Satisfy your taste buds with flavorful Stuffed Peppers with Quinoa. A nutritious, veggie-packed dish that delights both vegetarians and health enthusiasts

Stuffed Peppers with Quinoa are like a cozy hug in a pepper shell. These vibrant bell peppers are filled with a delightful mix of quinoa, veggies, and herbs, making each bite a flavorful and satisfying experience.

The marriage of fluffy quinoa, crunchy vegetables, and that subtle sweetness from the peppers creates a dish that nourishes and comforts the soul. It's a wholesome meal that speaks to both taste and health, offering a balanced and delicious option for any mealtime.

The roasted peppers bring a subtle sweetness that perfectly complements the savory filling.

The tender quinoa provides a hearty base, while the colorful assortment of vegetables adds freshness and nutrients. The roasted peppers bring a subtle sweetness that perfectly complements the savory filling. Whether you're a dedicated plant-based eater or simply seeking a nutritious and delicious meal, Stuffed Peppers with Quinoa are a versatile dish that embodies comfort and flavor in every bite.

Prep Time: 20 minutes
Cooking Time: 45-55 minutes
Servings Yield: 4 servings

INGREDIENTS

List of Ingredients for 4 Servings of Stuffed Peppers with Quinoa:

4 large bell peppers
1 cup quinoa
2 cups vegetable broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, drained
1 cup corn kernels
½ cup diced onion
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup shredded cheese (optional)
Fresh cilantro for garnish

DIRECTIONS

Step-by-Step Instructions for Making Stuffed Peppers with Quinoa:

Preheat your oven to 375°F (190°C).
Cook quinoa according to package instructions using vegetable broth for added flavor.
In a large skillet, sauté onions, garlic, cumin, and chili powder until fragrant.
Add black beans, diced tomatoes, corn, and cooked quinoa to the skillet. Stir to combine.
Cut the tops off the bell peppers and remove the seeds and membranes.
Stuff each pepper with the quinoa mixture and place them in a baking dish.
If desired, top each pepper with shredded cheese.
Cover the baking dish with foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10-15 minutes or until peppers are tender.
Garnish with fresh cilantro before serving.