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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 small red onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Gathering your ingredients is key. Start with colorful bell peppers. They add joy to your dish. You can use any color you like. Next, grab quinoa, a great source of protein. Rinse it well before cooking. You'll also need vegetable broth to give the quinoa flavor. Black beans are a must for texture and protein. Rinse and drain them to remove extra sodium. Corn adds sweetness and crunch. Use fresh corn or frozen, whatever you have. Diced tomatoes bring moisture and taste. Choose canned or fresh, based on what you prefer. A small red onion and garlic will make your filling pop. They add depth to your mix. For spices, cumin, chili powder, and paprika will give it that fiesta flair. Don't forget salt and pepper to season to your liking. Finally, cheese is the crowning glory. Use cheddar or a Mexican blend for richness. Fresh cilantro will add brightness on top. Lime wedges are great for serving and give a zesty kick. {{ingredient_image_1}} - Preheat the oven to 375°F (190°C). - Cook the quinoa in vegetable broth. Bring the broth to a boil. Add the rinsed quinoa. Cover it and let it simmer for about 15 minutes. When done, remove it from heat and fluff with a fork. - Prepare the bell peppers for stuffing. Slice the tops off and remove the seeds and membranes. Stand the peppers upright in a baking dish. - Combine all filling ingredients in a large mixing bowl. Add the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, and paprika. Mix well and season with salt and pepper. - Spoon the quinoa mixture into each pepper. Pack the filling down slightly to fit more. - Top each stuffed pepper with a sprinkle of shredded cheese. - Cover the baking dish with aluminum foil. Bake for 25 minutes. - Remove the foil and bake for another 10 minutes, until the cheese is bubbly and golden. Choosing the right bell peppers is key. Look for large, firm peppers. They should have smooth skin and vibrant color. Any color works: red, green, yellow, or orange. I often mix them for a colorful dish. To ensure even cooking and flavor, hollow out the peppers well. Remove all seeds and membranes. This step helps the filling cook through and blend with the pepper taste. Place the peppers upright in a baking dish. This keeps them stable and helps them cook evenly. For added depth, consider some extra spices. You can try oregano, cayenne, or smoked paprika. Each brings a unique taste to your dish. If you love heat, increase the chili powder. For cheese toppings, feel free to mix it up. Instead of cheddar or a Mexican blend, use feta for a tangy zip. Goat cheese or a dairy-free option also works well. To complement your stuffed peppers, serve with a fresh green salad. A light vinaigrette pairs nicely. You can also offer some tortilla chips for crunch. For a festive look, slice the peppers in half. Arrange them on a colorful platter. Garnish with chopped cilantro and lime wedges. This brightens the dish and adds a burst of flavor. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also provides a variety of flavors. Rinse Quinoa Thoroughly: Rinsing the quinoa before cooking helps remove its natural coating, or saponin, which can make it taste bitter. Customize the Filling: Feel free to add other ingredients like diced zucchini or chopped spinach to the filling for extra nutrition and flavor. Rest Before Serving: Allow the stuffed peppers to cool for a few minutes after baking. This helps the filling set and makes them easier to serve. {{image_2}} You can swap quinoa for other grains. Try using brown rice, farro, or couscous. Each grain adds its own flavor and texture. For stuffing, bell peppers are great, but you can explore other veggies. Zucchini, eggplant, or tomatoes work well too. They all hold up nicely when baked. To make this dish gluten-free, use certified gluten-free grains. Quinoa is naturally gluten-free, making it a perfect choice. For a vegan option, skip the cheese. You can use nutritional yeast for a cheesy flavor. Replace the vegetable broth with water if needed. You can also reduce calories. Use low-fat cheese or cut back on the amount. You can even skip the cheese entirely for a lighter dish. Want a little heat? Add diced jalapeños or a dash of hot sauce to the filling. You can also mix in crushed red pepper flakes for an extra kick. To explore different cuisines, think about Italian or Mediterranean flavors. Add Italian herbs like basil and oregano. For a Mediterranean twist, include olives or feta cheese. Each option brings a new life to your stuffed peppers. To store leftover stuffed peppers, place them in an airtight container. This keeps the peppers fresh. You can also wrap them tightly in plastic wrap. Leftovers last about 3 to 5 days in the refrigerator. Make sure they cool down before you store them. To freeze stuffed peppers, let them cool completely. Wrap each pepper in plastic wrap or foil. Then, place them in a freezer bag or container. They can stay in the freezer for up to 3 months. When you're ready to eat, remove the wrapping and place the peppers in the fridge overnight. This helps them thaw slowly. To reheat frozen stuffed peppers, preheat your oven to 375°F (190°C). Place the peppers in a baking dish and cover with foil. Bake for 25 to 30 minutes, until heated through. When reheating, keep the peppers covered to avoid drying out. You can add a splash of vegetable broth for extra moisture. Bake until they are warm throughout. To maintain flavor and texture, consider adding fresh toppings. A sprinkle of cilantro or a squeeze of lime can bring back that fresh taste. Enjoy your stuffed peppers just like they were fresh out of the oven! Can I make these stuffed peppers ahead of time? Yes, you can prep these stuffed peppers ahead of time. Just make the filling and stuff the peppers. Store them in the fridge for up to a day. When you are ready to eat, bake them as directed. What can I substitute for quinoa? You can use other grains like brown rice or farro. You could also try couscous for a quicker option. Each grain adds a unique taste. How do I know when the peppers are done baking? The peppers are done when they are soft and the cheese is bubbly. You can check by poking them with a fork. If they feel tender, they are ready to serve. Can I use a different type of cheese? Absolutely! You can use mozzarella, pepper jack, or even feta cheese. Each cheese brings its own flavor to the dish. How do I make these vegetarian or vegan-friendly? To make these vegan, skip the cheese or use a plant-based cheese. Use vegetable broth and ensure all ingredients are vegan. This keeps the dish flavorful and fun! Fiesta quinoa stuffed peppers are a fun and tasty meal. You learned about the key ingredients, easy steps to prepare and bake, and tips for perfect flavor. Experiment with variations to suit your taste. Don’t hesitate to store extras for later. Enjoy the journey of making and sharing this dish. Your kitchen will smell wonderful, and everyone will love it!

Fiesta Quinoa Stuffed Peppers

A vibrant and healthy dish featuring bell peppers stuffed with a flavorful quinoa mixture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Mexican blend)
  • for garnish fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, cover, and let simmer for about 15 minutes or until the water is fully absorbed. Remove from heat and fluff with a fork.
  • Slice the tops off the peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.
  • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, red onion, garlic, cumin, chili powder, paprika, and season with salt and pepper. Mix until well combined.
  • Spoon the quinoa mixture evenly into each bell pepper, packing it down slightly.
  • Top each stuffed pepper with a generous sprinkle of shredded cheese.
  • Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  • Remove from the oven and let cool for a few minutes before serving.
  • Garnish with fresh cilantro and serve with lime wedges on the side for a burst of flavor.

Notes

Feel free to customize the filling with your favorite vegetables.
Keyword healthy, quinoa, stuffed peppers, vegetarian