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quinoa stuffed peppers

quinoa stuffed peppers

These quinoa stuffed peppers are a healthy and colorful dish, perfect for a nutritious meal. Bursting with flavor and packed with nutrients, they make a satisfying vegetarian option that can serve as a main or a side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot
  • 1 baking dish
  • 1 mixing bowl
  • 1 saucepan
  • 1 cutting board
  • 1 measuring cups and spoons

Ingredients
  

  • 4 medium bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth or water
  • 1 can (15 oz) black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup diced tomatoes fresh or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 tablespoons olive oil
  • to taste fresh cilantro for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat.
  • While the quinoa is cooking, wash the bell peppers, cut the tops off, and remove the seeds and membranes. Place the cleaned peppers upright in a baking dish.
  • In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, olive oil, cumin, chili powder, garlic powder, and season with salt and pepper. Mix well until all ingredients are evenly incorporated.
  • Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it tightly. Top each stuffed pepper with shredded cheese.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes.
  • After 25 minutes, remove the foil and bake for an additional 5 minutes to let the cheese melt and brown slightly.
  • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro if desired.

Notes

Feel free to customize the filling by adding other vegetables or spices according to your preference.
For a non-vegetarian option, you can add cooked ground meat or cooked chicken to the quinoa mixture.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.