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stuffed bell peppers with quinoa recipe



🫑 Stuffed Bell Peppers with Quinoa Recipe

These vibrant stuffed bell peppers are filled with fluffy quinoa, savory vegetables, and aromatic spices — baked to perfection for a satisfying and nutrient-rich meal. Vegetarian, gluten-free, and endlessly customizable, this recipe is a family favorite and meal-prep must!

⭐ Why You’ll Love This Recipe

  • 🥗 Meatless yet hearty
  • 🌱 Packed with plant-based protein
  • 🌈 Colorful and beautiful on the plate
  • 🍽️ Perfect for lunch, dinner, or leftovers
  • 🧄 Full of flavor and easy to customize

📝 Ingredients

For the stuffed peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh, frozen, or canned)
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1 medium tomato, diced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • Optional: 1/2 cup shredded cheese (cheddar, mozzarella, or dairy-free alternative)
  • Optional: chopped cilantro or parsley for garnish

🍽️ Instructions

1. Preheat the Oven

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a baking dish or line it with foil.

2. Cook the Filling

  • In a skillet, heat olive oil over medium heat.
  • Sauté onions and garlic until translucent (about 3 minutes).
  • Add tomatoes, corn, black beans, quinoa, cumin, paprika, salt, and pepper.
  • Cook for 5–6 minutes, stirring occasionally.
  • Remove from heat and stir in half of the shredded cheese if using.

3. Stuff the Peppers

  • Spoon the quinoa mixture into each bell pepper, pressing gently to fill them completely.
  • Place stuffed peppers upright in the prepared baking dish.
  • Sprinkle the remaining cheese on top, if desired.

4. Bake

  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake an additional 10 minutes until peppers are tender and cheese is melted and golden.

5. Serve

  • Garnish with fresh herbs and serve hot with a side salad, rice, or yogurt dip.

👩‍🍳 Tips & Variations

  • Add ground turkey, beef, or tofu for extra protein.
  • Mix in chopped spinach or zucchini for more veggies.
  • Top with avocado slices or salsa for extra flavor.
  • Make it spicy by adding chili flakes or jalapeños.

🥗 Serving Suggestions

Serve these quinoa-stuffed peppers with:

  • A side of green salad
  • Greek yogurt or sour cream
  • Cilantro-lime rice or cauliflower rice

📦 Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in the oven or microwave until hot throughout.
  • Freezer-friendly: wrap tightly and freeze for up to 2 months.

📌 Pin It for Later!

Colorful. Healthy. Comforting.
Save this Stuffed Bell Peppers with Quinoa Recipe for your next nourishing and easy-to-make dinner!

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