Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are packed with a flavorful mixture of quinoa, black beans, corn, and spices, topped with melted cheese. They make a hearty and nutritious meal perfect for any day of the week.
Ingredients
Scale
- 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)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold all the peppers.
- 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.
- 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.
- 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.
- 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).
- Stuff the Peppers: Stuff each bell pepper with the quinoa mixture, packing it in tightly. Place the stuffed peppers in the prepared baking dish.
- 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.
- 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.
Notes
- Adjust the amount of jalapeño and chili powder based on your heat preference.
- You can use fresh or frozen corn in this recipe.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 30 mg