Vegetarian Stuffed Peppers
A colorful and nutritious meal featuring tender bell peppers filled with a savory mixture of quinoa, black beans, corn, and spices, perfect for any occasion.
Ingredients
For the stuffed peppers
- 4 large large bell peppers (any color) Choose firm and vibrant peppers
- 1 cup cooked quinoa or rice Both quinoa and rice can be used
- 1 can (15 ounces) black beans, rinsed and drained Can substitute with other beans
- 1 cup corn (frozen or canned) Adds sweetness and texture
- 1 cup diced tomatoes (canned or fresh) Use as preferred
- 1 small onion, finely chopped For flavor base
- 2 cloves garlic, minced Sauté for aroma
- 1 teaspoon cumin For earthiness
- 1 teaspoon chili powder Add more for heat
- ½ teaspoon smoked paprika
- Salt and pepper to taste Adjust to preference
- 1 cup shredded cheese (optional) For a cheesy layer on top
- Fresh cilantro or parsley for garnish Adds freshness and color
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Place them cut-side up in a baking dish.
Cooking
- In a skillet over medium heat, add a splash of oil and sauté the chopped onion and minced garlic until they soften, about 3-4 minutes.
- Add the cooked quinoa (or rice), black beans, corn, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Mix well to combine all ingredients and heat through, about 5-7 minutes.
- If using cheese, mix half into the filling and save the rest for topping.
- Stuff each bell pepper generously with the filling mixture and top with the remaining cheese if desired.
- Pour a bit of water into the bottom of the baking dish to help steam the peppers while they bake.
- Cover with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is melted and bubbly.
- Remove from the oven and let them cool slightly before serving.
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Notes
Consider offering a mixed greens salad with a light vinaigrette as a side, and pair with sparkling water or herbal tea. For creaminess, serve with a dollop of Greek yogurt or avocado crema.