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quinoa stuffed peppers

quinoa stuffed peppers

Quinoa stuffed peppers are a healthy and colorful dish filled with protein, fiber, and flavor. Perfect as a main course or side dish, these peppers are packed with nutritious ingredients and are suitable for vegans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 People
Calories 240 kcal

Equipment

  • 1 oven
  • 1 baking dish
  • 1 medium saucepan

Ingredients
  

  • 4 large bell peppers Any color.
  • 1 cup quinoa Uncooked.
  • 2 cups vegetable broth or water
  • 1 cup black beans Canned, rinsed, and drained.
  • 1 cup corn Canned or frozen.
  • 1 medium onion Diced.
  • 2 cloves garlic Minced.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup diced tomatoes Canned or fresh.
  • ½ cup shredded cheese Optional for topping.
  • to taste fresh cilantro or parsley Optional for garnish.

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed and quinoa is fluffy.
  • While the quinoa is cooking, prepare the peppers by cutting the tops off the bell peppers and removing the seeds and membranes. Arrange the peppers upright in a baking dish.
  • In a mixing bowl, combine the cooked quinoa, black beans, corn, diced onion, minced garlic, cumin, paprika, salt, black pepper, and diced tomatoes. Mix well until combined.
  • Stuff each bell pepper with the quinoa mixture, pressing it down gently to pack it in.
  • If desired, sprinkle shredded cheese on top of each stuffed pepper.
  • Add a little water to the bottom of the baking dish to help steam the peppers while they cook. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the peppers are tender and the cheese is melted.
  • Remove from the oven, garnish with fresh cilantro or parsley if desired, and serve hot.

Notes

You can customize the filling by adding other vegetables like zucchini or mushrooms, or by using different types of beans.
These stuffed peppers can be made ahead of time and stored in the refrigerator for up to 3 days before baking.
Leftovers can be reheated in the microwave or oven.