Quinoa stuffed peppers are a delightful and nourishing dish that’s perfect for a weeknight dinner or a special gathering. Loaded with nutritious ingredients, these colorful peppers make a beautiful presentation and a tasty, wholesome meal. The combination of fluffy quinoa, hearty black beans, and vibrant vegetables will satisfy both vegetarians and meat-lovers alike. Plus, they are easy to customize, making them a go-to recipe in your culinary repertoire.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 320
- Protein: 12 grams
- Carbohydrates: 54 grams
- Fat: 6 grams
- Fiber: 12 grams
- Sugar: 3 grams
- Sodium: 500 mg
Why Make This Quinoa Stuffed Peppers
Quinoa stuffed peppers are not only visually appealing but also incredibly healthy. They are rich in proteins, fiber, and essential nutrients, making them an excellent choice for anyone looking to maintain a balanced diet. The best part? This dish is versatile! You can effortlessly swap in different beans, grains, or veggies based on your preference or what you have at home.
How to Make Quinoa Stuffed Peppers
Creating quinoa stuffed peppers is a straightforward process that brings out delicious flavors and textures. Follow these steps for a perfect outcome!
Ingredients:
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
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Step 1: Preparation
Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. This will create a cozy pocket for your delicious filling!
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Step 2: Cooking Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a pot, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and let it simmer for 15 minutes until the quinoa becomes fluffy.
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Step 3: Mixing the Filling
In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper. Mix well to ensure all ingredients are evenly distributed, creating a flavorful filling.
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Step 4: Stuffing and Baking
Fill each bell pepper with the quinoa mixture generously. Place the stuffed peppers upright in a baking dish and add a small amount of water to the bottom to help steam the peppers. Cover the dish with foil and bake for 30 minutes. Afterward, remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and slightly caramelized. Garnish with fresh cilantro before serving.
How to Serve Quinoa Stuffed Peppers
Serve these colorful quinoa stuffed peppers hot, garnished with fresh cilantro. They pair wonderfully with a side salad or your favorite dipping sauce, such as guacamole or salsa. For a more filling meal, consider offering a side of whole grain rice or tortilla chips.
How to Store Quinoa Stuffed Peppers
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop them in the microwave until warm or place them in a preheated oven at 350°F (175°C) until heated through. You can also freeze uncooked stuffed peppers for up to 3 months. Just let them thaw in the fridge overnight before baking.
Expert Tips for Perfect Quinoa Stuffed Peppers
- Vary the filling ingredients based on your taste; try adding different beans or even lean ground meat.
- If you like a bit of spice, include chopped jalapeños or a dash of hot sauce in the filling.
- Don’t rush the cooking time for the quinoa; overcooked quinoa can become mushy, while perfectly cooked quinoa will add great texture to the dish.
- Experiment with different types of colored bell peppers—each will add a unique flavor.
Delicious Variations
- Mediterranean Style: Substitute black beans with chickpeas, and add feta cheese and oregano for a Mediterranean twist.
- Southwestern Infusion: Add diced zucchini, bell peppers and sprinkle with cheddar cheese before baking for a Southwestern flair.
- Italian Flavor: Incorporate Italian seasoning and use marinara sauce instead of diced tomatoes for a unique Italian flavor profile.
Frequently Asked Questions
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Can I use another grain instead of quinoa?
Yes! Brown rice, couscous, or farro would work well as substitutes for quinoa. -
Are quinoa stuffed peppers gluten-free?
Absolutely! As long as you double-check other ingredients, this recipe is naturally gluten-free. -
Can I prepare these ahead of time?
You can prep the filling and stuff the peppers in advance, storing them in the fridge before baking. Just extend the baking time slightly if putting them in the oven cold. -
What can I do with the tops of the peppers?
You can chop the tops and add them to the filling mixture for added flavor and nutrition! -
Can I make this dish vegan?
Yes! This recipe is plant-based as it uses vegetable broth and does not include any animal products.
Conclusion
Quinoa stuffed peppers are a delicious meal option that proves healthy can be tasty. This dish is not only colorful and satisfying but also filled with wholesome ingredients that make every bite a treat. Whether you’re serving them to family, friends, or just treating yourself, these stuffed peppers are sure to impress. So gather your ingredients, get cooking, and enjoy the delightful flavors of this easy-to-make recipe!
Print
Quinoa Stuffed Peppers
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and nourishing dish loaded with fluffy quinoa, black beans, and vibrant vegetables, perfect for weeknight dinners or special gatherings.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, fresh or frozen
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds.
- Rinse the quinoa under cold water. In a pot, combine quinoa and vegetable broth, bring to a boil, cover, and simmer for 15 minutes.
- In a bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff each bell pepper with the quinoa mixture, place in a baking dish with a small amount of water, cover with foil, and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until tender.
- Garnish with fresh cilantro before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen uncooked for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
