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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro for garnish (optional) These ingredients make stuffed bell peppers a simple delight. Each bell pepper holds a tasty mix. The quinoa provides a nutty base. You’ll love how the black beans add protein and fiber. Corn gives a sweet crunch, making each bite fun. Onions and garlic bring a rich flavor. Cumin and chili powder add warmth. Smoked paprika gives a hint of smokiness. Together, these flavors create a dish you’ll enjoy over and over. Toppings make this dish even better. Diced tomatoes add freshness. Cheese melts on top, creating a gooey layer. Fresh cilantro adds a pop of color and flavor. You can use this list to gather your ingredients. For the full recipe, check out the details. - Preheat the oven to 375°F (190°C). - In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, until the quinoa absorbs all the liquid. Fluff it with a fork and set aside. - In a non-stick skillet over medium heat, sauté the chopped onion and minced garlic until the onion becomes translucent, about 3-5 minutes. - Add 1 can of black beans, 1 cup of corn, and 1 cup of diced tomatoes. Then, sprinkle in 1 teaspoon of cumin, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika. Stir the mixture well and cook for another 5 minutes. - Cut the tops off the 4 large bell peppers and remove all seeds and membranes. Place the peppers upright in a baking dish. - Stuff each bell pepper with the quinoa and vegetable mixture. Make sure to pack it in slightly for a hearty filling. - Sprinkle 1 cup of shredded cheese over the top of each stuffed pepper. Cover the baking dish with aluminum foil. - Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes. You want the peppers to be tender and the cheese to be bubbly and golden. This recipe is a simple delight and perfect for any meal. For more details, check the Full Recipe. - Always rinse your quinoa to remove any bitterness. - Taste your filling and adjust seasoning as needed. - Be careful not to overcook the peppers; they should stay crisp. - Use a meat thermometer to check if they are done. Aim for 165°F. - Pair your stuffed peppers with a fresh side salad or creamy avocado slices. - Top with sour cream or Greek yogurt for an extra layer of flavor. Creating stuffed bell peppers with quinoa is easy and fun. Following these tips can help you achieve the best results. For a full recipe, check the section above. Enjoy your cooking! {{image_2}} You can swap quinoa for rice or couscous. Both options change the texture and flavor. Ground turkey or beef can also boost the protein. These changes make the dish heartier, perfect for meat lovers. Fresh herbs add a vibrant touch. Try basil or parsley for a fresh taste. Different cheeses can also enhance flavor. Feta or goat cheese offer unique twists. Each cheese brings its own character to the dish. To make it vegan, skip the cheese or use dairy-free cheese. This keeps the dish plant-based while still tasty. For gluten-free options, choose ingredients that fit your needs. This way, everyone can enjoy stuffed peppers. To keep your stuffed peppers fresh, let them cool completely. Place them in an airtight container. You can store them in the fridge for up to 4 days. This way, you can enjoy your meal later without losing flavor. If you want to keep your stuffed peppers for a longer time, you can freeze them. First, wrap each pepper in plastic wrap. Then, wrap them in foil. They can stay in the freezer for up to 3 months. When you are ready to eat, just thaw and reheat. To reheat your stuffed peppers, the oven works best. Preheat it to 350°F. Bake until they are heated through. If you prefer the microwave, set it on medium heat. Cover the pepper to keep moisture. This helps avoid dryness and keeps the flavors intact. For the best results, always check if they are hot all the way through. Yes, you can prep and assemble stuffed peppers a day in advance. Just keep them in the fridge. This makes dinner easy on busy days. You can cook them right when you need to eat. This way, you save time and enjoy the meal fresh. You’ll know the peppers are ready when they are tender. Check if the cheese is bubbly and golden on top. This shows they are cooked well. A fork can easily pierce the pepper skin. This means you can enjoy the flavors inside. You can serve stuffed peppers with a side salad, garlic bread, or steamed vegetables. These sides add freshness and flavor to your meal. A simple salad brings a nice crunch. Garlic bread adds warmth. Steamed veggies are healthy and colorful on your plate. Try these pairings to complete your meal. For the full recipe, check out the details mentioned above. Stuffed bell peppers are an easy and tasty dish. We covered the key ingredients, from quinoa to spices. I shared clear steps to prepare, assemble, and bake your peppers. You now have tips for perfect texture and storage for leftovers. Feel free to customize your recipe with different herbs and ingredients. This dish is both healthy and satisfying. Get creative and enjoy your stuffed peppers as a hearty meal!

31. Stuffed Bell Peppers with Quinoa

Discover a delicious twist on healthy eating with these quinoa-stuffed bell peppers! Bursting with flavors from black beans, corn, and spices, this recipe makes for a fulfilling meal that's easy to prepare in just 50 minutes. Perfect for a weeknight dinner or a fun gathering, these colorful peppers are sure to impress. Click through to explore the full recipe and elevate your dining experience today!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro for garnish (optional)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Fluff with a fork and set aside.

      Meanwhile, in a non-stick skillet over medium heat, sauté the chopped onion and garlic until the onion becomes translucent (about 3-5 minutes).

        Add the black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir to combine and cook for another 5 minutes.

          Combine the cooked quinoa with the vegetable mixture in the skillet, stirring well until evenly mixed.

            Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

              Stuff each bell pepper with the quinoa and vegetable mixture, packing it in slightly.

                Sprinkle shredded cheese on top of each stuffed pepper.

                  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 bubbly and golden.

                      Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro if desired.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 4