Vegetarian Stuffed Bell Peppers with Quinoa

Vegetarian Stuffed Bell Peppers with Quinoa

Vegetarian Stuffed Bell Peppers with Quinoa are out of this world delicious. They are straightforward to cook, making them an ideal weeknight meal for busy parents or professionals looking for something filling yet quick to prepare.

Stuffed peppers are also the perfect appetizer for holiday dinners, family gatherings, and other special events. Plus, since they are vegetarian-friendly, it will be easy to accommodate a wide range of dietary needs.

Why You Will Love Bell Peppers Stuffed with Quinoa

• Super quick and easy to make.
• Boasts heart-healthy quinoa and fiber-packed black bean filling.
• A versatile meal that may be served as an appetizer, entrée, or side dish.
• Suitable for vegetarian and vegan diets.

Ingredients You Will Need To Make Bell Peppers Stuffed with Quinoa

• 1/3 cup quinoa
• 4 large red, orange, or yellow bell peppers
• 2 tbsp olive oil
• 1 1/2 cups no salt added black beans, drained and rinsed
• 1 cup salsa, chunky mild or medium
• 3/4 cup frozen corn
• 2 tsp Tex-Mex spice blend
• 1/8 tsp black pepper
• 1 avocado, thinly sliced
• 1/2 cup chopped cilantro

How To Make Vegetarian Stuffed Bell Peppers with Quinoa

1. Position rack in center of the oven, then preheat broiler.

2. Combine quinoa with 2 cups water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until quinoa has sprouted, about 10 minutes.

3. Meanwhile, cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside the peppers with oil, then place cut-side down in an 8×8-in baking dish. Broil, flipping halfway, until lightly charred and softened for about 8 to 10 minutes. Remove the peppers from the oven. Preheat oven to 400F.

4. Drain quinoa well, then combine with beans, salsa, corn, spice blend, and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers.

5. Bake until peppers are fork-tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired.

Tips & Tricks For Recipe Success

• Add some extra protein, like ground beef, turkey, or tofu, to your stuffed pepper mixture for an even heartier dinner meal.
• Boil your grains with vegetable or chicken stock instead of water to create a more flavorful quinoa stuffing.
• Try to use bell peppers of the same size and shape to ensure they all cook evenly. Larger peppers are preferred for this recipe since they allow plenty of room for stuffing.

Storage & Reheating Suggestions

Any leftover Stuffed Bell Peppers with Quinoa will keep in the refrigerator for up to three days. In addition, they can last up to three months in the freezer. Just be sure to properly pack the bell peppers in a freezer-safe container before storing them.

To reheat your leftover stuffed bell peppers, place them in the oven at 350 degrees Fahrenheit until they are warm, typically taking about twenty to thirty minutes. I recommend wrapping them in tin foil beforehand to avoid excess browning developing on the peppers.

Frequently Asked Questions About Bell Peppers Stuffed With Quinoa

Which color pepper should I use for this recipe?

Any large bell pepper will work for this recipe regardless of shade. They all boast similar flavors, textures, and health benefits, including a substantial Vitamin A and Vitamin C content. I used red bell peppers to make this dish since that was what I had on hand. However, I recommend using a variety pack when serving these stuffed peppers as a party appetizer for a pretty presentation.

Can I make the quinoa stuffing ahead of time?

Feel free to prepare the quinoa filling the day before if you are pinched on time. They should be kept in an air-tight container in the refrigerator. Please note that it will start to lose its flavor after about two days, so we highly recommend making these quinoa stuffed bell peppers shortly after cooking your filling.

What should I serve with bell peppers stuffed with quinoa?

Vegetarian Stuffed Bell Peppers with Quinoa are filling enough to serve on their own. Although, they make an excellent appetizer or side dish paired with hearty proteins. You can also pair these stuffed bell peppers with pasta dishes, such as this flavor-packed Spaghetti alla’Amatriciana. Suppose you want to keep this meal vegetarian-friendly. In that case, you may prefer meatless pasta dishes like this cauliflower gnocchi with a spicy vodka sauce.

Find the full recipe below and leave a comment to let me know what you think!

Vegetarian Stuffed Bell Peppers with Quinoa Recipe

Vegetarian Stuffed Bell Peppers with Quinoa

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Ingredients

• 1/3 cup quinoa
• 4 large peppers
• 2 tbsp olive oil
• 1/2 1 cup black beans
• 1 cup salsa
• 3/4 cup frozen corn
• 2 tsp Tex-Mex Blend
• 1/8 tsp black pepper
• 1 avocado, thinly sliced
• 1/2 cup cilantro, chopped

Instructions

• Position rack in centre of oven, then preheat broiler. Combine quinoa with 2 cups water in a medium saucepan set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until quinoa has sprouted, about 10 minutes.
• Gently boil until quinoa has sprouted, about 10 minutes. Meanwhile, cut peppers in half lengthwise. Remove seeds and membranes. Rub inside and outside of peppers with oil, then place cut-side down in an 8×8-in baking dish. Broil, flipping halfway, until lightly charred and softened, about 8 to 10 minutes. Remove dish from oven. Preheat oven to 400F.
• Drain quinoa well, then combine with beans, salsa, corn, spice blend and black pepper in a large bowl. Divide quinoa mixture among cavities of peppers.
• Bake until peppers are fork tender, about 10 to 15 minutes. Serve peppers topped with avocado and cilantro. Serve with more salsa, if desired. Serve immediately and enjoy!