Description
Stuffed Bell Peppers with Quinoa is a vibrant and nutritious plant-based meal that’s as delicious as it is visually appealing. Juicy bell peppers are filled with protein-packed quinoa, mixed vegetables, and savory spices, then baked to perfection. This vegan recipe is versatile, gluten-free, and ideal for meal prep or a family dinner. Packed with flavor and nutrients, these stuffed peppers are a satisfying way to enjoy a healthy, meat-free meal that everyone will love.
Step-by-Step Recipe
Ingredients:
For the Filling:
- 1 cup cooked quinoa
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 1 cup zucchini (diced)
- 1 cup cherry tomatoes (quartered)
- 1/2 cup canned black beans (rinsed and drained)
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp chili powder (optional)
- Salt and pepper to taste
For Garnish (Optional):
- Chopped fresh parsley or cilantro
- Sliced avocado
- Vegan cheese or nutritional yeast
Instructions:
- 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. Place the peppers in a baking dish, cut side up, and set aside.
- Cook the Filling:
- Heat olive oil in a large pan over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened.
- Stir in the zucchini and cook for another 3-4 minutes. Add the cherry tomatoes, black beans, corn, and tomato paste. Mix well.
- Season with smoked paprika, cumin, chili powder (if using), salt, and pepper. Cook for 5 more minutes, then stir in the cooked quinoa.
- Stuff the Peppers:
- Spoon the quinoa mixture evenly into the prepared bell peppers, packing the filling tightly.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender. Remove the foil for the last 10 minutes for a slight crisp on the edges.
- Serve:
- Garnish with fresh parsley, cilantro, or a sprinkle of nutritional yeast. Serve warm with a side salad or avocado slices.
