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- 4 bell peppers (any color) - 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 small red onion, diced - 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) You can mix and match some ingredients. If you don't have bell peppers, zucchini works well too. Use brown rice instead of quinoa for a different grain. Canned chickpeas can replace black beans. For a fresh twist, add diced jalapeños for heat. You can skip the cheese if you want a lighter dish. Fresh herbs like parsley can replace cilantro for a new flavor. These stuffed peppers are packed with nutrients. Each serving is rich in fiber from quinoa and beans. The peppers give you vitamin C and antioxidants. This dish is also low in fat, especially if you skip the cheese. It's a balanced meal that fits well in various diets. Each pepper provides about 300 calories, making it a hearty option without being heavy. {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, cut the tops off the bell peppers. Remove all seeds and membranes. Lightly season the insides with salt and pepper. Place them upright in a baking dish. In a medium saucepan, combine 1 cup of rinsed quinoa and 2 cups of vegetable broth. Bring this mix to a boil. Then, reduce the heat to low and cover the pot. Let it simmer for about 15 minutes until the quinoa is fluffy and absorbs the broth. While the quinoa cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add 1 small diced red onion and sauté for 3-4 minutes until it softens. Then, add 2 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1 teaspoon smoked paprika. Cook this mixture for another minute until it smells great. In a large bowl, mix the cooked quinoa, sautéed onion, 1 can of black beans (rinsed), 1 cup of corn, halved cherry tomatoes, and chopped cilantro. Stir everything together until well combined. Taste it and adjust seasoning with salt and pepper if needed. Now, spoon the quinoa mix into each prepared bell pepper. Pack it in gently. If you like cheese, sprinkle it on top of each stuffed pepper. Cover the baking dish with foil and bake the peppers for 25 minutes. Then, take off the foil and bake for another 10 minutes. This step helps the peppers get tender and the cheese to bubble. Once done, remove the dish from the oven and let it cool for a few minutes. Garnish with sliced avocado and extra cilantro before serving. When choosing bell peppers, look for ones that are firm and shiny. Avoid peppers with soft spots or wrinkled skin. Color matters, too. Red, yellow, and orange peppers are sweeter. Green peppers are more bitter. Pick the colors you like best for your fiesta. To make this dish easier, gather these tools: - Baking dish - Medium saucepan - Large skillet - Mixing bowl - Knife and cutting board - Measuring cups and spoons These tools help you work quickly and keep things neat. These stuffed peppers shine as a main dish. Serve them with a side salad for freshness. You can also add tortilla chips for crunch. For a kick, offer hot sauce on the side. Garnish with sliced avocado and extra cilantro for color and flavor. Pro Tips Choose Your Peppers Wisely: Opt for firm, vibrant bell peppers to ensure they hold their shape during baking and provide the best flavor. Rinse Quinoa Thoroughly: Rinsing quinoa before cooking removes its natural coating, called saponin, which can impart a bitter taste. Customize Your Filling: Feel free to add other vegetables or proteins such as zucchini, mushrooms, or shredded chicken to make the dish your own. Serve with a Fresh Salsa: A side of fresh salsa or pico de gallo can enhance the flavors and add a fresh crunch to the stuffed peppers. {{image_2}} Fiesta Quinoa Stuffed Peppers work great for everyone! The recipe is vegetarian by nature. It includes quinoa, beans, and veggies. You can easily make it vegan by skipping the cheese. Just leave it out, and you still get a yummy meal. If you want a creamy touch, try adding avocado. Want some heat? You can make these peppers spicy! Add diced jalapeños or crushed red pepper flakes to the quinoa mix. You could also use a spicy salsa instead of tomatoes. This will kick up the flavor levels. If you love smoky flavors, try adding more smoked paprika. It gives a warm taste that many enjoy. Feel free to change up the filling! Instead of black beans, use pinto or kidney beans. You can also swap corn for diced zucchini or mushrooms. For a fresh twist, add chopped spinach or kale. This keeps the meal vibrant and full of nutrients. If you want extra protein, mix in cooked ground turkey or beef. The options are endless, so get creative! After your meal, let the stuffed peppers cool. Place them in an airtight container. You can keep them in the fridge for up to four days. Make sure to separate layers with parchment paper. This helps prevent sticking. If you have extra filling, store it in a separate container. To reheat, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. Cover them with foil to keep moisture in. Heat for about 20 minutes. You can also use a microwave. Heat on medium power for about 2-3 minutes. Check to make sure they are hot all the way through. If you want to freeze, prepare the peppers but do not bake them. Wrap each pepper in plastic wrap. Then place them in a freezer bag. They can last for up to three months. When ready to eat, thaw them in the fridge overnight. Bake them at 375°F (190°C) for 30-35 minutes. Enjoy your meal whenever you want! Yes, you can make these stuffed peppers ahead of time. Prepare the filling and stuff the peppers. Store them in the fridge for up to 24 hours before baking. This way, the flavors can blend nicely. When ready to bake, just pop them in the oven. You might need to add a few extra minutes to the baking time. Stuffed peppers are great on their own, but you can add side dishes for a full meal. Here are some tasty ideas: - A fresh green salad - Cilantro lime rice - Guacamole and tortilla chips - A bowl of salsa These sides add color and flavor to your meal. Plus, they make it extra fun! To check if the peppers are done cooking, look for a few signs. The peppers should be tender and slightly wrinkled. You can poke them gently with a fork or knife. If it goes in easily, they are ready. If you used cheese, it should be bubbly and golden. Enjoy the smell; it’s a sign they are cooked perfectly! This blog post covered everything you need for flavorful Fiesta Quinoa Stuffed Peppers. We explored the key ingredients, detailed steps for cooking, and shared useful tips. You learned about delicious variations and how to store leftovers properly. Remember, making this dish can be fun and easy. You can mix in your favorite flavors or make it ahead of time. Enjoy serving these tasty stuffed peppers at your next meal. Dive into this recipe and let your creativity shine!

Fiesta Quinoa Stuffed Peppers

A colorful and nutritious 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 250 kcal

Ingredients
  

  • 4 pieces bell peppers (any color)
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 small red onion, diced
  • 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
 

  • Preheat the oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the insides with salt and pepper. Place them upright in a baking dish.
  • In a medium saucepan over medium heat, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and the liquid is absorbed.
  • In a large skillet, heat a drizzle of olive oil over medium heat. Sauté the diced red onion for 3-4 minutes until softened. Add minced garlic, cumin, chili powder, and smoked paprika. Continue to cook for another minute until fragrant.
  • In a large bowl, combine the cooked quinoa, sautéed onion mixture, black beans, corn, halved cherry tomatoes, and chopped cilantro. Mix until well blended. Adjust seasoning with salt and pepper as needed.
  • Spoon the quinoa mixture into each of the prepared bell peppers, packing it in gently. If using cheese, sprinkle it on top of each stuffed pepper.
  • Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is bubbly.
  • Once done, remove from oven and let cool for a few minutes. Garnish with sliced avocado and additional cilantro before serving.

Notes

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