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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 ounces) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheese (cheddar, mozzarella, or a dairy-free alternative) - Fresh cilantro or parsley for garnish (optional)

Hearty Vegetable and Quinoa Stuffed Peppers

Discover the colorful world of hearty vegetable and quinoa stuffed peppers, a delicious and nutritious dish that’s perfect for any meal. Packed with vibrant veggies and protein-rich quinoa, this recipe offers a filling option for family dinners or meal prep. Learn how to choose the best bell peppers, understand the health benefits of quinoa, and follow easy step-by-step instructions for a delightful experience in the kitchen. Enjoy a wholesome meal that’s as satisfying as it is visually stunning.
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 medium zucchini, diced

1 medium carrot, diced

1 cup corn (fresh, frozen, or canned)

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

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional for heat)

Salt and pepper, to taste

1 cup diced tomatoes (canned or fresh)

1 teaspoon dried oregano

½ cup shredded cheese (cheddar, mozzarella, or your choice)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Prepare the Quinoa: In a medium pot, bring the vegetable broth (or water) to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once done, remove from heat and let it cool slightly.

    Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides of the peppers with olive oil and place them in a baking dish upright.

      Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes).

        Add Remaining Vegetables: Stir in the zucchini, carrot, corn, and black beans. Cook for another 5-7 minutes, until the vegetables begin to soften.

          Mix the Stuffing: In a large bowl, combine the cooked quinoa, sautéed vegetables, ground cumin, smoked paprika, chili powder (if using), salt, pepper, diced tomatoes, and dried oregano. Mix well to integrate all the flavors.

            Stuff the Peppers: Carefully spoon the quinoa and vegetable mixture into each bell pepper, packing it down gently. Top each pepper with shredded cheese.

              Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for about 25 minutes. Then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and the peppers are tender.

                Garnish and Serve: Once cooked, remove the peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley, if desired, and serve warm.

                  Prep Time, Total Time, Servings: 20 min | 55 min | 4 servings