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- 4 medium bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 cup black beans, drained and rinsed - 1 cup corn, fresh or frozen - ½ cup diced tomatoes (fresh or canned) - ½ cup shredded cheese (cheddar or vegan alternative) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste For this recipe, I use a mix of essential and optional ingredients. The bell peppers are the stars. Their colors bring joy to your plate. Quinoa is the base and gives a nice texture. Black beans add protein and fiber, making the dish filling. You can add corn for sweetness and tomatoes for freshness. Cheese can make it rich and creamy but is totally up to you! Herbs and spices give the dish its flavor. The red onion and garlic bring a nice aroma. Cumin and smoked paprika add warmth and depth. Don’t forget salt and pepper to enhance all those flavors. For the full recipe, check out the details above. Happy cooking! - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove the seeds and membranes. - Bring vegetable broth to a boil, add quinoa, cover, and simmer for 15 minutes. - In a large skillet, heat olive oil over medium heat. - Sauté diced red onion until soft, about 3 minutes. - Add minced garlic, cumin, and smoked paprika. Cook for one more minute until fragrant. - Mix in black beans, corn, diced tomatoes, and cooked quinoa. Stir well. - Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it. - If you like cheese, top each pepper with shredded cheese. - Place the stuffed peppers in a baking dish and cover with foil. - Bake for 25 minutes, then remove the foil. - Bake for another 10-15 minutes until the peppers are tender and cheese is melted. For the complete preparation details, check the Full Recipe. - Rinse the quinoa well. This removes any bitterness. - Use corn based on what you have. Fresh corn adds sweetness, while frozen is easy. - Try different cheeses to boost taste. Cheddar, feta, or even goat cheese work well. - Add spices like oregano or chili powder. This can change the dish's flavor profile. - Serve the peppers with fresh herbs. Cilantro or parsley adds a bright touch. - Use a colorful plate for serving. It makes the dish more inviting. {{image_2}} You can add ground turkey or plant-based protein to your stuffed peppers. This change adds more protein and a hearty texture. Ground turkey gives a nice flavor and keeps it lean. For a plant-based option, try lentils or crumbled tempeh. Both are healthy choices and work well with the other ingredients. If you follow a vegetarian or vegan diet, there are great swaps available. Use vegan cheese instead of regular cheese. Make sure all other ingredients, like the vegetable broth, are plant-based. You can also add extra veggies, like spinach or zucchini, for more flavor and nutrients. Substituting quinoa with brown rice or farro can change the dish's texture. Brown rice is a great option if you want a chewy bite. Farro adds a nutty taste that pairs well with the peppers. Each grain gives a unique twist to this classic recipe. For the full recipe, refer to the section above. Store your leftover stuffed bell peppers in an airtight container. This keeps them fresh. Place them in the refrigerator. They will stay good for about 3 to 5 days. To save your stuffed peppers for later, freeze them individually. Wrap each one in plastic wrap or foil. Use a freezer-safe bag for extra protection. This method helps them last for months. For the best texture, reheat your stuffed peppers in the oven. Set the oven to 350°F (175°C) and heat for about 20 minutes. If you're in a hurry, you can use the microwave. Heat them on medium power for 2 to 3 minutes. Enjoy your meal! Typically, they last 3-5 days when stored properly. Store them in an airtight container to keep them fresh. If you want to eat them later, make sure they cool down before sealing. Yes, you can prepare and stuff the peppers a day in advance. Just store them in the fridge until you are ready to bake. This makes dinner easy and quick. Use rice, couscous, or lentils as alternative fillings. Each option gives a unique taste and texture. Experiment to find your favorite. Yes, this recipe is naturally gluten-free provided you use gluten-free ingredients. Always check labels to ensure all items are gluten-free. This makes it safe for those with gluten allergies. For the full recipe, check the details provided earlier. Stuffed bell peppers are tasty and easy to make. We covered essential and optional ingredients, cooking steps, and tips for great flavor. You can customize this dish to fit your needs with different proteins, grains, or veggies. Storing leftovers and reheating them is simple, too. Whether you enjoy them fresh or heat them up later, they are sure to please! Explore these ideas and create your own delicious stuffed peppers today.

Stuffed Bell Peppers with Quinoa

Get ready to impress with these colorful quinoa-stuffed bell peppers! Packed with protein-rich quinoa, black beans, and fresh veggies, this dish is not only nutritious but also a feast for the eyes. Perfect for a healthy dinner or a vibrant side dish, these peppers are easy to make and bursting with flavor. Click through for the full recipe and bring a rainbow of taste to your table!
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Ingredients
  

4 medium bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn, fresh or frozen

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

½ cup diced tomatoes (fresh or canned)

½ cup shredded cheese (cheddar or vegan alternative)

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

      In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes or until all the broth is absorbed.

        In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced red onion until softened, about 3-4 minutes. Add the minced garlic, cumin, and smoked paprika, cooking for an additional minute until fragrant.

          Stir in the black beans, corn, diced tomatoes, and cooked quinoa to the skillet. Mix well and season with salt and pepper. Remove from heat.

            Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.

              Place the stuffed bell peppers upright in a baking dish. If desired, sprinkle shredded cheese on top of each pepper.

                Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted.

                  Remove the peppers from the oven and let them cool slightly. Garnish with fresh cilantro or parsley before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4