Spicy Vegetarian Quinoa Stuffed Bell Peppers

Introduction

These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a vibrant and flavorful meal. Filled with a savory mix of quinoa, black beans, corn, and spices, and topped with melted cheese, they offer a delicious and nutritious option for lunch or dinner.

Ingredients

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, finely chopped (optional, for extra heat)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped (optional)
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Hot sauce (optional, for serving)

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers.
2. Cook the Quinoa: In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, and jalapeño (if using). Sauté for about 5 minutes, until the onion is soft and translucent.
4. Add the Spices and Beans: Stir in the cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook for 1 minute to toast the spices. Add the black beans, diced tomatoes (with their juice), and corn. Stir well and simmer for about 5 minutes to let the flavors meld together.
5. Combine with Quinoa: Add the cooked quinoa to the skillet with the bean mixture. Stir until everything is well combined. Taste and adjust the seasoning with salt, pepper, and more chili powder if desired. Stir in the fresh cilantro (if using).
6. Stuff the Peppers: Stuff each bell pepper with the quinoa mixture, packing it in tightly. Place the stuffed peppers in the prepared baking dish.
7. Top with Cheese and Bake: Sprinkle shredded cheese on top of each stuffed pepper. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the peppers are tender.
8. Serve: Let the peppers cool slightly before serving. Drizzle with hot sauce if you like it extra spicy, and garnish with more fresh cilantro if desired.

Servings and Timing

• Servings: 4 (1 stuffed pepper per serving)
• Prep Time: 15 minutes
• Cook Time: 50-60 minutes
• Total Time: 65-75 minutes

Variations

• Meat Option: Add cooked ground turkey or beef to the quinoa mixture for extra protein.
• Cheese Variations: Use feta or goat cheese for a different flavor profile.
• Spice Level: Increase or decrease the amount of jalapeño and chili powder to adjust the heat level to your preference.

Storage/Reheating

• Storage: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Alternatively, you can microwave them for 2-3 minutes or until warmed.

10 FAQs

1. Can I use frozen bell peppers? Yes, frozen bell peppers can be used. Thaw them before stuffing and ensure they are well-drained.
2. Can I substitute quinoa with rice? Yes, you can substitute quinoa with cooked rice. Adjust cooking times as needed.
3. Is this recipe gluten-free? Yes, the recipe is naturally gluten-free.
4. Can I make this recipe ahead of time? Yes, you can prepare the stuffed peppers and refrigerate them before baking. Bake them when ready to serve.
5. How can I make this recipe vegan? Substitute the cheese with a vegan cheese alternative and ensure that the broth is vegetable-based.
6. Can I freeze stuffed peppers? Yes, you can freeze them before baking. Wrap them tightly in plastic wrap and aluminum foil. Bake from frozen, adding extra time as needed.
7. What can I serve with these stuffed peppers? They pair well with a side salad, roasted vegetables, or a simple grain like rice or couscous.
8. How do I know when the peppers are done? The peppers are done when they are tender and the cheese on top is melted and bubbly.
9. Can I use other types of beans? Yes, you can use kidney beans, pinto beans, or any other beans you prefer.
10. What if I don’t have fresh herbs? Dried herbs can be used instead of fresh. Use about 1/3 of the amount for dried herbs.

Conclusion

Spicy Vegetarian Quinoa Stuffed Bell Peppers are a delightful and nutritious meal, perfect for a weeknight dinner or a special occasion. With their blend of flavors and textures, they offer a satisfying and healthful option for any meal. Enjoy these stuffed peppers as a standalone dish or with your favorite sides for a complete and delicious meal.

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