Description
Quinoa Stuffed Bell Peppers are a nutritious and delicious meal featuring bell peppers filled with a flavorful mixture of quinoa, black beans, tomatoes, and spices, topped with melted cheese. Perfect as a wholesome vegetarian entree, this recipe is easy to prepare and packed with protein and fiber.
Ingredients
Scale
Vegetables
- 4 large bell peppers
- 1 can diced tomatoes
- 1 cup quinoa
- 1 can black beans, drained and rinsed
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/2 cup shredded cheese
Grains
Legumes
Liquids
Spices and Seasonings
Dairy
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to get it ready for baking the stuffed peppers.
- Prepare the bell peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create hollow shells for stuffing.
- Cook the quinoa: In a medium saucepan, bring the vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fully cooked and has absorbed the liquid.
- Mix the filling: In a large bowl, combine the cooked quinoa with black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir well to blend all the flavors.
- Stuff the peppers: Fill each hollowed bell pepper with the quinoa mixture, pressing down gently to pack it in. Arrange the stuffed peppers upright in a baking dish.
- Add cheese topping: Sprinkle shredded cheese evenly over each stuffed pepper to add a creamy, melted layer once baked.
- Bake the peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the cheese is melted and slightly golden.
- Serve: Remove from the oven and serve the stuffed bell peppers hot for a satisfying and healthy meal.
Notes
- You can substitute the shredded cheese with a vegan cheese alternative to make this dish vegan.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For extra flavor, consider adding chopped onions or garlic to the quinoa mixture before stuffing.
- Use different colored bell peppers for a vibrant presentation.
