Vegetarian Stuffed Peppers

$- 4 large bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 cup shredded cheese (e.g., cheddar or Monterey Jack) - 2 green onions, thinly sliced - Cilantro for garnish - Salt and pepper to taste These ingredients create a tasty base for the stuffed peppers. The quinoa adds protein and gives a nice texture. Black beans boost fiber and flavor. Corn and tomatoes add sweetness and color. Cumin, smoked paprika, and chili powder provide warmth and depth to the dish. The cheese melts beautifully on top, making it ooey-gooey and delicious. This dish is not just tasty; it is also healthy. Each serving is rich in protein, fiber, and vitamins. You get a great mix of nutrients with every bite. You start by prepping the peppers. Cut off the tops and take out the seeds. Next, cook the quinoa in vegetable broth. Mix the cooked quinoa with the other ingredients. Stuff the peppers and top them with cheese. Bake until they are tender. This simple method makes a beautiful meal that looks great on the table. For the full details on how to make this dish, check out the Full Recipe. First, I wash the bell peppers. Choose any color you like. Cut the tops off carefully. Remove the seeds and membranes inside. Place the peppers upright in a baking dish. This helps them stay stable while cooking. I start with one cup of quinoa. Rinse it in cold water to remove any bitterness. In a saucepan, I add the rinsed quinoa and two cups of vegetable broth. I bring this to a boil over medium heat. Once boiling, I reduce the heat to low and cover the pot. I let it simmer for about 15 minutes. The quinoa is done when it's fluffy and the broth is absorbed. In a large bowl, I combine the cooked quinoa, one can of black beans, and one cup of corn. I also add one cup of diced tomatoes, cumin, smoked paprika, and chili powder. Next, I mix in half of the shredded cheese and the sliced green onions. I stir everything well and season it with salt and pepper. This filling is colorful and packed with flavor. Now, it's time to stuff the peppers! For the full recipe, check out the details above. Choosing the right peppers is key to great stuffed peppers. Look for large, firm peppers. They should feel heavy for their size. Pick peppers that are shiny and smooth. Avoid any with soft spots or wrinkles. Each color brings a unique taste. Red peppers are sweet, while green ones have a slight bitterness. Yellow and orange peppers are sweet too. Mix colors for a fun look! These stuffed peppers are great on their own, but you can add sides. A fresh salad pairs well with them. You can also serve rice or a grain salad. For a special touch, drizzle with a homemade sauce. A yogurt sauce or avocado crema adds creaminess and flavor. Try to garnish with fresh herbs for color and taste. Cooking time may vary based on your oven and pepper size. If your peppers are larger, add five more minutes. Always check if they are tender by poking with a fork. If you want a crispier top, bake without foil for a few extra minutes. Make sure to watch them closely to prevent burning. Follow the Full Recipe for the best results! {{image_2}} You can easily make this dish vegan. Just skip the cheese or use a plant-based cheese. Instead of black beans, try lentils for a protein boost. They add a great texture. You can also add more veggies like zucchini or mushrooms. These will make the filling even more hearty. This recipe is already gluten-free! Quinoa is a great grain option. Make sure to check the labels on your vegetable broth. Some broths may have gluten. If you use canned tomatoes, ensure they are gluten-free too. You can enjoy this dish without worry! If you crave heat, add diced jalapeños to the filling. You can also increase the chili powder or add a dash of hot sauce. For a smoky kick, try chipotle peppers in adobo sauce. They give the dish a deep flavor. Serve with a side of salsa for an extra spicy kick! For the full recipe, check out the Vibrant Vegetarian Stuffed Peppers . After you enjoy your stuffed peppers, store any leftovers in an airtight container. Keep them in the fridge for up to four days. Make sure they cool to room temperature first. This helps preserve their taste and texture. You can freeze stuffed peppers for later use. First, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. They will stay fresh for about three months. When you are ready to eat, thaw them in the fridge overnight. To reheat your stuffed peppers, preheat the oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20 minutes or until heated through. For a quicker option, you can use the microwave. Heat on high for about 2-3 minutes or until warm. Enjoy your flavorful and nutritious dish! For the full recipe, check the earlier section. Yes, you can prepare stuffed peppers ahead of time. Just stuff the peppers and cover them. Store them in the fridge for up to 24 hours before baking. This saves time on busy days and keeps them fresh. When you're ready, bake them as directed in the Full Recipe. The flavors will meld beautifully overnight! If you want a substitute for quinoa, you have options. You can use rice, farro, or barley. Each grain brings a different taste and texture. Just make sure to adjust the cooking times as needed. Cook rice or barley in vegetable broth for added flavor. These alternatives will keep your dish hearty and tasty. You can tell when the peppers are done by their color and tenderness. They should be vibrant and slightly soft. The cheese on top should be bubbly and golden. A fork should easily pierce the pepper. If they feel firm, they need more time. Keep an eye on them as they bake for the best results! This blog post shared a great recipe for stuffed bell peppers. You learned about the ingredients, preparation, and tips to make it perfect. Remember, you can customize these peppers with different spices or toppings. They are easy to store and taste great any day. Whether you're vegan or gluten-free, there’s a version for you. Enjoy making this healthy dish for friends and family!$

Elevate your dinner routine with these vibrant vegetarian stuffed peppers! Packed with protein-rich quinoa, black beans, and sweet corn, this delightful recipe is perfect for a healthy meal. Easy to prepare and full of flavor, these stuffed peppers are a feast for the eyes and the taste buds. Discover how to make this colorful dish and impress your family with your cooking skills.

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Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 cup shredded cheese (e.g., cheddar or Monterey Jack)

2 green onions, thinly sliced

Cilantro for garnish

Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the broth is fully absorbed.

In a large mixing bowl, combine the cooked quinoa with the black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, half of the shredded cheese, and green onions. Mix well and season with salt and pepper to taste.

Carefully stuff each pepper with the quinoa mixture, pressing down lightly to fill them fully.

Top each stuffed pepper with the remaining shredded cheese.

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Remove from the oven and let cool for a few minutes. Garnish with cilantro before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4