Looking for a colorful and nutritious meal idea? Try our Stuffed Bell Peppers with Quinoa! This delightful dish is perfect for a healthy lunch or dinner, offering a vibrant array of flavors and a wholesome combination of ingredients.
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C) to ensure it’s hot enough for baking your stuffed peppers.
Step 2: Prepare the Bell Peppers
Slice the tops off the bell peppers and carefully remove the seeds inside. This creates a bowl for your delicious filling.
Step 3: Cook Quinoa
In a pot, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce to simmer and cover for about 15 minutes.
Step 4: Mix the Filling
Once the quinoa is cooked, transfer it to a large bowl and mix with black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
Step 5: Stuff the Peppers
Stuff each bell pepper with the quinoa mixture, packing it tightly to ensure each bite is flavorful.
Step 6: Arrange for Baking
Place the stuffed peppers upright in a baking dish. If desired, sprinkle shredded cheese on top for added flavor.
Step 7: Bake the Peppers
Cover your dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
Step 8: Garnish and Serve
Remove from the oven, garnish with fresh cilantro, and serve while hot!
Pairings
- Mixed Greens Salad: A light, refreshing side that complements the richness of the stuffed peppers.
- Avocado Slices: Creamy avocado adds another layer of texture and flavor to your meal.
Storage Tips
- Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
- To freeze, wrap each stuffed pepper individually and place them in a freezer-safe bag for up to 3 months.
- Reheat in the oven or microwave before serving to maintain flavor and texture.