There’s something absolutely magical about cooking with colorful, seasonal ingredients that bring warmth and joy to our family tables. Our Quinoa-Stuffed Bell Peppers are the perfect autumnal delight, capturing the essence of fall with vibrant hues and rich, savory flavors. It’s a nutritious meal that invites creativity and family bonding, making it an ideal dish for those cozy evenings spent together in the kitchen.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- 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 onion, diced
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ½ cup shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with a bit of olive oil.
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a medium saucepan, bring the vegetable broth to a boil. Add in the rinsed quinoa, reduce the heat, cover, and let it simmer for about 15 minutes, or until the quinoa is cooked and fluffy.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
- Add black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld.
- Mix the cooked quinoa into the vegetable mixture. Adjust seasoning if needed.
- Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Place the stuffed peppers in the prepared baking dish.
- If using cheese, sprinkle a little on top of each stuffed pepper.
- Bake in the preheated oven for 30-35 minutes, until the peppers are tender and the tops are slightly browned.
- Garnish with chopped cilantro and serve with lime wedges on the side.
Helpful Tips
- If you’re short on time, you can use pre-cooked quinoa available at most grocery stores.
- For an extra protein boost, add some cooked ground turkey or chicken to the stuffing mixture.
- You can make the filling ahead of time and refrigerate it. Just stuff the peppers and bake when you’re ready.
Storage Instructions
Store any leftover stuffed bell peppers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave if you’re in a hurry.
Ingredient Substitutions
- Use brown rice or couscous instead of quinoa for a different texture.
- Swap out black beans for chickpeas or kidney beans if you prefer.
Pairings
These Quinoa-Stuffed Bell Peppers pair beautifully with a fresh green salad and a light vinaigrette. For drinks, consider serving with a crisp, chilled white wine or a refreshing iced herbal tea.
We hope you enjoy making and sharing this wholesome dish with your family. Don’t forget to snap a photo of your Quinoa-Stuffed Bell Peppers and share it with us using the hashtag #ZynahzRecipes or tag Zynahz on Instagram. For more delicious recipes and updates, visit our website, subscribe to our newsletter, and follow us on social media. Happy cooking!
