jalapeños or a dash of hot sauce to the filling. You can even sprinkle some red pepper flakes on top before baking. These stuffed peppers can fit any diet. Here’s how to make them vegetarian or vegan: - Dairy-free cheese options: Look for vegan cheese brands that melt well. They taste great and keep the dish creamy. - Substituting for non-vegetarian ingredients: Instead of chicken or turkey, you can add more beans or lentils. This keeps the dish hearty and filling without any meat. Mix and match these ideas to create a stuffed pepper that suits your taste! For the full recipe, check out the details above. To store leftovers, let the stuffed peppers cool first. Place them in an airtight container. Make sure to separate layers with parchment paper if stacking. This keeps them from sticking together. Recommended containers include glass or hard plastic. These materials keep the peppers fresh and safe. Always label your containers with the date. This way, you’ll know when to eat them. For freezing stuffed peppers, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as you can to prevent freezer burn. When you want to eat them, thaw in the fridge overnight. To reheat, bake them in the oven at 350°F (175°C). This keeps the peppers tasty and warm. Stuffed bell peppers can stay fresh in the fridge for 3-5 days. In the freezer, they last for up to 3 months. Always check for signs of spoilage, like an off smell or change in color. Enjoy your flavorful meal with confidence! For the complete recipe, check out the Full Recipe. You know stuffed peppers are done when they are soft. The cheese should be melted and bubbly. I like to check with a fork. If it goes in easily, they are ready. Yes, you can use other grains. Brown rice, farro, or even couscous work well. Each grain has its own taste and texture. Just make sure to adjust the cooking time based on the grain you choose. You can swap black beans for kidney beans or pinto beans. Chickpeas also make a great choice. They add protein and a nice flavor to your peppers. Yes, you can prepare stuffed peppers ahead of time. Just stuff them and keep them in the fridge for a day. You can also freeze them. Cook them straight from the freezer, but add some extra time in the oven. For the full recipe, check the details above. In this post, we explored how to make delicious stuffed bell peppers. We detailed the key ingredients, step-by-step instructions, cooking tips, and variations to suit your taste. Remember, you can customize these peppers to your liking by adding different spices or proteins. Final thoughts: Stuffed peppers are nutritious, easy, and fun to make. They are perfect for meal prep or a hearty dinner. Get creative and enjoy your cooking!$

Stuffed Bell Peppers with Quinoa

Discover the deliciousness of quinoa-stuffed bell peppers that are not only colorful but packed with flavor! This easy recipe combines fluffy quinoa, black beans, corn, and juicy tomatoes, all baked to perfection with melted cheese on top. Perfect for a healthy dinner or meal prep, these tasty stuffed peppers will please everyone at the table. Click through to explore the full recipe and get inspired to create this delightful dish!

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Ingredients

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon cumin powder

1 teaspoon paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1/2 cup shredded cheese (cheddar, mozzarella, or a blend)

Fresh cilantro or parsley for garnish (optional)

Instructions

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the quinoa is fluffy and liquid is absorbed.

In a large mixing bowl, combine cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, chili powder, salt, and pepper. Mix until well combined.

Spoon the quinoa mixture evenly into each bell pepper, pressing down gently to pack it in.

Top each stuffed pepper with shredded cheese.

Pour a little water into the bottom of the baking dish to help steam the peppers, then cover the dish with foil.

Bake in the preheated oven for 25-30 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted and the peppers are tender.

Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro or parsley if desired.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4