This recipe combines the nutty texture of quinoa with a savory blend of black beans, corn, and spices, all nestled inside colorful bell peppers.
It’s a versatile dish that’s both satisfying and visually appealing, making it a go-to for healthy, plant-based comfort food. Below is a detailed recipe for six servings and some tips to make the best quinoa stuffed bell peppers
1. Quinoa Stuffed Bell Peppers Recipe (6 Servings)
Ingredients
- 6 medium bell peppers (any color), tops cut off and cores removed
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded Monterey Jack cheese
- Optional toppings: chopped cilantro, diced avocado, sour cream
Instructions
Preheat the Oven: Set your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or cooking spray to prevent sticking.
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15-20 minutes, or until the quinoa is fluffy and the broth is absorbed. Set aside.
Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant. Add the diced tomatoes, black beans, corn, cumin, paprika, salt, and black pepper. Stir well to combine and cook for 5 minutes to let the flavors meld. Remove from heat and fold in the cooked quinoa.
Stuff the Peppers: Place the cored bell peppers upright in the prepared baking dish. Spoon the quinoa mixture into each pepper, packing it gently to fill them evenly. If any filling remains, you can save it for serving alongside the peppers.
Bake: Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil, sprinkle the shredded Monterey Jack cheese over the tops of the peppers, and bake for an additional 5-7 minutes, until the cheese is melted and bubbly.
Serve: Let the peppers cool for a few minutes before serving. Garnish with optional toppings like chopped cilantro, diced avocado, or a dollop of sour cream for extra flavor.
2. Tips for the Best Quinoa Stuffed Peppers
To elevate your quinoa stuffed bell peppers, consider a few key tips.
First, choose bell peppers that are uniform in size to ensure even cooking. Red, yellow, or orange peppers tend to be sweeter, while green peppers offer a slightly more bitter, earthy flavor.
Rinse the quinoa thoroughly before cooking to remove its natural saponin coating, which can impart a bitter taste.
When preparing the filling, don’t skip sautéing the onions and garlic; this step builds a flavorful base.
For a spicier kick, add a pinch of chili powder or diced jalapeño to the filling mixture.
To prevent soggy peppers, avoid overcooking them—check for tenderness after 30 minutes. If you prefer a softer texture, extend the baking time by 5-10 minutes.
Finally, for a vegan version, swap the Monterey Jack cheese for a plant-based alternative or omit it entirely.
3. What to Serve with Quinoa Stuffed Peppers
Quinoa stuffed bell peppers are a complete meal on their own, but pairing them with complementary sides can create a well-rounded dining experience.
A fresh green salad with a tangy vinaigrette balances the richness of the peppers. Roasted vegetables like zucchini, eggplant, or sweet potatoes add a hearty, caramelized element to the plate.
For a protein boost, serve with grilled chicken or tofu on the side for non-vegetarian or vegetarian guests. A light, refreshing soup, such as cucumber gazpacho or tomato bisque, makes a great starter.
If you’re hosting a crowd, offer a platter of tortilla chips with guacamole or salsa for a fun, shareable appetizer.
For beverages, pair with a crisp white wine, iced tea, or a sparkling water infused with citrus to complement the dish’s vibrant flavors.
4. How to Store & Reheat Leftovers
To store, let the peppers cool completely, then place them in an airtight container. They’ll stay fresh in the refrigerator for up to 4 days.
For longer storage, wrap each pepper individually in plastic wrap or foil and place them in a freezer-safe container or bag. Frozen peppers will keep for up to 3 months.
To reheat refrigerated peppers, place them in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
For a quicker option, microwave individual peppers on high for 2-3 minutes, checking to ensure they’re evenly warmed.
For frozen peppers, thaw them in the refrigerator overnight before reheating using the same methods. Add fresh toppings like avocado or cilantro after reheating to revive the flavors.
This quinoa stuffed bell peppers recipe is a crowd-pleaser that’s as nutritious as it is delicious. With its colorful presentation and customizable fillings, it’s a dish you’ll return to time and again. Enjoy the process of creating this wholesome meal, and savor the vibrant flavors with every bite.
