These Quinoa Stuffed Bell Peppers are a vibrant and healthy meal packed with flavor! Filled with quinoa, black beans, diced tomatoes, and seasoned with cumin and chili powder, these peppers make a nutritious and satisfying dish. Topped with melty cheese and baked to perfection, it’s a perfect balance of wholesome ingredients and savory goodness.
Why You’ll Love This Recipe:
- Healthy & Filling: Quinoa and black beans make a protein-packed, vegetarian filling.
- Customizable: You can adjust the spices to your liking or add other veggies like corn or spinach.
- Simple & Delicious: A straightforward recipe that’s bursting with flavor!
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: Preheat and Prepare the Peppers
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow space for the filling.
Step 2: Cook the Quinoa
- In a medium saucepan, combine the quinoa and vegetable broth. Bring it to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is tender and the broth is absorbed.
Step 3: Prepare the Filling
- In a large bowl, mix together the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, and salt and pepper to taste. Stir until everything is well combined.
Step 4: Stuff the Peppers
- Carefully stuff the bell peppers with the quinoa mixture, packing the filling gently into each pepper.
- Place the stuffed peppers in a baking dish and top each pepper with shredded cheese.
Step 5: Bake
- Cover the baking dish with foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
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:
- Add some heat: If you like spice, add a pinch of cayenne pepper or some chopped jalapeños to the quinoa mixture.
- Use different veggies: Feel free to swap out the bell peppers for zucchini or tomatoes for a fun twist.
- Top with sour cream: For an extra creamy touch, serve the stuffed peppers with a dollop of sour cream or Greek yogurt.
Conclusion:
These Quinoa Stuffed Bell Peppers are the perfect healthy meal—packed with fiber, protein, and fresh flavors. They’re simple to make, but full of hearty and satisfying ingredients that everyone will love.
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Quinoa Stuffed Bell Peppers
- Total Time: 50 minutes
- Yield: 4 1x
Description
These vibrant and nutritious quinoa stuffed bell peppers are packed with flavor and make a hearty, healthy meal. The quinoa is cooked with vegetable broth and mixed with black beans, diced tomatoes, and spices, then baked in bell peppers and topped with cheese for a perfect finish.
Ingredients
Scale
- 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 (cheddar or your choice)
- Salt and pepper to taste
Instructions
- Preheat the oven: Set the oven to 375°F (190°C).
- Prepare the peppers: Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
- Cook the quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Mix the filling: In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Stir until well combined.
- Stuff the peppers: Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
- Top with cheese: Sprinkle shredded cheese over the top of each stuffed pepper.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake for an additional 10 minutes, until the peppers are tender and the cheese is melted and bubbly.
- Serve: Serve the stuffed peppers hot, and enjoy!
Notes
- For a spicy kick, you can add a chopped jalapeño to the quinoa filling or sprinkle some red pepper flakes on top before baking.
- You can substitute the black beans with pinto beans or kidney beans, depending on your preference.
- This recipe is easily customizable – feel free to add corn, spinach, or other vegetables to the filling!
- Prep Time: 15 minutes
- Cook Time: 35 minutes