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Quinoa Stuffed Bell Peppers are a nutritious and delicious way to enjoy a hearty meal packed with flavor and essential nutrients. This recipe combines protein-rich quinoa with vibrant vegetables and spices, making it a perfect option for vegetarians, vegans, or anyone looking to incorporate more plant-based meals into their diet. Not only are these stuffed peppers visually appealing, but they are also versatile and can be customized with your favorite ingredients. Whether you’re preparing a family dinner or meal prepping for the week, this dish is sure to satisfy!
Ingredients
- 4 large bell peppers (any color)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh, frozen, or canned)
- 1 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
- Fresh cilantro or parsley for garnish (optional)
Instructions
Step 1: Prepare the Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
Step 2: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 3: Prepare the Bell Peppers
While the quinoa is cooking, cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
Step 4: Mix the Filling
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 5: Stuff the Peppers
Spoon the quinoa mixture into each bell pepper, packing it down gently. If using cheese, sprinkle it on top of the stuffed peppers.
Step 6: Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
Step 7: Serve
Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley if desired, and serve warm.
FAQs
Can I make quinoa stuffed bell peppers ahead of time?
Yes! You can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you’re ready to bake them.
What can I substitute for quinoa?
If you prefer, you can use rice, farro, or another grain as a substitute for quinoa in this recipe.
Are quinoa stuffed bell peppers gluten-free?
Yes, this recipe is naturally gluten-free as quinoa and the other ingredients do not contain gluten. Always check labels if you’re using packaged items.
Can I freeze stuffed bell peppers?
Absolutely! Stuffed bell peppers can be frozen before or after baking. Just ensure they are stored in an airtight container or freezer bag.
How long do quinoa stuffed bell peppers last in the fridge?
Cooked quinoa stuffed bell peppers can be stored in the refrigerator for up to 4-5 days. Make sure to keep them in an airtight container.
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