Description

Quinoa Stuffed Bell Peppers are a nutritious and flavorful meal perfect for a healthy dinner. This recipe features bell peppers filled with a savory mixture of quinoa, black beans, diced tomatoes, and spices, topped with melted cheese for a satisfying, protein-rich dish. Ideal for those seeking a wholesome vegetarian option, this meal is both easy to prepare and packed with vibrant flavors.

Ingredients

Scale

Vegetables

4 large bell peppers
1 can diced tomatoes

Grains and Legumes

1 cup quinoa
1 can black beans, drained and rinsed

Liquids

2 cups vegetable broth

Spices and Seasonings

1 tsp cumin
1 tsp chili powder
Salt and pepper to taste

Dairy

1/2 cup shredded cheese

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Instructions

Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
Prepare peppers: Cut the tops off the bell peppers and carefully remove the seeds and internal membranes to create a hollow vessel for the filling.
Cook quinoa: In a medium saucepan, combine the quinoa and vegetable broth, bring to a boil, then reduce the heat and let it simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed.
Mix filling: In a large bowl, combine the cooked quinoa with black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir thoroughly to blend all the flavors together.
Stuff peppers: Fill each hollowed bell pepper with the quinoa mixture, distributing it evenly, then place the stuffed peppers upright in a baking dish.
Add cheese: Sprinkle shredded cheese over the top of each stuffed pepper to add creamy richness.
Bake covered: Cover the baking dish with aluminum foil and bake for 25 minutes to allow the peppers to soften and flavors to meld.
Bake uncovered: Remove the foil and bake for an additional 10 minutes, until the peppers are fully tender and the cheese is melted and slightly golden.
Serve: Remove from oven and serve the stuffed bell peppers hot for a hearty and delicious meal.

Notes

For a vegan version, omit the shredded cheese or use a plant-based cheese alternative.
Feel free to customize the filling by adding corn, onions, or fresh herbs like cilantro.
If you prefer spicier peppers, add a pinch of cayenne pepper or hot sauce to the filling.
Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.