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Quinoa Stuffed Peppers

Quinoa Stuffed Peppers

Are you looking for a delicious and gluten-free recipe? Look no further! These Quinoa Stuffed Peppers are packed with flavor and nutrients, making them a perfect option for a healthy and satisfying meal. Whether you follow a gluten-free diet or simply want to try something new, these stuffed peppers are sure to impress. Let's get cooking!

Prep Time Cook Time Total Time Servings
15 mins 45 mins 1 hr 4 servings

Ingredients

  • 4 large bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 zucchini, diced
  • 1 carrot, grated
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded cheddar cheese (optional)
  • Fresh cilantro, for garnish

Special notes: Feel free to add other vegetables or spices of your choice to customize the filling according to your taste preferences. You can also use different types of cheese or skip it altogether for a vegan option.

Cooking Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers upright in a baking dish and set aside.
  3. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
  4. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
  5. Add the diced zucchini and grated carrot to the skillet and continue cooking for another 3-4 minutes until the vegetables are slightly softened.
  6. Stir in the black beans, corn kernels, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld together.
  7. Once the quinoa is cooked, remove it from the heat and let it cool for a few minutes. Then, add the cooked quinoa to the skillet with the vegetable mixture and mix well to combine.
  8. Spoon the quinoa and vegetable filling into the prepared bell peppers, dividing it evenly among them. If desired, sprinkle shredded cheddar cheese on top of each pepper.
  9. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes or until the peppers are tender and the filling is heated through.
  10. Remove the foil and continue baking for an additional 5 minutes to allow the cheese to melt and lightly brown.
  11. Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

Serving Suggestions

These Quinoa Stuffed Peppers make a satisfying main dish on their own, but you can also serve them alongside a fresh green salad or steamed vegetables for a complete and balanced meal. They are perfect for a gluten-free lunch or dinner option and can be enjoyed by both vegetarians and meat-eaters alike. Serve them at gatherings or potlucks as a flavorful and nutritious vegetarian option that everyone will enjoy. Enjoy!

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