Quinoa Stuffed Bell Peppers

About this recipe

Delight in a vibrant and nutritious dish with quinoa stuffed bell peppers. These colorful peppers are filled with a savory mix of quinoa, vegetables, and spices, making it an ideal vegetarian option for any meal. Perfect as a main dish or a hearty side, these stuffed peppers are as pleasing to the eye as they are to the palate.

Ingredients

• 4 bell peppers
• 1 cup quinoa, rinsed and cooked
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup zucchini, diced
• 1 cup mushrooms, diced
• 1/2 cup corn kernels
• 1/2 cup black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (optional)
• Fresh cilantro for garnish

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

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

3. 3

   In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft.

4. 4

   Stir in tomatoes, zucchini, mushrooms, corn, and black beans. Cook until vegetables are tender.

5. 5

   Mix in quinoa, cumin, paprika, chili powder, salt, and pepper. Cook for 2-3 minutes more.

6. 6

   Fill the peppers with the quinoa mixture. Top with cheese if desired.

7. 7

   Cover with foil and bake for 25-30 minutes until peppers are tender.

8. 8

   Let cool slightly, garnish with cilantro, and serve.