Quinoa and black bean stuffed peppers are a delicious and nutritious vegetarian dish that is perfect for a wholesome meal. These stuffed peppers are packed with protein, fiber, and flavor, making them a satisfying and healthy option for lunch or dinner. Here's how to make quinoa and black bean stuffed peppers.
Ingredients for Quinoa and Black Bean Stuffed Peppers:
- 4 large bell peppers, any color
- 1 cup (185g) quinoa, rinsed
- 1 can (15 oz or 425g) black beans, drained and rinsed
- 1 cup (240ml) vegetable broth
- 1 cup (240ml) water
- 1 cup (150g) corn kernels, fresh or frozen
- 1 can (14.5 oz or 410g) diced tomatoes, drained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup (120g) shredded cheddar cheese (optional)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish and set aside.
- In a medium saucepan, combine the quinoa, black beans, vegetable broth, water, corn kernels, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper.
- Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Spoon the quinoa and black bean mixture into the prepared bell peppers, dividing it evenly among them.
- If using cheese, sprinkle the shredded cheddar cheese over the stuffed peppers.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Garnish with chopped fresh cilantro before serving.
Tips for Making the Perfect Quinoa and Black Bean Stuffed Peppers:
- Feel free to add other vegetables like diced onions, bell peppers, or spinach to the quinoa and black bean mixture for extra flavor and nutrients.
- If you prefer a spicier filling, you can add a pinch of cayenne pepper or a diced jalapeno pepper to the mixture.
- For a vegan version, omit the cheese or use a dairy-free cheese alternative.
- You can make the stuffed peppers ahead of time and store them in the refrigerator. Simply reheat them in the oven or microwave before serving.
- These stuffed peppers are versatile and can be served as a main dish or a side dish. They pair well with a fresh green salad or a side of roasted vegetables.
Conclusion:
Quinoa and black bean stuffed peppers are a nutritious and flavorful meal option that is both satisfying and easy to make. Whether you're looking for a vegetarian main course or a tasty side dish, these stuffed peppers are sure to please your taste buds and nourish your body.