Description
Enjoy these vibrant Stuffed Bell Pepper Quinoa, a healthy and easy-to-make meal packed with flavor and nutrients. This recipe features colorful bell peppers filled with a hearty mixture of quinoa, beans, corn, and savory spices.
Ingredients
Scale
- 4 large Bell Peppers
- 1 cup Quinoa
- 1 medium Onion
- 2 cloves Garlic
- 1 cup Cherry Tomatoes
- 1 can Black Beans
- 1 cup Corn Kernels
- 2 tablespoons Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- Salt & Black Pepper to taste
- 1 cup Shredded Cheese (optional)
- 1 tablespoon Fresh Cilantro or Parsley (for garnish)
Instructions
- For the Filling: Heat olive oil in a large skillet over medium heat. Cook onion and garlic until fragrant and golden, about 3 to 4 minutes.
- Stir in cumin, paprika, salt, and black pepper. Add cherry tomatoes, black beans, and corn; cook until softened, about 5 minutes.
- Pour in cooked quinoa, stirring gently to combine. Cook for another 2 minutes, tasting and adjusting seasoning.
- For the Peppers & Baking: Cut bell peppers in half lengthwise, removing seeds and membranes.
- Drizzle with olive oil and arrange cut-side up in a lightly greased baking dish.
- Fill each pepper half generously with the quinoa mixture, pressing gently to pack evenly.
- Cover the dish with foil and bake at 375°F (190°C) for 25 minutes, or until peppers are tender.
- Remove foil, sprinkle with cheese (if using), and bake for 5 more minutes until bubbly and golden.
- Garnish with fresh cilantro or parsley before serving.
Notes
- For a vegan option, omit the cheese or use a plant-based alternative.
- Ensure corn and spices are certified gluten-free for a gluten-free dish.
- Add diced jalapeños or hot sauce for a spicier filling.
- Cooked ground turkey or beef can be added for a meatier version.
- Experiment with different cheeses like feta or pepper jack.
- Swap quinoa with brown rice or cauliflower rice for a different texture.
- Top with crushed tortilla chips or breadcrumbs before the final bake for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pepper half
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 10 mg