Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a wholesome and flavorful meal packed with protein-rich quinoa, black beans, fresh vegetables, and a blend of warm spices. Perfect for a nutritious lunch or dinner, this dish is baked to perfection with a melty cheese topping and offers a delightful combination of textures and bold flavors.
Ingredients
Scale
Vegetables & Produce
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional, for extra heat)
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup fresh cilantro, chopped (optional)
Pantry
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 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
Dairy
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
Optional
- Hot sauce (optional, for serving)
Instructions
- Preheat 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 Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped jalapeño (if using). Sauté for 5 minutes until the onion becomes soft and translucent.
- Add Spices and Veggies: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices. Then add black beans, diced tomatoes with their juice, and corn kernels. Stir well and simmer for 5 minutes allowing the flavors to blend.
- Combine Quinoa Mixture: Add the cooked quinoa to the skillet and stir until all ingredients are well combined. Adjust seasoning with additional salt, pepper, or chili powder if desired. Stir in chopped fresh cilantro if using.
- Stuff Peppers: Fill each hollowed bell pepper tightly with the quinoa and bean mixture. Arrange the stuffed peppers upright in the prepared baking dish.
- Add Cheese & Bake: Sprinkle shredded cheese evenly on top of each stuffed pepper. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and the peppers are tender.
- Serve: Allow the stuffed peppers to cool slightly before serving. Optionally, drizzle with hot sauce and garnish with additional fresh cilantro for extra flavor and heat.
Notes
- To make this recipe vegan, omit the cheese or use a vegan cheese substitute.
- Rinsing quinoa before cooking helps remove the bitter coating called saponin.
- Adjust the level of spiciness by adding or omitting the jalapeño and hot sauce.
- Bell peppers can be any color, choose a mix for a vibrant presentation.
- This dish can be prepared ahead of time and refrigerated before baking.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
