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Quinoa Stuffed Peppers
A vibrant and nutritious dish that combines colorful bell peppers with a savory quinoa filling, bursting with flavors of black beans, sweet corn, and fresh tomatoes. Topped with melted cheese and fresh cilantro, these stuffed peppers are a delightful and wholesome meal that can be served as a hearty main course or a satisfying side. This dish not only packs a punch in taste but also delivers a generous dose of protein and fiber, making it perfect for a healthy lifestyle. Historically, stuffed peppers can be traced back to various cultures, showcasing the universal love for filling vegetables with delicious ingredients.
Ingredients
- Salt
- to taste
- Black pepper
- to taste
- Cheese (cheddar or mozzarella)
- 1 cup, shredded
- Fresh cilantro
- 1/4 cup, chopped
- Tomatoes
- 1 cup, diced
- Corn (canned or frozen)
- 1 cup
- Black beans (canned, drained and rinsed)
- 1 cup
- Garlic
- 2 cloves, minced
- Onion
- 1 medium, diced
- Olive oil
- 2 tablespoons
- Bell peppers
- 4 large (red, yellow, or green)
- Quinoa
- 1 cup, uncooked
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and then cook it according to the package instructions, typically using 2 cups of water for 1 cup of quinoa.
- While the quinoa cooks, prepare the bell peppers by cutting the tops off and removing the seeds. Place the hollowed peppers upright in a baking dish.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.
- Stir in the black beans, corn, diced tomatoes, and cooked quinoa. Mix well and season with salt and pepper to taste.
- Remove the skillet from heat and stir in the chopped cilantro and half of the shredded cheese until well combined.
- Carefully stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Top each stuffed pepper with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly and golden.
- Remove from the oven and let cool for a few minutes before serving. Garnish with extra cilantro if desired.
Tips
- For a spicier kick, add diced jalapeños or a dash of hot sauce to the filling.
- Feel free to swap out the cheese for a dairy-free alternative to make this recipe vegan.
- Experiment with different grains like brown rice or farro if you want to vary the flavor and texture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 35 minutes Calories: 350 Fat: 12g Carbs: 45g Protein: 14g Sodium: 300mg Sugar: 5g
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