Here’s a vibrant and healthy recipe for Quinoa Stuffed Bell Peppers! These stuffed peppers are filled with a flavorful mix of quinoa, veggies, and beans, making them a satisfying and nutritious meal. They’re also naturally gluten-free and vegan!
Yield: 4 Servings
Ingredients:
For the Stuffing:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 1 zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (15 oz) black beans, drained and rinsed (or kidney beans, pinto beans, etc.)
- 1 can (14.5 oz) diced tomatoes (or 1.5 cups fresh diced tomatoes)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional, for extra flavor)
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
For the Peppers:
- 4 large bell peppers (any color), tops cut off and seeds removed
For Topping (optional):
- 1/2 cup vegan cheese (optional)
- Sliced avocado, for garnish (optional)
- Extra cilantro or parsley, for garnish
Instructions:
1. Cook the Quinoa:
- In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is tender and all the liquid is absorbed. Fluff with a fork and set aside.
2. Prepare the Bell Peppers:
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds and membranes. You can discard the tops or chop them up to add to the filling if you like.
- Lightly grease a baking dish and place the peppers upright in the dish.
3. Make the Stuffing:
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
- Add the diced zucchini and cook for an additional 5 minutes, until tender.
- Stir in the corn, black beans, diced tomatoes (with juice), cumin, chili powder, smoked paprika (if using), garlic powder, salt, and pepper. Cook for another 2-3 minutes, allowing the mixture to warm through and the flavors to combine.
- Remove from heat and stir in the cooked quinoa, cilantro (or parsley), and nutritional yeast (if using). Taste and adjust seasoning with more salt or pepper, if needed.
4. Stuff the Peppers:
- Spoon the quinoa mixture into each bell pepper, packing it down gently to make sure they are well-stuffed.
- If desired, sprinkle some vegan cheese on top of each stuffed pepper.
5. Bake the Peppers:
- Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
- If you added vegan cheese, remove the foil during the last 5 minutes of baking to allow the cheese to melt and get bubbly.
6. Serve:
- Once baked, remove the peppers from the oven and let them cool for a few minutes.
- Garnish with fresh avocado slices, extra cilantro or parsley, and serve!
Tips:
- Vegetable Variations: You can add other vegetables like mushrooms, or spinach to the stuffing for extra flavor and nutrition.
- Make It Spicy: Add some diced jalapeños, red pepper flakes, or hot sauce to the filling for a spicy kick.
- Make Ahead: You can prepare the quinoa stuffing ahead of time and store it in the fridge for up to 3 days. Just stuff the peppers and bake when you’re ready to serve.
- Freezing: These stuffed peppers freeze well. Once baked, allow them to cool completely, then wrap tightly in foil and freeze for up to 3 months. To reheat, bake frozen at 375°F (190°C) for about 40-45 minutes, or until heated through.
These Quinoa Stuffed Bell Peppers are a delicious, filling, and colorful dish that can be served as a main or a side. They’re also a great option for meal prep or make-ahead meals. Enjoy!
