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Here’s what you need to make classic stuffed peppers. Gather these fresh and wholesome items: - 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 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro or parsley for garnish These ingredients combine to create a tasty, filling meal. You can mix and match some items based on your taste. For example, if you like spice, add more chili powder or hot sauce. If you prefer a milder flavor, reduce the spices. The fresh herbs at the end add a bright touch. Enjoy customizing your stuffed peppers! {{ingredient_image_1}} 1. Preheat your oven to 375°F (190°C). This step is key for even cooking. 2. Grab the bell peppers and cut off their tops. Remove seeds and membranes. Place them upside down in a baking dish. This helps them stay upright. 3. In a medium pot, combine the rinsed quinoa and vegetable broth. Bring it to a boil. Then lower the heat, cover, and let it simmer for about 15 minutes. The quinoa should be fluffy when done. 1. Heat a drizzle of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes. You want them to become soft and clear. 2. Next, add the minced garlic, cumin, smoked paprika, chili powder, salt, and pepper. Cook this mix for an extra minute. This step gives your dish great flavor. 3. Stir in the black beans and corn. Mix well to combine everything. This adds texture and color to your filling. 4. When the quinoa is ready, add it to the skillet. Stir everything together until well mixed. Remove the skillet from heat. 1. Pour a small amount of water into the bottom of the baking dish. Just cover the bottom. This creates steam while baking. 2. Cover the dish tightly with aluminum foil. Bake for 25 minutes. This helps the peppers cook evenly. 3. After 25 minutes, take off the foil and bake for another 10 minutes. This melts the cheese and makes it bubbly. 4. Once done, let the stuffed peppers cool for a few minutes. Garnish them with fresh cilantro or parsley before serving. - Ensuring quinoa is cooked properly: Always rinse quinoa before cooking. This helps to remove its bitter coating. Cook it in vegetable broth for better flavor. Bring it to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. When it’s fluffy, it’s ready. - Best cheese recommendations: I love using sharp cheddar or Monterey Jack cheese. Both melt well and add rich flavor. If you want a kick, try pepper jack. It brings a nice spice to the dish. - Tips for sautéing vegetables: Use medium heat for sautéing. Start with onions, as they take longer to cook. Add garlic just before the onions finish. This keeps the garlic from burning. You want the onions to be soft and sweet. - Serving suggestions on a platter: Place the stuffed peppers on a bright platter. This makes them look festive and inviting. You can arrange them in a circle or line for a fun display. - Drizzling oils and garnishing techniques: Drizzle some extra virgin olive oil on top for shine. Sprinkle chopped cilantro or parsley for color and freshness. This makes your meal look as good as it tastes. - Suggested spices to elevate flavor: Besides cumin and paprika, consider adding oregano or onion powder. These spices deepen the flavor. A hint of cinnamon can also add warmth. - Adding hot sauce or salsa: For spice lovers, drizzle hot sauce over your peppers. You can also serve them with salsa on the side. This adds a fresh kick and a burst of flavor with every bite. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and green bell peppers not only adds visual appeal but also a variety of flavors to your dish. Customize the Filling: Feel free to add other vegetables or proteins like ground turkey or mushrooms to the quinoa filling for a personalized touch. Steam for Moisture: Adding water to the bottom of the baking dish creates steam, preventing the peppers from drying out during baking. Serve with a Sauce: A drizzle of avocado crema or your favorite salsa can elevate the flavors and add a creamy texture to the dish. {{image_2}} You can easily change the ingredients in stuffed peppers. If you want to switch from quinoa to rice, use 1 cup of cooked rice instead. Both grains taste great and are filling. You can also swap out the black beans for other beans like kidney or pinto beans. If you want more protein, try ground turkey or chicken. They add a nice flavor boost. For cheese lovers, shredded cheese is a must. If you're dairy-free, use dairy-free cheese. Brands like Daiya or Violife work well and melt nicely. Stuffed peppers are easy to adapt for different diets. For vegetarians or vegans, stick to the quinoa, beans, and veggies. Just skip the cheese or use a vegan kind. If you need gluten-free options, you're in luck! All the main ingredients are gluten-free. Just ensure any broth or cheese you use is labeled gluten-free. A Mediterranean twist on stuffed peppers can add exciting flavors. Use ingredients like feta cheese, olives, and fresh herbs like oregano or basil. This mix will give your dish a fresh, bright taste. For a Southwestern style, add spices like cumin, chili powder, and even some diced jalapeños. You can also include corn, black beans, and a sprinkle of lime juice for a zesty kick. Each variation makes for a fun meal full of flavor! To store leftover stuffed peppers, let them cool first. Place them in a sealed container. This helps keep them fresh. They can last in the fridge for up to four days. Make sure to check for any signs of spoilage before eating. You can freeze stuffed peppers before or after baking. If you freeze them before baking, wrap each pepper tightly in plastic wrap. Place them in a freezer bag. They can last for up to three months. If freezing after baking, let them cool completely. Then, wrap them and store in an airtight container. For thawing, move the peppers from the freezer to the fridge overnight. This keeps them safe and tasty. To reheat, you can bake them at 350°F (175°C) for about 20 minutes. If you want a quicker option, use the microwave. Making stuffed peppers ahead of time is a great idea for busy weeks. You can prepare the filling and store it in the fridge. This saves time later. When you're ready to eat, just fill the peppers and bake them. For reheating, place them in the oven at a low heat. This helps keep the peppers from getting soggy. You can also add a splash of water to the dish to create steam. This keeps the peppers moist and tasty. How long to bake stuffed peppers at different temperatures? You should bake stuffed peppers at 375°F (190°C) for about 35 minutes. If you're using a lower temp, like 350°F (175°C), it may take about 45 minutes. Always check if the cheese is melted and bubbly. Can you make stuffed peppers in advance? Yes, you can prepare stuffed peppers ahead of time. Just fill the peppers and store them in the fridge. Bake them when you are ready to eat. They can stay fresh for about 24 hours. What other vegetables can be added? You can add diced zucchini, spinach, or mushrooms for more flavor. Chopped tomatoes or carrots also work well. Feel free to mix in your favorite veggies! Caloric breakdown per serving Each serving of stuffed peppers has about 350 calories. This includes the quinoa, beans, and cheese, making it a filling dish. Protein and fiber content in the dish You get about 15 grams of protein and 10 grams of fiber per serving. This makes stuffed peppers a great choice for a healthy meal. Essential kitchen tools needed You will need a baking dish, a medium pot for quinoa, and a large skillet. A knife and cutting board are important for chopping veggies. Best types of baking dishes for stuffed peppers Glass or ceramic dishes are best for baking stuffed peppers. They help cook the peppers evenly and keep them moist. Stuffed bell peppers are easy and fun to make. You learned about ingredients, preparation, cooking, and baking steps. I shared tips for flavor and presentation and offered variations for different diets. Now, you can store your leftovers or meal prep for the week ahead. Experiment with ingredients and flavors to make these peppers your own. Enjoy your cooking journey!

Classic Stuffed Peppers

A delicious and healthy dish featuring bell peppers stuffed with a flavorful quinoa and black bean mixture.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

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 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • for garnish fresh cilantro or parsley

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Place them upside down on a baking dish.
  • In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
  • In a large skillet over medium heat, add a drizzle of olive oil. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic, cumin, smoked paprika, chili powder, salt, and pepper, cooking for an additional minute.
  • Stir in the black beans and corn into the skillet, mixing everything well.
  • Once the quinoa has finished cooking, add it to the skillet mixture and combine thoroughly. Remove from heat.
  • Spoon the quinoa filling into each bell pepper generously. Top each filled pepper with shredded cheese.
  • Pour a bit of water into the bottom of the baking dish (just enough to cover the bottom) to create steam during cooking.
  • Cover the dish with aluminum foil and bake for 25 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Let the stuffed peppers cool for a few minutes, then garnish with fresh cilantro or parsley before serving.

Notes

Serve the stuffed peppers on a vibrant platter, drizzling with a bit of extra virgin olive oil and sprinkling chopped cilantro over the top for a fresh finish.
Keyword quinoa, stuffed peppers, vegetarian