Go Back
- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 medium zucchini, diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro or parsley for garnish (optional)

Savory Vegetable and Quinoa Stuffed Peppers

Discover the vibrant and nutritious world of quinoa-stuffed peppers, a delightful dish that combines flavor and health in one colorful package. Made with wholesome quinoa and fresh vegetables, this recipe caters to various dietary preferences while providing essential nutrients. Perfect for a family meal or meal prep, these stuffed peppers are customizable and easy to prepare. Experience the joy of healthy eating with this visually appealing, hearty option.
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed and drained

2 cups vegetable broth (or water)

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium zucchini, diced

1 cup corn kernels (fresh, frozen, or canned)

1 cup black beans, rinsed and drained

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

½ cup shredded cheese (optional, for topping)

Fresh cilantro or parsley, for garnish

Instructions
 

Prepare the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is translucent and liquid is absorbed. Fluff with a fork and set aside.

    Prepare the Peppers: Preheat your oven to 375°F (190°C). While the quinoa is cooking, slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish.

      Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3-4 minutes until translucent. Add the diced zucchini, corn, black beans, and diced tomatoes. Season with cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 5 minutes until everything is heated through.

        Combine Ingredients: Stir the cooked quinoa into the vegetable mixture until everything is well combined. Taste and adjust seasoning if needed.

          Stuff the Peppers: Spoon the quinoa and vegetable mixture into each bell pepper until each is generously filled.

            Bake the Peppers: If using cheese, sprinkle it on top of the stuffed peppers. Add a little bit of vegetable broth or water to the bottom of the baking dish (this helps steam the peppers). Cover the dish loosely with foil and bake in the preheated oven for 25-30 minutes. Remove the foil during the last 10 minutes of baking to allow the cheese to melt and the tops to brown slightly.

              Serve: Once done, remove from the oven and let cool slightly. Garnish with fresh cilantro or parsley before serving. Enjoy your colorful, healthy, and savory quinoa-stuffed peppers!

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings