Health Dinner Recipes

Quinoa-stuffed bell peppers are not just a feast for the eyes; they are a nutritious and colorful dish that can transform your meal into a vibrant culinary experience. This recipe is a wonderful way to bring together wholesome ingredients, providing a hearty option that is both satisfying and health-conscious. With the growing awareness of the importance of plant-based ingredients in our diets, quinoa-stuffed bell peppers stand out as an excellent choice for anyone looking to incorporate more vegetables, grains, and legumes into their meals.

Looking for a nutritious and colorful meal? Try these quinoa-stuffed bell peppers! Packed with protein from quinoa, fiber from black beans, and loaded with vitamins from colorful bell peppers, this dish is incredibly versatile. Customize it with your favorite spices and veggies for a delicious plant-based experience. Ideal for meal prep or impressing guests, these stuffed peppers are a guilt-free delight. Try the recipe today! #Quinoa #StuffedPeppers #HealthyEating #PlantBased #MealPrep

Print Recipe Pin Recipe

Ingredients

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup diced tomatoes (fresh or canned)

1 cup shredded mozzarella cheese (optional)

Fresh cilantro or parsley for garnish

Instructions

Prep the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool slightly.

Sauté the Vegetables: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until the onions are translucent.

Combine Ingredients: Once the onion and garlic are ready, add the black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.

Mix with Quinoa: Fluff the quinoa with a fork and add it to the skillet mixture, combining all the ingredients thoroughly.

Stuff the Peppers: Carefully spoon the quinoa mixture into each bell pepper, packing it down gently. If using cheese, sprinkle some on top of each stuffed pepper.

Bake: Place the stuffed peppers upright in a baking dish. Add about 1/4 cup of water to the bottom of the dish (this will create steam while they bake). Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the cheese (if used) is bubbly and golden.

Serve: Remove from the oven, let cool slightly, and garnish with fresh cilantro or parsley. Serve warm and enjoy your delicious and healthy dinner!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4