Quinoa Stuffed Peppers
A deliciously wholesome meal featuring colorful bell peppers stuffed with a flavorful quinoa mixture.
Ingredients
For the stuffed peppers
- 4 large bell peppers any color to brighten your plate
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- 1 cup black beans rinsed and drained
- 1 cup corn frozen or fresh
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Shredded cheese optional for topping
- Fresh herbs like cilantro or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Halve the bell peppers lengthwise, and remove the seeds and membranes.
Cooking the Quinoa
- Rinse the quinoa under cold water to get rid of any bitterness. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and let it cook for about 15 minutes until the quinoa is fluffy and has absorbed all the liquid.
Mixing the Filling
- In a large bowl, combine the cooked quinoa, black beans, corn, cumin, paprika, salt, and pepper.
Stuffing the Peppers
- Spoon the quinoa mixture into the halved bell peppers, pressing down gently to pack them in. Top with shredded cheese if desired.
Baking
- Place the stuffed peppers upright in a baking dish and cover it with foil. Bake for about 25-30 minutes, removing the foil during the last 10 minutes to brown the cheese.
Serving
- Garnish with fresh herbs and serve hot.
Notes
Add diced jalapeño or chili flakes for heat. Prepare quinoa ahead of time for quicker assembly.