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Filling your peppers is a crucial step that ensures each bite is bursting with flavor. Start by preparing your quinoa and vegetable mixture according to the recipe guidelines. Once your filling is ready, it’s time to stuff those vibrant peppers.

Savory Quinoa and Vegetable Stuffed Peppers

Discover the vibrant and nutritious Colorful Savory Quinoa and Vegetable Stuffed Peppers, a perfect blend of flavor, health, and creativity! Packed with protein, fiber, and a rainbow of colorful vegetables, these stuffed peppers cater to various dietary needs, from vegetarian to gluten-free. Learn about the wholesome ingredients and simple preparation steps that make this dish not only visually appealing but also a nourishing option for any meal. Embrace the joy of healthy cooking!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium zucchini, diced

1 medium carrot, diced

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

½ cup diced tomatoes (canned or fresh)

1 cup shredded cheese (cheddar or mozzarella)

Fresh cilantro or parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let stand, covered, for another 5 minutes.

      Prepare the Peppers: While the quinoa is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Set aside.

        Sauté the Vegetables: In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped red onion and minced garlic, sautéing for about 2-3 minutes until fragrant. Then add diced zucchini and carrot. Cook for another 5-7 minutes until the vegetables are tender.

          Mix the Filling: In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, and season with salt and pepper to taste. Stir in half of the shredded cheese. Mix until well combined.

            Stuff the Peppers: Carefully spoon the quinoa and vegetable mixture into each prepared bell pepper, packing it down slightly. Place stuffed peppers upright in a baking dish.

              Bake: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil, sprinkle the remaining cheese on top of each pepper, and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.

                Serve and Garnish: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley, if desired, and serve warm.

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