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quinoa stuffed peppers

Quinoa stuffed peppers are a healthy and delicious meal option, perfect for a hearty lunch or dinner. This dish combines nutritious quinoa with colorful vegetables, spices, and cheese, all packed inside sweet bell peppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 People
Calories 350 kcal

Equipment

  • 1 baking dish
  • 1 medium saucepan
  • 1 large mixing bowl
  • 1 cutting board
  • 1 aluminum foil optional

Ingredients
  

  • 4 large bell peppers any color
  • 1 cup quinoa uncooked
  • 2 cups vegetable broth or water
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup corn fresh, frozen, or canned
  • 1 can black beans 15 oz, drained and rinsed
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup diced tomatoes fresh or canned
  • 1 cup shredded cheese cheddar or mozzarella
  • to taste fresh cilantro or parsley for garnish, optional

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, chopped onion, minced garlic, corn, black beans, cumin, chili powder, salt, black pepper, and diced tomatoes. Mix well until all ingredients are combined.
  • Stuff each bell pepper with the quinoa mixture, packing it in well. Top the stuffed peppers with shredded cheese.
  • Cover the baking dish with aluminum foil (optional) and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley if desired.

Notes

You can customize the filling by adding other vegetables such as diced zucchini or spinach.
For a spicier version, consider adding chopped jalapeños to the filling.
These stuffed peppers can be stored in the refrigerator for up to three days and reheated in the oven or microwave.