Description

Quinoa stuffed bell peppers are a colorful and nutritious dish that combines the delightful crunch of bell peppers with a savory quinoa filling. Bursting with flavor, these stuffed peppers are perfect for weeknight dinners or impressing guests at gatherings. Each bite offers a satisfying blend of textures and tastes that will transform any vegetable skeptic into a fan. This recipe is not only easy to prepare but also customizable based on your pantry staples, making it an ideal meal for busy lifestyles.

Ingredients

Scale

4 large bell peppers
1 cup rinsed quinoa
1 can (15 oz) black beans, rinsed
1 cup corn (fresh or frozen)
1 medium onion, chopped
2–3 cloves garlic, minced
1 tsp cumin (optional)
½ cup shredded cheese (optional)

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove seeds.
In a saucepan, combine quinoa and 2 cups water; boil, then cover and simmer for 15 minutes until fluffy.
Sauté onions and garlic in a skillet over medium heat until translucent (about 5 minutes).
In a bowl, mix cooked quinoa, black beans, corn, sautéed onion and garlic, and spices.
Stuff each pepper generously with the filling and top with cheese if desired.
Place stuffed peppers in a baking dish with about half an inch of water; cover with foil and bake for 30 minutes. Remove foil for the last 10 minutes to brown.
Let cool briefly before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Vegetarian

Nutrition

Serving Size: 1 stuffed pepper (approx. 250g)
Calories: 290
Sugar: 6g
Sodium: 320mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 13g
Cholesterol: 15mg

Keywords: Substitute quinoa with brown rice or couscous for variety. Add extra veggies like zucchini or mushrooms for added nutrition. Store leftovers in an airtight container in the fridge for up to five days or freeze for later use.