Vegetable and Quinoa Stuffed Peppers Recipe

Transform your dinner table with these delightful Vegetable and Quinoa Stuffed Peppers! This recipe is perfect for a family meal or a special seasonal gathering. Imagine the aroma of roasted bell peppers blending with the savory medley of quinoa, black beans, and corn. Not only are these stuffed peppers packed with flavor, but they also celebrate the creativity of combining wholesome ingredients into a beautiful dish that brings everyone together.

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 4
• Skill Level: Easy

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa
• 1 3/4 cups vegetable broth
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and quinoa is fluffy.
4. While the quinoa cooks, heat olive oil in a skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
5. Stir in black beans, corn, cumin, chili powder, and diced tomatoes. Cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
6. Combine the cooked quinoa with the vegetable mixture and stir well to combine.
7. Stuff each bell pepper generously with the quinoa mixture and place the peppers in a baking dish.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender and slightly browned.
9. Remove from the oven and let cool slightly before serving. Garnish with fresh cilantro.

Helpful Tips

• If you’re short on time, use pre-cooked quinoa available in most grocery stores.
• For a spicier kick, add a chopped jalapeño pepper to the vegetable mixture.
• Replace black beans with kidney beans or chickpeas for a different twist.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Pairings

These Stuffed Peppers pair well with a simple green salad and a light vinaigrette. For a refreshing drink, try serving with a chilled glass of lemonade or iced tea.

Your delightful Vegetable and Quinoa Stuffed Peppers are ready to enjoy! Share your beautiful creations with us using #ZynahzRecipes or tag us on Instagram. We’d love to see how yours turn out!

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