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Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers
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Quinoa Stuffed Bell Peppers combine the wholesome, protein-packed goodness of quinoa with sweet, colorful bell peppers and fresh vegetables. This vibrant and nutritious meal is perfect for lunch, dinner, or meal prep. Packed with flavor from aromatic sautéed onions and garlic, fresh tomatoes, herbs, and optional beans or cheese, these stuffed peppers offer a balanced, satisfying, and visually appealing dish that is vegetarian, gluten-free, and easily customizable.

Ingredients

Scale

Bell Peppers

  • 4 large bell peppers (red, yellow, or orange)

Quinoa

  • 1 cup quinoa, rinsed
  • 2 cups water or broth (for cooking quinoa)

Aromatics

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1–2 tablespoons olive oil

Vegetables & Beans

  • 1 cup chopped fresh tomatoes (or canned)
  • 1 cup black beans or chickpeas (optional, drained and rinsed)

Herbs & Spices

  • 2 tablespoons fresh parsley, cilantro, or basil, chopped
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste

Cheese (optional)

  • 1/2 cup feta or mozzarella cheese, crumbled or shredded

Optional Variations

  • Chopped jalapeños or pinch of cayenne pepper for heat
  • 1 cup spinach, kale, or Swiss chard, chopped
  • Olives, sun-dried tomatoes, and oregano for Mediterranean style
  • Plant-based cheese alternative for vegan

Instructions

  1. Prepare the Bell Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes to create space for the filling. Set peppers aside.
  2. Cook the Quinoa: Rinse quinoa under cold water to remove bitterness. Cook according to package directions, typically simmering for about 15 minutes until fluffy. Fluff with a fork and set aside.
  3. Sauté the Aromatics: Heat olive oil in a skillet over medium heat. Add chopped onions and garlic, then sauté until translucent and fragrant to build a savory flavor base.
  4. Combine the Filling: In a bowl, mix cooked quinoa with sautéed onions and garlic, chopped tomatoes, beans (if using), fresh herbs, and spices. Stir well to blend all flavors.
  5. Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, pressing gently to pack the filling evenly. Top with cheese if desired.
  6. Bake to Perfection: Place stuffed peppers in a baking dish and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until peppers are tender and cheese is golden and bubbly if used.

Notes

  • Don’t overcook quinoa; slightly undercooked quinoa absorbs flavors better and maintains a pleasant texture during baking.
  • Use fresh, firm bell peppers to ensure they hold their shape and texture after baking.
  • Add a splash of lemon juice or a dash of balsamic vinegar to the filling to enhance and brighten flavors.
  • Prepare the filling a day ahead to save time on busy days.
  • Cover the peppers with foil during the first 20 minutes of baking to prevent cheese from over-browning.

Nutrition

Keywords: quinoa, stuffed bell peppers, vegetarian, gluten-free, healthy meal, meal prep, baked peppers, nutritious, protein-packed

Find it online: https://cherrycooks.com/quinoa-stuffed-bell-peppers/