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- 4 large bell peppers (red, yellow, green, or orange) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) To make classic stuffed peppers, start with the bell peppers. They are the star of this dish. Choose any color you like. Each color brings its own taste and charm. Next, you need quinoa. This grain adds a nutty flavor and good texture. Rinse it well before cooking. Using vegetable broth instead of water gives the quinoa extra taste. Black beans add protein and creaminess. Make sure to rinse them to remove excess sodium. Corn kernels add a sweet crunch. You can use fresh or frozen corn. Diced tomatoes bring juiciness and flavor to the mix. They also add a nice pop of color. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) - Fresh cilantro for garnish (optional) Now, let's talk about flavor. Ground cumin adds warmth and earthiness. Smoked paprika brings a hint of smokiness. Garlic powder enhances the dish with its strong taste. Don't forget salt and pepper! They balance all the flavors. For toppings, shredded cheese is a must. Cheddar or mozzarella works well. It melts beautifully and adds richness. If you want a fresh touch, sprinkle cilantro on top after baking. It adds a burst of color and freshness. With these ingredients, you create a dish that is tasty, colorful, and full of good stuff. Enjoy the process of making these classic stuffed peppers. They will impress your family and friends! {{ingredient_image_1}} First, we need to get the oven ready. Preheat your oven to 375°F (190°C). Next, grab four large bell peppers in any color you like. Slice off the tops and remove the seeds and membranes. Set the tops aside for later. This step helps make room for our tasty filling. Now, let’s cook the quinoa. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Once boiling, stir in 1 cup of rinsed and drained quinoa. Lower the heat, cover the pot, and let it simmer. In about 15 minutes, the quinoa will become fluffy, and the liquid will be gone. While the quinoa cooks, let’s mix our filling. In a large bowl, add 1 can of rinsed and drained black beans, 1 cup of corn, and 1 cup of diced tomatoes. You can use fresh or canned tomatoes based on what you have. For added flavor, sprinkle in 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Season with salt and pepper to taste. Once the quinoa is cooked, combine it with the bean and veggie mix. Stir well until everything is mixed evenly. This blend is what makes the peppers so tasty. Now comes the fun part. Stuff each bell pepper with your filling mixture. Make sure to fill them generously. Place the peppers upright in a baking dish. If you have any leftover filling, pour it around the peppers for extra flavor. To finish, sprinkle 1 cup of shredded cheese on top of each pepper. This will melt beautifully while baking. Cover the dish with aluminum foil so the cheese doesn’t brown too soon. Bake the stuffed peppers in the preheated oven for 30 minutes. After that, carefully remove the foil. Bake them uncovered for another 10-15 minutes, until the cheese is bubbly and golden. Once they’re done, let the peppers cool for a few minutes. If you like, you can garnish them with fresh cilantro before serving. Enjoy your delicious, colorful stuffed peppers! To make great stuffed peppers, pick large bell peppers. Red, yellow, green, or orange all work well. They should be firm and heavy for their size. Look for smooth skin with no soft spots. Fresh peppers stay crisp after cooking. Make the filling tasty! Use enough salt and spices. Ground cumin, smoked paprika, and garlic powder give a nice kick. Mix everything well to spread the flavors. For gooey cheese on top, sprinkle it generously. Cheese melts best when it covers the filling fully. Soggy peppers can ruin your dish. To avoid this, bake them uncovered at the end. This lets excess moisture escape. If you overcook quinoa, it can get mushy. Keep an eye on it while it cooks. Follow the cooking time closely for the best texture. