Description
Delicious and nutritious quinoa stuffed bell peppers filled with a flavorful mixture of black beans, diced tomatoes, and spices, topped with melted cheese. This healthy, vegetarian recipe is perfect for a satisfying meal that’s easy to prepare and packed with protein and fiber.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers
Quinoa Mixture
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed (about 15 oz)
- 1 can diced tomatoes (about 14.5 oz)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Topping
- 1/2 cup shredded cheese
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes, creating hollow vessels for stuffing.
- Cook the Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce the heat to low and simmer, covered, for about 15 minutes or until the quinoa is fluffy and all 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 well to blend the flavors evenly.
- Stuff the Peppers: Spoon the quinoa mixture evenly into each hollowed bell pepper and place them upright in a baking dish.
- Add Cheese Topping: Sprinkle the shredded cheese evenly over the tops of each stuffed pepper.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes to allow the peppers to soften and the flavors to meld.
- Finish Baking: Remove the foil and continue baking for an additional 10 minutes until the peppers are tender and the cheese is melted and slightly golden.
- Serve: Carefully remove from the oven, serve hot, and enjoy this hearty and healthy meal.
Notes
- Choose bell peppers of similar size so they cook evenly.
- Feel free to use any type of cheese you prefer; cheddar or Monterey Jack work well.
- For a vegan option, omit the cheese or use a dairy-free cheese substitute.
- Leftover stuffed peppers can be stored in the fridge for up to 3 days and reheated.
- You can also add chopped onions or corn to the filling for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
