These delightful stuffed peppers are not only visually appealing but also packed with flavor and nutrition. The combination of quinoa, black beans, and veggies provides a satisfying, protein-rich meal that is perfect for vegetarians and meat-lovers alike. One of the interesting aspects of this dish is its versatility – you can easily switch up the ingredients to suit your taste preferences or to accommodate any dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn, thawed
- 1/2 cup diced tomatoes
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper or foil.
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in the prepared baking dish, cut-side up.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the garlic and cook for an additional minute.
- Add the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine the ingredients.
- Stuff each bell pepper with the quinoa mixture, dividing it evenly among the peppers. If using cheese, sprinkle it on top of each stuffed pepper.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the stuffed peppers from the oven, and garnish with fresh cilantro if desired. Serve immediately.
Notes
These Quinoa Stuffed Bell Peppers can be easily customized to your liking. You can swap out the black beans for your favorite type of bean, or add other vegetables like zucchini or mushrooms. If you prefer a spicier dish, feel free to add some jalapeños or more chili powder. To make it vegan, simply omit the cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1
- Calories: 380
- Sugar: 9g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 15mg
