Savory Stuffed Peppers

$- 4 large bell peppers (red, yellow, green, or orange) - 1 cup quinoa (rinsed) - 2 cups vegetable broth (low-sodium option) - 1 can black beans (15 oz, drained and rinsed) - 1 cup corn (fresh, frozen, or canned) - 1 cup cherry tomatoes (halved) - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - ½ teaspoon garlic powder - ½ teaspoon onion powder - Salt and pepper (to taste) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro (for garnish) When I prepare savory stuffed peppers, I love using colorful bell peppers. They add beauty and sweetness to the dish. You can choose any color you like! Quinoa is my go-to grain. It’s healthy and adds a nice texture. I always rinse it to remove any bitterness. Using low-sodium vegetable broth makes the dish light and flavorful. Black beans provide protein and fiber. You can use canned beans for convenience. Corn adds a sweet crunch. I often use fresh corn in the summer. In the winter, frozen or canned corn works well. Cherry tomatoes give a burst of freshness. I halved them to mix well with other ingredients. The spices are key! Ground cumin and smoked paprika add warmth and depth. I use garlic and onion powder for extra flavor. Don’t forget salt and pepper to season the mix. Finally, I top the peppers with shredded cheese. Cheddar or a Mexican blend both melt beautifully. Fresh cilantro adds a bright finish. It’s a simple yet delightful twist! This whole blend makes for a delicious meal. For the full recipe, check out the link. - Preheat the oven to 375°F (190°C). - Cut the tops off the bell peppers and remove seeds. Start by setting your oven temperature. This step warms the oven for baking. Next, take your bell peppers and cut off the tops. Be careful to remove the seeds and membranes. This ensures your stuffing will fit well. Place the peppers cut-side up in a baking dish. - Combine quinoa and vegetable broth in a saucepan. - Bring to a boil, then simmer until liquid is absorbed. In a medium saucepan, mix the rinsed quinoa with vegetable broth. This adds flavor. Bring the mixture to a boil. Once it boils, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. After that, fluff the quinoa with a fork. It should be light and fluffy. - Combine fluffed quinoa with black beans, corn, tomatoes, and spices. In a large mixing bowl, add the fluffed quinoa. Then, mix in black beans, corn, and halved cherry tomatoes. Season with ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well to blend all the flavors. - Fill each pepper with the quinoa mixture. - Top with shredded cheese. Now it’s time to stuff the peppers. Spoon the quinoa mixture into each pepper. Press it down gently to pack it tight. After filling, sprinkle shredded cheese on top of each pepper. This will melt beautifully while baking. - Bake covered with foil, then uncovered until golden. - Garnish with fresh cilantro before serving. Cover the baking dish with aluminum foil. Place it in the preheated oven and bake for 25 minutes. After that, remove the foil. Bake for an additional 10-15 minutes. You want the cheese to melt and turn golden. Once done, take them out and let them cool. Finally, garnish with fresh cilantro. This adds a burst of flavor and color. Enjoy your savory stuffed peppers! To ensure your peppers are tender, cook them covered with foil at first. This traps steam and helps soften them. If you use larger peppers, you may need to add more time. Check them after 30 minutes. If they still feel firm, cook for another 5 to 10 minutes. To elevate the taste, try adding spices like chili powder or oregano. Fresh herbs, like basil or parsley, also work well. You can make your own veggie broth for a richer flavor. Just simmer some vegetable scraps, like onion peels and carrot tops, in water for 30 minutes. For a party, serve the stuffed peppers on a large platter. Drizzle with olive oil or balsamic reduction for flair. When plating, place the peppers upright on a colorful plate. This adds visual appeal and makes them look gourmet. {{image_4}} You can switch up the filling for your stuffed peppers with different proteins. Ground chicken or turkey works well. They add a nice flavor and are leaner than beef. Tofu is a great choice if you want a meatless option. Just crumble it and mix it in with your veggies. If you want to get creative, try seafood! Shrimp or crab meat can offer a unique taste. Just chop the seafood into small pieces and mix it in. This twist can bring a delightful new flavor to the dish. For a vegetarian or vegan version, think about plant-based proteins. Black beans are a good choice since they are filling and full of fiber. Lentils also make a great option. They cook quickly and absorb flavors well. If you want a dairy-free option, use vegan cheese. Many brands offer tasty alternatives that melt nicely. You can also skip the cheese altogether and focus on herbs for flavor. Want to spice things up? Add jalapeños or a splash of hot sauce to the filling. This will give your peppers a nice kick. You could also try a Mediterranean twist. Stuff the peppers with a mix of olives, feta cheese, and herbs like parsley or basil. This will transport your taste buds to a sunny day by the sea. Explore these variations to make savory stuffed peppers even more enjoyable. Check out the Full Recipe to get started! To store leftover stuffed peppers, let them cool first. Place them in an airtight container. This keeps them fresh and safe. You can store them in the fridge for about 3 to 5 days. If you want to enjoy them later, make sure to check for any signs of spoilage before eating. If you want to freeze stuffed peppers, wrap each one in plastic wrap. Then, place them in a freezer bag. This keeps them safe from freezer burn. Stuffed peppers can last up to 3 months in the freezer. When you're ready to eat them, take them out and thaw them in the fridge overnight. To reheat, bake them for about 20 minutes at 350°F (175°C) until they are hot. You can also microwave them for a quicker option, just make sure they heat evenly. Enjoy your stuffed peppers fresh and tasty, even after freezing! Stuffed peppers usually take about 35 to 40 minutes to bake. You cover them with foil for the first 25 minutes. Then, remove the foil and bake for another 10 to 15 minutes. The time can change based on the size of the peppers and how packed they are. Larger peppers may need extra time to cook through. Always check if the cheese is melted and bubbly. Yes, you can prepare stuffed peppers in advance. You can stuff the peppers and keep them in the fridge for up to 24 hours. Just cover them tightly with plastic wrap. When you are ready to bake, add a few extra minutes to the cooking time. This helps the flavors blend well. If you do not have quinoa, you can use rice or couscous. Brown rice adds a nice texture. For a gluten-free choice, use cauliflower rice. You can also try barley for a chewier bite. Just make sure to adjust cooking times for these grains. Yes, stuffed peppers can be gluten-free. The main ingredients, like quinoa and beans, are all gluten-free. Just make sure any additional ingredients, like broth or spices, are also gluten-free. This makes it a great dish for people with gluten sensitivities. You will know the stuffed peppers are done when the cheese is melted and golden. The peppers should feel tender when you poke them with a fork. They should not be too soft, as you want them to hold their shape. If you see steam rising from the filling, it’s a good sign they are ready to eat. You now have a tasty way to enjoy stuffed peppers. With fresh ingredients like quinoa, beans, and cheese, these peppers are both healthy and satisfying. Remember to pick favorite spices to make them your own. Storage tips keep leftovers fresh for later. Feel free to play with different proteins or flavors for new versions. Whether you’re making them for a meal or a party, these stuffed peppers will impress. Get ready to enjoy a fun and easy dish!$

