These Quinoa Stuffed Bell Peppers are a perfect healthy and hearty meal, filled with protein-rich quinoa, black beans, and seasoned with cumin and chili powder for a burst of flavor. Topped with melted cheese, they make for a delicious and satisfying dish that is both vegetarian and packed with nutrients.
Why You’ll Love This Recipe:
- Healthy & Filling: The quinoa provides a great source of protein, and the bell peppers are loaded with vitamins and antioxidants.
- Flavorful & Spicy: The combination of cumin, chili powder, and black beans gives these peppers a rich, savory flavor with just the right amount of heat.
- Easy to Make: This dish comes together quickly, making it ideal for a busy weeknight or even meal prep for the week.
Ingredients:
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese
- Salt and pepper to taste
Directions:
Step 1: Prepare the Peppers
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
Step 2: Cook the Quinoa
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil.
- Once boiling, reduce heat and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
Step 3: Make the Filling
- In a large bowl, mix the cooked quinoa with black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
Step 4: Stuff the Peppers
- Stuff each bell pepper with the quinoa mixture, packing it tightly.
- Place the stuffed peppers in a baking dish and top each one with a generous amount of shredded cheese.
Step 5: Bake
- Cover the dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes to allow the cheese to melt and turn golden.
Step 6: Serve and Enjoy
- Serve the stuffed peppers hot, and enjoy!
Prep Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Tips:
- Make it Vegan: For a vegan version, skip the cheese or use a dairy-free alternative.
- Add Toppings: Add a dollop of sour cream or avocado slices on top for extra creaminess.
- Customizable Filling: Feel free to add other ingredients such as corn, spinach, or chopped onions for added texture and flavor.
Conclusion:
These Quinoa Stuffed Bell Peppers are an easy-to-make and nutritious meal that can be enjoyed by everyone. The combination of quinoa, beans, and spices gives them a great balance of protein, fiber, and flavor, making them perfect for a satisfying dinner. Whether you’re cooking for one or serving a crowd, these stuffed peppers are sure to be a hit!
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Quinoa Stuffed Bell Peppers
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
These hearty quinoa stuffed bell peppers are filled with black beans, diced tomatoes, and seasoned with cumin and chili powder, then topped with cheese and baked to perfection.
Ingredients
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 cup shredded cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper.
- Stuff the bell peppers with the quinoa mixture and place in a baking dish.
- Top each stuffed pepper with shredded cheese.
- Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
- Serve hot and enjoy!
Notes
- You can substitute the cheese with a dairy-free option to make it vegan.
- Feel free to add any other vegetables, such as corn or zucchini, for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes