Go Back
- 4 bell peppers (any color of your choice) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (you can use fresh or frozen) - 1 small red onion, diced finely - 2 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - Salt and pepper, to taste - 1 cup cherry tomatoes, halved - ½ cup fresh cilantro, chopped - 1 cup shredded cheese (optional for topping) - 1 avocado, sliced (for garnish) If you don’t have quinoa, try brown rice or couscous. Both work well. For a protein boost, use lentils instead of black beans. You can swap corn for peas or diced zucchini. If you prefer a milder taste, use yellow onion instead of red. Each serving gives you a great balance of nutrients. Expect about: - Calories: 350 - Protein: 12g - Carbohydrates: 50g - Dietary Fiber: 10g - Fat: 10g These stuffed peppers are not just tasty; they are also packed with healthy ingredients. Each bite is a mix of protein, fiber, and vitamins. Enjoy the flavors while knowing you're fueling your body right! {{ingredient_image_2}} Start by preheating your oven to 375°F (190°C). While the oven warms, take your bell peppers. Cut off the tops and remove the seeds and membranes. Lightly sprinkle salt and pepper inside each pepper. Place them upright in a baking dish. Make sure they fit snugly to hold the filling later. In a medium saucepan, combine one cup of rinsed quinoa with two cups of vegetable broth. Bring this mix to a boil over medium-high heat. Once it boils, lower the heat and cover the pan. Let it simmer for about 15 minutes. The quinoa should absorb all the liquid and become fluffy. While the quinoa cooks, heat a splash of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes until it softens. Stir in two minced garlic cloves, one teaspoon of ground cumin, one teaspoon of chili powder, and one teaspoon of smoked paprika. Cook for one more minute to let the spices toast. In a large mixing bowl, combine the cooked quinoa, the sautéed onion mix, one can of rinsed black beans, one cup of corn, one cup of halved cherry tomatoes, and half a cup of chopped cilantro. Stir everything together until well mixed. Taste the filling and add salt and pepper as needed for flavor. Gently spoon the quinoa mixture into each prepared bell pepper. Pack it lightly to fill evenly. If you want cheese, sprinkle it on top of the stuffed peppers. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes, then remove the foil. Bake for an extra 10 minutes to make sure the peppers are tender and the cheese is melted. After baking, let the dish cool for a few minutes. Garnish each pepper with avocado slices and a sprinkle of chopped cilantro before serving. To cook quinoa just right, follow a few simple steps: - Rinse quinoa well before cooking. This removes any bitter taste. - Use a 1:2 ratio of quinoa to vegetable broth. One cup of quinoa needs two cups of broth. - Bring the broth to a boil first. This helps the quinoa absorb flavor. - After boiling, reduce heat and cover the pot. Let it simmer for about 15 minutes. - Fluff the quinoa with a fork once it’s done. This makes it light and fluffy. Choosing cheese can elevate the flavor of your stuffed peppers: - Cheddar cheese adds a sharp, tangy taste. - Monterey Jack melts well and has a mild flavor. - Feta cheese brings a nice saltiness and pairs well with the veggies. - For a twist, try pepper jack for a spicy kick. - Use a mix of cheeses for a richer topping. Selecting the best bell peppers is easy if you know what to look for: - Pick peppers that are firm and heavy for their size. This means they are fresh. - Look for bright, even color. Avoid any with dark spots or wrinkles. - Choose peppers with smooth skin. This indicates they are ripe and juicy. - If you want sweetness, opt for red or yellow peppers. Green peppers are more bitter. - Make sure the tops are intact and green. This shows they were picked recently. Pro Tips Choose Your Peppers: Select a mix of colorful bell peppers for a vibrant presentation and flavor variety. Red, yellow, and green all add their unique sweetness. Quinoa Cooking Tip: For extra flavor, toast the quinoa in a dry pan before cooking it in broth. This enhances its nutty flavor and adds depth to your dish. Customize Your Filling: Feel free to add other vegetables or proteins like diced zucchini, mushrooms, or ground turkey to make the filling heartier. Serving Suggestion: Serve the stuffed peppers with a side of guacamole or a fresh salad to complement the flavors and add freshness to the meal. {{image_4}} If you want to keep it vegetarian, this dish shines without meat. You can add more veggies like zucchini or spinach. These ingredients boost nutrition and flavor. You can also swap black beans for kidney or pinto beans. For a different taste, mix in some diced mushrooms. They add a hearty texture and absorb flavors well. Need more protein? You can add ground turkey or beef to the filling. Cook the meat in the skillet before adding the onion and spices. This adds depth and richness. For a twist, try shredded chicken or even diced tofu. Both options blend well with the quinoa and spices. Want to change the flavor? Here are some ideas: - Mediterranean: Use feta cheese, olives, and spices like oregano. - Italian: Add marinara sauce and mozzarella cheese for a pizza twist. - Asian: Mix in soy sauce, ginger, and top with sesame seeds. These variations keep the dish exciting and allow for personal taste. Enjoy experimenting! To store leftover stuffed peppers, first let them cool. Place them in an airtight container. They will stay fresh in the fridge for about 3 to 5 days. If you have multiple peppers, stack them carefully to avoid squishing. If you want to freeze them, wrap each stuffed pepper in plastic wrap. Then place them in a freezer-safe bag. This way, they can last up to 3 months. When you’re ready to eat, just take them out and let them thaw overnight in the fridge. To reheat stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish and cover with foil. Bake for about 20-25 minutes. If you like your cheese melty, remove the foil for the last 5 minutes. You can also microwave them for 2-3 minutes, but the oven keeps them tastier. Enjoy your delicious meal! Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Cover them and keep them in the fridge. Bake them when you're ready to eat. This makes meal prep easy and saves time on busy days. If you want to swap out quinoa, you can use rice or couscous. Both options work well and will absorb the flavors. Brown rice adds a nutty taste, while couscous cooks faster. Choose what you like best for your dish. You can tell the peppers are done when they are soft. They should be tender and their skin should look slightly wrinkled. If you added cheese, it should be melted and bubbly. Use a fork to test the peppers for doneness. Yes, this recipe is already gluten-free! Quinoa, beans, and veggies are all gluten-free. Just make sure any broth you use is also gluten-free. Enjoy this healthy and colorful dish without worry! This blog post covered everything you need for fiesta quinoa stuffed peppers. We discussed the ingredients, smart substitutes, and vital nutritional facts. I outlined each step for making these tasty treats, from prepping bell peppers to cooking quinoa. You also learned tips for cooking perfectly and how to store leftovers. Remember, you can switch up flavors and add proteins for variety. With these insights, you can create delicious meals that suit your taste and lifestyle. Enjoy your cooking journey!

Fiesta Quinoa Stuffed Peppers

A vibrant and healthy dish featuring bell peppers stuffed with quinoa, black beans, corn, and spices.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 pieces bell peppers
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn
  • 1 small red onion, diced finely
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 0.5 cup fresh cilantro, chopped
  • 1 cup shredded cheese (optional for topping)
  • 1 piece avocado, sliced (for garnish)

Instructions
 

  • Begin by preheating your oven to 375°F (190°C).
  • Prepare the bell peppers by cutting the tops off and carefully removing the seeds and membranes inside. Lightly season the insides with salt and pepper, then place them upright in a baking dish, ensuring they are snug.
  • In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for approximately 15 minutes or until the quinoa has absorbed all the liquid and is fluffy.
  • While the quinoa is cooking, heat a splash of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes or until it becomes softened. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for an additional minute, allowing the spices to toast and become fragrant.
  • In a large mixing bowl, combine the cooked quinoa, the sautéed onion mixture, black beans, corn, halved cherry tomatoes, and chopped cilantro. Stir everything together until fully mixed. Taste and adjust the seasoning with salt and pepper as needed.
  • Gently spoon the quinoa mixture into each prepared bell pepper, packing it in lightly for an even fill. If you wish to add cheese, sprinkle it generously on top of the stuffed peppers.
  • Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue baking for an additional 10 minutes, or until the peppers are tender and any cheese is melted and bubbly.
  • Once baked, carefully remove the baking dish from the oven and allow it to cool for a few minutes. Before serving, garnish each pepper with slices of avocado and a sprinkle of additional chopped cilantro for a fresh finish.

Notes

Feel free to customize the toppings and spices to your liking.
Keyword healthy, quinoa, stuffed peppers, vegetarian