Discover the deliciousness of savory stuffed peppers, a vibrant and healthy dish perfect for any meal. Made with colorful bell peppers and a flavorful quinoa filling packed with black beans, corn, and melted cheese, this recipe is easy and satisfying. Follow our simple steps to create a stunning presentation that will impress everyone at the table. Click to explore the full recipe and make these mouthwatering stuffed peppers tonight!

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Ingredients

4 large bell peppers (select any vibrant color: red, yellow, green, or orange)

1 cup quinoa, thoroughly rinsed under cold water

2 cups vegetable broth (you can use low-sodium for a healthier option)

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

1 cup corn (feel free to use fresh, frozen, or canned depending on availability)

1 cup cherry tomatoes, halved for a burst of flavor

1 teaspoon ground cumin for warmth

1 teaspoon smoked paprika for a rich depth of flavor

½ teaspoon garlic powder to enhance taste

½ teaspoon onion powder for additional aroma

Salt and pepper, adjusted to your preference

1 cup shredded cheese (cheddar, Mexican blend, or your favorite)

Fresh cilantro, chopped, for a vibrant garnish

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

Prepare the Peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes. Position the peppers cut-side up in a baking dish, ensuring they fit snugly.

Cook the Quinoa: In a medium saucepan, add the rinsed quinoa and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the saucepan with a lid and allow it to simmer for approximately 15 minutes, or until all the liquid is absorbed. Once cooked, use a fork to fluff the quinoa and set it aside.

Mix the Filling: In a large mixing bowl, combine the fluffed quinoa with black beans, corn, halved cherry tomatoes, ground cumin, smoked paprika, garlic powder, onion powder, and a sprinkle of salt and pepper. Stir the mixture thoroughly until all ingredients are evenly distributed.

Stuff the Peppers: Generously fill each bell pepper with the quinoa mixture, pressing it down gently to ensure they are packed tightly.

Add the Cheese: Evenly distribute the shredded cheese over the top of each stuffed pepper, ensuring a delightful cheesy layer.

Bake the Peppers: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes to allow the flavors to meld.

Finish Baking: Carefully remove the foil and return the peppers to the oven. Bake for an additional 10-15 minutes, or until the cheese is beautifully melted and bubbly.

Garnish and Serve: Once done, take the peppers out of the oven and let them cool for a few moments. Before serving, garnish generously with fresh chopped cilantro for an extra pop of flavor and color.

Prep Time: 15 min | Total Time: 50 min | Servings: 4

Presentation Tips: Serve the stuffed peppers on a colorful plate, drizzled with a bit of olive oil or a balsamic reduction for a touch of elegance. Enjoy your meal!