Description
Quinoa Stuffed Bell Peppers are a nutritious and flavorful vegetarian meal featuring bell peppers filled with a savory mixture of quinoa, black beans, diced tomatoes, and spices, topped with melted cheese. This recipe is perfect for a healthy dinner that is both filling and delicious.
Ingredients
Scale
Vegetables
- 4 large bell peppers
Stuffing
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed (approximately 15 oz)
- 1 can diced tomatoes (approximately 14.5 oz)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or your choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Cut the tops off the bell peppers and remove all seeds and membranes to create hollow vessels for the stuffing.
- Cook Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce the heat to a simmer and cook for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
- Make Filling: In a large bowl, mix the cooked quinoa with black beans, diced tomatoes, cumin, chili powder, salt, and pepper until well combined.
- Stuff Peppers: Spoon the quinoa mixture evenly into each hollowed bell pepper, filling them generously.
- Add Cheese Topping: Sprinkle shredded cheese over each stuffed pepper.
- Bake Covered: Place the stuffed peppers upright in a baking dish. Cover with foil and bake for 25 minutes to allow the peppers to soften and heat through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to melt and slightly brown the cheese on top.
- Serve: Carefully remove from the oven and serve the stuffed peppers hot for a wholesome and satisfying meal.
Notes
- You can use any color bell peppers as preferred: red, yellow, orange, or green.
- For a vegan option, omit the cheese or use a vegan cheese substitute.
- Feel free to add other vegetables or spices such as corn, onions, or smoked paprika to enhance flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, cook quinoa in advance or use pre-cooked quinoa.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
