Quinoa-Stuffed Bell Peppers

Vivian Pearson

CSMS Magazine

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a vegan alternative)
• 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
• Lime wedges (optional, for serving)

Instructions

1. Prepare the Bell Peppers
   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the bell peppers and remove the seeds and membranes. If necessary, slice a small piece off the bottom to help them stand upright.
   • Place the peppers in a baking dish, standing upright. If the peppers don’t stand well, use crumpled aluminum foil to help keep them stable.
2. Cook the Quinoa
   • Rinse the quinoa under cold water.
   • In a medium saucepan, bring the vegetable broth (or water) to a boil.
   • Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
   • Fluff the quinoa with a fork and set aside.
3. Prepare the Filling
   • In a large skillet, heat the olive oil over medium heat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the cherry tomatoes, black beans, and corn. Cook for 2-3 minutes until the tomatoes start to soften.
   • Add the cooked quinoa, ground cumin, smoked paprika, salt, and pepper. Stir to combine and heat through.
4. Stuff the Peppers
   • Spoon the quinoa mixture into each bell pepper, packing it in firmly.
   • Sprinkle the shredded cheese on top of each stuffed pepper.
5. Bake
   • Cover the baking dish with aluminum foil and bake for 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.
6. Serve
   • Remove the stuffed peppers from the oven and let them cool for a few minutes.
   • Garnish with fresh parsley or cilantro.
   • Serve with lime wedges on the side, if desired.

Tips

• For added protein, you can mix in some cooked ground turkey or beef with the quinoa filling.
• Adjust the seasoning to your taste by adding more spices or a dash of hot sauce for extra heat.
• These stuffed peppers can be prepared in advance and stored in the refrigerator. Simply reheat them in the oven before serving.

Also, see: Grilled Salmon and Lemon Garlic Sauce