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quinoa stuffed peppers

quinoa stuffed peppers

Quinoa stuffed peppers are a wholesome, colorful dish packed with flavor and nutrition. This recipe combines protein-rich quinoa with fresh vegetables and spices, all baked in sweet bell peppers for a delightful meal that is perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Vegetarian
Servings 4 People
Calories 250 kcal

Equipment

  • 1 baking dish
  • 1 medium saucepan
  • 1 large skillet
  • 1 mixing bowl
  • 1 cutting board
  • measuring cups and spoons measuring cups and spoons

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth or water
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup corn fresh, frozen, or canned
  • 1 cup diced tomatoes fresh or canned
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt
  • to taste pepper
  • 1 cup shredded cheese optional, e.g., cheddar or Monterey Jack
  • to taste fresh cilantro 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. Set aside.
  • Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
  • In a large skillet, combine the black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Heat over medium heat until warmed through, about 5-7 minutes.
  • Stir the cooked quinoa into the skillet with the bean mixture until well combined. If using cheese, stir in half of it now.
  • Spoon the quinoa and vegetable mixture into the hollowed peppers, packing it lightly. If desired, top with the remaining cheese.
  • Place the stuffed peppers in a baking dish and cover with foil. Bake in the preheated oven for 25-30 minutes, until the peppers are tender.
  • Remove the foil and bake for an additional 5 minutes to melt the cheese on top, if using.
  • Allow to cool slightly before serving. Garnish with fresh cilantro, if desired.

Notes

Feel free to customize the filling by adding other vegetables or spices to suit your taste.
Leftover stuffed peppers can be stored in the refrigerator and reheated for quick meals.
For a spicier kick, add diced jalapeños or hot sauce to the filling.