Quinoa stuffed bell peppers are a colorful and nutrient-dense dish that combines fluffy quinoa, fresh vegetables, and aromatic spices, all encased in sweet bell peppers. This recipe is naturally gluten-free, vegetarian-friendly, and can be easily customized for vegan, dairy-free, or protein-packed versions. Whether you're hosting a dinner party or meal prepping for the week, these stuffed peppers are guaranteed to impress.
Ingredients
For the Stuffing:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheese (optional, use vegan cheese if preferred)
For the Bell Peppers:
- 6 large bell peppers (any color)
- 1 tablespoon olive oil
- ½ cup shredded cheese for topping (optional)
Kitchen Equipment
- Medium saucepan with lid
- Large skillet or sauté pan
- Sharp knife and cutting board
- Baking dish (9x13 inch works well)
- Aluminum foil
- Mixing bowl
- Measuring cups and spoons
Preparation Steps
- Prepare the Quinoa:
Rinse the quinoa under cold water using a fine mesh strainer. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
- Prepare the Bell Peppers:
- Slice the tops off the bell peppers and remove seeds and membranes.
- Lightly drizzle the inside of each pepper with olive oil and place them upright in the prepared baking dish.
- Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, cooking until fragrant and softened, about 3-4 minutes. Stir in the black beans, corn, and diced tomatoes. Season with chili powder, cumin, smoked paprika, salt, and pepper.
- Mix the Stuffing:
In a mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Stir in shredded cheese if desired.
Cooking Instructions
- Stuff the Peppers:
Generously fill each prepared bell pepper with the quinoa mixture. Press down gently to ensure even filling.
- Bake the Peppers:
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Add Cheese and Broil:
Remove the foil and sprinkle the tops of the stuffed peppers with additional shredded cheese if using. Return the dish to the oven and broil for 5-7 minutes until the cheese is melted and slightly golden.
Tips for Perfect Stuffed Peppers
- Choosing Peppers: Select bell peppers with flat bottoms so they stand upright easily.
- Pre-Cook Peppers: For softer peppers, parboil them for 3-5 minutes before stuffing.
- Quinoa Ratio: Use 2 parts liquid to 1 part quinoa for perfectly cooked grains.
Variations and Substitutions
- Protein Boost: Add cooked ground turkey, chicken, or plant-based crumbles to the stuffing.
- Vegan Option: Skip the cheese or use a plant-based alternative.
- Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
- Grains: Substitute quinoa with rice, bulgur, or farro for a different texture.
Serving Suggestions
Serve your quinoa stuffed bell peppers with:
- A fresh green salad with a zesty vinaigrette.
- Garlic bread or dinner rolls for a hearty meal.
- A dollop of plain Greek yogurt or sour cream for added creaminess.
Storage and Reheating
- Refrigeration: Store leftover stuffed peppers in an airtight container for up to 4 days.
- Freezing: Individually wrap each stuffed pepper in plastic wrap, then place them in a freezer-safe container for up to 3 months.
- Reheating: Warm refrigerated peppers in a 350°F (175°C) oven for 15-20 minutes or microwave until heated through.
Enjoy this versatile and satisfying recipe for quinoa stuffed bell peppers! Whether you're feeding a crowd or treating yourself, this dish is sure to become a household favorite.
