Looking for a healthy and colorful meal that packs a punch? These quinoa and vegetable stuffed bell peppers are just the thing. They’re not only visually appealing but also loaded with nutrients, making them a fantastic option for lunch or dinner. The best part? They come together quickly and can be tailored to your taste.
Imagine biting into a tender bell pepper filled with a savory mixture of seasoned quinoa and fresh vegetables. It’s a delightful combination that bursts with flavors, and each bite is a satisfying medley of textures. Whether you’re vegetarian or simply looking to incorporate more plant-based meals into your diet, these stuffed peppers are sure to please.
Table of Contents
Why Stuffed Bell Peppers?
Stuffed bell peppers are a wholesome option that combines vibrant colors with a delightful taste.
The sweetness of the peppers contrasts beautifully with the savory quinoa filling, creating a dish that is both nutritious and satisfying.
Whether served as a main dish or a side, these peppers add a festive touch to any meal.
Ingredients You’ll Need
This recipe starts with fresh, colorful bell peppers that serve as the perfect vessel for the filling.
Combine cooked quinoa with diced vegetables like zucchini, onions, and corn, adding spices for an extra kick.
For those who enjoy cheese, a sprinkle on top can enhance the flavor and add a delicious melty texture.
Preparation Steps
Begin by preheating the oven and prepping the peppers, ensuring they are clean and ready to be filled.
Mix all filling ingredients in a bowl, ensuring an even distribution of flavors.
Carefully stuff each pepper, packing the mixture tightly to make the most of the available space.
Baking to Perfection
Cover the dish with foil to lock in moisture during the first phase of baking.
After a set time, remove the foil to allow the tops to brown slightly, giving the dish a pleasing appearance.
Keep an eye on the peppers to ensure they reach the ideal tenderness without becoming mushy.
Serving Suggestions
Once baked, let the peppers cool slightly before garnishing with fresh parsley for an added burst of color.
Serve the stuffed peppers on a rustic wooden table, enhancing the homey vibe of the dish.
Pair them with a light salad or some crusty bread for a complete meal.
Health Benefits
This dish is not only visually appealing but also packed with nutrients.
Quinoa is a complete protein, making it an excellent choice for vegetarians and those seeking healthier meal options.
The combination of vegetables adds fiber and essential vitamins, making each bite both nourishing and satisfying.
Delicious Quinoa and Vegetable Stuffed Peppers Recipe
These stuffed bell peppers are a delightful blend of quinoa, diced vegetables, and spices, baked until the peppers are tender. The dish is hearty yet healthy, with a satisfying crunch from the peppers and a savory filling that tantalizes your taste buds.
Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked quinoa
- 1 small onion, diced
- 1 medium zucchini, diced
- 1 cup corn (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Prep the Peppers: Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
- Make the Filling: In a large mixing bowl, combine cooked quinoa, diced onion, zucchini, corn, diced tomatoes, garlic powder, cumin, chili powder, salt, and pepper. Mix until well combined.
- Stuff the Peppers: Spoon the quinoa mixture into each bell pepper, packing it down gently. If using cheese, sprinkle some on top of the filling.
- Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and the filling is heated through.
- Serve: Remove from the oven, let cool slightly, garnish with fresh parsley if desired, and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220 kcal
- Fat: 7g
- Protein: 10g
- Carbohydrates: 32g
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