Go Back
- 4 large 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 cup diced tomatoes (canned or fresh) - 1 tsp cumin - 1 tsp smoked paprika - 1/2 tsp chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack, optional) - Fresh cilantro or parsley for garnish You can change this dish to suit your taste. Here are some fun ideas: - Add cooked ground meat like turkey or beef for extra protein. - Include chopped onions or garlic for a savory kick. - Toss in some spinach or kale for added greens. - Swap black beans with kidney beans or lentils for a different flavor. This dish is not just tasty; it's healthy too. Here’s a quick look at what you get: - High in protein from quinoa and beans. - Packed with fiber from peppers and beans, aiding digestion. - Rich in vitamins and minerals from fresh vegetables. - A great source of antioxidants, especially from tomatoes. For a full recipe, check out the Full Recipe. This gives you a chance to enjoy a colorful and tasty meal that is good for you! First, rinse one cup of quinoa under cold water. This step removes any bitter taste. In a medium pot, combine the rinsed quinoa with two cups of vegetable broth. Bring this to a boil over high heat. Once it boils, lower the heat to a simmer and cover the pot. Cook for about 15 minutes. After 15 minutes, check if the quinoa has absorbed all the liquid. If it has, remove it from heat and fluff it with a fork. This creates a light and airy texture. Next, choose four large bell peppers in any color you like. Slice the tops off each pepper. Be careful not to cut too deep. Remove the seeds and membranes inside. This ensures the filling fits well. Stand the peppers upright in a baking dish. This makes it easy to fill them later. In a large mixing bowl, combine the cooked quinoa, black beans, corn, and diced tomatoes. Add cumin, smoked paprika, chili powder, and salt and pepper to taste. Mix all these ingredients well until they are evenly distributed. Take a spoon and fill each bell pepper with the quinoa mixture. Pack it down gently to fit more filling. If you want to add cheese, sprinkle it on top of each pepper. Now it's time to bake! Preheat the oven to 375°F (190°C). Cover the baking dish with aluminum foil. Place it in the oven and bake for 25 to 30 minutes. This helps the peppers become tender. After the time is up, remove the foil. If you used cheese, bake for another 10 minutes. This lets the cheese melt and become golden. Once they are tender and the cheese is bubbly, take them out. Let them cool for a few minutes. Garnish with fresh cilantro or parsley for a pop of color. Enjoy your savory quinoa stuffed peppers! To cook quinoa well, rinse it first. This step removes any bitter taste. Use a ratio of 1 cup quinoa to 2 cups vegetable broth for flavor. Bring the broth to a boil and add the rinsed quinoa. Reduce the heat and cover the pot. Cook for about 15 minutes or until the liquid is gone. Fluff the quinoa with a fork after cooking. This makes it light and fluffy, perfect for stuffing your peppers. Select large bell peppers for this recipe. They hold the filling well and look great. Choose any color you like: red, yellow, green, or orange. Check for firmness and avoid any with soft spots. Fresh peppers taste better and add color to your dish. Slice the tops off carefully to create a bowl for the filling. Remove all seeds and white membranes to make room for the tasty quinoa mixture. To boost the flavor of your quinoa stuffing, use spices. Cumin and smoked paprika add warmth and depth. A little chili powder gives a gentle kick. Taste your mixture before stuffing the peppers. Adjust salt and pepper as needed. For a cheesy touch, sprinkle shredded cheese on top before baking. Fresh herbs like cilantro or parsley brighten the dish and add freshness. You can find more details in the Full Recipe. {{image_2}} You can swap quinoa with other grains. Brown rice works well. It adds a nice texture. You can also use bulgur or farro for a chewy bite. If you want something lighter, try cauliflower rice. It gives a fresh taste and fewer carbs. Adding protein can make your dish heartier. Ground turkey or beef adds a savory flavor. Cook it before mixing with the quinoa. You can also use shredded chicken for a tasty twist. If you prefer plant-based options, try crumbled tofu or tempeh. They soak up flavors and are very filling. Adjust the spice level to suit your taste. For a mild dish, stick to basic spices. Avoid chili powder or add only a pinch. For a spicy kick, add jalapeños or cayenne pepper. You can also use hot sauce in the filling. Experiment with herbs like cilantro or parsley for fresh taste. These changes keep your stuffed peppers exciting. For the complete recipe, check the Full Recipe section. To store leftover stuffed peppers, let them cool to room temperature. Place them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate layers with parchment paper. This keeps them from sticking together. You can freeze stuffed peppers for later use. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. They can stay frozen for up to three months. To thaw, move them to the fridge overnight. This will help them stay moist. To reheat your stuffed peppers, preheat the oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes or until they are hot. You can also microwave them. Heat on high for 2-3 minutes. This works well if you're short on time. For the best flavor, avoid reheating more than once. For the full recipe, check out Savory Quinoa Stuffed Peppers. Yes, you can make savory quinoa stuffed peppers ahead of time. Prepare the peppers and fill them with the quinoa mix. Cover them and store in the fridge for up to two days. When ready to eat, bake them as per the instructions. This makes meal prep easy and fast. Yes, quinoa stuffed peppers are gluten-free. Quinoa is a grain that does not contain gluten. This dish is safe for those with gluten intolerance. Just ensure any added ingredients, like canned beans or cheese, are also gluten-free. You can enjoy this meal without worry. Some great toppings for stuffed peppers include: - Shredded cheese (like cheddar or Monterey Jack) - Sour cream or Greek yogurt - Fresh herbs (like cilantro or parsley) - Avocado slices - Sliced jalapeños for spice These toppings add flavor and make the dish more fun. To know when the peppers are done cooking, check their tenderness. They should be soft but still hold their shape. If you poke a fork into them, it should go in easily. If you used cheese, it should be melted and slightly browned. Enjoy the lovely colors and flavors! Savory quinoa stuffed peppers are a tasty and healthy meal choice. We discussed key ingredients, preparation steps, and tips to make them perfect. You can easily customize them with various proteins and flavors. Storing leftovers is simple, ensuring you can enjoy them later. In conclusion, these peppers are fun to make and are packed with nutrients. They bring joy to your table and can fit many diets. Give them a try; they might become a favorite!

Savory Quinoa Stuffed Peppers

Delight your taste buds with these Savory Quinoa Stuffed Peppers! This easy recipe combines quinoa, black beans, and vibrant vegetables for a healthy and satisfying meal. Perfect for a family dinner or meal prep, these colorful peppers are not only nutritious but also packed with flavor. Ready in about an hour, this dish is sure to impress.
Print Recipe Pin Recipe

Ingredients
  

4 large 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 cup diced tomatoes (canned or fresh)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack, optional)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.

      While the quinoa cooks, prepare the bell peppers. Slice the tops off the peppers and remove the seeds and membranes. Set them upright in a baking dish.

        In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

          Spoon the quinoa mixture into each bell pepper, packing it down gently. If using cheese, sprinkle it generously on top of the stuffed peppers.

            Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

              Remove the foil and bake for an additional 10 minutes to allow the cheese to melt and lightly brown, if used.

                Once the peppers are tender, remove from the oven and let cool slightly before serving.

                  Garnish with fresh cilantro or parsley before serving for a burst of color and flavor.

                    Prep Time: 15 mins | Total Time: 1 hr | Servings: 4