Description
These Spicy Vegetarian Quinoa Stuffed Bell Peppers are a flavorful and hearty meal perfect for any occasion. Packed with protein-rich quinoa, black beans, fresh vegetables, and a blend of smoky spices, these peppers are baked to perfection with a delicious cheesy topping. Ideal for vegetarians seeking a nutritious and satisfying dinner that’s easy to prepare.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color), tops cut off and seeds removed
Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
Sauté Mix
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, finely chopped (optional, for extra heat)
Bean & Veggie Mixture
- 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)
Topping
- 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 to prevent sticking during baking.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is fully absorbed. Fluff with a fork and set aside to cool slightly.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and chopped jalapeño if using. Sauté for about 5 minutes until the onion becomes soft and translucent, releasing its sweetness.
- Add the Spices and Beans: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices, which helps release their aroma and flavor. Then add the drained black beans, canned diced tomatoes with their juice, and corn kernels. Stir everything together and let it simmer for 5 minutes to meld the flavors.
- Combine with Quinoa: Add the cooked quinoa to the skillet with the bean and vegetable mixture. Stir thoroughly until well combined. Taste the filling and adjust seasoning with additional salt, pepper, or chili powder if desired. Finally, fold in the chopped cilantro for a fresh herbal note if using.
- Stuff the Peppers: Pack each bell pepper tightly with the spicy quinoa filling. Arrange the stuffed peppers upright in the prepared baking dish to keep the filling intact during baking.
- Top with Cheese and Bake: Sprinkle shredded cheese evenly over the tops of the stuffed peppers. Cover the dish with aluminum foil to keep the moisture in and bake for 30 minutes. Then remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and slightly golden, and the peppers are tender but still hold their shape.
- Serve: Allow the stuffed peppers to cool slightly before serving to avoid burns and help flavors settle. Optionally, drizzle with hot sauce for extra heat and garnish with additional fresh cilantro if desired. Enjoy this hearty and nutritious vegetarian meal hot.
Notes
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- If you prefer milder peppers, remove the jalapeño or reduce the amount.
- Feel free to use water instead of vegetable broth, although broth adds more flavor.
- Stuffed peppers can be prepared ahead of time and baked just before serving.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven or microwave.
