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Savory Quinoa Stuffed Peppers

A wholesome meal packed with nutrients, featuring quinoa, black beans, corn, and spices, all stuffed in colorful bell peppers.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course main
Cuisine American
Servings 4 servings
Calories 350 kcal

Equipment

Ingredients
  

Quinoa and Vegetables

  • 1 cup quinoa Rinsed to remove any bitterness.
  • 2 cups vegetable broth Adds depth to the quinoa.
  • 4 large bell peppers Choose any color you like.
  • 1 tablespoon olive oil For sautéing the vegetables.
  • 1 small onion Diced for a sweet and savory base.
  • 2 cloves garlic Minced for added flavor.
  • 1 cup black beans Drained and rinsed for protein and fiber.
  • 1 cup corn Fresh, frozen, or canned for sweetness and texture.
  • 1 teaspoon cumin For a warm, earthy flavor.
  • 1 teaspoon chili powder To add a bit of spice.
  • Salt and pepper To taste.
  • 1 cup diced tomatoes Canned or fresh, for moisture and acidity.
  • 1 cup shredded cheese Cheddar or Monterey Jack for a creamy topping.
  • Fresh cilantro Optional, for garnish.

Instructions
 

  • Cut the tops off each bell pepper and remove the seeds and membranes. Place them upright in a baking dish.
  • In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let sit covered for 5 minutes.
  • In a skillet, heat olive oil over medium heat. Sauté diced onion for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, then add diced tomatoes and cooked quinoa. Mix well.
  • Stuff each bell pepper with the quinoa mixture, packing it down gently. Sprinkle shredded cheese on top.
  • Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden brown.

Notes

Rinse quinoa before cooking to remove bitterness. Choose firm bell peppers and consider roasting them for added flavor.

Nutrition

Calories: 350kcalProtein: 12gSodium: 600mg
Keyword quinoa, stuffed peppers, vegetarian
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