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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth The main ingredients are simple and tasty. You need large bell peppers, which can be any color you like. Red, yellow, and green all work well. They are sweet and colorful. Next, you will use quinoa, a great grain that cooks fluffy and has a nice bite. You will also need vegetable broth. It gives the quinoa a great flavor. - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (frozen or fresh) - 1 small red onion, finely chopped - 1 garlic clove, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste For the stuffing, you will add black beans. They are healthy and add protein. Corn brings sweetness and texture. The red onion adds a bit of crunch and a sharp flavor. Garlic gives a nice aroma. For spices, cumin, smoked paprika, and chili powder pack a punch. Don’t forget salt and pepper to make everything taste great! - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar, mozzarella, or your choice) - Fresh cilantro for garnish Finally, you will need toppings. Diced tomatoes add freshness and juiciness. Shredded cheese melts wonderfully on top. You can choose cheddar or mozzarella, depending on your taste. Fresh cilantro adds a bright touch. It makes the dish look pretty too! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step ensures even cooking. 2. Prep the bell peppers. Cut the tops off and remove seeds. Brush the outside lightly with olive oil. Place them cut side up in a baking dish. 3. Cook the quinoa. In a saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes. The quinoa will be fluffy when done. 1. Combine all filling ingredients. In a large mixing bowl, mix the cooked quinoa, black beans, corn, chopped red onion, minced garlic, and diced tomatoes. Add cumin, smoked paprika, chili powder, and salt and pepper. Stir well until everything is evenly mixed. 2. Pack the mixture into the bell peppers. Spoon the quinoa mixture into each pepper. Press down slightly to fit it all in. 1. Cover and bake the stuffed peppers. Use aluminum foil to cover the baking dish. Bake for 25 minutes. 2. Finish with melty cheese. Remove the foil and add shredded cheese on top of each pepper. Bake for an additional 10 minutes. The cheese should be bubbly and golden. 3. Serve. Take the peppers out of the oven. Let them cool for a few minutes. Garnish with fresh cilantro before serving. How to choose the best bell peppers Look for bell peppers that are firm and shiny. They should feel heavy for their size. Choose ones with smooth skin and no blemishes. Colors like red, yellow, or green all taste great. Each color has a different level of sweetness. Red is the sweetest, while green is more bitter. Cooking quinoa perfectly every time To cook quinoa well, rinse it first. This removes a bitter coating called saponin. Use a 1:2 ratio of quinoa to vegetable broth for best results. Bring it to a boil, then lower the heat and cover. Cook for about 15 minutes until the liquid is gone. Fluff it with a fork to make it light and airy. Spice adjustments and flavor boosts You can change the spices to suit your taste. Adding more cumin or chili powder gives a kick. If you like it mild, reduce the spices. Fresh herbs like cilantro or parsley can also brighten the flavor. A squeeze of lime juice adds a nice zesty touch. Cheese alternatives for different tastes If you want to swap cheese, try feta or goat cheese for a tangy flavor. Nutritional yeast is a great vegan option. It adds a cheesy taste without any dairy. You can also skip cheese altogether for a lighter dish. Experiment to find what you like best! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors and nutrients. Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove its natural coating, which can make it taste bitter. This will ensure a fluffy and delicious final product. Add Extra Veggies: Feel free to sneak in additional vegetables like zucchini or spinach into the filling for added nutrition and flavor. Customize Your Cheese: Experiment with different types of cheese like feta or pepper jack to add unique flavors to your stuffed peppers. {{image_2}} You can change stuffed bell peppers to fit your needs. For a vegetarian option, use hearty fillings. You can add lentils or mushrooms to replace meat. This keeps it filling and tasty. For gluten-free variations, focus on safe grains. Quinoa is a great choice since it is naturally gluten-free. Rice also works well if you prefer it. Both options pair nicely with the other ingredients. Explore different flavors to spice things up. For a Southwestern twist, add black beans and corn. You can also toss in some diced