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- 4 bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 teaspoon cumin - 1 teaspoon smoked paprika - Fresh cilantro, for garnish - Avocado slices, for serving - You can use zucchini or eggplant instead of bell peppers. - For quinoa, try brown rice or millet. - If you need a bean swap, use chickpeas or lentils. These ingredients come together to create a colorful and tasty dish. Each component adds flavor and nutrition. The bell peppers hold the filling well. This recipe is rich in protein and fiber, thanks to quinoa and black beans. The spices bring warmth and depth to each bite. You can easily find all the ingredients at your local store. If you want to change things up, try the suggested substitutions for a fresh twist. {{ingredient_image_1}} To start, take four bell peppers of your choice. I love using a mix of colors for a vibrant look. Cut the tops off each pepper. Use a spoon to scoop out the seeds and membranes. This will help the peppers cook evenly. After cleaning, place them upright in a baking dish. This keeps them stable while baking. Next, let's cook the quinoa. In a medium saucepan, bring two cups of vegetable broth to a boil. Add one cup of rinsed quinoa. Stir it, then lower the heat. Cover the pot and let it simmer for about 15 minutes. You know the quinoa is done when it’s fluffy and the liquid is gone. Fluff it with a fork for the best texture. Now, it’s time to make the filling. Heat a skillet over medium heat. Add one small chopped red onion and two minced garlic cloves. Sauté them for about 3 to 4 minutes until they turn translucent. Then, add one can of drained black beans and one cup of corn. Sprinkle in one teaspoon of cumin and one teaspoon of smoked paprika. Season with salt and pepper. Cook for another two minutes to heat everything through. Once the filling is ready, mix in the cooked quinoa. Stir until everything is combined well. Now, take your prepared peppers and carefully spoon the filling into each one. Pack the filling gently but firmly. Make sure each pepper gets an equal amount of filling. Cover the baking dish with foil. This helps steam the peppers while they bake. Place the dish in your preheated oven at 375°F (190°C) for 30 minutes. After that, remove the foil and bake for another 10 minutes. This step gives the tops a nice, lightly charred look. Let the peppers cool for a few minutes before serving. Garnish each one with fresh cilantro and avocado slices. Enjoy your delicious veggie dinner! - Sautéing is easy. Use medium heat for best results. Add oil to the pan first. - To cook quinoa perfectly, rinse it first. This removes bitterness. Use two cups of broth for one cup of quinoa. - Add spices like chili powder or oregano. These bring warmth and depth. - You can boost protein by adding cooked lentils or tofu. They mix well with the filling. - For garnishing, use fresh cilantro. It adds color and brightness. - Serve stuffed peppers with avocado slices. They bring creaminess and flavor. Pro Tips Choose Colorful Peppers: Select a mix of bell pepper colors for a vibrant presentation and a variety of flavors. Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove bitterness and ensure a fluffy texture after cooking. Customize the Filling: Feel free to add other vegetables like diced zucchini or spinach for extra nutrition and flavor. Serve with a Sauce: Drizzle with a tangy lime dressing or hot sauce for an extra kick and enhanced flavor. {{image_2}} You can use many vegetables instead of bell peppers. Try zucchini, eggplant, or tomatoes. These veggies hold fillings well and add great taste. To fit your diet, swap ingredients based on what you like. For example, use brown rice instead of quinoa. Or, add more beans if you need protein. Adding vegan cheese can boost flavor in your dish. Look for brands like Daiya or Follow Your Heart. They melt well and taste great. You can sprinkle cheese over the filling before baking. This gives a rich, creamy texture to your stuffed peppers. Want some heat? Add your favorite hot sauce to the filling mix. Sriracha or Frank’s RedHot are great choices. You could also stir in chili powder or crushed red pepper flakes. Start small and taste as you go. Adjust until you find your perfect spice level. To keep your stuffed peppers fresh, store them in an airtight container. Place them in the fridge. They stay good for up to 4 days. If you notice any odd smells or changes in color, it's best to toss them. You can freeze stuffed peppers for later. First, let them cool completely. Wrap each pepper tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last in the freezer for about 3 months. To thaw, move them to the fridge overnight. For reheating, pop them in the oven at 350°F (175°C) until warm, about 25 minutes. Want to make meals for the week? Cook a large batch of quinoa ahead of time. Rinse 1 cup of quinoa, then boil it in 2 cups of vegetable broth. This will make enough for several meals. You can also prepare the filling in advance. Sauté your onions and garlic, then mix in black beans and corn. Store these in the fridge until you're ready to stuff the peppers. This way, dinner becomes quick and easy any night! Veganuary is a movement that encourages people to try a vegan diet in January. It started in the UK but now has fans worldwide. The goal is to inspire people to eat plant-based foods, even if just for a month. This helps raise awareness about animal rights and the environment. Trying a vegan diet can bring many benefits. Here are some key points: - Health: A vegan diet can improve heart health and lower cholesterol. - Environment: Eating plants helps reduce your carbon footprint. - Animal Welfare: You support better treatment of animals by avoiding animal products. Yes, you can make these stuffed peppers ahead of time. Just follow these steps: - Storage: Cook the stuffed peppers and cool them. Place them in an airtight container in the fridge. They last up to 4 days. - Prep: You can also prep the filling and stuff the peppers a day in advance. Just bake them when you're ready to eat. For reheating, do this: - Preheat your oven to 350°F (175°C). - Place the stuffed peppers in a baking dish. - Cover with foil to keep them moist. Bake for about 20 minutes. Yes, you can make this recipe gluten-free. Here are some options: - Quinoa: Quinoa is naturally gluten-free. It's a great grain choice for this dish. - Alternative grains: You can also use brown rice or millet as substitutes. To prevent cross-contamination, do these things: - Use separate utensils and cutting boards for gluten-free foods. - Check labels on all packaged items to ensure they are gluten-free. In this article, we explored how to make delicious stuffed bell peppers. We covered key ingredients like quinoa and black beans. You learned step-by-step instructions for prepping and cooking. I shared handy tips for beginners and ways to customize your dish. You can also store leftovers and make this dish in advance. Overall, these stuffed peppers offer a tasty meal that fits various diets. Enjoy your cooking!

Colorful Quinoa Stuffed Bell Peppers

A vibrant and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup corn kernels (fresh or frozen)
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro
  • for serving avocado slices

Instructions
 

  • Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and liquid is absorbed.
  • In a skillet over medium heat, sauté the chopped red onion and minced garlic until translucent, about 3-4 minutes.
  • Stir in the black beans, corn, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes to heat through.
  • Mix the cooked quinoa into the vegetable mixture until well combined.
  • Spoon the quinoa mixture into each bell pepper, packing them gently.
  • Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes to lightly char the tops.
  • Let the stuffed peppers cool slightly before serving. Garnish each pepper with fresh cilantro and avocado slices.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegetarian