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- 4 large bell peppers (any color) - 1 cup quinoa, rinsed and drained - 2 cups vegetable broth or water - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 small onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 cup shredded cheese (cheddar or Monterey Jack recommended) - Salt and pepper to taste - Fresh cilantro and lime wedges for garnish (optional)

Vegetarian Stuffed Peppers with Quinoa and Cheese

Discover a delightful and nutritious meal option with this Colorful Quinoa & Cheese Stuffed Peppers recipe. Bright bell peppers are filled with a savory mixture of fluffy quinoa, black beans, corn, and melted cheese, creating a satisfying dish perfect for family dinners or gatherings. Packed with protein and essential nutrients, these stuffed peppers not only look stunning but also deliver a burst of flavor in every bite. Enjoy a healthy and vibrant dining experience that's both easy to make and customize!
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Ingredients
  

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 cup black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

2 tablespoons olive oil

Fresh cilantro or parsley, for garnish (optional)

Lime wedges, for serving (optional)

Instructions
 

Prepare the Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outsides with olive oil and set them upright in a baking dish.

    Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

      Sauté the Aromatics: While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and garlic, and sauté until they become translucent, about 5-7 minutes.

        Mix the Filling: To the skillet, add the diced tomatoes, black beans, corn, cumin, chili powder, smoked paprika, and cooked quinoa. Season with salt and pepper to taste. Stir well to combine, allowing all the flavors to meld for about 5 minutes.

          Stuff the Peppers: Remove the skillet from heat. Gently fold in half of the shredded cheese into the quinoa mixture. Spoon the mixture into each prepared bell pepper until they are generously filled.

            Bake the Peppers: Pour a bit of vegetable broth or water into the bottom of the baking dish to help steam the peppers during baking. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, sprinkle the remaining cheese on top of each pepper, and bake uncovered for another 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

              Serve: Once done, remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro or parsley if desired, and serve with lime wedges on the side for an added zing!

                Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings