Quinoa stuffed peppers are a nutritious and vibrant dish perfect for a healthy meal. The recipe involves stuffing bell peppers with a flavorful mixture of quinoa, vegetables, spices, and cheese, creating a delightful blend of textures and flavors. This dish is versatile and can be adjusted to include various ingredients based on your dietary preferences. It’s a fantastic vegetarian option that can easily be made vegan by omitting cheese or using a plant-based substitute.
Ingredients:
- 4 large bell peppers (any color)
- 1 cup quinoa
- 2 cups vegetable broth (or water)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 carrot, diced
- 1 cup corn (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish
Appliances and Special Utensils:
- Stove
- Oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Large skillet
- Medium saucepan with lid
- Spoon or spatula
- Baking dish
Directions:
- Preheat the oven to 375°F (190°C).
- Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If necessary, slightly trim the bottoms to help them stand upright without cutting into the cavity. Set aside.
- Cook the quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
- Prepare the filling: While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onions are translucent. Add the zucchini and carrot, and cook until they are just tender. Stir in the corn, black beans, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes to blend the flavors.
- Combine the filling: Add the cooked quinoa to the skillet with the vegetable mixture and stir to combine thoroughly. Remove from heat and stir in half of the cheese.
- Stuff the peppers: Spoon the quinoa and vegetable mixture into the hollowed-out bell peppers, packing the mixture slightly. Place the stuffed peppers in a baking dish. Sprinkle the remaining cheese over the tops of the stuffed peppers.
- Bake: Place in the oven and bake for about 30 minutes, or until the peppers are tender and the cheese on top is melted and slightly golden.
- Garnish and serve: Remove from the oven, let cool for a few minutes, and garnish with fresh cilantro or parsley before serving.
Serving Suggestion:
Serve these quinoa stuffed peppers with a side salad or a dollop of sour cream or Greek yogurt for extra creaminess.
This dish not only presents beautifully but also packs a nutritional punch, making it an ideal choice for a filling lunch or dinner. Enjoy your homemade quinoa stuffed peppers!