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds different flavors and nutrients. Flavorful Quinoa: Cook the quinoa in vegetable broth instead of water for an extra layer of flavor that enhances the overall taste of your stuffed peppers. Experiment with Fillings: Feel free to customize the filling by adding cooked meat, different beans, or even vegetables like zucchini or spinach for added nutrition. Cheese Variations: Try different types of cheese, such as feta or pepper jack, to add unique flavors to your stuffed peppers. {{image_2}} Stuffed peppers offer fun ways to mix flavors. I love playing with different ingredients. Here are three tasty variations you can try. For a twist, use rice, tofu, and soy sauce. Start with cooked rice. You can use jasmine or brown rice. Mix in crumbled tofu for protein. Add soy sauce for flavor. Throw in some chopped green onions and carrots too. This gives the dish crunch and color. Stuff the bell peppers as usual. Bake them like the classic recipe. This version has a spicy kick! Use salsa, spices, and jalapeños. Start with your cooked quinoa. Add salsa to it for a zesty taste. Then mix in chopped jalapeños for heat. Don’t forget to sprinkle in cumin and chili powder. This adds the right spice. Fill the peppers and top with cheese. Bake as you normally would, and enjoy the fiesta! For the meat lovers, add ground beef or turkey. Begin with sautéing the meat until it's brown. Drain any extra fat. Mix the cooked meat with your quinoa and other ingredients. You can still use black beans and corn. This keeps the dish hearty and filling. Stuff the peppers and add cheese on top. Bake until the cheese is melty and delicious. To store your leftover stuffed peppers, let them cool first. Place them in an airtight container. This keeps them fresh and safe. You can keep them in the fridge for up to 3 to 4 days. If you want to enjoy them later, freezing is a great option. You can freeze stuffed peppers before or after baking. If you freeze them before, prepare and stuff the peppers, then wrap them tightly in plastic wrap. Place them in a freezer-safe bag. If you bake the peppers first, let them cool completely. Then, follow the same wrapping method. To reheat frozen stuffed peppers, take them out and let them thaw in the fridge overnight. Preheat your oven to 375°F (190°C). Place the peppers in a baking dish and cover with foil. Bake for about 25 to 30 minutes until heated through. Enjoy them just as if they were fresh! Yes, you can make stuffed peppers ahead of time. This saves time on busy days. To prep, cook the filling first. Stuff the peppers, then cover them and place them in the fridge. You can do this a day before baking. When ready, just pop them in the oven. They will taste fresh and delicious. Stuffed peppers pair well with many sides. Here are some ideas: - A simple green salad with vinaigrette - Rice or quinoa for extra carbs - Roasted vegetables for added flavor - Garlic bread for some crunch These sides enhance the meal and keep it balanced. Making stuffed peppers healthier is easy. Here are some tips: - Use less cheese or choose a low-fat option. - Add more veggies like spinach or zucchini to the filling. - Swap quinoa for brown rice for more fiber. - Try using turkey or chicken instead of beans for protein. These changes keep the dish tasty while reducing calories. Classic stuffed peppers are fun and tasty. You learned about main ingredients like peppers, quinoa, black beans, and seasoning. I shared step-by-step instructions for preparation, filling, and baking. We covered tips for choosing fresh peppers and ensuring every bite is full of flavor. You can also explore variations to suit any diet. Don't forget about storing tips for leftovers and freezing. With these ideas, you can create a delicious meal every time. Enjoy making your stuffed peppers just the way you like!

Colorful Classic Stuffed Peppers

A vibrant and delicious dish featuring bell peppers stuffed with a flavorful quinoa and bean mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (red, yellow, green, or orange)
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or mozzarella)
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Slice the tops off the bell peppers, removing seeds and membranes. Set the tops aside for later.
  • In a medium saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and let simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, salt, and pepper. Mix well.
  • Stuff each bell pepper with the quinoa mixture until generously filled. Place the stuffed peppers upright in a baking dish and pour any remaining mixture around them for added flavor.
  • Sprinkle shredded cheese generously on top of each stuffed pepper.
  • Cover the dish with aluminum foil to prevent over-browning, and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once done, let the peppers cool for a few minutes before serving. Garnish with fresh cilantro if desired.

Notes

Feel free to customize the filling with your favorite vegetables or spices.
Keyword quinoa, stuffed peppers, vegetarian