Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a nutritious and flavorful meal perfect for a wholesome dinner. Packed with protein-rich quinoa, black beans, and a medley of spices, these bell peppers are stuffed and baked to perfection with melted cheese on top for a deliciously comforting dish with a spicy kick.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
Vegetable Mixture
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped (optional)
Topping
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional Serving
- Hot sauce (optional, for serving)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers to prevent sticking.
- Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and liquid is absorbed. Fluff the quinoa with a fork and set aside.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion, minced garlic, and chopped jalapeño (if using). Sauté for about 5 minutes until the onion is soft and translucent, releasing their flavors.
- Add the Spices and Beans: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Toast the spices for 1 minute to enhance their aroma. Then add drained black beans, diced tomatoes with juice, and corn kernels. Stir well and simmer for 5 minutes to meld flavors.
- Combine with Quinoa: Add cooked quinoa to the skillet with the vegetable and bean mixture. Stir thoroughly until combined. Taste and adjust seasoning with salt, pepper, or more chili powder if desired. Fold in fresh cilantro if using for added freshness.
- Stuff the Peppers: Spoon the quinoa mixture into each hollowed bell pepper, packing it firmly to hold a good amount of filling. Arrange the stuffed peppers upright in the prepared baking dish.
- Top with Cheese and Bake: Sprinkle shredded cheese evenly over each stuffed pepper. Cover the baking dish with aluminum foil to keep moisture in and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until cheese is melted, bubbly, and the peppers are tender to your liking.
- Serve: Allow the stuffed peppers to cool slightly before serving to let flavors settle. Drizzle with hot sauce if you prefer extra heat and garnish with additional fresh cilantro if desired for a vibrant finish.
Notes
- You can use any color bell peppers depending on your preference or availability.
- For a vegan version, omit cheese or use plant-based cheese alternatives.
- Adjust the jalapeño quantity or omit it entirely to control the spice level.
- Leftover stuffed peppers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
