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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 small red onion, diced - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup diced tomatoes (canned or fresh) - Fresh cilantro or parsley for garnish Stuffed bell peppers are a great choice for a tasty meal. You can use any color of bell peppers. Green, red, yellow, or orange—each adds a unique flavor. I love using quinoa in this dish. Quinoa is a superfood packed with protein and fiber. It also helps fill you up. Using vegetable broth instead of water gives the quinoa more flavor. The black beans add protein and texture. Corn brings a sweet crunch, while diced tomatoes keep everything juicy. The red onion and garlic create a base of flavor that you can’t skip. Olive oil adds richness and helps to sauté the onion and garlic. Spices like cumin and smoked paprika give the filling warmth and depth. Don’t forget salt and pepper to enhance all the flavors. Finally, fresh herbs like cilantro or parsley make the dish look beautiful. They also add a fresh taste. You can find the full recipe details above for all the steps to make these delicious stuffed bell peppers. 1. Boil two cups of vegetable broth in a medium saucepan. 2. Add one cup of rinsed quinoa to the boiling broth. 3. Lower the heat and cover. Simmer for about 15 minutes. The quinoa will be fluffy when done. 1. Heat one tablespoon of olive oil in a skillet over medium heat. 2. Add one diced red onion and sauté for 3–4 minutes until soft. 3. Mix in two minced garlic cloves and sauté for another minute. 4. In a large bowl, combine the cooked quinoa, sautéed onion, black beans, corn, diced tomatoes, cumin, smoked paprika, salt, and pepper. Stir well to mix all the flavors together. 1. Cut the tops off four large bell peppers and remove the seeds. 2. Place the peppers cut side up in a baking dish. 3. Generously fill each pepper with the quinoa mixture, pressing lightly to pack it in. 1. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. 2. After 25 minutes, take off the foil. Bake for an extra 10 minutes for browning. 3. Once done, let cool for a few minutes before serving. 4. For the full recipe, refer to the earlier sections. To cook quinoa well, you should use broth instead of water. This gives the quinoa a richer flavor. Always rinse quinoa thoroughly before cooking. Rinsing removes bitterness, making it taste better. Sauté your spices in olive oil for better taste. This simple step brings out their full flavor. Feel free to adjust seasoning to match your taste. You might want more salt or pepper, depending on your preference. Choose colorful bell peppers for a nice look on your plate. Bright colors make your meal more inviting. When you cut the peppers, do it evenly. This helps them cook at the same rate, ensuring each bite is perfect. Check out the Full Recipe for a detailed guide on making stuffed bell peppers with quinoa! {{image_2}} You can change the protein in your stuffed peppers. Ground turkey or chicken works great. They add a nice flavor and texture. If you prefer a vegetarian option, try tofu or tempeh. Both add protein and soak up the spices well. Feel free to add more veggies to your mixture. Spinach or kale boosts the nutrition. They add vitamins and color. For a nice texture, use zucchini or mushrooms. These vegetables blend well with the quinoa and give extra taste. Adjusting spice can change the whole dish. If you like heat, add chili powder. It gives a nice kick. For a fresh taste, use fresh herbs like cilantro or parsley. They brighten the flavors and add a pop of color. After you enjoy your stuffed bell peppers, store any leftovers in airtight containers. This keeps them fresh and tasty. You can keep them in the fridge for up to 3-4 days. Just make sure they cool down before sealing them. When you're ready to eat, just reheat them in the oven or microwave. You can also freeze stuffed peppers before baking them. This way, you can enjoy a warm meal later. Just wrap each pepper tightly in plastic wrap or foil. When you're ready to enjoy them, thaw the peppers in the fridge overnight. After they thaw, bake them according to your recipe. It’s a great way to save time and still have a delicious meal on hand! Yes, you can prepare and refrigerate or freeze them. This saves time for busy days. Just make sure to store them in airtight containers. When you’re ready to eat, you can bake them straight from the fridge or thaw them first if frozen. This makes meal prep easy and fun! Rice or couscous can be used as substitutes. Both options work well and add their own flavors. Brown rice can give a nutty taste, while couscous cooks quickly and absorbs sauces nicely. Feel free to experiment with these grains based on your taste or what you have on hand! Packed with veggies and protein, they're a nutritious meal option. The bell peppers provide vitamins A and C. Quinoa offers protein and fiber. Black beans add more protein and minerals. Each bite is not only tasty but also good for your body! Enjoy guilt-free indulgence with every stuffed pepper. For the full recipe, check out the Full Recipe section! Stuffed peppers are an easy, healthy meal. You learned how to prepare the filling, stuff the peppers, and bake them perfectly. Remember to adjust seasonings to match your taste. You can add meats or veggies for extra flavor and nutrition. Store leftovers for later or freeze them for future meals. I hope you enjoy making these tasty dishes as much as I do!

Stuffed Bell Peppers with Quinoa

Discover a colorful and nutritious dinner with these Quinoa Stuffed Bell Peppers! This delicious recipe features vibrant bell peppers filled with a savory mix of quinoa, black beans, corn, and spices, making it both satisfying and healthy. Perfect for any night of the week, these stuffed peppers are easy to prepare and packed with flavor. Click through to explore the full recipe and impress your family with this tasty dish!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup diced tomatoes (canned or fresh)

Fresh cilantro or parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

      While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and sauté for an additional minute.

        In a large bowl, combine the cooked quinoa, sautéed onion and garlic, black beans, corn, diced tomatoes, cumin, smoked paprika, and season with salt and pepper. Mix well to combine all ingredients.

          Cut the tops off each bell pepper and remove the seeds and membranes. Place them cut side up in a baking dish.

            Stuff each bell pepper generously with the quinoa mixture, pressing down lightly to pack it in.

              Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 10 minutes or until the peppers are tender and slightly charred.

                  Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4