Quinoa Stuffed Peppers Recipe

I absolutely love this stuffed bell pepper recipe because it’s packed with bold flavors and vibrant colors, making it not just a treat for the taste buds but also Instagram-worthy! Plus, it’s plant-based and filled with nutritious ingredients like quinoa and black beans, so it feels like a delicious and healthy hug in every bite.

My peppers stuffed with quinoa are a scrumptious, rich, healthful meal bursting with lively flavors. I adore how the protein-rich quinoa ails with fresh bell peppers and black beans.

The smoky taste from the cumin and smoked paprika, combined with the lime and cilantro, make these stuffed peppers a meal that’s hard not to love.

Ingredients

Quinoa:
Grain that is rich in protein; supplies all nine of the essential amino acids.

Bell Peppers:
Filled with vitamins A and C; not high in calories.

Black Beans:
Elevated in fiber and protein; supports digestion.

Corn Kernels:
Crunchy and sweet; an excellent carbohydrate source.

Tomatoes:
Abundant in antioxidants; offers vitamins C and K.

Ingredient Quantities

• 4 large bell peppers, halved lengthwise and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup canned black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Sliced avocado, for serving (optional)
• Sour cream, for serving (optional)

Instructions

1. Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). In a baking dish, place the bell peppers that have been cut in half and that are cut side up and set aside.

2. In a medium saucepan, add the washed quinoa and vegetable broth. Bring to a boil, then lower the heat. Cover and let it simmer for about 15 minutes, or until the quinoa is done and the liquid is soaked up. Fluff it with a fork and set aside.

3. In a big frying pan, warm the olive oil on a medium setting. Toss in the cubed onion and sauté until you can see through it—approximately 5 minutes. Add in the minced garlic and continue cooking for another minute.

4. To the skillet, add the black beans, corn, and the spices: cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes, stirring occasionally.

5. Combine the diced tomatoes and the cooked quinoa thoroughly. Take the pan off the heat before stirring in the minced cilantro and the lime juice.

6. Spoon the mixture of quinoa and other ingredients into each half of a bell pepper, packing it gently but firmly to ensure that the pepper is well-stuffed.

7. The tops of the filled peppers should be covered evenly with the shredded cheese.

8. Finish the baking process in the preheated oven for 25 to 30 minutes. The aluminum foil covers the baking dish, and during the cooking, the moisture from the filling and the peppers escapes to steam the mixture inside the peppers until they are tender.

9. Take off the foil and bake for another 5 to 10 minutes, until the cheese is bubbling and brown.

10. Serve the pepped tops with the sliced cameo and the dollop, if you will. And, uh, if you do!

Equipment Needed

1. Oven
2. Baking dish
3. Medium saucepan with lid
4. Large frying pan
5. Cutting board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Fork (for fluffing quinoa)
10. Cooking spoon (for stirring)
11. Aluminum foil

FAQ

• Can I use a different type of grain instead of quinoa?
  Yes, you can substitute quinoa with rice, farro, or couscous. Just adjust the cooking time and liquid as required for the grain you choose.
• How do I store and reheat leftover stuffed peppers?
  Store leftover peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until heated through, or microwave for a couple of minutes.
• Can I make these stuffed peppers vegan?
  Absolutely! Simply omit the cheese or use a plant-based cheese alternative to make this recipe vegan.
• What can I serve with quinoa stuffed peppers?
  These peppers are a wholesome meal on their own, but you can serve them with a simple green salad, some crusty bread, or a side of guacamole for more variety.
• Can I prepare this recipe in advance?
  Yes, you can prepare the stuffing and bell peppers ahead of time. Assemble them just before baking, or bake in advance and reheat when ready to serve.
• How can I make this recipe spicier?
  To add more heat, you can include diced jalapeños or a pinch of cayenne pepper in the stuffing mixture.
• Can I freeze the stuffed peppers?
  Yes, freeze stuffed peppers after baking. Wrap individually and store in an airtight container for up to 3 months. Reheat in the oven directly from frozen or thaw overnight in the refrigerator.

Substitutions and Variations

Red, yellow, or orange bell peppers can be used instead of green to give a sweeter flavor.
Substitute chicken broth or water for vegetable broth.
Substitute coconut oil or avocado oil for olive oil to achieve a distinct flavor.
Quinoa can be substituted with bulgur wheat, brown rice, or couscous.
Substitute kidney beans or chickpeas for black beans for a change of pace.

Pro Tips

1. Roast the Peppers First Before stuffing, drizzle the peppers with a bit of olive oil and roast them in the oven for about 10 minutes. This will enhance their flavor and ensure they become perfectly tender during baking.

2. Season the Quinoa When cooking the quinoa, add a pinch of salt and a dash of olive oil to the vegetable broth. This will infuse more flavor into the quinoa itself, making the entire dish more savory.

3. Experiment with Cheese Toppings Try using a blend of cheeses like sharp cheddar, Monterey Jack, and a bit of crumbled feta or goat cheese for an extra layer of flavor and creaminess.

4. Add Extra Veggies For additional texture and nutrition, consider mixing in some finely chopped spinach or zucchini to the quinoa mixture before stuffing the peppers.

5. Herb Garnish Once out of the oven, garnish the stuffed peppers with fresh herbs like basil or parsley along with cilantro for a burst of fresh flavor right before serving.