Quinoa Stuffed Peppers

These vibrant quinoa-stuffed peppers are packed with protein and colorful vegetables for a wholesome, satisfying meal. They offer a delightful contrast of textures and a savory depth that makes them a perfect vegetarian centerpiece.

Quinoa Stuffed Peppers
  • Prep time: 18 minutes
  • Cook time: 22 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 4 large bell peppers, tops removed and seeded
  • 1 cup uncooked quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped cilantro

Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a medium pot, combine quinoa and vegetable broth, bring to a boil, then simmer covered for 15 minutes.
  3. In a skillet, sauté onion and garlic in olive oil until softened.
  4. Stir the cooked quinoa, black beans, corn, chili powder, and cumin into the skillet with the onion mixture.
  5. Stuff each bell pepper generously with the quinoa mixture.
  6. Place the peppers upright in a baking dish and add a splash of water to the bottom of the dish.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil, top with cheese, and bake for another 10 minutes until the peppers are tender and cheese is melted.
  9. Garnish with cilantro before serving.

Tips

  • If your peppers won't stand up, slice a tiny bit off the bottom to create a flat base.
  • Adding a spoonful of salsa to the filling can provide extra moisture and flavor.
  • Use different colored peppers for a beautiful, visually appealing presentation.

Frequently Asked Questions

Can I add meat to this recipe?

Yes, ground turkey or chicken sautéed with the onions makes a great addition.

How do I store leftovers?

Keep them in an airtight container in the fridge for up to 4 days.

Can I make these ahead of time?

You can assemble the peppers, store them in the fridge, and bake them when ready to eat.