Description
Delicious and nutritious stuffed bell peppers filled with a flavorful quinoa, black bean, and vegetable mixture, baked to perfection and topped with optional melted cheese. This recipe combines wholesome ingredients with vibrant spices for a satisfying vegetarian meal.
Ingredients
Scale
Vegetables and Grains
- 4 bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 cup diced tomatoes
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Dairy (Optional)
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
- Cook Quinoa: Prepare the quinoa by cooking it in the vegetable broth according to the package instructions until tender and fluffy.
- Mix Filling: In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt, and pepper to create a well-seasoned filling.
- Prepare Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for stuffing.
- Stuff Peppers: Spoon the quinoa mixture evenly into each hollowed bell pepper, filling them completely.
- Arrange in Dish: Place the stuffed peppers upright in a baking dish, ensuring they are stable and spaced evenly.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes to cook the peppers and meld flavors.
- Add Cheese and Finish Baking: If using cheese, remove the foil and sprinkle the shredded cheese on top of each pepper; return to the oven and bake uncovered for an additional 10 minutes until the cheese melts and browns slightly.
Notes
- Feel free to customize the filling by adding other vegetables like chopped zucchini or mushrooms.
- For a vegan version, omit the cheese or substitute with a plant-based alternative.
- Cook quinoa exactly as per package directions for best results.
- Use a sharp knife and caution when cutting and deseeding the peppers.
- Leftover stuffed peppers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.
