Stuffed Bell Peppers with Quinoa

Are you searching for a vibrant, healthy meal that is not only delicious but also visually stunning? Look no further than Colorful Quinoa-Stuffed Bell Peppers. This dish is a feast for the eyes and the palate, featuring an array of colorful bell peppers stuffed with a savory, nutritious quinoa filling. It’s perfect for anyone looking to incorporate more plant-based meals into their diet or simply wanting to enjoy a wholesome, hearty dish that satisfies without weighing you down.

Discover the joy of Colorful Quinoa-Stuffed Bell Peppers, a healthy and visually stunning dish that combines vibrant bell peppers with a savory quinoa filling. This recipe is packed with nutrients, utilizing protein-rich quinoa and antioxidant-filled bell peppers to create a balanced meal that's perfect for any occasion. Ideal for dinner parties or weeknight meals, these stuffed peppers are as delicious as they are beautiful, making healthy eating satisfying and exciting.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 cup corn (frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 can (14 oz) diced tomatoes (with juices)

1 cup shredded cheese (cheddar or a blend, optional)

Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Prep the Bell Peppers: While the quinoa cooks, 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.

Make the Filling: In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the diced onion for about 5 minutes, until translucent. Add the minced garlic and cook for another minute until fragrant.

Combine Ingredients: Stir in the black beans, corn, diced tomatoes (with juices), cumin, smoked paprika, salt, and pepper. Cook for 5 minutes to heat through, then add the cooked quinoa and mix well. Let the filling simmer for a few more minutes, allowing the flavors to meld.

Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, filling them generously. If desired, sprinkle shredded cheese on top of the stuffed peppers.

Bake the Peppers: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.

Garnish and Serve: Once done, remove the stuffed peppers from the oven, let them cool for a few minutes, and garnish with freshly chopped cilantro or parsley before serving.

Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings