Savory Stuffed Bell Peppers Delight

$- 4 large bell peppers (red, yellow, or green) - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) Consider adding these fun garnishes to your stuffed peppers: - A drizzle of extra virgin olive oil - Slices of creamy avocado - A sprinkle of fresh lime juice - Diced green onions for a crunchy bite These stuffed peppers are not just tasty; they are nutritious too. Each serving offers: - Calories: 350 - Protein: 15g - Carbohydrates: 40g - Dietary Fiber: 10g - Fat: 15g - Vitamin C: 150% of daily value - Iron: 20% of daily value These ingredients blend well to create a dish that is colorful and packed with flavor. The quinoa, beans, and corn add great textures. Plus, the spices bring warmth to each bite. Enjoy creating this healthy meal that satisfies both your taste buds and your body! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). Next, take your bell peppers and slice the tops off each one. Remove the seeds and membranes inside. This will make room for the tasty filling. Place the hollowed-out peppers upright in a baking dish. You can use red, yellow, or green peppers for a colorful look. In a large mixing bowl, add the cooked quinoa. Then, add the black beans, corn, and diced tomatoes. Sprinkle in the cumin, smoked paprika, garlic powder, and onion powder. Season with salt and pepper to your liking. Use a spoon to mix everything together well. Make sure every ingredient is evenly combined. Spoon the quinoa mixture into each bell pepper. Pack the filling down gently to fill them completely. Top each pepper with shredded cheese. Cover the baking dish with aluminum foil. Bake in the oven for 30 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for tender peppers and bubbly, golden cheese. Once done, let them cool slightly. Garnish with freshly chopped cilantro for a bright finish. To cook quinoa well, start with rinsing it under cold water. This removes any bitter taste. Use a ratio of 2 parts water to 1 part quinoa. Bring the water to a boil, then add the quinoa. Lower the heat, cover, and simmer for about 15 minutes. Once done, let it sit for 5 minutes. Fluff it with a fork before using. Choose bell peppers that feel firm and heavy. Look for bright colors without blemishes. Red, yellow, and green peppers all work well. Red peppers are sweeter, while green ones have a more bitter taste. Pick the color that fits your dish best. Fresh peppers will add great flavor to your stuffed peppers. When packing your stuffing, press it down gently into each pepper. This helps to fill every space and keeps the stuffing in place. Make sure to leave some room at the top for cheese. A well-packed pepper holds its shape during baking and makes for a better presentation. Enjoy the process of filling them! Pro Tips Choose Colorful Peppers: Using a variety of colored bell peppers not only enhances the visual appeal but also adds subtle differences in flavor and nutrients. Make Ahead: Prepare the quinoa mixture and stuff the peppers a day in advance. Just cover and refrigerate, then bake when ready to serve. Cheese Variations: Experiment with different types of cheese like feta, pepper jack, or mozzarella for a unique twist on flavors. Add Heat: If you enjoy spice, consider adding jalapeños or a dash of hot sauce to the filling for an extra kick. {{image_2}} You can easily make vegetarian stuffed peppers. Replace meat with black beans or quinoa. Use a mix of veggies like spinach or zucchini. Add spices to enhance the flavors. You can also include cheese for a creamy touch. This way, you keep it healthy and filling. These stuffed peppers are naturally gluten-free. Use quinoa, black beans, or rice as your base. Check all labels for hidden gluten in canned goods. Fresh ingredients, like veggies and spices, are safe choices. Enjoy a tasty meal without worrying about gluten. If you prefer meat, ground turkey or chicken works well. You can also use beef or pork for a heartier dish. For grains, try brown rice or farro. Each option gives a unique flavor and texture. Feel free to mix and match to find your favorite! After enjoying your stuffed peppers, let them cool. Place any leftovers in a container. Use an airtight container to keep them fresh. Store the peppers in the fridge. They will stay good for up to three days. Make sure to label the container with the date. This helps you track how long they have been stored. To reheat your stuffed peppers, preheat your oven to 350°F (175°C). Place the peppers in a baking dish. If they seem dry, add a splash of water. Cover the dish with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave for a quicker option. Heat each pepper for about 2-3 minutes. Check that they are hot throughout before eating. You can freeze stuffed peppers for longer storage. First, let them cool completely. Wrap each pepper in plastic wrap. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. Label the bag with the date. Frozen stuffed peppers can last up to three months. When ready to eat, thaw in the fridge overnight. Reheat as mentioned earlier, and enjoy! Yes, you can prepare stuffed peppers ahead of time. You can stuff the peppers and keep them in the fridge for up to 24 hours. Just cover them with plastic wrap or foil. When ready to cook, bake them straight from the fridge. This saves time and makes dinner easier on busy days. If you do not have quinoa, you can use rice or couscous. Both work well in stuffed peppers. Cooked brown rice adds a nice texture. Couscous is soft and quick to cook. You can also use farro or barley for a different taste and bite. Stuffed peppers last about three to four days in the fridge. Make sure to store them in an airtight container. If you notice any off smells or colors, it is best to discard them. Always check for freshness before eating. Absolutely! You can add many vegetables to the stuffing. Chopped zucchini, mushrooms, or spinach work well. Just make sure to chop them small and cook them lightly. This way, they mix well with the other flavors in the filling. Get creative and use what you love! This blog post shared how to make classic stuffed peppers. We covered each ingredient and offered optional garnishes. I provided step-by-step instructions for prepping, mixing, and baking. You learned tips on choosing the best peppers and cooking quinoa. We explored delicious variations for different diets and how to store and reheat leftovers. Remember, stuffed peppers can be versatile and fun to make. I hope you feel inspired to try this dish and create your own tasty twists!$

Savory Stuffed Bell Peppers Delight

A delicious and nutritious dish featuring bell peppers stuffed with a savory quinoa and black bean mixture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Cuisine American

Servings 4

Calories 300 kcal

Ingredients

4 large bell peppers (red, yellow, or green)
1 cup cooked quinoa
1 cup black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
1 teaspoon cumin
1 teaspoon smoked paprika
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
to taste salt and pepper
1 cup shredded cheese (cheddar or Mexican blend)
for garnish fresh cilantro, chopped

Instructions

Preheat your oven to 375°F (190°C).
Carefully slice the tops off the bell peppers and remove the seeds and membranes. Place the hollowed-out peppers upright in a baking dish.
In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Spoon the quinoa mixture into each bell pepper, packing it down slightly to fill them completely.
Top each stuffed pepper with a generous amount of shredded cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
Remove from the oven and let cool slightly before garnishing with freshly chopped cilantro.

Notes

Serve with a drizzle of olive oil and a side of avocado or salad for added freshness.

Keyword quinoa, stuffed peppers, vegetarian