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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon paprika - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or a cheese blend) - Fresh cilantro for garnish (optional) You can swap quinoa for rice or farro. Both work well. Use chickpeas instead of black beans for a different flavor. If you don't like corn, try diced zucchini or mushrooms. For a dairy-free option, skip the cheese or use a vegan cheese. If you want more spice, add jalapeños or a pinch of cayenne. When you pick bell peppers, look for firm skin and bright colors. A shiny surface means they are fresh. Avoid peppers with soft spots or wrinkles. Choose peppers that feel heavy for their size. These are usually juicier and tastier. If you want sweeter peppers, red, yellow, and orange are best. Green peppers are more bitter but still great in this dish. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Take four large bell peppers. You can choose any color you like. Cut the tops off the peppers and remove the seeds and membranes. This part is simple. Just use a small knife. Place the empty peppers upright in a baking dish. This helps them stand while cooking. Next, grab a medium saucepan. Add one cup of rinsed quinoa and two cups of vegetable broth. Bring it to a boil over high heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. The quinoa will absorb all the broth. Check to see if the quinoa is fluffy and cooked. In a large bowl, combine the cooked quinoa, one can of rinsed black beans, one cup of corn, and one cup of diced tomatoes. Add one teaspoon of cumin, one teaspoon of paprika, and half a teaspoon of garlic powder. Season with salt and pepper to taste. Mix everything well until all the ingredients blend together. Now, take the quinoa mixture and stuff it into each bell pepper. Make sure to pack it down gently. Top each pepper with one cup of shredded cheese. Cover the baking dish with aluminum foil. Bake it in the oven for 25 minutes. After that, remove the foil and bake for another 10-15 minutes. The peppers should be tender, and the cheese should be golden and bubbly. Let them cool slightly before serving. For the best stuffed bell peppers, start with fresh peppers. Choose firm peppers with no soft spots. Cut the tops off and remove the seeds gently. This helps keep the shape. When you bake them, cover them with foil first. This traps steam and cooks them evenly. Remove the foil later for a nice, golden cheese topping. You can prepare stuffed peppers in advance. Make the filling and stuff the peppers. Then, wrap them tightly in foil and store them in the fridge for up to two days. If you want to freeze them, place them in a freezer-safe bag. They can last for up to three months. When ready to eat, bake from frozen. Just add extra time to the cooking. These stuffed peppers are great with a side salad or rice. You can serve them with salsa or guacamole for extra flavor. If you enjoy spicy food, add sliced jalapeños on top. For a fresh touch, sprinkle chopped cilantro just before serving. Enjoy these peppers as a main dish or a fun side! Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, green, and orange bell peppers not only adds visual appeal but also provides different flavor profiles. Enhance Flavor with Herbs: Consider adding fresh herbs like parsley or basil to the quinoa mixture for an extra burst of flavor. Make it Spicy: If you enjoy heat, add some chopped jalapeños or a dash of hot sauce to the filling for a spicy kick. Meal Prep Friendly: These stuffed peppers can be made ahead of time and stored in the fridge for up to 3 days, making them perfect for meal prep! {{image_2}} You can easily change the protein in your stuffed peppers. For chicken lovers, shredded rotisserie chicken works great. Mix it with the quinoa and veggies for a hearty meal. If you prefer turkey, ground turkey is a lean choice. Cook it before adding to your mixture for flavor. For a plant-based option, use tofu. Crumble firm tofu and sauté it with spices. It adds texture and protein while keeping it vegan. If you want vegetarian or vegan options, you can skip the meat. The quinoa and black beans already provide protein. You can also add more veggies. Try chopped spinach, zucchini, or mushrooms. These add taste and nutrients. For a cheesy touch in vegan recipes, use vegan cheese or nutritional yeast. This gives a nice flavor without dairy. Want to kick up the heat? Adjust the spices in your filling. Add diced jalapeños or red pepper flakes for a spicy bite. If you like it mild, skip the spicy ingredients. You can also experiment with different spices. Try chili powder for a smoky flavor or add herbs like oregano for a fresh taste. These tweaks help you create stuffed peppers that match your taste. You can store any leftover stuffed peppers in the fridge. Place them in an airtight container. They will stay fresh for about 3 to 5 days. Make sure to let them cool before sealing. This keeps them from getting soggy. Freezing is a great option if you want to save extra peppers. Wrap each stuffed pepper in plastic wrap. Then, put them in a freezer-safe bag or container. They can last for up to 3 months. When ready to eat, thaw them in the fridge overnight. Reheating is simple. You can use the oven or the microwave. For the oven, preheat to 350°F (175°C). Place the peppers in a baking dish. Cover with foil and heat for about 20 minutes. For the microwave, place a pepper on a plate. Heat for 2 to 3 minutes or until warm. Enjoy your tasty meal! Yes, you can! Try using rice, farro, or bulgur in place of quinoa. Each grain adds a unique flavor and texture. Rice cooks quickly and is soft. Farro gives a chewy bite. Bulgur is quick and healthy, too. You can even mix grains for fun. Just make sure to adjust the cooking time based on the grain you choose. Your stuffed peppers are ready when they are soft and the cheese is bubbly. Look for a nice golden color on top. You can check the peppers by poking them with a fork. If they feel tender, they are done. Cooking time may vary based on your oven, so keep an eye on them! Absolutely! You can prep the stuffed peppers a day earlier. Just fill the peppers and store them in the fridge. When you're ready to cook, take them out and bake. This makes dinner easy and quick. You can also freeze them for later. Just thaw overnight before baking. Stuffed bell peppers offer a tasty, healthy meal choice. We explored essential ingredients, including substitutions to fit your pantry. I shared tips for choosing the best peppers and prep steps for cooking. We also discussed variations, like protein options and spice adjustments, making them your own. Lastly, I covered storage and reheating tips to keep your leftovers fresh. Enjoy making this dish today, knowing you have the knowledge to succeed!

Colorful Quinoa-Stuffed Bell Peppers

Delicious bell peppers stuffed with a colorful quinoa mixture, perfect for a healthy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or a cheese blend)
  • optional fresh cilantro for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and all the liquid has been absorbed.
  • In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Mix well until all ingredients are evenly combined.
  • Evenly distribute the quinoa mixture among the bell peppers, packing it down gently. Top each stuffed pepper with shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
  • Remove from the oven and let them cool slightly before serving. Garnish with fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword quinoa, stuffed peppers, vegetarian