Quinoa Stuffed Bell Peppers
Looking for light dinner recipes that are both satisfying and simple? These Quinoa Stuffed Bell Peppers are packed with flavor and make a perfect weeknight meal. You’ll love how easy they are to prepare, making healthy eating a breeze.
Key Ingredients & Substitutions
- Bell Peppers: Any color works beautifully.
- Quinoa: Brown rice or couscous can be substituted.
- Vegetable Broth: Water works in a pinch, but broth adds more flavor.
- Canned Diced Tomatoes: Fresh diced tomatoes are also great when in season.
- Black Beans: Kidney beans or chickpeas are good alternatives.
- Corn: Frozen or fresh corn kernels.
- Onion & Garlic: Essential for flavor foundation.
- Cheese: Optional, but adds a nice creamy touch. Use a dairy-free alternative if preferred.
Ingredients
- 4 medium bell peppers, any color
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/2 cup shredded cheddar cheese or dairy-free alternative (optional)
- Fresh cilantro, chopped, for garnish (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 350-400 (without cheese)
- Tools Needed: Large pot, baking dish, mixing bowl.
Step-by-Step Instructions
1. Prepare the Quinoa
Rinse your quinoa thoroughly under cold water. Combine the rinsed quinoa and vegetable broth in a large pot. Bring it to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all the liquid is absorbed.
2. Preheat Oven and Prepare Peppers
Preheat your oven to 375°F (190°C). Carefully cut the bell peppers in half lengthwise and remove the seeds and membranes. Place the pepper halves cut-side up in a baking dish.
3. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Combine Filling Ingredients
To the skillet with the onions and garlic, add the cooked quinoa, diced tomatoes (undrained), black beans, and corn. Stir in the chili powder, cumin, salt, and pepper. Cook for 5 minutes, allowing the flavors to meld.
5. Stuff and Bake the Peppers
Spoon the quinoa mixture generously into each bell pepper half. If you are using cheese, sprinkle it over the top of the stuffed peppers. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
6. Garnish and Serve
Carefully remove the baking dish from the oven. If desired, garnish your Quinoa Stuffed Bell Peppers with fresh chopped cilantro. Serve immediately as a satisfying addition to your light dinner recipes rotation.
Variation Ideas
- Add diced zucchini or mushrooms to the filling for more vegetables.
- Spice it up with a pinch of cayenne pepper or a dash of hot sauce.
- Try a different herb blend, like Italian seasoning or dried oregano.
- Mix in some crumbled plant-based ground for extra protein.
Storage Instructions
You can store leftover Quinoa Stuffed Bell Peppers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave them until warmed through, or place them back in the oven at 350°F (175°C) for about 10-15 minutes. These are excellent for meal prepping your light dinner recipes.
Frequently Asked Questions
Can I make these ahead of time?
Yes, you can prepare the filling a day in advance and store it in the refrigerator. Stuff and bake the peppers just before serving.
What kind of bell peppers should I use?
Any color works! Red, yellow, and orange peppers tend to be sweeter, while green peppers have a slightly more robust flavor.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, making these Quinoa Stuffed Bell Peppers a great gluten-free option.
Can I freeze stuffed bell peppers?
While you can, the texture of the peppers might become a bit soft after freezing and thawing. It’s best to enjoy them fresh or refrigerated.
How do I make this a complete meal?
These stuffed peppers are quite complete on their own! You can serve them with a simple side salad for added freshness.
Are these suitable for a vegan diet?
Yes, if you omit the cheese or use a dairy-free cheese alternative, this recipe is completely vegan.
