There is something utterly comforting about family gatherings around a dinner table set with a wholesome and delightful meal. This Quinoa and Veggie Stuffed Peppers Recipe is a perfect example of how simple ingredients can create something extraordinary. Imagine a vibrant array of bell peppers gently roasted, filled with a savory quinoa and vegetable mix that captures the essence of home cooking. This dish not only fills the house with an aroma that draws everyone to the kitchen but also encourages creativity with its versatile ingredients. Whether it’s a weekday dinner or a special occasion, this recipe combines ease, taste, and nutritional goodness, making it a must-try for any food lover.
Recipe Summary
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4
- Skill Level: Easy
Ingredients
- 4 large bell peppers (red, yellow or orange)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup zucchini, finely diced
- 1 cup cherry tomatoes, halved
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- ½ cup fresh parsley, finely chopped
- Optional: ½ cup crumbled feta cheese (omit for vegan option)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- Cut the tops off the bell peppers and remove the seeds and membranes. Arrange the peppers, cut side up, in the baking dish.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and cook for 15 minutes or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 3-4 minutes until it becomes translucent.
- Add the garlic and cook for another minute until fragrant.
- Stir in the zucchini, cherry tomatoes, and corn kernels. Cook for another 5-6 minutes until the vegetables are tender.
- Mix in the cooked quinoa, cumin, paprika, salt, and black pepper. Cook for another 2 minutes, stirring to combine.
- Remove the skillet from heat and stir in the fresh parsley and crumbled feta cheese, if using.
- Spoon the quinoa and vegetable mixture into the prepared bell peppers, filling them to the top.
- Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and slightly charred on the edges.
- Serve warm and enjoy these colorful, nutritious stuffed peppers with your loved ones!
Helpful Tips
- If quinoa is not available, you can substitute with rice, bulgur, or couscous.
- You can add your favorite vegetables such as spinach, mushrooms, or carrots for a different flavor and texture.
- For a vegan option, simply omit the feta cheese or use a plant-based cheese alternative.
Storage Instructions
These stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave or oven before serving.
Pairings
This dish pairs wonderfully with a side of fresh greens like a mixed green salad or steamed asparagus. Complement your meal with a refreshing glass of iced mint tea or a light white wine.
At Zynahz, we believe in bringing joy, creativity, and a sense of family bonding into every recipe we share. We encourage you to try this Quinoa and Veggie Stuffed Peppers Recipe and experience the wholesome flavors that make it special. Share your results with us, tell your friends and family about this delicious dish, and explore more recipes on Zynahz. Follow us on social media and sign up for our newsletter to stay inspired and connected to a community that loves making every meal a memorable one.
