Savory Quinoa-Stuffed Bell Peppers
These Savory Quinoa-Stuffed Bell Peppers are a hearty and colorful dish that brings together wholesome ingredients and vibrant flavors. I love how they make ...
I first made these stuffed peppers during a cozy autumn evening, and they quickly became a staple in my kitchen.
There’s something so comforting about the combination of quinoa, spices, and fresh vegetables all packed into a sweet bell pepper.
Plus, they’re not just pretty to look at; they’re packed with nutrition and flavor.
I always find myself experimenting with different spices and herbs based on what’s in my pantry.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to mix and match beans or grains based on what you have on hand. I sometimes use lentils instead of black beans for a different texture. You can also add some nutritional yeast for a cheesy flavor without any vegan cheese!
Tips & Notes
- •I love to sprinkle some extra spices on top before baking for an extra flavor punch.
- •If you have any leftover filling, it's great on its own as a salad topping!
Recipe Variations
- •You can throw in some chopped spinach or kale for added nutrients and color.
- •Sometimes I add in some diced jalapeños for a spicy kick if I'm in the mood.
Storage & Freezing
These stuffed peppers keep well in the fridge for about 3-4 days. Just reheat them in the oven or microwave when you're ready to enjoy!
Frequently Asked Questions
Can I prepare these ahead of time?
Absolutely! You can assemble the peppers and store them in the fridge for a day before baking. Just cover them tightly.
What if I don't like quinoa?
You can substitute it with brown rice or even couscous if you're looking for something quicker!
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These Savory Quinoa-Stuffed Bell Peppers are a hearty and colorful dish that brings together wholesome ingredients and vibrant flavors. I love how they make ...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- 3
Stir in the minced garlic, cumin, chili powder, salt, and pepper. Cook for another minute until fragrant.
- 4
Add the rinsed quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 5
While the quinoa cooks, slice the tops off the bell peppers and remove the seeds. Place them upright in a baking dish.
- 6
In a large bowl, combine the cooked quinoa, black beans, corn, and diced tomatoes (with juices). Mix well.
- 7
Spoon the quinoa mixture into each bell pepper, packing it down gently.
- 8
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes.
- 9
Once done, remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.
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