🫑 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!
Comments
Post a Comment