stuffed bell peppers


 These vegetarian stuffed bell peppers are a healthy and hearty dinner, filled with quinoa, black beans, and plenty of spices. They're easy to make and customizable with your favorite fillings!

Ingredients:

  • 4 large bell peppers (any color), tops cut off and seeds removed
  • 1 cup cooked quinoa
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup diced tomatoes
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Filling: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.

  3. Stuff the Peppers: Fill each bell pepper with the quinoa mixture, pressing down lightly to pack the filling.

  4. Bake the Peppers: Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.

  5. Add Cheese: Remove the foil, sprinkle cheese over the top of each stuffed pepper, and return to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.

  6. Serve & Enjoy: Garnish with fresh cilantro and serve hot.

Make-Ahead & Storage Instructions:

  • These stuffed peppers can be stored in the fridge for up to 3 days. Reheat in the microwave or oven.

Customization Ideas:

  • Add Meat: Add ground turkey or beef to the filling for a non-vegetarian version.
  • Spicy Version: Add diced jalapeños or a sprinkle of chili flakes for heat.
  • Toppings: Top with avocado, sour cream, or salsa for extra flavor.

These vegetarian stuffed bell peppers are filling, nutritious, and perfect for a satisfying dinner! 🌶️🌱

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