Quinoa Veggie Stuffed Bell Peppers

• 1 cup uncooked quinoa
• 2 cups water
• 4 large bell peppers (assorted colors), tops cut off and seeds removed
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (frozen and thawed or canned)
• 1 medium zucchini, diced
• 1 medium red onion, diced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a medium saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
3. 3 Meanwhile, cut the tops off the bell peppers and remove seeds. Set aside.
4. 4 In a large bowl, combine cooked quinoa, black beans, corn, zucchini, red onion, diced tomatoes, cumin, chili powder, salt, and pepper.
5. 5 Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. 6 Place stuffed peppers in a baking dish and cover with foil.
7. 7 Bake for 30 minutes. Remove foil, sprinkle with cheese if using, and bake for an additional 5-10 minutes until peppers are tender and cheese is melted.
8. 8 Garnish with fresh cilantro before serving.

Equipment

• Baking dish
• Oven

Variations

• For a vegan option, skip the cheese and use a vegan-friendly salsa on top.
• Add a handful of chopped spinach or kale for extra greens.

Substitutions

• Substitute quinoa with cooked brown rice if desired.
• Use pinto beans or kidney beans in place of black beans.

Pairings

• Pairs well with a cilantro lime rice or a side of roasted sweet potatoes.

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder or add a dash of smoked paprika.
• These stuffed peppers can be made ahead and refrigerated before baking; just add a few extra minutes to the cook time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a fresh avocado salsa or a dollop of sour cream.
• Pairs well with a simple green salad on the side.

FAQ