Quinoa Stuffed Bell Peppers
Course: Dinner IdeasPrep time
30
minutesCooking time
40
minutesIngredients
4 large bell peppers (any color)
– 1 cup quinoa, rinsed
– 2 cups vegetable broth (or water)
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup corn (fresh, frozen, or canned)
– 1 cup diced tomatoes (fresh or canned)
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup shredded cheese (optional, use a dairy-free option for a vegan dish)
– Fresh cilantro or parsley for garnish
Directions
- Preheat the Oven Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
4. Mix the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix until well combined.
5. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it in tightly. If using cheese, sprinkle it on top of the stuffed peppers.
6. Bake: Cover the baking dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
7. Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley before serving.
Notes
- Tips:
– Feel free to add other vegetables like onions or zucchini to the quinoa mixture.
– For extra flavor, you can add salsa or hot sauce to the filling.
– These stuffed peppers can be made ahead of time and stored in the fridge for easy reheating.
This looks so yummy am definitely going to try this recipe ❤️