jalapeños for heat. A sprinkle of taco seasoning boosts the flavor profile, making it bold and exciting. If you prefer Mediterranean flavors, think about adding olives and feta cheese. You could use herbs like oregano and basil to enhance the taste. A splash of lemon juice can brighten the dish and add freshness. There are many ways to cook stuffed bell peppers. Grilling adds a smoky flavor. Simply place the stuffed peppers on a grill over medium heat. Cook until tender and slightly charred. This method gives the peppers a nice texture. You can also use an Instant Pot or slow cooker. For the Instant Pot, cook on high pressure for about 10 minutes. For a slow cooker, set it on low for 4-6 hours. Both methods make the peppers soft and easy to enjoy. To keep your stuffed bell peppers fresh, store them in the fridge. Place them in an airtight container. This helps prevent them from drying out. You can also cover them tightly with plastic wrap. How long do they last in the fridge? Leftover stuffed bell peppers stay good for about 3 to 5 days. Make sure to check for any signs of spoilage before eating. If they smell off or look strange, it's best to throw them out. Freezing stuffed peppers is a great way to meal prep. To freeze them, let the stuffed peppers cool completely first. Wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. This helps prevent freezer burn. How to reheat frozen stuffed peppers effectively? When you're ready to eat, take them out of the freezer. Let them thaw in the fridge overnight. If you're in a hurry, you can microwave them straight from the freezer. Heat them for about 5 to 7 minutes, then check if they're warm all the way through. For a crisp finish, bake them in the oven at 375°F for about 20 minutes. Enjoy your tasty stuffed peppers! Can I make stuffed bell peppers ahead of time? Yes, you can make stuffed bell peppers ahead. Prepare them up to the baking step. Store them in the fridge for up to 24 hours. When ready, just bake them. This saves time on busy days. What can I substitute for quinoa in this recipe? If you don’t have quinoa, use rice or couscous. Both work well as a base. You can also try bulgur or farro for a different texture. Each adds its own flavor to the dish. How long do I need to bake stuffed bell peppers? Bake stuffed bell peppers for about 35 minutes. Cover them with foil for the first 25 minutes. This keeps them moist. Then, uncover for 10 more minutes to brown the cheese. What’s the best way to prepare peppers so they aren’t crunchy? To avoid crunchy peppers, cook them longer. Parboil them for a few minutes before stuffing. This softens them. You can also bake them longer if you prefer softer peppers. Are stuffed bell peppers healthy? Yes, stuffed bell peppers are healthy! They are low in calories and high in fiber. The filling is packed with protein and vitamins. Plus, you can adjust the ingredients to suit your diet. How can I make them more nutritious? You can add more veggies to the filling. Try spinach, zucchini, or carrots. Use brown rice instead of white for extra fiber. Add seeds or nuts for healthy fats and crunch. Stuffed bell peppers are a tasty and flexible meal option. We discussed the main ingredients, prep steps, and various cooking methods. You can customize these peppers for any diet or taste. Remember to store leftovers properly for later enjoyment. With some tips and tricks, you can effortlessly create delicious stuffed peppers. Enjoy experimenting with flavors and making this dish your own. Happy cooking!

Vibrant Quinoa-Stuffed Bell Peppers

Colorful bell peppers filled with a delicious quinoa and black bean mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Vegetarian
Servings 4

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 (frozen or fresh)
  • 1 small red onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheese (cheddar, mozzarella, or your choice)
  • for garnish fresh cilantro

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds. Lightly brush the outside of each pepper with olive oil and place them in a baking dish, cut side up.
  • In a saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, chopped red onion, minced garlic, diced tomatoes, cumin, smoked paprika, chili powder, and salt and pepper. Mix well until all ingredients are evenly combined.
  • Spoon the quinoa mixture generously into each bell pepper, packing it down slightly.
  • Top each stuffed pepper with shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly and golden.
  • Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.

Notes

Feel free to customize the cheese and spices to your liking.
Keyword healthy, quinoa, stuffed peppers, vegetarian