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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup diced tomatoes (canned or fresh) - 1 cup shredded cheddar cheese (or vegan cheese) - Fresh cilantro leaves for garnish (optional) Using fresh, colorful bell peppers sets the stage for this dish. Choose any color you like. The quinoa serves as a great base and adds protein. Black beans and corn give it heartiness and texture. The diced tomatoes provide moisture and flavor. Don't forget the spices! Cumin, smoked paprika, garlic powder, salt, and pepper bring the dish to life. Cheese on top adds a nice finish and creaminess, while cilantro gives it a fresh touch. - Cheese alternatives (vegan, different types) - Fresh herbs for garnish You can swap the cheddar cheese for any cheese you prefer. Vegan options work well too! Fresh herbs like cilantro, parsley, or chives can add extra flavor and color. Feel free to get creative here based on your taste and dietary needs. {{ingredient_image_1}} Start by cutting the tops off your bell peppers. Remove the seeds and membranes inside. This step helps the flavors soak in. Place the cleaned peppers upright in a baking dish. This keeps them stable while baking. To cook quinoa, rinse it well under cold water. This removes the bitter taste. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil, then lower the heat. Cover the pot and let it simmer for about 15 minutes. The quinoa is done when it’s fluffy and the broth is absorbed. Using vegetable broth adds great flavor to your dish. In a large bowl, mix the cooked quinoa with black beans, corn, and diced tomatoes. Add cumin, smoked paprika, garlic powder, salt, and pepper. Stir until all ingredients blend well. This filling is tasty and full of nutrients. To fill the peppers, gently spoon the mixture into each one. Pack it down lightly but leave space at the top for cheese. Cover the baking dish with foil. Bake in the preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and sprinkle cheese on top. Bake again for 10 more minutes. Check if the peppers are tender and the cheese is melted and bubbly. Let the peppers cool a bit before serving. Enjoy your colorful, flavorful feast! To make the filling pop, adjust your spices to match your taste. You can add more cumin for warmth or more garlic powder for depth. Taste as you go. Ensure the texture is just right. The filling should be moist but not soggy. Use cooked quinoa as your base. It adds a nice chewiness. Make sure to mix in the black beans and corn well. This helps every bite burst with flavor. Serve stuffed peppers with a side salad or some crusty bread. A dollop of sour cream or avocado crema works great too. For a fun twist, drizzle a bit of salsa on top. When it comes to presentation, use a colorful plate to make the dish pop. Garnish with fresh cilantro leaves for a bright touch. This not only looks nice but adds fresh flavor. One common mistake is overcooking the peppers. They should be tender but still hold their shape. If they get too soft, the filling can spill out. Another mistake is skipping the resting time after baking. Let the peppers sit for a few minutes. This helps the filling set and makes serving easier. The flavors also meld together better when you give them a moment to rest. Pro Tips Use Colorful Peppers: Different colored bell peppers not only enhance the visual appeal of the dish but also offer slightly different flavors and nutritional benefits. Customize Your Filling: Feel free to add other ingredients like diced zucchini, mushrooms, or ground meat to the filling for added flavor and texture. Serve with Salsa: A side of fresh salsa or avocado can elevate the dish, adding freshness and a burst of flavor. Make Ahead: These stuffed peppers can be prepared a day in advance. Assemble and refrigerate them, then bake when you're ready to serve. {{image_2}} You can switch up the protein in stuffed peppers easily. Ground meat like beef, turkey, or chicken works well. Just cook the meat before adding it to the filling. If you prefer plant-based options, try using tofu. Crumble firm tofu and sauté it with spices for a tasty mix. This choice gives you a great vegetarian meal. Quinoa is a great base, but you can try other grains, too. Rice is a simple swap; just cook it as you would quinoa. Farro and barley are other hearty options. If you need gluten-free choices, use rice or quinoa. Both keep the meal light and tasty. You can add a variety of veggies to your filling for extra taste. Zucchini, mushrooms, or spinach blend well. Just dice them small and mix them in. For spice lovers, adjust the heat by adding jalapeños or hot sauce. These changes make each dish unique and suit your personal taste. To store leftovers, let the stuffed peppers cool down first. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to cover them well to avoid drying out. For freezing stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. This helps keep them fresh. You can freeze them for up to three months. When you are ready to eat, take them out and thaw in the fridge overnight. To reheat, preheat your oven to 375°F (190°C) and bake for about 25 minutes. If they are still cold in the center, add a few more minutes. Enjoy your delicious meal! Yes, you can make stuffed peppers ahead of time. This saves time on busy days. Here are some tips for meal prep: - Prepare the filling a day before. Store it in the fridge. - Stuff the peppers and keep them in the fridge for up to 24 hours. - You can also freeze stuffed peppers. Wrap them well and store them. The cooking time for stuffed peppers varies by method: - Oven: Bake at 375°F for about 35 minutes. - Microwave: Cook on high for 10-15 minutes. - Slow cooker: Cook on low for 4-6 hours. Check for tenderness, and make sure the cheese is melted. If you want to swap quinoa, here are some options: - Rice: Use white or brown rice. Cook it for about 15-20 minutes. - Farro: A hearty grain that takes about 30 minutes to cook. - Barley: This takes around 30-40 minutes to cook. Each grain has a unique taste and texture. Yes, stuffed peppers can be very healthy. Here are some benefits: - They are low in calories and high in fiber. - Packed with vitamins from peppers and veggies. - You can use lean proteins like beans for added nutrition. Choose fresh or low-sodium ingredients for the best health benefits. Stuffed peppers are a tasty and healthy dish you can make at home. We covered the key ingredients, like quinoa and black beans, along with optional toppings. I shared simple steps for preparation, cooking, and baking. You learned tips for the best flavor and texture, plus how to store leftovers. Remember, you can mix it up with different proteins or grains, so feel free to get creative. Enjoy making your own stuffed peppers and savor each bite!

Flavorful Fiesta Stuffed Peppers

Delicious stuffed bell peppers filled with quinoa, black beans, corn, and spices, topped with cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup diced tomatoes (canned or fresh)
  • 1 cup shredded cheddar cheese (or vegan cheese)
  • to taste fresh cilantro leaves for garnish (optional)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, cumin, smoked paprika, garlic powder, salt, pepper, and diced tomatoes. Mix until well combined.
  • Gently spoon the filling into each bell pepper, packing it down slightly and leaving a little room at the top.
  • Top each stuffed pepper with shredded cheese, distributing evenly.
  • Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted and bubbly.
  • Remove the peppers from the oven and let them cool slightly before serving.
  • Garnish with fresh cilantro leaves if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword quinoa, stuffed peppers, vegetarian