Print

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers
Print Recipe

Quinoa Stuffed Bell Peppers are a colorful, nutritious, and comforting vegetarian dish featuring protein-rich quinoa, fresh vegetables, and flavorful spices baked inside tender bell peppers. Perfect for family dinners, meal prep, and customizable to suit various dietary preferences.

Ingredients

Scale

Main Ingredients

  • 1 cup quinoa
  • 4 large bell peppers (any colors)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (canned or fresh)
  • 1/2 cup black beans (optional, rinsed and drained)
  • 1 cup shredded cheese (cheddar, mozzarella, or feta)
  • 1 tablespoon olive oil

Spices

  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold water to remove its natural coating and cook according to package instructions, usually by simmering in 2 cups of water until fluffy, about 15 minutes. Set aside and let cool slightly.
  2. Prep the Peppers: Wash the bell peppers, slice off the tops, and gently remove seeds and membranes. To ensure they soften evenly during baking, blanch them in boiling water for 3-4 minutes, then drain and set aside.
  3. Cook the Filling: Heat olive oil in a pan and sauté finely chopped onions and minced garlic until fragrant and translucent. Stir in diced tomatoes, black beans (if using), cooked quinoa, cumin, paprika, salt, and pepper. Let the mixture simmer until well combined and heated through.
  4. Stuff the Peppers: Fill each blanched bell pepper with the quinoa mixture, packing it gently but firmly. Top each with shredded cheese and place them upright in a baking dish.
  5. Bake to Perfection: Preheat the oven to 375°F (190°C) and bake the stuffed peppers for 20-25 minutes, or until the bell peppers are tender and cheese is melted and bubbly. Let rest for 5 minutes before serving.

Notes

  • Blanching bell peppers before stuffing ensures even cooking and helps them stay tender but firm.
  • To boost flavor, toast quinoa in a dry pan before boiling for a nutty aroma.
  • Do not overstuff peppers; leave a little space at the top to prevent filling from spilling over while baking.
  • Use a cheese with good melting properties for a gooey topping.
  • Let peppers rest for 5 minutes after baking to allow juices to redistribute.

Nutrition

Keywords: quinoa, stuffed bell peppers, vegetarian, gluten free, healthy dinner, meal prep, protein packed

Find it online: https://recipesbykaeli.com/quinoa-stuffed-bell-peppers/