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Stuffed peppers are a culinary gem that brings together flavor, nutrition, and visual appeal in a single dish. Whether you're preparing a family dinner, hosting a gathering, or simply seeking a wholesome meal, the versatility of stuffed peppers makes them an ideal choice. This Savory Quinoa & Veggie Stuffed Peppers recipe not only satisfies your taste buds but also caters to a wide array of dietary preferences, including vegetarian and gluten-free diets.

Savory Quinoa & Veggie Stuffed Peppers

Discover the vibrant and nutritious world of Savory Quinoa & Veggie Stuffed Peppers! This colorful dish combines bell peppers with a hearty filling of quinoa, black beans, corn, zucchini, and cherry tomatoes, making it a satisfying meal for any occasion. Perfect for families or meal prep, these stuffed peppers are not only easy to make but also cater to various dietary needs. Elevate your dinner with this deliciously healthy option that’s packed with protein, fiber, and flavor!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

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

1 cup corn kernels (frozen or fresh)

1 medium zucchini, diced

1 cup cherry tomatoes, halved

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella), optional for topping

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and set them in a baking dish.

      Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the rinsed quinoa, cover, and simmer on low heat for about 15 minutes or until all the liquid is absorbed. Fluff with a fork once done.

        Mix the Filling: In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced zucchini, cherry tomatoes, cumin, paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

          Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it down gently to fill them up completely. If desired, top each pepper with shredded cheese.

            Bake: Cover the baking dish with aluminum foil (to prevent drying) and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender and the cheese is melted and bubbly (if using).

              Garnish and Serve: Once out of the oven, let them sit for a few minutes. Garnish with fresh cilantro or parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6