Looking for a nutritious and filling meal that packs a punch? These quinoa-stuffed bell peppers are not just colorful, they’re also loaded with flavor and nutrients. Perfect for a weeknight dinner or meal prep for the week ahead, this dish is a wonderful way to enjoy fresh vegetables and wholesome grains.
Imagine biting into a perfectly roasted bell pepper, bursting with a savory quinoa filling that includes spices, fresh vegetables, and optional cheese. It’s a delightful blend of textures and tastes that will leave your taste buds dancing. Whether you’re vegetarian or just looking to incorporate more meatless meals into your diet, this recipe is a winner.
These stuffed peppers are not only simple to make but also incredibly versatile. You can customize the filling with your favorite ingredients, making it easy to adapt to your taste preferences or seasonal produce.
Delicious Quinoa-Stuffed Bell Peppers
These quinoa-stuffed bell peppers are a wholesome and satisfying dish featuring vibrant bell peppers filled with a savory mixture of quinoa, black beans, corn, diced tomatoes, and spices. The combination creates a mouthwatering flavor that’s both hearty and nutritious.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Quinoa: In a medium saucepan, combine quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed.
- Sauté the Filling: In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper until well combined.
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it in lightly. If desired, sprinkle shredded cheese on top of the filling.
- Bake: Cover the dish with foil and bake for 25-30 minutes. Remove the foil for the last 10 minutes to allow the cheese to melt and the peppers to brown slightly.
- Serve: Garnish with fresh cilantro or parsley if desired and serve warm.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 peppers
- Calories: 320kcal
- Fat: 9g
- Protein: 12g
- Carbohydrates: 52g