Stuffed Bell Peppers with Quinoa

$- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 small red onion, finely chopped - 2 cloves garlic, minced - Spices: cumin, smoked paprika, chili powder - Salt and pepper to taste - ½ cup cherry tomatoes, halved - 1 tablespoon olive oil - Fresh cilantro, chopped (for garnish) - ½ cup shredded cheese (optional, for topping) When it comes to making stuffed bell peppers, the ingredients are key. You want fresh, vibrant bell peppers. They add color and crunch. I love using a mix of colors for a fun look. Quinoa is my star here. It’s a great source of protein and cooks fast. Rinsing it helps remove the bitter taste. Vegetable broth adds flavor. It gives the quinoa a warm, savory base. Black beans bring protein and texture. They blend well with the other ingredients. Corn adds sweetness and a pop of color. Onions and garlic bring depth to the dish. Their aroma fills your kitchen. Spices like cumin and smoked paprika give a warm, earthy taste. A pinch of chili powder adds heat. Don't forget salt and pepper for balance. Cherry tomatoes add freshness and juiciness. You can top your peppers with cheese. It melts beautifully and adds creaminess. For garnish, fresh cilantro brings a bright flavor. This mix of ingredients creates a hearty and satisfying meal. For the full recipe, check out the Colorful Quinoa-Stuffed Bell Peppers. - Combine quinoa and vegetable broth in a saucepan. - Bring to a boil, then simmer until liquid is absorbed. To cook the quinoa right, I always start with rinsing it under cold water. This removes any bitterness. After this, the vegetable broth adds a great flavor. Boil the mixture, then reduce the heat. Cover the saucepan and let it simmer for about 15 minutes. When done, fluff it with a fork and set it aside. - Cut tops off and remove seeds. - Lightly brush with olive oil. Next, I focus on the bell peppers. I choose large ones that are firm and colorful. I cut the tops off and scoop out the seeds and membranes. This creates a nice space for the filling. After that, I brush the outside with olive oil. This step helps them roast nicely in the oven. - Sauté onions and garlic in a skillet. - Mix in quinoa, black beans, corn, tomatoes, and spices. Now comes the fun part—making the filling. I heat olive oil in a skillet over medium heat. I add the chopped onions and minced garlic and sauté them until the onions turn clear. This takes about 3-4 minutes. Then, I mix in the cooked quinoa, black beans, corn, halved cherry tomatoes, and spices. I stir it all together and let it heat for another 5 minutes. The smell is amazing! - Pack quinoa mixture into prepared peppers. - Add cheese on top if desired. Once the filling is ready, I start stuffing the peppers. I pack the quinoa mixture tightly into each pepper. It helps to press down a bit so they fit well. If I want, I sprinkle cheese on top for extra flavor. - Cover with foil and bake at 375°F. - Remove foil and bake until tender. I place the stuffed peppers upright in a baking dish. I cover the dish with foil and bake them at 375°F for 25 minutes. After that, I remove the foil and bake for another 10-15 minutes. This makes the peppers soft and the cheese bubbly. They are now ready to enjoy! For the full recipe, check out the details provided above. When choosing bell peppers, look for vibrant colors. Pick ones with firm skin. Avoid any that have spots or blemishes. Fresh peppers will give your dish a bright look and taste. Rinse quinoa thoroughly before cooking. This step helps reduce its natural bitterness. After cooking, fluff the quinoa with a fork. This will give it a light and airy texture that mixes well with other ingredients. Get creative with your filling! Add diced vegetables like zucchini or carrots for extra flavor. You can also toss in fresh herbs like parsley or basil. If you want a leaner option, substitute beans for meat. This keeps the dish healthy while adding protein. The beauty of stuffed peppers is their versatility! Feel free to mix and match ingredients to suit your taste. For the full recipe, check the earlier section. {{image_2}} For a vegan twist, simply omit the cheese. Use vegetable broth instead of chicken broth. This keeps the dish plant-based and still full of flavor. You won’t miss the cheese at all! The quinoa and veggies provide great taste and nutrition. If you need a gluten-free dish, make sure all your ingredients are certified gluten-free. Quinoa is naturally gluten-free, making it a perfect base. Just check the labels on your broth and beans to be safe. Enjoy a worry-free meal that everyone can savor. Want to change things up? You can create different flavor profiles with your stuffed peppers. Try Mediterranean flavors by adding olives and feta cheese. This gives a fresh and tangy taste. For a Mexican twist, mix in jalapeños and salsa. This adds heat and a burst of flavor. You can also play with spices like taco seasoning. Each variation opens up new possibilities for this tasty dish. You can keep your stuffed bell peppers in the fridge. Store them in an airtight container. They will stay fresh for up to 4 days. If you want to save them for later, freeze the stuffed peppers. First, prepare and cool them completely. Then, place them in a freezer-safe container before baking. This keeps them fresh for a long time. To reheat, you have two easy options. Bake them straight from frozen or thaw them overnight in the fridge. For a quick option, use the microwave. Heat them until warm, checking often to avoid overcooking. For the complete recipe, visit the Full Recipe. Stuffed bell peppers last up to 4 days if stored properly. Make sure to keep them in an airtight container to maintain freshness. Yes, you can prep and store them ahead of baking. This makes dinner easy on busy days. Just keep the stuffed peppers in the fridge until you're ready to bake. You can substitute quinoa with rice, farro, or couscous. Each option gives a different taste and texture. Experiment to find your favorite! Absolutely! Stuffed peppers can also be grilled for a smoky flavor. Just watch them closely to avoid burning. Yes, they are nutrient-dense and packed with vegetables, fiber, and protein. They make a great meal for those who want to eat healthy and feel full. Stuffed bell peppers with quinoa are tasty and healthy. You can mix flavors to suit your taste. Remember to pick fresh peppers and store leftovers properly. You can even freeze them for later. This fun meal is easy to prepare and offers many options. Enjoy creating your own versions of these stuffed delights. Try out the tips and tricks to make them your best dish yet!$

Stuffed Bell Peppers with Quinoa

Brighten up your dinner table with these colorful quinoa-stuffed bell peppers! Packed with nutritious quinoa, black beans, and vibrant veggies, this delicious recipe is as healthy as it is tasty. Perfect for a quick weeknight meal, it's easy to follow and full of flavor. Ready to spice up your cooking?

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

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

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

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

½ cup cherry tomatoes, halved

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

½ cup shredded cheese (optional, for topping)

Instructions

Preheat your oven to 375°F (190°C).

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

While the quinoa cooks, prepare the bell peppers. Cut the tops off each bell pepper and remove the seeds and membranes. Brush the outside of the peppers lightly with olive oil, and place them upright in a baking dish.

In a large skillet, heat the remaining olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onions are translucent (about 3-4 minutes).

Add the cooked quinoa, black beans, corn, cherry tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir until well combined and heated through for about 5 minutes.

Stuff each bell pepper generously with the quinoa mixture, pressing down slightly to pack it in. If using cheese, sprinkle it on top.

Cover the baking dish with aluminum foil and bake the stuffed peppers for 25 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender.

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4